Are you looking for the ultimate fall skillet dinner? A meal that is so cozy, so comforting, and so packed with the incredible sweet and savory flavors of the season? This amazing, one-pan Apple Cider Chicken is that perfect meal. Tender, juicy, golden-brown chicken breasts are gently simmered in a rich, savory, and luscious apple cider pan gravy, studded with sweet onions and tart, tender apples.
This isn’t just another chicken recipe; it’s your new go-to for a quick, easy, and stunningly delicious dinner. We’ll show you the simple secrets to a perfectly cooked, never-dry chicken breast and how to build a luxurious, from-scratch pan gravy right in the same skillet. This is the kind of satisfying, stick-to-your-ribs meal that will make any crisp autumn evening feel special.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Fall Skillet Dinner
What makes this Apple Cider Chicken so spectacularly delicious is its incredible, deep flavor and its wonderfully simple one-skillet preparation. This recipe is a masterpiece of classic, autumnal flavors. The dish features tender, boneless, skinless chicken breasts, which are first seared to a beautiful golden brown to lock in the juices. The magic happens right after, when a rich and savory pan gravy is built in the same pan, capturing all the delicious, caramelized drippings. The sauce is a perfect harmony of flavors: sweet Vidalia onions, tart Granny Smith apples, and a rich, savory base of apple cider.
| Metric | Time / Level |
| Total Time | 40 minutes |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 4 |
The Essential Ingredients for This Cozy Skillet
This iconic dish uses a handful of fresh, seasonal ingredients and pantry staples to create its signature comforting and savory flavor.
- The Chicken:
- Boneless, Skinless Chicken Breasts: A fantastic, lean, and healthy choice. The secret to ensuring they stay juicy and cook evenly in this quick-cooking dish is to pound them to an even thickness before you begin.
- The Apple Cider Gravy: This is the sweet, tangy, and savory heart of the dish.
- The Apples & Onions: For the best, most balanced flavor, this recipe cleverly uses a sweet Vidalia onion and a tart, firm Granny Smith apple. The tartness of the apple is essential for balancing the sweetness of the cider and the onion.
- The Apple Cider: It is crucial to use a good quality, unfiltered apple cider (the cloudy, opaque kind), not sparkling cider or clear apple juice. Unfiltered cider has a much deeper, more complex, and authentic apple flavor that is essential for a rich, savory gravy.
- The Roux: A classic mixture of butter and all-purpose flour is the foolproof thickener that transforms the thin cider into a rich and velvety gravy.
- The Herbs: A classic, rustic blend of dried thyme and a bay leaf infuses the gravy with a wonderful, fragrant, and earthy aroma that is a perfect pairing with the apple and chicken.
Step-by-Step to Perfect Apple Cider Chicken
This delicious, one-pan meal is incredibly simple to prepare.
Step 1: Sear the Chicken
Step 1: Pat your 4 boneless, skinless chicken breasts completely dry with a paper towel. Season them generously on all sides with salt and pepper.
Pro Tip: Patting the meat dry is the number one secret to getting a beautiful, deep golden-brown crust or sear!
Step 2: In a large skillet, heat the 2 tablespoons of olive oil and 1 tablespoon of the butter over medium-high heat.
Step 3: Carefully add the seasoned chicken to the hot skillet. Sear the chicken for about 4 minutes on each side, until it has a beautiful, deep golden-brown crust.
Step 4: Remove the seared chicken from the pan and set it aside on a plate. Do not wipe out the skillet! All those delicious, browned bits are pure flavor.
Part 2: Build the Apple Cider Pan Gravy
Step 1: Add the remaining 1 tablespoon of butter to the same skillet. Add the 1/2 chopped Vidalia onion, the 1 sliced Granny Smith apple, the 2 teaspoons of dried thyme, and the 2 bay leaves to the pan. Sauté for about 6 minutes, until the apple begins to get some color and the onions have softened. Add the 3 minced garlic cloves and cook for 1 more minute, until the garlic is very fragrant.
Step 2 (Make the Roux): Sprinkle the 2 tablespoons of all-purpose flour over the apple and onion mixture. Stir and cook for 2 to 3 minutes to cook out the raw flour taste.
Part 3: Simmer to Perfection
Step 1: Nestle your seared chicken breasts back into the pan amongst the apples and onions.
Step 2: Pour in the 1 1/2 cups of apple cider. Bring the mixture to a boil, using a wooden spoon to scrape up any delicious, flavorful browned bits from the bottom of the pan.
Step 3: Reduce the heat to a simmer, cover the skillet, and let the chicken cook for about 12 minutes, or until it is cooked all the way through.
Pro Tip: The only 100% foolproof way to guarantee a juicy, perfectly cooked chicken breast is to use an instant-read thermometer. The chicken is perfectly and safely cooked when the internal temperature in the thickest part of the breast registers 165°F (74°C).
Serve the hot chicken immediately, with a generous spoonful of the warm apple and onion gravy.
The Best Juicy One-Pan Apple Cider Chicken
A savory one-skillet meal, this Apple Cider Chicken features pan-seared chicken breasts simmered in a flavorful pan sauce. The chicken is first browned and set aside. In the same skillet, a sauce is built by sautéing sliced Granny Smith apples and onion with garlic and thyme. A simple roux of butter and flour thickens the apple cider to create a rich gravy. The chicken is then returned to the pan to finish cooking in the sauce, making for a perfect early-fall dinner.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 boneless, skinless chicken breasts (about 2 pounds)
- Salt and freshly ground black pepper
- 1/2 Vidalia onion, chopped
- 1 Granny Smith apple, cored and sliced into 1/4-inch wedges
- 3 cloves garlic, minced
- 2 teaspoons dried thyme
- 2 bay leaves
- 2 tablespoons all-purpose flour
- 1 1/2 cups apple cider
Instructions
- In a large skillet over medium-high heat, heat the olive oil and 1 tablespoon of the butter.
