Description
This Apple Cider Chicken with Caramelized Apples is a delightful dish combining tender chicken breasts simmered in a tangy apple cider Dijon sauce with sweet, cinnamon-infused caramelized apples. Perfect for a comforting dinner that balances savory and sweet flavors with the freshness of sage.
Ingredients
Scale
Chicken and Sauce
- 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
Caramelized Apples
- 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
Instructions
- Cook onions: Heat olive oil in a large skillet over medium-high heat. Add the sliced Vidalia onion and cook for about 7 minutes, stirring frequently, until the onions begin to soften and caramelize.
- Cook chicken: Add the chicken strips to the skillet, season with salt and pepper, and cook for 4 to 5 minutes, turning and stirring intermittently to ensure even cooking. Chicken should be about 80 percent cooked through.
- Add garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, stirring frequently to avoid burning.
- Prepare sauce and simmer: In a medium bowl, whisk together apple cider and Dijon mustard. Pour the mixture into the skillet with the chicken. Reduce heat to low, cover, and let simmer for 7 to 10 minutes until the chicken is fully cooked through.
- Caramelize apples: In a separate large skillet, melt butter over medium-high heat. Add apple wedges, brown sugar, cinnamon, and lemon juice. Stir to combine and cook for 5 to 7 minutes, stirring frequently, until the apples are just tender and caramelized.
- Season and finish: Taste the chicken and cider-Dijon sauce mixture and adjust salt and pepper as desired. Sprinkle freshly chopped sage evenly over the dish.
- Serve: Plate the chicken with the caramelized apples and serve immediately for best flavor and texture.
Notes
- Use only non-alcoholic apple cider; do not substitute with alcoholic hard cider.
- Store the chicken and caramelized apples separately in airtight containers in the refrigerator for up to 5 days.
- Reheat gently before serving to maintain the best texture and flavor.
- Any firm red apples like Gala, Fuji, or Honeycrisp work well for caramelizing.
- Adjust cinnamon to taste if a stronger or milder spice is preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg
