Description

This Apple Cider Glazed Chicken & Apples recipe offers a delightful combination of tender, seared chicken infused with warm autumn flavors from fresh thyme and sweet apples, all glazed in a silky reduction of apple cider and chicken stock. Perfect for a cozy dinner, the savory and slightly sweet glaze elevates simple chicken breasts or thighs into an elegant, comforting dish.

Ingredients

Scale

Chicken and Seasonings

1 cut up chicken or 4 chicken breasts or 6 chicken thighs
½ teaspoon dried thyme
Salt and freshly ground black pepper, to taste

Cooking Fats

½ tablespoon olive oil
½ tablespoon butter

Fruit and Aromatics

2 shallots, thinly sliced
3 apples, sliced (Roma, Gala, Fuji or Honey Crisp)
3 sprigs fresh thyme
Fresh thyme leaves, for garnish

Liquid Ingredients

1 cup apple cider
¾ cup chicken stock
1 teaspoon soy sauce

Spices

½ teaspoon dry mustard powder

Cook Mode Prevent your screen from going dark

Instructions

Season the chicken: Evenly coat the cut up chicken, chicken breasts, or thighs with dried thyme, salt, and freshly ground black pepper to enhance its flavor before cooking.
Sear the chicken: Heat a large skillet over medium-high heat and add the olive oil and butter. Once hot, sear the chicken pieces on both sides until they develop a golden brown crust. Remove the browned chicken from the pan and set aside.
Sauté shallots and apples: In the same skillet, add the thinly sliced shallots and cook for about 1 minute until fragrant. Add the sliced apples along with the fresh thyme sprigs and sauté for a few minutes to soften the fruit and infuse the flavors.
Deglaze the pan: Pour the apple cider into the pan and scrape up any browned bits stuck to the bottom. Bring this mixture to a gentle simmer to concentrate the flavors.
Add stock mixture and chicken: Whisk together the chicken stock, soy sauce, and dry mustard powder until combined. Add this mixture into the skillet and nestle the seared chicken pieces back into the pan with the apples and liquid.
Simmer to glaze: Reduce the heat to low and let the dish simmer uncovered for 15 to 20 minutes, or until the sauce thickens into a glossy glaze and the chicken reaches an internal temperature of 165ºF, indicating it’s fully cooked. Add extra chicken stock if the liquid evaporates too quickly.
Finish and serve: Turn the chicken over in the glaze to coat it completely. Transfer the chicken to a serving platter, discard the thyme sprigs from the pan, and season the sauce with salt and freshly ground black pepper as needed. Spoon the glazed apples over the chicken, drizzle with the luscious sauce, garnish with fresh thyme leaves, and serve immediately.

Notes

Use a meat thermometer to ensure the chicken is cooked safely to 165ºF.
Choosing apples like Gala, Fuji, or Honey Crisp adds the perfect balance of sweetness and texture.
If the sauce thickens too much before the chicken is cooked, add a splash of chicken stock or water to loosen it.
For a slightly tangier glaze, a splash of fresh lemon juice can be added at the end.
This recipe works well with skin-on or skinless chicken pieces depending on your preference.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving (1/4 recipe)
Calories: 380
Sugar: 10g
Sodium: 600mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 38g
Cholesterol: 110mg