Creamy Apple Cider Chicken Skillet
User Reviews
5
Creamy Apple Cider Chicken Skillet
Description
Creamy Apple Cider Chicken Skillet features boneless, skinless chicken breasts that are dusted with seasoned flour, pan-seared for color, and then cooked in a skillet alongside sliced apples and onions. The apples and onions are softened but retain a slight firmness to avoid mushiness, providing a balance of textures. Fresh thyme offers herbal brightness to the components.
The sauce is created from apple cider, chicken broth, and heavy cream combined in the skillet after browning the chicken and cooking the fruit and vegetables. The cider vinegar adds a mild tang that balances the mild sweetness of the apples and apple cider, creating complexity in the sauce’s flavor. The creamy texture of the sauce coats the chicken and fruit for a cohesive, rich finish.
This skillet meal can be served as a standalone entrée with simple sides or paired with rice or potatoes to complement the sauce. It offers a seasonal flavor profile that highlights apples well-suited for autumn meals or anytime a mildly sweet and savory chicken dish is desired.
Leftovers store well refrigerated for up to three days and freeze for up to two months. Reheat gently with added broth or cider to refresh the sauce. Preparing the dish a day ahead is possible, with reheating done just before serving to maintain sauce texture.
Ingredients
- 4 chicken breast about 1 1/2 pounds, boneless skinless
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 Tablespoons butter salted
- 2 apple peels on and sliced into 1/2-inch thick wedges (I used Envy, but Fuji, Gala, and Braeburn would all work well
- 2 onion sliced into 1/2-inch thick slices
- 2 teaspoons thyme minced, fresh
- 1 Tablespoon olive oil
- ½ cup apple cider or unfiltered apple juice
- ½ cup chicken broth
- ½ cup heavy cream
- 1 Tablespoon cider vinegar
Instructions
- Pat the chicken dry with paper towels. In a shallow dish, season the flour with the salt and pepper. Dredge the chicken in the flour to lightly coat, shaking to remove excess flour, then set aside.
- Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the sliced apples and onions and season with a little salt and pepper. Sprinkle with the fresh thyme. Cook for 8 to 10 minutes, stirring occasionally so that the apples and onions can soften and brown slightly. The apples should be al dente - not turned to mush but not too crisp still either. Transfer to a second plate and set aside.
- Add the remaining butter to the empty skillet along with the tablespoon of olive oil. Once the butter has melted, place the dredged chicken into the pan and cook over medium heat until lightly browned all over, about 2 minutes per side. Add the apple cider and broth to the pan and heat until boiling. Cover, reducing heat to medium-low and simmer until the chicken is cooked through to 160°F on an instant-read meat thermometer, about 8 to 12 minutes depending on the thickness of the breasts.
- Return the apples and onions to the pan with the chicken and sauce. Add the cream and stir to combine. Increase the heat to medium-high and cook until the sauce has thickened slightly, about 2 minutes. Stir in the cider vinegar and adjust seasoning by adding salt and pepper to taste, if needed. Sprinkle with additional minced fresh thyme, if desired, then serve with the sauce, apples, and onions spooned over the chicken and mashed potatoes on the side.
Notes
- Leftover chicken skillet can be stored in an airtight container in the refrigerator up to 3 days.
- Freeze in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating.
- Reheat gently on the stovetop with extra broth or cider to help restore the sauce’s creaminess.
- This dish can be prepared one day ahead and reheated before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Calories | 453kcal | 23% |
| Carbohydrates | 28g | 9% |
| Protein | 27g | 54% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 136mg | 45% |
| Sodium | 620mg | 26% |
| Potassium | 693mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 833IU | 17% |
| Vitamin C | 14mg | 16% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
