This One Pan Chicken with Apple Cider Sauce comes together in under 30 minutes and makes a cozy, flavor-packed fall dinner. Easy to prepare and simple to clean up, it’s a great option for weeknights or a relaxed weekend meal.
Apple Cider Sauce
The apple cider sauce is the highlight of this dish. It combines apple cider, Dijon mustard, and brown sugar to create a balanced sweet-and-savory glaze that coats the chicken and cooked apples. Because the sauce is made in the same skillet used to cook the chicken, it picks up browned bits and concentrated flavor, and cleanup stays simple. This sauce is ideal for fall dinners but works anytime you want a bright, slightly sweet pan sauce to elevate simple chicken breasts.
For the best texture, choose apples that hold their shape when cooked, such as Granny Smith or Gala. Peel and dice the apple into small, even pieces so they soften quickly and distribute throughout each bite.
How to Make Chicken With Apple Cider Sauce
Below is a concise overview of how this one-pan chicken recipe is prepared. Scroll to the recipe card for exact ingredient amounts and a step-by-step instruction list you can follow at the stove.
- Pound the chicken breasts: Flatten to an even thickness so they cook evenly, then season with salt and black pepper.
- Cook the chicken: Heat a skillet with oil and sear the chicken until cooked through and nicely browned. Remove and set aside.
- Sauté the apples and shallot: In the same pan, melt butter and cook the diced apple and minced shallot until tender and lightly caramelized.
- Deglaze with apple cider: Pour in apple cider and scrape up browned bits from the pan; simmer to concentrate flavor.
- Thicken the sauce: Stir together cold water and cornstarch, whisk into the simmering cider, then add Dijon mustard and brown sugar. Cook until slightly thickened.
- Finish: Return the chicken to the pan to warm through, spoon the sauce and apples over the top, and garnish with chopped fresh rosemary.
How long should chicken breasts cook in a skillet?
Cook chicken breasts about 5–6 minutes per side over medium-high heat, depending on thickness. The chicken is done when juices run clear and an internal temperature reaches 165°F (74°C). Pounding the breasts to an even thickness helps them cook reliably and prevents overcooking.
Can I use chicken thighs instead of breasts?
Yes. Boneless skinless chicken thighs make a flavorful, juicy alternative. Cook times may vary slightly, so check doneness by ensuring the internal temperature reaches 165°F (74°C).
Can I use apple juice instead of apple cider?
Apple cider is preferred because it’s simply pressed apples without added sweeteners, giving a more natural, balanced flavor. If you only have apple juice, it will work, but expect a sweeter sauce and adjust the brown sugar to taste.
Pan Searing Chicken
Pan searing creates a caramelized crust that adds both texture and flavor to the chicken and contributes those brown bits that enrich the sauce. Start by gently pounding the breasts to an even thickness with a kitchen mallet or rolling pin; this helps them cook quickly and evenly. Sear the chicken over medium-high heat until golden, then finish cooking until the internal temperature reaches 165°F. A quick-read meat thermometer is the most reliable way to check doneness and avoid overcooking.
Storing Leftovers
Keep leftover chicken and sauce in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over low heat so the sauce doesn’t separate, or reheat briefly in the microwave. Use discretion and check for freshness before serving.
Recommended Tools for One Pan Chicken
Simple tools make this recipe easier: a large nonstick or heavy-bottomed frying pan for even heat, and an instant-read thermometer to check doneness. A small mixing bowl for the cornstarch slurry and a gentle mallet or rolling pin to even the chicken are helpful as well.
What to Serve With One Pan Chicken with Apple Cider Sauce
- Roasted garlic parmesan broccoli
- Cheesy garlic bread
- Classic mashed potatoes
- A simple green salad with vinaigrette
One Pan Chicken with Apple Cider Sauce
Ingredients
- 4 chicken breasts — boneless, skinless, pounded to an even thickness
- Salt and black pepper, to season
- 2 tbsp olive oil
- 2 tbsp butter
- 1 Granny Smith apple, peeled and diced
- 1 shallot, minced
- 1 cup apple cider
- 1 tbsp Dijon mustard
- 1 tbsp brown sugar
- 1 tbsp cold water
- 1 tbsp cornstarch
- Fresh rosemary, chopped for garnish
Instructions
- Pound the chicken breasts to an even thickness and season both sides with salt and black pepper.
- In a large skillet over medium-high heat, add 2 tablespoons olive oil. When hot, add the seasoned chicken breasts and cook for 5–6 minutes per side, until golden and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside.
- Reduce heat to medium. In the same skillet, add the butter. Once melted, add the diced apples and minced shallot and sauté for 3–5 minutes, until tender and lightly caramelized.
- Pour in the apple cider and scrape up any browned bits from the bottom of the pan. Allow the mixture to simmer for 5–7 minutes, or until reduced by about half.
- In a small bowl, combine 1 tablespoon cold water with 1 tablespoon cornstarch to make a slurry. Whisk it into the simmering cider to thicken the sauce.
- Stir in the Dijon mustard and brown sugar. Simmer for another 3–5 minutes until the sauce thickens slightly. Taste and adjust salt as needed.
- Return the chicken to the pan and heat for a minute or two to warm through and coat with sauce.
- Plate the chicken, spoon the apple cider sauce and apples over the top, and garnish with chopped fresh rosemary. Serve immediately.