Description
A cozy one-pan meal blending tender chicken with sweet apple cider, herbs, and autumn spices. Perfectly balances savory and sweet for a grounding autumn dish.
Ingredients
1 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
4 cups apple cider (non-alcoholic)
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 cup chopped apples ( Granny Smith or Honeycrisp)
1 medium shallot, sliced
1 tbsp olive oil
1 tsp dried thyme
1 tsp dried rosemary
Salt and black pepper to taste
1 tbsp cornstarch mixed with 2 tbsp water (optional for thickening)
1 cup low-sodium vegetable broth (for additional moisture)
Instructions
Heat olive oil in a large skillet over medium heat.
Sear chicken pieces until golden on both sides, 3-4 minutes per side.
Stir in shallots, thyme, rosemary, mustard, and cider vinegar until fragrant.
Pour in apple cider and vegetable broth; add apples halfway up the chicken.
Cover and simmer 15-20 minutes until chicken is fully cooked.
Uncover, adjust seasoning, and simmer uncovered 5 minutes.
Stir cornstarch paste for a thicker sauce if desired.
Notes
Use a 12-inch oven-safe skillet for even cooking.
Substitute boneless chicken thighs (juicier) or breasts (leaner) per preference.
Leftovers freeze well in airtight containers for up to 3 months.
Add mashed potatoes or noodles as a starch base if serving as a main course.
Nutrition
- Serving Size: 1 serving (140g chicken + 100g sauce)
- Calories: 320
- Sugar: 15g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 60mg