Name: Apple Cider Chicken with Caramelized Apples Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium sweet Vidalia onion, sliced into thin strips; 1.25 pounds boneless skinless chicken breasts, sliced into 1-inch wide strips or chicken breast tenders; Salt and pepper, for seasoning; 2 cloves garlic, finely minced or pressed; 3/4 cup apple cider (non-alcoholic); 2 tablespoons Dijon mustard; 2 medium red apples, cored and sliced into 1/4-inch wedges (Gala, Fuji, Honeycrisp, or similar); 3 tablespoons light brown sugar, packed; 1 teaspoon cinnamon; 1 teaspoon lemon juice; 2 tablespoons butter; 2 teaspoons fresh sage leaves, finely chopped

Jump to Recipe·5 from 8 reviews

If you’re craving a cozy, comforting dinner that’s bursting with autumn flavors, you’re going to fall head over heels for this Apple Cider Chicken with Caramelized Apples Recipe. It’s one of those dishes that just hits all the right notes—sweet, savory, tangy, and oh-so-tender. I first made this for a chilly weekend, and honestly, the way those cinnamon-kissed apples mingle with juicy chicken cooked in apple cider? Pure magic. Stick with me here, because I’m about to share all my insider tips to make sure your Apple Cider Chicken with Caramelized Apples Recipe comes out just right the first time.

🤎

Why This Recipe Works

Balanced flavors: The tangy apple cider perfectly complements the sweetness of caramelized apples and savory chicken.
Simple technique: With straightforward steps and easily accessible ingredients, it’s approachable for home cooks of any level.
Versatile meal: This dish feels fancy enough for guests yet easy enough for a weeknight dinner.
Comforting texture: Tender chicken paired with just-soft-enough apples creates a lovely contrast every time.

The image shows a white bowl filled with two main layers. On the left side, there are several pieces of light brown cooked chicken with a shiny glaze, garnished with small green herb leaves scattered on top. On the right side, there are many soft-looking orange-red apple slices with a warm, glossy coating, layered close together. Both the chicken and apple slices fill the bowl evenly, and the bowl is set on a white marbled surface with a green leaf and a red apple visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient in this Apple Cider Chicken with Caramelized Apples Recipe sings its own tune but also works in harmony with the others. Picking the right types—especially for the apples and cider—makes all the difference, so I always recommend buying fresh, quality produce to get the best flavor.

Olive oil: Great for sautéing onions and chicken, adds a subtle fruity note without overpowering the dish.
Sweet Vidalia onion: Their natural sweetness enhances the savory base beautifully when caramelized.
Chicken breasts or tenders: Lean and tender, they cook quickly and soak up the cider-mustard sauce gorgeously.
Garlic: Freshly minced to give a fragrant punch that brightens the whole dish.
Apple cider: The star ingredient that gives a subtle tartness and depth—important to use non-alcoholic hard cider!
Dijon mustard: Adds just the right tangy kick to balance the sweetness.
Butter: Essential for luscious caramelized apples with a silky finish.
Red apples (Gala, Fuji, Honeycrisp): These varieties hold their shape well and bring a lovely balance of sweet and tart to the caramelized topping.
Brown sugar: Deepens the caramelization and complements the cinnamon.
Cinnamon: Brings warm, cozy notes that feel like autumn in every bite.
Lemon juice: Just a splash to brighten and balance the sweetness.
Fresh sage leaves: Herbal, slightly peppery, sage adds a subtle earthiness that pulls everything together.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I’ve played around with this Apple Cider Chicken with Caramelized Apples Recipe quite a bit, and honestly, it’s super flexible. Feel free to adjust the sweetness, swap in your favorite apple variety, or add an herb or two that you love. I encourage you to make it your own!

Variation: I like to swap sage for fresh thyme sometimes for a slightly different herbal profile—it’s delicious either way.
Dietary change: Using chicken thighs instead of breasts adds a bit more richness and moisture if you prefer a juicier cut.
Seasonal tweak: For winter, I add a pinch of nutmeg along with the cinnamon to enhance those cozy fall vibes.

Step-by-Step: How I Make Apple Cider Chicken with Caramelized Apples Recipe

Step 1: Caramelize the Onions to Build Deep Flavor

Start by heating olive oil in a large skillet over medium-high heat. Toss in the thinly sliced Vidalia onions and cook, stirring frequently, for about 7 minutes. You’re looking for them to soften and start to caramelize—that warm golden color is key. This step develops the sweet base flavor that pairs perfectly with the apple cider later on.

