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Skillet Apple Cider Chicken (Dinner for Two)

Author: Julie Degel
This easy Apple Cider Skillet Chicken for Two features tender, pan-seared chicken in a creamy, savory apple cider sauce. Ready in under 45 minutes, it's a cozy, flavorful dinner that's perfect for busy weeknights. Serve it over pasta for a comforting meal!
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Prep Time:12 minutes
Cook Time:33 minutes
Total Time:45 minutes
Course: Main Course
Cuisine: American
Keyword: apple cider, chicken breast, Cooking for Two, creamy skillet chicken, dinner for two
Servings: 2 people
Calories: 737kcal
Cost: $15

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

  1. 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.
  2. Prepare the chicken. Slice the chicken breasts against the grain into thin pieces, approximately ¼–½ inch thick. Pat dry with paper towels.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. Serve. Garnish with fresh thyme leaves, if desired.

Nutrition

Calories: 737kcal | Carbohydrates: 54g | Protein: 58g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 194mg | Sodium: 1188mg | Potassium: 1148mg | Fiber: 2g | Sugar: 9g | Vitamin A: 692IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 2mg