Apple Cider Chicken with Caramelized Apples

I went apple picking and came home with tons of apples and apple cider and came up with this easy recipe to put them to use.

Just kidding. I don’t have time to go apple picking but I wish I did.

Apple Cider Chicken with Caramelized Apples - The flavors of FALL in an EASY dish ready in 30 MINUTES!! Chicken simmered in apple cider and Dijon is so rich-tasting along with juicy, caramely apples!!

Regardless, this is an easy dinner that’s ready in 30 minutes, takes advantage of apples, apple cider, and the flavors of fall. The whole family will love it.

This recipe begins by caramelizing onions, searing chicken breasts, adding garlic, and allowing the chicken to finish cooking by simmering in an apple cider and Dijon mustard mixture. The little bit of Dijon adds a wonderful richness and depth of flavor to the sauce. It was outstanding. I wanted to drink it.

I haven’t tried the recipe with apple juice and while I’m sure it would be fine, apple cider has more flavor which is why I used it.

Apple Cider Chicken with Caramelized Apples - The flavors of FALL in an EASY dish ready in 30 MINUTES!! Chicken simmered in apple cider and Dijon is so rich-tasting along with juicy, caramely apples!!

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While the chicken simmers, apples are caramelized with butter, brown sugar, cinnamon, and lemon juice for brightness. A tiny bit of lemon juice adds big time zing and flavor and really complements the caramely sauce that’s formed.

I used Gala apples, but you can try Fuji, Honeycrisp, or your favorite red apples. Your house will smell like you’re baking an apple pie and it’s absolutely divine.

Apple Cider Chicken with Caramelized Apples - The flavors of FALL in an EASY dish ready in 30 MINUTES!! Chicken simmered in apple cider and Dijon is so rich-tasting along with juicy, caramely apples!!

Print Recipe

Apple Cider Chicken with Caramelized Apples

This easy dinner is ready in 30 minutes, takes advantage of apples, apple cider, and the flavors of fall. The whole family will love it. Begin by caramelizing onions, searing chicken breasts, adding garlic, and allow the chicken to finish cooking by simmering in an apple cider and Dijon mustard mixture that's full of rich flavor. While the chicken simmers, apples are caramelized with butter, brown sugar, cinnamon, and lemon juice for brightness.

Yield: serves 4

Prep Time: 10 minutes

Cook Time: about 20 minutes

Total Time: about 30 minutes

Ingredients:

  • 2 tablespoons olive oil
  • 1 medium sweet Vidalia onion, sliced into thin strips
  • about 1.25 pounds boneless skinless chicken breasts, sliced into 1-inch wide strips or use chicken breast tenders
  • salt and pepper, for seasoning
  • 2 cloves garlic, peeled and finely minced or pressed
  • 3/4 cup apple cider
  • 2 tablespoons Dijon mustard
  • 2 tablespoons butter
  • 2 medium red apples, cored and sliced into 1/4-inch wedges (I did not peel and used Gala. Fuji, Honeycrisp, or similar red apples may be used)
  • 3 tablespoons light brown sugar, packed
  • 1 teaspoon cinnamon, or to taste
  • 1 teaspoon lemon juice, or to taste
  • 2 teaspoons fresh sage leaves (stems discarded), finely chopped

Directions:

  1. To a large skillet, add the oil, onions, and cook over medium-high heat for about 7 minutes, or until onions begin to soften and caramelize; stir frequently.
  2. Add the chicken, season with salt and pepper, and cook for about 4 to 5 minutes, flipping and stirring intermittently so all sides cook evenly. Chicken should be about 80 percent cooked through.
  3. Add the garlic and cook for about 1 minute, or until fragrant; stir frequently.
  4. To a medium bowl or large measuring cup, add the apple cider, Dijon, whisk to combine, and add to the skillet. Turn the heat to low, cover, and simmer for about 7 to 10 minutes, or until chicken is cooked through. While the chicken simmers, make the apples.
  5. To a separate large skillet, add the butter and heat over medium-high heat to melt.
  6. Add the apples, brown sugar, cinnamon, lemon juice, stir to combine, and cook for about 5 to 7 minutes, or until apples are just tender. Stir frequently to prevent burning.
  7. Taste the chicken and cider-Dijon mixture, add additional salt or pepper to taste, if desired.
  8. Evenly sprinkle with sage and serve immediately. Dish is best warm and fresh but will keep airtight in the fridge for up to 5 days. Store chicken and apples in separate containers. Reheat gently as desired.

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15 comments

  1. Fall is my favorite time of year because of the apples! I have to try this over the weekend. Apple, onion and chicken sounds fabulous together. And fresh sage…the perfect finish!

  2. Can feel the cooler temperatures and lower humidity with this recipe (currently 95 degrees with like 200% humidity in AL) – I LOVE fall! Can’t wait to try this recipe. So wonderful!

  3. Looking forward to fresh cider so I can try this recipe. Add me to the list of people who are ready for cooler temps and lower humidity.

  4. I love going apple picking, but the problem is here that it’s SO HOT and then when it’s finally apple picking weather there are no apples left. I love this recipe – what a great fall dish!

  5. LOL I read your first sentence and was like… WOW! Apple picking!! :)

    I love this unique idea for dinner, I’ve always paired apples with pork but never thought of chicken! I bet it’s great and I know Kailey and Maddy would both LOVE this one!

    • It was so good, the sauce was so rich and luxurious tasting but so easy and the perfect fall dish. And yeah, you and I have time for apple picking like a hole in the head :)

  6. I’m always confused when Americans call for apple cider in recipes. Do you mean alcoholic apple cider or unfiltered apple juice?

    • Unfiltered apple juice, of which there are many different kinds here include fresh and not pasteurized (usually seasonal in the fall) to shelf-stable versions you can buy year round.

  7. I an assuming you are NOT using Hard apple
     cider?

  8. This sounds so delicious! A local farm near us sells just the best apple cider during their Fall apple festival and I can’t wait to try this recipe with it!!

  9. We made this yesterday (I say we because Jon seared the chicken on the grill for me). Love the sauce it’s finished in too! This is a great fall dish (to be repeated). I enjoyed the rest of the apples with yogurt and walnuts this am. I found fresh figs (a rare treat around here) and those yummy apples inspired me use the same method to cook some of them later today.

    • I bet seared chicken on the grill with this sauce was the best of both worlds! And extra apples for your yogurt this a.m.! Enjoy the figs! Funny because they are in such abundance here right now you can get a pound for like 2.49 at Trader Joe’s. I was actually thinking of planting a fig tree but I don’t know if I could use a tree-full up :)

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