Description

This Apple Cider Glazed Chicken & Apples recipe features tender chicken breasts or thighs seared to golden perfection and simmered in a flavorful apple cider and chicken stock glaze. Combined with sautéed shallots, fresh thyme, and sweet sliced apples, this dish offers a perfect balance of savory and sweet flavors ideal for a comforting weeknight dinner.

Ingredients

Chicken

1 cut up chicken (or 4 chicken breasts or 6 chicken thighs)
½ teaspoon dried thyme
Salt and freshly ground black pepper, to taste

For Cooking

½ tablespoon olive oil
½ tablespoon butter

Vegetables and Fruits

2 shallots, thinly sliced
3 apples, sliced (Roma, Gala, Fuji or Honey Crisp)
3 sprigs fresh thyme

Sauce

1 cup apple cider
¾ cup chicken stock
1 teaspoon soy sauce
½ teaspoon dry mustard powder

Garnish

Fresh thyme leaves

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Instructions

Season the chicken: Start by seasoning the cut up chicken pieces with dried thyme, salt, and freshly ground black pepper evenly on all sides to infuse flavor into the meat.
Sear the chicken: Heat a large skillet over medium-high heat and add the olive oil and butter. Once hot, sear the chicken pieces on both sides until they develop a rich golden-brown crust. Remove the chicken from the pan and set it aside to keep warm.
Sauté shallots and apples: In the same skillet, add the thinly sliced shallots and sauté for about 1 minute until fragrant. Then add the sliced apples and fresh thyme sprigs, cooking for an additional few minutes to soften the apples and release their aroma.
Deglaze the pan and prepare sauce: Pour in the apple cider to deglaze the pan, scraping up any browned bits stuck to the bottom. Bring this mixture to a simmer. In a separate bowl, whisk together the chicken stock, soy sauce, and dry mustard powder, then pour this mixture into the skillet.
Simmer the chicken in glaze: Return the seared chicken back to the pan, nestling it among the apples and liquid. Reduce the heat to a low simmer and cook uncovered for 15 to 20 minutes. This allows the sauce to thicken into a glaze and ensures the chicken reaches an internal temperature of 165ºF, indicating doneness. If the liquid reduces too quickly, add more chicken stock as needed.
Finish and serve: Turn the chicken over in the glaze to fully coat it. Transfer the chicken pieces to a serving platter. Remove and discard the thyme sprigs from the pan. Taste the sauce and adjust seasoning with salt and freshly ground black pepper. Spoon the glazed apples over the chicken, drizzle with the thickened glaze, garnish with fresh thyme leaves, and serve immediately while warm.

Notes

You can use cut up whole chicken, boneless chicken breasts, or chicken thighs depending on your preference.
Choose firm apples like Roma, Gala, Fuji, or Honey Crisp for best texture that holds up during cooking.
If the sauce reduces too much during simmering, add additional chicken stock to maintain the glaze consistency.
Use an instant-read thermometer to ensure chicken is cooked safely to at least 165ºF.
For a dairy-free version, substitute butter with additional olive oil or a dairy-free butter alternative.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: American