- Season the chicken breasts with salt and pepper. Add them to the hot pan and sear for about 4 minutes on each side until golden brown. Remove the chicken from the pan and set it aside.
- Add the remaining 1 tablespoon of butter to the skillet. Add the chopped onion, sliced apple, minced garlic, thyme, and bay leaves. Sauté for about 6 minutes, until the apple begins to get color and the onions soften.
- Sprinkle the flour over the apple and onion mixture and stir for 2 to 3 minutes to cook the raw flour taste.
- Nestle the seared chicken back into the pan amongst the apples and onions.
- Pour in the apple cider, bring the mixture to a boil, then reduce the heat to a simmer and cover the pan.
- Cook for about 12 minutes, or until the chicken is cooked through.
- Remove the bay leaves before serving.
Notes
- This is a one-pan meal, which builds layers of flavor by cooking the sauce in the same skillet used for the chicken.
- Searing the chicken first and finishing it in the sauce is a key technique to develop flavor while keeping the chicken moist.
- The sauce is thickened with a classic roux (butter and flour).
What to Serve With Your Apple Cider Chicken
This beautiful skillet dinner is a fantastic, hearty meal. It pairs wonderfully with classic, comforting side dishes that are perfect for sopping up the delicious gravy.
- Creamy Mashed Potatoes: The absolute number one, classic partner for this dish.
- Roasted Vegetables: Simple, roasted Brussels sprouts, green beans, or sweet potatoes are a wonderful, cozy accompaniment.
- A Hearty Grain: A bed of fluffy wild rice or quinoa is another fantastic and healthy choice.
Storage and Make-Ahead Tips
- Make-Ahead: For a super-fast and impressive weeknight meal, you can get a head start by chopping all your vegetables and slicing your apple (keep the apple in a bowl of cold water with a squeeze of lemon juice to prevent browning) up to a day in advance.
- Storage: Store any leftover chicken and gravy in an airtight container in the refrigerator for up to 4 days.
- Reheating: The best way to reheat the chicken without drying it out is to place it in a covered skillet over a low heat with a small splash of water or apple cider until it is warmed through.
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Creative Recipe Variations
- Add a Splash of Brandy: For an even richer and more sophisticated, restaurant-style gravy, you can deglaze the pan with about 1/4 cup of an apple brandy (like Calvados) or a regular brandy after you have cooked your vegetables. Let the alcohol bubble and cook down for a minute before you add the flour.
- Make it a Creamy Gravy: For a more decadent, luscious gravy, you can stir in about 1/4 to 1/2 cup of heavy cream or a large dollop of crème fraîche at the very end of the cooking time, after you have turned off the heat.
- Use a Different Protein: If you’re not a fan of chicken breasts, this delicious and simple cooking method is also absolutely fantastic with bone-in, skin-on chicken thighs or with thick-cut, boneless pork chops. You will just need to adjust the simmering time accordingly.
Enjoy The Ultimate Cozy Fall Dinner!
You’ve just created a truly special dish that is a perfect harmony of wholesome, classic ingredients and delicious, satisfying flavors. This classic Apple Cider Chicken is a testament to the power of a simple, from-scratch meal to bring comfort and joy. It’s a rewarding and deeply satisfying recipe that is sure to become a new family favorite for all the cozy days of the year.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, easy, and impressive meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute secret to a juicy, not dry, chicken breast?
There are two main secrets! First, be sure to pound your chicken breasts to an even thickness before you begin. This is the key that allows them to cook quickly and evenly. Second, and most importantly, be very careful not to overcook them. The best way to check for doneness is with an instant-read thermometer. The chicken is perfectly cooked when it reaches an internal temperature of 165°F (74°C).
Q2: What is the best kind of apple to use for a savory dish like this one?
You want to use a firm, tart apple that will hold its shape when cooked and not turn into a mushy applesauce. An apple that has a good, sharp tartness is perfect for balancing the sweetness of the cider and the onion. A classic Granny Smith, as the recipe suggests, is a fantastic choice. A Honeycrisp or a Braeburn would also be delicious.
Q3: Can I make this dish ahead of time?
This dish comes together so quickly that it is at its absolute best when it is made fresh. However, you can chop your onion and garlic and slice your apple ahead of time to make the final cooking process even faster.
Q4: What is the difference between apple cider and apple juice?
Apple cider is typically an unfiltered, unsweetened, and sometimes unpasteurized juice that is made from fresh apples. It has a cloudy appearance and a much more robust and authentic apple flavor. Apple juice, on the other hand, has been filtered to remove all the pulp and is usually pasteurized, which gives it a much clearer appearance and a sweeter, milder flavor. For the best, most complex flavor in this savory gravy, apple cider is highly recommended.
Q5: Can I make this recipe in the slow cooker?
Yes! Simply sear your chicken breasts first and place them in the slow cooker. Sauté your vegetables as directed and create your sauce in the skillet. Then, pour the sauce over the chicken in the slow cooker and cook on Low for 4-6 hours or on High for 2-3 hours, until the chicken is tender.