Description
This One Pan Chicken with Apple Cider Sauce is a simple yet elegant dish featuring tender, juicy chicken breasts cooked to perfection in a skillet and topped with a flavorful apple cider sauce. The sauce, enriched with diced Granny Smith apples, shallots, Dijon mustard, and brown sugar, offers a delightful balance of savory and sweet, complemented by fresh rosemary garnish. Perfect for a quick weeknight dinner or a cozy weekend meal.
Ingredients
Scale
Chicken
- 4 chicken breasts, boneless, skinless, pounded to an even thickness
- Salt and black pepper, to season
- 2 tbsp olive oil
- 2 tbsp butter
Apple Cider Sauce
- 1 Granny Smith apple, peeled and diced
- 1 shallot, minced
- 1 cup apple cider
- 1 tbsp Dijon mustard
- 1 tbsp brown sugar
- 1 tbsp cold water
- 1 tbsp cornstarch
- Fresh rosemary, chopped for garnish
Instructions
- Prepare the chicken: Pound chicken breasts to an even thickness, then season both sides generously with salt and black pepper to ensure even cooking and flavor.
- Heat the pan: Place a large skillet over medium-high heat and add 2 tablespoons of olive oil. Allow it to heat until shimmering but not smoking.
- Cook the chicken: Add the seasoned chicken breasts to the hot skillet. Cook for 5-6 minutes on each side, or until the internal temperature reaches 165°F, ensuring the chicken is cooked through and golden brown.
- Remove chicken: Transfer the cooked chicken breasts to a plate and set aside to rest, keeping the skillet with the juices for the sauce.
- Sauté apples and shallots: Reduce heat to medium and add 2 tablespoons of butter to the skillet. Once melted, add the diced apples and minced shallots. Sauté for 3-5 minutes until they become tender and fragrant.
- Deglaze the pan: Pour in 1 cup of apple cider, scraping the bottom of the skillet to loosen any browned bits, which add depth to the sauce.
- Simmer and reduce: Let the mixture simmer for 5-7 minutes until the liquid has reduced by about half, concentrating the flavors.
- Thicken the sauce: In a small bowl, combine 1 tablespoon cold water with 1 tablespoon cornstarch. Stir well, then whisk this slurry into the sauce to thicken it evenly.
- Add flavorings: Stir in 1 tablespoon Dijon mustard and 1 tablespoon brown sugar. Continue to cook for 3-5 minutes to allow the sauce to thicken slightly and the flavors to meld.
- Season to taste: Taste the sauce and adjust salt as needed to balance the sweetness and acidity.
- Reheat chicken: Return the chicken breasts to the skillet, spoon some sauce over them, and heat for 1-2 minutes to warm through and coat with sauce.
- Serve: Plate the chicken breasts and generously spoon the apple cider sauce over the top. Garnish with freshly chopped rosemary for a fragrant finish.
Notes
- For even cooking, ensure chicken breasts are pounded to uniform thickness before cooking.
- Use Granny Smith apples for a tart contrast that balances the sweetness of the sauce.
- You can substitute apple cider with fresh apple juice if cider is unavailable.
- Adjust brown sugar according to your preferred sweetness level.
- To make this dish gluten-free, confirm that your mustard is gluten-free and substitute cornstarch as a thickener accordingly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 85mg
