Rosemary Apple Cider Chicken
This Rosemary Apple Cider Chicken recipe features tender chicken breasts simmered in a sweet and savory apple cider sauce infused with rosemary. It's a surprisingly simple and flavorful dish perfect for a weeknight dinner.
Equipment
- Large skillet
- Small bowl
- Whisk
- Measuring spoons
- Measuring cups
- Knife
- Cutting board
- Meat mallet (optional)
- Plastic Wrap (optional)
- Paper towels
- Spatula
- Lid for skillet
Ingredients
- 4 boneless, skinless chicken breasts about 6 oz each
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon butter for chicken
- 1 tablespoon butter for sauce
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- ½ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ¼ cup apple cider vinegar
- 1 ½ cups apple cider
- ¼ cup chicken broth
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 large apple, peeled, cored, and diced Granny Smith or Honeycrisp
- Fresh rosemary sprigs, for garnish optional
Instructions
- Pat the chicken breasts dry with paper towels. Season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken breasts and sear for 3-4 minutes per side, until golden brown. The chicken doesn't need to be cooked through at this point.
- Remove the chicken from the skillet and set aside.
- Add butter to the same skillet.
- Add chopped onion and cook until softened, about 5 minutes.
- Add minced garlic, dried rosemary, and dried thyme. Cook for 1 minute more, until fragrant.
- Pour in apple cider vinegar and scrape up any browned bits from the bottom of the skillet.
- Add apple cider, chicken broth, Dijon mustard, and honey. Bring to a simmer.
- In a small bowl, whisk together cornstarch and cold water.
- Pour the cornstarch slurry into the simmering sauce and whisk constantly until the sauce thickens, about 1-2 minutes.
- Stir in diced apple.
- Return the chicken breasts to the skillet, nestling them in the apple cider sauce.
- Reduce heat to low, cover the skillet, and simmer for 10-15 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Garnish with fresh rosemary sprigs (optional).
Notes
Pound the chicken breasts to an even thickness for even cooking. Tart apples like Granny Smith or Honeycrisp balance the sweetness of the cider. Fresh rosemary (1 tablespoon chopped) can be substituted for dried. Whisk cornstarch and water before adding to the sauce to prevent lumps. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.