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Skillet Apple Cider Glazed Chicken Breasts

Juicy golden seared chicken cutlets simmered in a sticky, glossy spiced apple cider reduction with caramelized Honeycrisp apples, sweet shallots, and fresh rosemary in just 25 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Autumn Comfort
Ingredients Method

Ingredients
  

Chicken & Aromatics
  • 1 1/2 lbs boneless skinless chicken breasts, sliced into cutlets
  • 2 medium Honeycrisp or Gala apples, cored and sliced 1/2-inch thick
  • 1 medium yellow onion or shallot, thinly sliced
  • 2 tbsp unsalted butter, divided
  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
Spiced Cider Reduction Glaze
  • 1 cup pure unfiltered apple cider
  • 1/2 cup low-sodium chicken bone broth
  • 1 tbsp stone-ground Dijon mustard
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme

Method
 

Sear Chicken & Cook Apples
  1. Season chicken cutlets with salt and pepper. Heat olive oil and 1 tbsp butter in a 12-inch skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden brown and cooked through (165°F); transfer to a plate.
  2. Melt remaining 1 tbsp butter in the skillet over medium heat. Add sliced onions and apple wedges; sauté for 4-5 minutes until onions soften and apples are lightly golden.
Reduce Glaze & Assemble
  1. Add minced garlic, cooking for 60 seconds. Pour in apple cider, chicken broth, and Dijon mustard, scraping up browned pan fond. Add rosemary and thyme sprigs.
  2. Simmer rapidly for 5-7 minutes until the liquid reduces by half into a glossy syrup. Return chicken cutlets to the pan, spooning warm glaze over the meat for 2 minutes before serving.

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