Apple Cider Chicken

This Apple Cider Chicken with Carrot Purée is the perfect combination of tender, golden chicken and sweet, savory French-inspired flavors all in one bite. This cozy fall-inspired dish is tied together with a creamy apple cider Dijon sauce and served over silky buttery carrot purée.

We enjoyed a similar dish while traveling in France, and I loved it so much that I came home inspired to recreate it for our own dinner parties. It’s absolutely delicious and always a hit! Elegant enough for entertaining, yet simple enough for a cozy weeknight dinner with the family.

What is apple cider chicken with creamy Dijon sauce and carrot purée?

This vibrant, fall-inspired dish balances sweet, juicy Honeycrisp or Pink Lady apples with tender seared chicken breasts, caramelized shallots, and fresh thyme in a creamy apple cider Dijon sauce. It’s all brought together with a silky buttery carrot purée, then finished with a splash of apple cider vinegar for brightness.

It’s a cozy yet elegant dish, perfect for holiday gatherings, dinner parties, or a quick, sophisticated lunch.

Why you’ll love this recipe

• It’s packed with cozy, seasonal ingredients, loaded with lean protein from the chicken, and contrasting sweet and savory flavors from the apples and apple cider Dijon sauce.
• Serve it immediately or prep the carrot purée and sauce components ahead to assemble just before serving.
• Ideal as a stunning main meal for a fall or winter dinner.

Ingredients needed to make apple cider chicken

• Boneless, skinless chicken breasts: You’ll need four small breasts, about 5-6 oz each. Lightly pounded so they cook evenly.
• Kosher salt and freshly ground black pepper: Season both sides generously for flavor. You’ll also need this for flavoring the carrot puree. 
• All-purpose flour: For lightly dredging the chicken. That little bit of flour gives you beautiful browning and helps the cider cream sauce cling to the chicken.
• Olive oil and unsalted butter: Used together for searing the chicken and sautéing the shallot and apples. 2 Tablespoons of butter is also needed to make the puree. 
• Shallot: One large shallot, thinly sliced, for a gentle, mild bite that doesn’t overpower the other flavors.
• Honeycrisp or Pink Lady apple: One apple, cored and cut into thin wedges with the skin left on for beautiful color and texture.

• Unfiltered apple cider: Use unfiltered refrigerated apple cider, not apple juice. It gives you much more concentrated fall apple flavor. Not apple cider vinegar.
• Chicken stock: To build the sauce.
• Dijon mustard: For depth of flavor.
• Fresh thyme: Use 3-4 sprigs, plus more for serving.
• Heavy cream: Used to make the chicken sauce and for the carrot purée.
• Apple cider vinegar: Added at the very end. This is the little trick that keeps the apple-and-cream sauce from becoming too sweet.
• Calvados or brandy: This is completely optional but adds an extra layer of depth.
• Carrots: Peeled and sliced, for the buttery carrot purée.

How do you make apple cider chicken with carrot purée

Make the carrot purée:

1. Add the carrots to a saucepan and cover with salted water. Bring to a boil and cook for about 15-18 minutes, until very tender.
2. Drain well, then return the carrots to the warm pan for a minute to let excess moisture evaporate.
3. Transfer to a blender or food processor with the butter, warm cream, salt and pepper. Blend until completely smooth and silky. Add another tablespoon or two of cream if needed. Cover and keep warm.

Pro Tip: Make sure that you drain the carrots very well, otherwise you can end up with watery puree. 

Brown the chicken:

1. If the chicken breasts are very thick, lightly pound the thickest portion so they cook evenly. Don’t overdo it as you don’t want thin cutlets!
2. Pat dry and season both sides with salt and pepper. Lightly dust with flour and shake off the excess.
3. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken and sear for about 4-5 minutes on the first side and 3-4 minutes on the second, until deeply golden. Transfer to a plate. It does not need to be completely cooked yet.

Make the Sauce:

1. Reduce the heat to medium. Add the remaining tablespoon of butter, shallot and apple slices. Cook for 3-4 minutes, gently turning the apples, until the shallot softens and the apples begin to caramelize.
2. If using Calvados or brandy, add it now and let it bubble for about 30 seconds.
3. Pour in the apple cider and chicken stock, scraping all those browned bits from the bottom of the skillet. Whisk in the Dijon and add the thyme.
4. Simmer uncovered for 5-7 minutes, until the liquid reduces noticeably.
5. Reduce the heat to medium-low and stir in the heavy cream.