Step 2: Brown the Chicken Gorgeous and Evenly

Next, add your chicken strips, seasoning with salt and pepper. Cook for 4-5 minutes, turning every now and then so all sides get that nice golden-brown sear. The chicken should be about 80% cooked through here, which means juicy and tender but not dried out—this timing is key.

Step 3: Add Aromatics and Apple Cider Magic

Stir in the minced garlic and cook for just about a minute until fragrant. Be careful not to burn it! Then, whisk together the apple cider and Dijon mustard and pour the mixture into the skillet. Lower the heat, cover the pan, and let everything simmer gently for 7-10 minutes until the chicken’s cooked through and infused with those bright cider flavors.

Step 4: Caramelize the Apples for That Perfect Touch

While the chicken simmers, melt butter in another skillet over medium-high heat. Add apple wedges, brown sugar, cinnamon, and lemon juice, then cook for 5-7 minutes. Stir often so the apples soften without burning and develop a gorgeous caramel glaze. I prefer leaving the skins on—it adds a nice texture and color contrast.

Step 5: Final Seasoning and Sage Finish

Give the chicken and cider sauce a taste—adjust salt and pepper as needed. Then sprinkle freshly chopped sage over the top for that herbal pop before serving. It’s simple but elevates the whole dish.

💡

Pro Tips for Making Apple Cider Chicken with Caramelized Apples Recipe

Use fresh, quality cider: Always check that your apple cider is non-alcoholic and fresh for the best flavor punch.
Don’t rush caramelizing: Take your time with the onions and apples to develop deep, rich flavors that make this dish so special.
Cut chicken evenly: Slice the chicken into uniform strips so they cook evenly and stay juicy.
Fresh herbs matter: Adding sage at the end brings a fresh brightness that dried sage just can’t match.

How to Serve Apple Cider Chicken with Caramelized Apples Recipe

The image shows a close-up of a white plate filled with two main layers: on the left side, golden brown strips of cooked chicken mixed with lightly sautéed onions and garnished with chopped green herbs; on the right side, slices of bright red apples, soft and coated with a light shine, possibly from some seasoning or cooking, both layers arranged closely together with a white marbled surface underneath. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love to finish this dish with a sprinkle of fresh sage and sometimes a little extra cracked black pepper. A few toasted pecans or walnuts on top add a delightful crunch that pairs beautifully with the tender chicken and soft apples.

Side Dishes

This dish shines alongside creamy mashed potatoes or buttery egg noodles to soak up the sauce. Roasted Brussels sprouts or green beans bring a fresh, crisp balance to the plate. For a lighter meal, serve over a bed of fluffy quinoa or wild rice.

Creative Ways to Present

For a special occasion, I’ve plated the chicken strips stacked over a swirl of the caramelized apples, garnished with sage leaves and a drizzle of remaining cider sauce. It looks elegant but is totally doable in your own kitchen—perfect for impressing friends without stress.

Make Ahead and Storage

Storing Leftovers

After dinner, I separate the chicken and apples into airtight containers and refrigerate. This keeps both elements tasting fresh for up to 5 days. It’s great for quick lunches or a no-fuss dinner later in the week.

Freezing

If you want to freeze leftovers, I recommend packing chicken and apples separately in freezer-safe containers or bags. This way, you can thaw just what you need. They freeze well up to 3 months without losing flavor or texture.

Reheating

I gently reheat the chicken in a skillet over low heat with a splash of water or broth to keep it moist. The apples reheat well on their own in a small pan or microwave. Avoid high heat so the tender texture stays intact.

FAQs

Can I use chicken thighs instead of breasts in this recipe?

Absolutely! Chicken thighs work wonderfully here if you prefer a juicier, more flavorful cut. Just adjust cooking time slightly to make sure they’re cooked through but remain tender and juicy.
What type of apple cider should I use?

Use non-alcoholic, fresh apple cider (often sold as “apple cider” in the US, which is different from hard cider). Avoid alcoholic hard ciders as they will affect the flavor balance and cooking process.
Can I peel the apples for caramelizing?

You absolutely can, but I prefer leaving the skins on—they add nice texture and color to the dish. Just be sure to use apples that hold their shape well.
How do I avoid burning the garlic?

Add the minced garlic after the chicken is partially cooked and stir frequently over medium to medium-low heat; garlic cooks quickly and burns easily, which can give a bitter taste.

Final Thoughts

This Apple Cider Chicken with Caramelized Apples Recipe has become one of those dishes I fall back on season after season. It’s like wrapping up in a warm blanket of flavors—sweet apples, cozy cinnamon, tangy cider, and that herby sage finish. I hope you’ll give it a try soon and find it as comforting and delicious as I do. Trust me, once you make it, it’s going to be a repeat request at your table—just like it is in mine!