Apple Cider Chicken
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.
Ingredients
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.
Nutrition Facts
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