Cook the Chicken Through:

1. Return the chicken and any accumulated juices to the skillet. Simmer gently for another 5-8 minutes, depending on thickness, until the chicken reaches 165°F in the thickest part.
2. Stir in 1 teaspoon apple cider vinegar at the very end. Taste. Add another tiny splash if it needs brightness.

Assemble the dish:

1. Put a generous portion of warm carrot purée on each plate.
2. Set a whole chicken breast on top or slice it into thick pieces for a prettier presentation.
3. Spoon the creamy cider sauce over the chicken and arrange several caramelized apple slices alongside it.
4. Serve immediately!

Serving

Enjoy this stunning apple cider chicken as a beautiful main to an array of fall and winter side dishes, such as Green Salad with Apples, Roasted Sweet Potatoes with Rosemary, Green Beans with Bacon and Onions, Pumpkin Biscuits, or garlic bread. 

Sandy’s tips and substitutions:

• Storage: This apple cider chicken is best served immediately, although you can store leftovers in an airtight container in the fridge for up to 2 days. Keep in mind that the sauce may thicken and the apples may soften over time. Reheat gently on the stovetop with a splash of chicken stock or cream to loosen the sauce.
• Make ahead: Make the carrot purée and store it in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream or water, whisking until silky again. You can also sear the chicken and make the cider sauce up to 2 days ahead and store them separately in airtight containers in the fridge. Rewarm the sauce gently before returning the chicken to it.
• Use unfiltered cider: Use unfiltered refrigerated apple cider, not apple juice and not apple cider vinegar. Unfiltered cider gives you much more concentrated fall apple flavor and a richer, more complex sauce.
• Browning the chicken: That little bit of flour on the chicken gives you beautiful browning and helps the cider cream sauce cling to the chicken. Shake off the excess so it doesn’t turn gummy in the pan.
• When doubling: Use 8 small chicken breasts but brown them in batches. A crowded skillet will steam them rather than give you that gorgeous golden crust. Use a very large skillet or Dutch oven for the doubled sauce.
• Pound for even cooking: If the chicken breasts are very thick, lightly pound the thickest portion so they cook evenly. 
• Finish with vinegar: Stir in 1 teaspoon apple cider at the very end. This is the little trick that keeps the apple-and-cream sauce from becoming too sweet. Taste and add another tiny splash if it needs brightness.
• Taste to test: Taste the sauce before serving. Easily adjust the flavor with an extra splash of cider for sweetness, a bit more Dijon for depth, or additional thyme depending on what is needed to suit your preferences.
• Drain the carrots extremely well: Return the drained carrots to the warm pan for a minute to let excess moisture evaporate. This keeps the purée silky and concentrated rather than watery.
• Drizzle just before serving: Spoon the creamy cider sauce over the chicken just before serving to keep the chicken crisp and the apples vibrant.

For more apple cider recipes, try these Apple Cider Muffins and Mulled Apple Cider Recipe. 

More fall-inspired mains you may want to try:

• Turkey Cheddar Apple Sliders
• Apple Cider-Brined Turkey with Savory Herb Gravy
• Butternut Squash Soup with Scallops
• Butternut Squash Alfredo

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Apple Cider Chicken

Sandy Coughlin

This tender, golden apple cider chicken with carrot purée comes together in less than an hour! The perfect main for fall gatherings, holidays, and weeknight dinners.

Prep Time: 3 minutes mins

Cook Time: 30 minutes mins

Total Time: 50 minutes mins

Yield: 4

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Ingredients

 

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For the apple cider chicken:

• 4 small boneless, skinless chicken breasts, about 5–6 oz each
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 2 Tbsp all-purpose flour, for lightly dredging
• 1 Tbsp olive oil
• 2 Tbsp unsalted butter, divided
• 1 large shallot, thinly sliced
• 1 Honeycrisp or Pink Lady apple, cored and cut into thin wedges, skin on
• ¾ cup unfiltered apple cider, not apple cider vinegar
• ½ cup chicken stock
• 1 Tbsp Dijon mustard
• 3-4 sprigs fresh thyme, plus more for serving
• ½ cup heavy cream
• 1 tsp apple cider vinegar
• 1 Tbsp Calvados or brandy, optional

For the buttery carrot purée:

• 1½ lbs carrots, peeled and sliced
• 2 Tbsp unsalted butter
• ¼ cup heavy cream, warmed
• ½ tsp kosher salt, plus more to taste
• Pinch white or black pepper

Instructions

 

• Add the carrots to a saucepan and cover with salted water. Bring to a boil and cook for about 15-18 minutes, until very tender.
• Drain well, then return the carrots to the warm pan for a minute to let excess moisture evaporate.
• Transfer to a blender or food processor with the butter, warm cream, salt and pepper. Blend until completely smooth and silky. Add another tablespoon or two of cream if needed. Cover and keep warm.
• If the chicken breasts are very thick, lightly pound the thickest portion so they cook evenly. Don’t overdo it as you don’t want thin cutlets!
• Pat dry and season both sides with salt and pepper. Lightly dust with flour and shake off the excess.
• Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken and sear for about 4-5 minutes on the first side and 3-4 minutes on the second, until deeply golden. Transfer to a plate. It does not need to be completely cooked yet.
• Reduce the heat to medium. Add the remaining tablespoon of butter, shallot and apple slices. Cook for 3-4 minutes, gently turning the apples, until the shallot softens and the apples begin to caramelize.
• If using Calvados or brandy, add it now and let it bubble for about 30 seconds.
• Pour in the apple cider and chicken stock, scraping all those browned bits from the bottom of the skillet. Whisk in the Dijon and add the thyme.
• Simmer uncovered for 5-7 minutes, until the liquid reduces noticeably.
• Reduce the heat to medium-low and stir in the heavy cream.
• Return the chicken and any accumulated juices to the skillet. Simmer gently for another 5-8 minutes, depending on thickness, until the chicken reaches 165°F in the thickest part.
• Stir in 1 teaspoon apple cider vinegar at the very end. Taste. Add another tiny splash if it needs brightness.
• Put a generous portion of warm carrot purée on each plate.
• Set a whole chicken breast on top or slice it into thick pieces for a prettier presentation.
• Spoon the creamy cider sauce over the chicken and arrange several caramelized apple slices alongside it.
• Serve immediately!

Notes

• Storage: This apple cider chicken is best served immediately, although you can store leftovers in an airtight container in the fridge for up to 2 days. Keep in mind that the sauce may thicken and the apples may soften over time. Reheat gently on the stovetop with a splash of chicken stock or cream to loosen the sauce.
• Make ahead: Make the carrot purée and store it in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream or water, whisking until silky again. You can also sear the chicken and make the cider sauce up to 2 days ahead and store them separately in airtight containers in the fridge. Rewarm the sauce gently before returning the chicken to it.
• Use unfiltered cider: Use unfiltered refrigerated apple cider, not apple juice and not apple cider vinegar. Unfiltered cider gives you much more concentrated fall apple flavor and a richer, more complex sauce.
• Browning the chicken: That little bit of flour on the chicken gives you beautiful browning and helps the cider cream sauce cling to the chicken. Shake off the excess so it doesn’t turn gummy in the pan.
• When doubling: Use 8 small chicken breasts but brown them in batches. A crowded skillet will steam them rather than give you that gorgeous golden crust. Use a very large skillet or Dutch oven for the doubled sauce.
• Pound for even cooking: If the chicken breasts are very thick, lightly pound the thickest portion so they cook evenly. 
• Finish with vinegar: Stir in 1 teaspoon apple cider at the very end. This is the little trick that keeps the apple-and-cream sauce from becoming too sweet. Taste and add another tiny splash if it needs brightness.
• Taste to test: Taste the sauce before serving. Easily adjust the flavor with an extra splash of cider for sweetness, a bit more Dijon for depth, or additional thyme depending on what is needed to suit your preferences.
• Drain the carrots extremely well: Return the drained carrots to the warm pan for a minute to let excess moisture evaporate. This keeps the purée silky and concentrated rather than watery.
• Drizzle just before serving: Spoon the creamy cider sauce over the chicken just before serving to keep the chicken crisp and the apples vibrant.

Cuisine: French

Course: Main Course

Calories: 530kcal, Carbohydrates: 34g, Protein: 29g, Fat: 32g, Saturated Fat: 18g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.5g, Cholesterol: 154mg, Sodium: 1253mg, Potassium: 1173mg, Fiber: 7g, Sugar: 19g, Vitamin A: 29530IU, Vitamin C: 16mg, Calcium: 113mg, Iron: 2mg

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