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This One Pan Chicken with Apple Cider Sauce recipe is ready in under 30 minutes and makes for the perfect cozy fall meal. Easy to make and so full of flavor, you are going to love this simple dinner idea!
Apple Cider Sauce
The star of this recipe is the apple cider sauce. Made with apple cider, dijon mustard, and brown sugar, it is the perfect blend of sweet and savory. It is made in the skillet that both the chicken and apples are cooked in, adding even more flavor to the dish and making for easy cleanup. You will love this apple cider sauce!
When choosing an apple for this recipe, I recommend using a kind that holds up well when cooking such as Granny Smith or Gala. Cut your peeled apple into small, evenly sized chunks so they cook evenly and can be enjoyed in each bite.
How to Make Chicken With Apple Cider Sauce
Here is a brief overview of how this one pan chicken recipe comes together. For the full recipe including all ingredients and measurements, scroll to the recipe card at the bottom of the page.
- Pound the chicken breasts. You want them to be an even thickness, then season with salt and pepper.
- Cook the chicken. Heat a skillet with oil. Add the chicken and cook until the internal temperature reaches 165 degrees Fahrenheit. Remove it from the pan.
- Sauté the apples. Add butter to the same pan the chicken was cooked in followed by the diced apples and shallot and cook until they are tender, about five minutes.
- Add the apple cider. Scrape down any brown bits and allow the sauce to simmer.
- Mix water and cornstarch. In a small bowl, mix them together and then add the mixture to the apple mixture, whisking it in.
- Add the rest of the ingredients. Mix in the Dijon mustard and brown sugar. Heat for an additional 3-5 minutes to allow the sauce to thicken slightly.
- Combine the chicken and the sauce. Return the chicken to the pan and heat for a minute or two. Plate the chicken and spoon the apple cider sauce over the top. Garnish with chopped fresh rosemary.
Chicken breasts that are cooked in a skillet on the stove should be cooked for about 6-8 minutes per side, depending on thickness. Juices should run clear, or if you have a meat thermometer, the internal temperature should be 165 degrees Fahrenheit.
The best way to ensure that chicken breasts cook evenly in a skillet is to pound the chicken breasts to an even thickness using a kitchen mallet or rolling pin.
Yes! Chicken thighs would be delicious in this recipe. Prepare the recipe as written.
Apple cider works best for this recipe because it is made of pressed apples with no extra sweeteners or additives. If you are in a pinch, you can use apple juice but know that the recipe will be sweeter.
Pan Searing Chicken
Pan-searing chicken breasts adds flavor both to the chicken itself and to the sauce. It gives the outside of the chicken a nice brown coating and helps to seal in moisture, creating a rich flavor. We start by pounding the chicken with a mallet or rolling pin to an even thickness. This allows the chicken to cook more quickly and evenly. I show how to do this in the photos above.
The chicken fully cooks when pan-searing so that it is ready to eat when combined with the sauce. You will know the chicken is fully cooked when the juices run clear and the internal temperature reaches 165 degrees Fahrenheit. The best way to check this is with an internal meat thermometer. I share my favorite below. This will ensure that it is fully cooked for food safety purposes, but not overcooked which will result in dry chicken.
Store any leftover chicken breasts and sauce in an airtight container in the refrigerator for up to three days. Reheat leftovers in a skillet over low heat or in the microwave. Always use your best judgment when reheating and eating leftovers.
What to Serve With One Pan Chicken with Apple Cider Sauce
One Pan Chicken with Apple Cider Sauce
- 4 chicken breasts boneless, skinless, pounded to an even thickness
- salt and black pepper to season chicken
- 2 tbsp olive oil
- 2 tbsp butter
- 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
- Pound chicken breasts to an even thickness, then season both sides with salt and black pepper.
- In a large skillet over medium-high heat, add 2 tablespoons olive oil. When hot, add the seasoned chicken breasts.
- Cook for 5-6 minutes on each side, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit.
- Remove the chicken from the skillet and set aside.
- In the same skillet over medium heat, add the butter. Once the butter has melted, add the diced apples and shallot and sauté for 3-5 minutes, or until the apples and shallots are tender.
- Pour in the apple cider, scraping up any browned bits from the bottom.
- Allow the mixture to simmer for 5-7 minutes, or until it has reduced by half.
- In a small bowl combine 1 tablespoon cold water with 1 tablespoon cornstarch. Stir to combine then whisk into sauce.
- Stir in Dijon mustard and brown sugar. Heat for an additional 3-5 minutes to allow the sauce to thicken slightly.
- Adjust salt to taste.
- Return the chicken to the pan and heat for a minute or two.
- Plate the chicken and spoon the apple cider sauce over the top.
- Garnish with chopped fresh rosemary.