Apple Cider-Glazed Chicken Breasts
These Apple Cider-Glazed Chicken Breasts feature juicy chicken enrobed in a reduced apple cider sauce, enhanced with Dijon mustard, garlic, and fresh herbs. The caramelized exterior gives way to tender meat, creating a delicious weeknight dinner with gourmet appeal.
Ingredients
- 4 boneless skinless chicken breasts (about 6 oz each)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter divided
- Salt and freshly ground black pepper
- 1 shallot finely diced
- 2 cloves garlic minced
- 1 cup apple cider unfiltered works best
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- 1 teaspoon fresh rosemary chopped (or ¼ teaspoon dried)
- 1 tablespoon maple syrup optional, for deeper sweetness
Instructions
- Prepare the chicken: Pat chicken breasts dry with paper towels and season generously on both sides with salt and pepper. If breasts are very thick, pound them gently to even thickness (about ¾ inch) for more even cooking.
- Sear the chicken: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once hot, add chicken breasts and cook undisturbed for 5-6 minutes until golden brown. Flip and cook for another 5-6 minutes until internal temperature reaches 165°F. Transfer to a plate and tent with foil.
- Create the flavor base: In the same skillet, reduce heat to medium and add remaining tablespoon of butter. Add diced shallot and cook for 2-3 minutes until softened. Add garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
- Make the cider glaze: Pour in apple cider and apple cider vinegar, scraping the bottom of the pan to loosen any browned bits (that’s where the flavor is!). Bring to a simmer and cook for 5-7 minutes until reduced by half.
- Finish the sauce: Whisk in Dijon mustard, thyme, rosemary, and maple syrup if using. Simmer for another 2-3 minutes until the sauce thickens slightly and coats the back of a spoon.
- Return chicken to pan: Lower heat and return chicken breasts to the skillet, including any accumulated juices. Spoon the glaze over the chicken and simmer for 1-2 minutes until chicken is warmed through and well-coated with the glaze.
- Serve immediately: Transfer chicken to plates and spoon additional glaze over the top. Garnish with additional fresh herbs if desired.
Notes
- For the best flavor, use high-quality apple cider—the kind that’s cloudy and unfiltered from the refrigerated section.
- This recipe works beautifully with chicken thighs as well—just adjust cooking time accordingly (about 7-8 minutes per side).
- The sauce can be made ahead and refrigerated for up to 2 days. Reheat gently before adding cooked chicken.
- For a thicker glaze, you can add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) during the final simmer.
- Fresh herbs make a significant difference in this recipe, but dried will work in a pinch.