Description
This Apple Cider Glazed Chicken & Apples recipe is a delightful combination of tender chicken seared to perfection and simmered in a rich, flavorful glaze made from apple cider, chicken stock, and fresh apples. The harmony of savory thyme and a hint of mustard powder creates a perfect balance of sweet and tangy, ideal for a comforting weeknight dinner or a special occasion.
Ingredients
Scale
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
- 2 shallots, thinly sliced
- 3 apples, sliced (Roma, Gala, Fuji, or Honey Crisp)
- 3 sprigs fresh thyme
Glaze/Sauce
- 1 cup apple cider
- ¾ cup chicken stock
- 1 teaspoon soy sauce
- ½ teaspoon dry mustard powder
- Fresh thyme leaves, for garnish
Instructions
- Season the Chicken: Season the chicken pieces evenly with dried thyme, salt, and freshly ground black pepper to enhance the flavor throughout the meat.
- Sear the Chicken: Heat a large skillet over medium-high heat. Add olive oil and butter, then sear the chicken on both sides until well browned to lock in juices and develop a golden crust. Remove the chicken from the pan and set aside.
- Sauté Shallots and Apples: In the same skillet, add the sliced shallots and sauté for 1 minute until fragrant. Add the sliced apples along with the fresh thyme sprigs and continue sautéing for a few minutes to soften the apples slightly and infuse flavor.
- Deglaze the Pan: Pour in the apple cider to deglaze the pan, scraping up any browned bits stuck on the bottom to incorporate all the savory flavors into the sauce. Bring this mixture to a simmer.
- Prepare and Add Sauce: Whisk together chicken stock, soy sauce, and dry mustard powder in a bowl. Pour this mixture into the pan with the simmering cider and apples.
- Simmer the Chicken: Return the seared chicken to the pan, nestling it among the apples and liquid. Reduce heat to low and simmer uncovered for 15 to 20 minutes until the sauce thickens to a glaze and the chicken is fully cooked (internal temperature reaching 165ºF). If the sauce evaporates too quickly, add more chicken stock as needed.
- Coat and Serve: Turn the chicken in the glaze to coat completely. Transfer to a serving platter, discard the thyme sprigs, season the sauce with additional salt and pepper if necessary, and spoon the apples on top. Drizzle the glaze generously over the chicken, garnish with fresh thyme leaves, and serve immediately.
Notes
- Use any variety of firm apples such as Roma, Gala, Fuji, or Honey Crisp for best texture and flavor.
- To ensure chicken is cooked safely, use an instant-read thermometer to check for 165ºF internal temperature.
- If preferred, bone-in thighs can offer more flavor and juiciness, but breasts can be used for leaner options.
- The glaze thickens as it simmers, so watch the heat carefully to avoid burning or drying out the chicken.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 370 kcal
- Sugar: 11 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 95 mg
