Turn this week’s chicken dinner into the perfect fall dish with this Cider Braised Chicken recipe. In it, we’re flavoring chicken with apples, onions, and apple cider for the ultimate flavor-packed, protein-rich meal.
Yield4 servings 1x
4 tbsp butter
1 large yellow onion, sliced very thin
1 large apple, sliced thin
1 cup apple cider, divided
4 medium chicken breasts
1 tsp dried thyme
1 tsp salt
1 tsp pepper
1/2 cup chicken broth
1 tbsp arrowroot powder (or cornstarch)
5–6 sprigs of thyme
parmesan cheese for sprinkling
Preheat oven to 400F.
In a large skillet, heat 2 tbsp of butter over medium-high heat.
Once hot, add in all of the sliced onions, apple slices, and 1/2 cup apple cider. Cook for 15-20 minutes or until browned and softened.
While onions and apples are cooking, pound chicken breasts with mallet or roller until even and thinner that before. Around 1 inch thick all around.
Season both sides of chicken with thyme, salt, and pepper.
Set finished onions aside in a bowl. Add remaining 2 tbsp of butter to skillet and then add chicken.
Sear chicken for 5 minutes on each side. Once it has been seared on each side, set chicken aside on a plate.
In a small bowl, mix together remaining 1/2 cup apple cider and 1/2 cup chicken broth with 1 tbsp arrowroot powder.
Add onions back to skillet over medium-low heat, along with the broth arrowroot mixture. Whisk together for 2-3 minutes or until thickened. Turn off heat.
Add chicken back to skillet and using a spoon, cover the chicken with the onions, apples, and sauce. Add thyme sprigs around chicken.
Transfer skillet to oven and bake for 8-10 minutes or until internal temp reads 165F.