Description
A flavorful Apple Cider Chicken recipe featuring tender chicken strips simmered in a tangy apple cider and Dijon mustard sauce, paired with caramelized red apples seasoned with cinnamon and brown sugar for a perfect balance of savory and sweet.
Ingredients
Scale
Chicken and Sauce
- 2 tablespoons olive oil
- 1 medium sweet Vidalia onion, sliced into thin strips
- 1.25 pounds boneless skinless chicken breasts, sliced into 1-inch wide strips
- Salt and pepper, for seasoning
- 2 cloves garlic, peeled and finely minced or pressed
- 3/4 cup apple cider
- 2 tablespoons Dijon mustard
Caramelized Apples
- 2 tablespoons butter
- 2 medium red apples, cored and sliced into 1/4-inch wedges (Gala, Fuji, or Honeycrisp recommended)
- 3 tablespoons light brown sugar, packed
- 1 teaspoon cinnamon
- 1 teaspoon lemon juice
- 2 teaspoons fresh sage leaves, stems discarded, finely chopped
Instructions
- Cook onions: In a large skillet, heat olive oil over medium-high heat. Add sliced onions and cook for about 7 minutes, stirring frequently until they begin to soften and caramelize.
- Cook chicken: Add chicken strips to the skillet, season with salt and pepper, and cook for 4 to 5 minutes, flipping and stirring intermittently so all sides cook evenly until chicken is about 80 percent cooked through.
- Add garlic: Stir in minced garlic and cook for 1 minute until fragrant, stirring frequently to avoid burning.
- Add apple cider mixture: In a medium bowl, whisk together apple cider and Dijon mustard. Pour this mixture into the skillet with the chicken and onions.
- Simmer chicken: Reduce heat to low, cover the skillet, and simmer for 7 to 10 minutes until the chicken is fully cooked. While simmering, prepare the apples.
- Prepare caramelized apples: In a separate large skillet, melt butter over medium-high heat. Add apple wedges, brown sugar, cinnamon, and lemon juice. Stir to combine and cook for 5 to 7 minutes until apples are tender, stirring frequently to prevent burning.
- Adjust seasoning and serve: Taste the chicken and cider-Dijon sauce, adding salt or pepper if needed. Sprinkle the dish evenly with fresh sage leaves and serve immediately.
Notes
- Use still, non-alcoholic apple cider; avoid hard or alcoholic cider to maintain the intended flavor.
- Store chicken and caramelized apples separately in airtight containers in the refrigerator for up to 5 days.
- Reheat gently to preserve texture and flavor.
- Red apples like Gala, Fuji, or Honeycrisp provide the best balance of sweetness and texture for caramelizing.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 15 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
