Cider Glazed Chicken with Apple Pan Sauce
Seared chicken cutlets get a glossy cider glaze and tender apples in a quick skillet dinner.
Prep: 10 · Cook: 25 · Total: 35 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (198 reviews)
INSPIRED BY
The method uses a fast cutlet sear and a cider reduction to create a cozy apple pan sauce without a long braise.
Story
Casey reaches for this skillet when the kitchen needs dinner to feel a little more special without adding extra work. The apples soften into the cider sauce, and the chicken stays tender because the cutlets cook quickly. I like to bring the whole pan to the table with warm bread nearby. Everyone gets sauce, and nobody has to hunt for it.
By Casey
Ingredients
- 4 boneless skinless chicken cutlets
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 crisp apple, cored and thinly sliced
- 1 small shallot, thinly sliced
- 1/2 cup apple cider
- 1/2 cup low-sodium chicken broth
- 1 tablespoon whole-grain mustard
- 1 teaspoon fresh thyme leaves
- 1 tablespoon chopped parsley
Instructions
- Pat the chicken dry and season both sides with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat and cook the chicken for 3 to 4 minutes per side until golden and cooked through. Transfer to a plate.
- Reduce the heat to medium, add the butter and apple slices, and cook for 3 minutes until the edges begin to brown.
- Add the shallot and thyme and cook for 1 minute until the shallot softens. Stir in the cider, broth, and mustard.
- Simmer the sauce for 4 to 5 minutes, scraping up browned bits, until slightly thickened and glossy.
- Return the chicken and any juices to the skillet and turn to coat. Sprinkle with parsley and serve hot.
Chef Tips
- Choose a firm, tart-sweet apple that keeps its shape in the sauce.
- Pound thicker cutlets to an even thickness for quick cooking.
- Let the sauce reduce until it coats the back of a spoon before adding the chicken.
- A splash of extra broth loosens the sauce if it tightens too much.
Cook's Notes
- **Chicken:** Keep the cutlets thin and even so they finish together.
- **Apples:** Add them after the chicken so they stay tender, not mushy.
- **Sauce:** Scrape the browned bits into the cider for the best flavor.