One Pan Chicken with Apple Cider Sauce
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!
Servings: 4
Ingredients
- 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
Instructions
- 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.