Apple Cider Glazed Chicken

Ingredients

• 4 boneless chicken breasts or thighs
• 1 tablespoon olive oil
• 1 cup apple cider
• 2 tablespoons Dijon mustard
• 1 tablespoon brown sugar
• 2 garlic cloves, minced
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon dried thyme
• Salt and black pepper to taste
• 1 tablespoon butter

Substitutions

• For Apple Cider Glazed Chicken, chicken breasts and thighs can be exchanged when cut to similar thickness; cook the thickest part to 165°F.
• Use olive oil or dairy-free butter in place of butter for finishing the glaze.

Instructions

Step 2: Sear

Heat olive oil in a skillet over medium heat. Sear chicken on both sides until golden, then remove from the pan.

Step 4: Finish cooking

Return the chicken to the skillet and simmer until the thickest piece reaches 165°F and the sauce reduces to a glossy glaze.

Step 5: Add butter

Stir in butter at the end for a silky glaze, then spoon sauce over the chicken and serve.

How to Store Leftovers

Cool Apple Cider Glazed Chicken promptly, cover it, and refrigerate within 2 hours. Use leftovers within 3 to 4 days and store fresh or crisp components separately.

How to Reheat

Reheat Apple Cider Glazed Chicken in a covered skillet over medium-low heat. Add a small amount of its sauce or water only when needed and stop once hot.

What to Serve With It

• Rice, pasta, or mashed potatoes
• Roasted vegetables
• A green salad
• Crusty bread for the sauce

Common Mistakes to Avoid

• For Apple Cider Glazed Chicken, crowding the pan and steaming the ingredients.
• For Apple Cider Glazed Chicken, adding sugar, garlic, or dairy over excessive heat.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions