Samantha Nicole With the days getting shorter and colder, a meal that’s light on cleanup and big on flavor sounds like precisely what we all need. Apple Cider Chicken Skillet is a one-pan meal loaded from top to bottom with savory fall flavors promising to delight you through the season and beyond! Meaty, juicy chicken breasts browned in rich butter and braised in crisp, spiced apple cider and chicken broth already sounds like a fabulous idea. Throw in some tender, refreshing apples and you have a winning autumn achievement in your own kitchen! Apple Cider Chicken Skillet is creamy, enchanting, and just waiting to whisk you away like golden leaves on the wind. Mmmm….
Ingredients
- 4 chicken breasts, boneless and skinless
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon pepper, plus more to taste
- 3 tablespoons butter, divided
- 2 apples, peel on and sliced into 1/2-inch wedges
- 2 onions, sliced into 1/2-inch-thick slices
- 2 tablespoons fresh thyme, minced
- 1 tablespoon olive oil
- 1/2 cup apple cider
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon cider vinegar
Directions
Step 1 –Pat the chicken dry with paper towels.
Step 2 –In a shallow dish, add the flour, the salt, and the pepper.
Step 3 –Dredge the chicken in the flour to lightly coat it, shaking the chicken to remove any excess flour.
Step 4 –Melt 2 tablespoons of the butter in a large skillet over medium heat.
Step 5 –Add the apples and the onion to the melted butter, seasoning them with the salt and the pepper to taste.
Step 6 –Sprinkle the apples and the onions with the thyme.
Step 7 –Cook the apples and the onions until softened and browned slightly, about 8-10 minutes. The apples should be al dente.
Step 8 –Transfer the apples and the onions to a plate and set aside.
Step 9 –Add the remaining butter and the olive oil to the same skillet over medium heat.
Step 10 –Once the butter is melted, add the coated chicken, and cook until lightly browned all over, about 2 minutes per side.
Step 11 –Add the apple cider and the broth to the skillet and heat until boiling.
Step 12 –Cover the skillet and reduce the heat to medium-low, allowing the chicken to simmer until cooked through at 165 degrees F, about 8-12 minutes.
Step 13 –Return the apple and the onions to the skillet and add the cream, stirring to combine.
Step 14 –Increase the heat to medium-high and cook until the sauce thickens slightly, about 2 minutes.
Step 15 –Stir in the cider vinegar and taste for seasoning.
Step 16 –Serve.
