Easy Apple Cider Chicken Recipes

APPLE CIDER CHICKEN

Steps:

• Heat 2 teaspoons of oil in a large skillet over medium high. Sprinkle the top of the chicken evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Once the oil is hot and shimmering, add the chicken to the pan, top-side down. Let cook 4 minutes, then flip and continue cooking until the meat is cooked through and reaches an internal temperature of 160 degrees, 3 to 4 additional minutes. Remove to a plate and cover with foil to keep warm.
• In a small bowl or large measuring cup, stir together the apple cider and mustard. With a paper towel, carefully wipe the skillet clean. Add the remaining 2 teaspoons of oil to the pan over medium high. Once the oil is hot, add the apple slices, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and rosemary. Cook for 5 minutes, until the apples are lightly tender and begin to turn golden. Return the chicken to the pan and pour the cider mixture over the top. Let cook for 4 to 5 minutes, until the liquid is reduced by half. Serve warm, sprinkled with additional chopped rosemary as desired.

SKILLET APPLE CIDER CHICKEN

Steps:

• Season chicken thighs with salt and set aside.
• Heat oil in a large skillet over medium heat. Add chicken and cook until browned on both sides, 7 to 10 minutes. Transfer to a plate and set aside.
• Place bacon into the skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and drain excess grease from the skillet.
• Add onion to the skillet and cook over medium heat until soft, 5 to 7 minutes. Pour in 1 cup chicken broth and 1 cup apple cider. Cook until reduced by 1/2, about 10 minutes. Add cooked bacon, apples, sage, and thyme; let simmer for 2 minutes. Add remaining chicken broth and cider.
• Return chicken to the pan, reduce heat to medium-low, and cook and stir until chicken thighs are no longer pink in the centers, about 15 minutes.
• Transfer chicken to a serving platter. Remove the pan from heat and add butter, swirling to combine with sauce. Pour over chicken.

EASY APPLE CIDER CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Whisk apple cider, brown sugar, cinnamon, lemon juice, and nutmeg together in a bowl.
• Place chicken breasts in a single layer in the bottom of a large casserole dish. Pour apple juice mixture over chicken breasts. Cover casserole dish with aluminum foil.
• Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

APPLE CIDER BRINED CHICKEN

Steps:

• Mix 2 tablespoons salt, 2 tablespoons pepper, 4 cups water, vinegar, and apple juice in a 2 gallon container. Add the chicken and allow to marinate for 30 minutes up to 3 hours in the refrigerator.
• Add the remaining 1 tablespoon salt and 1 tablespoon pepper to the flour, mix well, and hold until ready to fry.
• In a cast iron skillet, add the oil and bring to 350 degrees F over high heat. Remove the chicken from the brine, pat dry with a paper towel, and dredge the chicken in the seasoned flour, coating well and tapping off any excess. Once all the chicken is floured, add to the oil, in batches, and cook until golden brown on both sides, 8 to 9 minutes per side. The internal temperature must be 165 degrees to be cooked thoroughly.

APPLE CIDER CHICKEN WITH NOODLES

Steps:

• Melt butter in a large skillet over medium heat; cook and stir apples until lightly browned, 5 to 10 minutes. Sprinkle brown sugar over apples and cook until apples are tender, about 5 minutes more. Transfer apples to a plate.
• Arrange chicken on a sheet of waxed paper; season both sides with cinnamon, salt, and pepper. Melt remaining butter in the same skillet and cook chicken until browned, 2 to 3 minutes per side. Transfer chicken to a plate.
• Cook and stir onion in the same skillet used for chicken until tender, 5 to 10 minutes. Stir cider and vinegar into onion, reduce heat to medium-low, and simmer until sauce is slightly thickened, about 2 minutes.
• Return chicken to onion mixture, spooning cider sauce over chicken and cook until chicken is no longer pink in the center and the liquid is reduced by half, 5 to 10 minutes more. Spoon apples into chicken mixture and cook until apples are warmed, 2 to 3 minutes.
• Arrange noodles on plate, top with chicken, and spoon sauce over chicken.

APPLE CIDER CHICKEN MARINADE

Steps:

• Whisk together the white wine, olive oil, lemon juice, cider vinegar, basil, parsley, rosemary, thyme, garlic, pepper, and salt in a bowl. Marinade chicken in mixture 8 hours or overnight.

CIDER CHICKEN WITH APPLES AND ONIONS

Steps:

• Toss the chicken with the mustard powder, 1 tablespoon olive oil, 2 teaspoons salt and a few grinds of pepper in a large bowl. Cover and refrigerate, 30 minutes.
• Preheat the oven to 500 degrees F. Place the pearl onions in a small bowl and cover with boiling water. Let sit 5 minutes, stirring occasionally, then drain. Trim the root ends of the onions and slip off the peels; set aside.
• Heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add half of the chicken skin-side down and cook until dark golden, 4 to 5 minutes. Flip and let brown slightly on the other side, about 3 minutes. Remove to a plate and repeat with the remaining chicken.
• Wipe out the skillet, then melt the butter over medium-high heat. Add the pearl onions and cook, stirring, until coated. Sprinkle in the flour; stir to coat. Whisk in the white wine and cook 1 minute, then whisk in the cider and broth; bring to a boil. Remove from the heat; arrange the chicken skin-side up on top of the onions and tuck the apples around the chicken. Transfer the pan to the oven; bake until the chicken is crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 25 to 30 minutes.
• Transfer the chicken to a platter; stir the vinegar and herbs into the skillet. Spoon the onions, apples and sauce around the chicken.
• Toss the chicken with the mustard powder, 1 tablespoon olive oil, 2 teaspoons salt and a few grinds of pepper in a large bowl. Cover and refrigerate, 30 minutes.
• Preheat the oven to 500 degrees F. Place the pearl onions in a small bowl and cover with boiling water. Let sit 5 minutes, stirring occasionally, then drain. Trim the root ends of the onions and slip off the peels; set aside.
• Heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add half of the chicken skin-side down and cook until dark golden, 4 to 5 minutes. Flip and let brown slightly on the other side, about 3 minutes. Remove to a plate and repeat with the remaining chicken.
• Wipe out the skillet, then melt the butter over medium-high heat. Add the pearl onions and cook, stirring, until coated. Sprinkle in the flour; stir to coat. Whisk in the white wine and cook 1 minute, then whisk in the cider and broth; bring to a boil. Remove from the heat; arrange the chicken skin-side up on top of the onions and tuck the apples around the chicken. Transfer the pan to the oven; bake until the chicken is crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 25 to 30 minutes.
• Transfer the chicken to a platter; stir the vinegar and herbs into the skillet. Spoon the onions, apples and sauce around the chicken.

APPLE CIDER CHICKEN

Steps:

• Heat oil and 1 tablespoon butter in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, add to pan and sear until golden, about 4 minutes each side. Remove chicken from pan, and set aside. Add remaining butter and onion, apple, garlic, thyme and bay leaves. Saute until apple begins to get color and onions soften, about 6 minutes. Add flour and stir 2 to 3 minutes. Nestle chicken back into pan, add cider, bring to a boil, reduce to a simmer and cover. Cook until chicken is cooked through, about 12 minutes.