Apple Cider Chicken Skillet (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 boneless chicken breasts (roughly 1½ pounds total)
02 -
¼ cup plain flour
03 -
½ teaspoon kosher salt
04 -
¼ teaspoon freshly ground black pepper
→ Vegetables & Aromatics
05 -
2 medium apples, cut into thick wedges (skin left on)
06 -
2 yellow onions, sliced into half-inch pieces
07 -
2 teaspoons fresh thyme leaves, finely chopped
→ Cooking Base & Sauce
08 -
3 tablespoons salted butter
09 -
1 tablespoon extra virgin olive oil
10 -
½ cup apple cider (or fresh apple juice)
11 -
½ cup chicken stock
12 -
½ cup heavy whipping cream
13 -
1 tablespoon apple cider vinegar
# Instructions:
01 -
Gently pat each chicken breast completely dry using paper towels. Mix the flour, salt, and pepper together in a shallow bowl. Lightly coat each piece of chicken in the seasoned flour mixture, shaking off any extra coating. Set the prepared chicken aside on a clean plate.
02 -
Heat 2 tablespoons of butter in a large skillet over medium heat. Add the sliced apples and onions, seasoning them with a pinch of salt and pepper. Sprinkle the fresh thyme over everything and cook for 8-10 minutes, stirring occasionally. The apples should be tender but still hold their shape, and the onions should be golden and caramelized. Transfer this mixture to a separate plate.
03 -
Add the remaining tablespoon of butter and olive oil to the same skillet. Once the butter melts and starts to sizzle, carefully place the floured chicken breasts in the pan. Cook for about 2 minutes on each side until they develop a beautiful golden-brown crust all over.
04 -
Pour in the apple cider and chicken stock, bringing the mixture to a gentle boil. Cover the skillet, reduce heat to medium-low, and let it simmer for 8-12 minutes until the chicken reaches an internal temperature of 160°F. Return the apple and onion mixture to the pan, then stir in the cream. Increase heat to medium-high and cook for another 2 minutes until the sauce thickens beautifully.
05 -
Stir in the apple cider vinegar and taste for seasoning, adding more salt and pepper if needed. Garnish with extra fresh thyme if desired. Serve immediately with the creamy sauce, tender apples, and caramelized onions spooned generously over the chicken.
# Notes:
01 -
Leftovers can be stored in the refrigerator for up to 3 days in an airtight container
02 -
This dish freezes well for up to 2 months - just thaw overnight in the fridge before reheating
03 -
To reheat, warm gently on the stovetop with a splash of broth or cider to refresh the sauce
04 -
You can prepare this dish a day ahead and refrigerate, then reheat on the stove when ready to serve
05 -
Fuji, Gala, or Braeburn apples work wonderfully as alternatives to Envy apples