Skillet Apple Cider Chicken Recipes

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.

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.

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.

APPLE CIDER CHICKEN SKILLET

Steps:

• Add a tablespoon of olive oil to a large skillet and heat it over medium heat. Swirl the oil to coat the bottom of the pan and then add in the chicken breasts. Cook the chicken for 6-7 minutes and then flip them over and cook until they reach an internal temperature of 165° F. Remove the chicken from the skillet and onto a plate. Cover with foil to keep it warm.
• Wipe out the skillet and add the remaining tablespoon of oil. Add the shallots, apples, rosemary, thyme, salt and pepper to the skillet and sauté until the apple are soft, about 7-9 minutes.
• Pour in the broth, apple cider, and dijon mustard. Stir until the mustard dissolves into the sauce. Bring the mixture to a simmer and then pour in the cream, taste for seasoning. Stir everything together and add the chicken back into the skillet along with any juices.
• Simmer everything for another 1-2 minutes and then garnish with additional thyme and rosemary before serving.

SKILLET APPLE CHICKEN

Steps:

• Heat the olive oil in a large skillet over medium heat, and cook the chicken 5 minutes.
• Gradually stir the apples into the skillet, and continue cooking 15 minutes, or until chicken juices run clear and apples are tender. Thoroughly mix in the garlic salt, pepper, pumpkin pie spice, and tarragon.

APPLE CIDER CHICKEN QUINOA SKILLET

Steps:

• In a large skillet, heat oil over medium heat. Add sausage and onion; cook and stir until sausage is golden brown, 8-10 minutes. Add broth, cider and salt; bring to a boil. Stir in kale and quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 15-20 minutes. Remove from heat; stir in remaining ingredients. Cover and let stand 5 minutes before serving.