A velvety pan sauce made with sweet apple cider, rich cream, tangy honey Dijon, and a bit of butter—all ready in just 45 minutes? Sign me up for this apple cider chicken every single time!
I was scraping every last drop straight from the pan after the very first cook, ran a second test, and ended up making it again just because I couldn’t stop thinking about it. Grab a loaf of warm, crusty bread to swipe through the skillet, because leaving any of this sauce behind is simply not an option. It’s cozy, deeply savory, slightly sweet, and guaranteed to become an instant weeknight staple.
Why I Love this Recipe for Easy Weeknight Meals
When I tested this recipe after work, it really put it to the ultimate test. I work Monday through Friday and get home anywhere between 5:00 and 6:00 PM, so making it on a busy evening proved that it genuinely works as an easy, delicious weeknight dinner for two.
I served this amazing apple cider chicken with fusilli pasta, which boiled right alongside the chicken as it cooked in my stainless steel skillet.
And don’t be afraid to use stainless steel like I used to be! For years, I avoided buying another stainless steel skillet because everything stuck to the last one I owned. I eventually got so frustrated that I donated it! Finally, I decided to give stainless steel another shot and bought a skillet from Made In. It has been totally worth it!
The secret to keeping food from sticking is properly preheating the skillet. I heat the dry pan, do the water test (the Leidenfrost effect), add the oil, and then add the chicken. You only need one tablespoon of oil for this apple cider chicken recipe, and when the skillet is properly preheated, the chicken releases easily from the surface.
I was even able to wash all the prep dishes during the brief downtime while the chicken and sauce simmered. From the initial prep to enjoying dinner with my husband and then cleaning up afterward, the entire process took just one hour and ten minutes. Not bad at all!
If you’re looking for more easy weeknight dinners for two, try my Creamy Skillet Chicken with Beer Pan Sauce or Creamy Mushroom Pasta for Two. Both are great options for busy evenings when you want something comforting without spending hours in the kitchen.
How to Make Skillet Apple Cider Chicken (Step-by-Step Photos)
I hope you enjoy this recipe that makes the perfect dinner for two!
Skillet Apple Cider Chicken (Dinner for Two)
Equipment
Ingredients
For the Chicken
- 1 lb boneless skinless chicken breast skinless chicken breast, thinly sliced and patted dry.
- 1 tbsp extra-virgin olive oil
- ¾ tsp kosher salt
- ¾ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp freshly ground black pepper
- ½ tsp dried thyme
For the Pan Sauce
- ½ cup apple cider unsweetened, not apple cider vinegar
- ½ cup low-sodium chicken broth
- ¼ cup heavy cream
- 1 tbsp finely minced shallot
- 1½ tsp Dijon mustard – I use honey Dijon
- 1 tbsp cold unsalted butter
- 1 tsp apple cider vinegar use up to 2 tsp, amount used will depend on your taste preference. Start low and increase as needed.
Garnish
- Fresh thyme leaves optional, for garnish
Pasta for Serving
- 4 oz fusilli pasta cooked and drained
Instructions
- Cook the pasta. Bring a large pot of generously salted water to a boil. Add 4 oz of pasta and cook according to the package instructions until it reaches your desired texture. Drain and set aside.Note: You can cook the pasta while preparing the chicken. Bring the water to a boil while you're prepping the chicken and sauce ingredients, then cook the pasta alongside the chicken.
- Prepare the chicken. Slice the chicken breasts against the grain into thin pieces, approximately ¼–½ inch thick. Pat dry with paper towels.
- Season the chicken. Combine the kosher salt, garlic powder, onion powder, black pepper, and dried thyme in a small bowl. Sprinkle the seasoning mixture over the chicken and mix until evenly coated. I mix with my hands.
- Heat the skillet. Preheat a 12-inch stainless-steel skillet over medium heat for approximately 5 minutes. To check whether the skillet is ready, add a few drops of water. If they form beads that glide across the surface, the skillet is hot enough. Allow the water to evaporate, then add the olive oil and swirl to coat the bottom.
- Sear the chicken. Arrange the chicken in a single layer without overcrowding the skillet. Cook in batches if necessary. Let the chicken cook undisturbed for approximately 2–3 minutes, until golden brown and it releases easily from the skillet.
- Flip the chicken. Turn the chicken and cook for another 2–3 minutes. Transfer to a plate and set aside. The chicken will finish cooking in the sauce.
- Sauté the shallots. Reduce the heat to medium-low. If the skillet is dry, add a little water to the skillet and then add the minced shallot and cook for approximately 1 minute, stirring frequently, until softened.
- Deglaze the skillet. Pour in the apple cider and use a wooden spoon to scrape up the browned bits from the bottom of the skillet. Add the chicken broth and stir to combine.
- Reduce the sauce. Increase the heat to medium and bring the liquid to a gentle simmer. Cook for approximately 4–6 minutes, or until the liquid has reduced from 1 cup to approximately ⅔ cup. Drag a wooden spoon across the bottom of the skillet. If the liquid doesn't immediately flow back to fill the path, it has reduced enough.
- Add the cream and Dijon. Reduce the heat to medium-low. Stir in the heavy cream and Dijon mustard until fully incorporated. Allow the sauce to simmer gently for approximately 1 minute.
- Finish cooking the chicken. Return the chicken and any accumulated juices to the skillet. Spoon the sauce over the chicken and simmer gently for approximately 2–4 minutes, or until the chicken reaches an internal temperature of 165°F.
- Finish the sauce. Remove the skillet from the heat and stir in the cold butter until melted and incorporated. Taste the sauce. If it needs additional acidity to balance the sweetness of the cider, add apple cider vinegar, starting with ½ teaspoon and adjusting as needed. I used 1 teaspoon, but you may find that ½ teaspoon is enough for your taste. Add the cooked pasta to the skillet and toss to coat.
- Serve. Garnish with fresh thyme leaves, if desired.
