Apple Cider Glazed Chicken
This Apple Cider Glazed Chicken is the ultimate fall comfort dinner — tender boneless chicken breasts bathed in a rich, sweet-tangy glaze made from reduced apple cider, Dijon mustard, maple syrup, and warm spices. The cider caramelizes into a gorgeous, glossy coating that looks as impressive as it tastes, and the whole dish comes together in just 35 minutes.
Equipment
- Large cast iron skillet or heavy-bottomed pan Essential for searing and even heat distribution
- Meat thermometer Instant-read recommended
- Tongs
- Measuring cups and spoons
- Cutting board and sharp knife
- Small bowl For mixing glaze ingredients
- Meat mallet For pounding chicken to even thickness (optional)
Ingredients
- 4 boneless skinless chicken breasts about 6–8 oz each (170–225g each)
- 2 cups fresh apple cider 480ml; not apple juice — use unfiltered, refrigerated cider
- 2 tbsp olive oil or butter 30ml
- 3 garlic cloves minced
- 2 tbsp Dijon mustard 30ml
- 2 tbsp maple syrup or honey 30ml; use pure maple syrup for best flavor
- 1 tbsp apple cider vinegar 15ml
- 1 tsp fresh thyme leaves or ½ tsp dried thyme
- 0.5 tsp cinnamon
- salt and black pepper to taste
- 2 tbsp unsalted butter 30g; cold, for finishing the glaze
For Garnish (Optional)
- fresh apple slices for serving
Instructions
- Pat chicken breasts dry with paper towels and pound to an even ¾-inch (2cm) thickness if needed. Season both sides generously with salt and pepper, then let rest at room temperature for 10–15 minutes.
- In a small bowl, whisk together the Dijon mustard, maple syrup, apple cider vinegar, minced garlic, thyme, and cinnamon. Set aside near the stove.
- Heat oil or butter in a cast iron skillet over medium-high heat until shimmering. Sear chicken undisturbed for 5–6 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a plate and tent with foil.
- Pour the apple cider into the same skillet and scrape up any browned bits. Bring to a boil over medium-high heat and cook for 8–10 minutes, stirring occasionally, until reduced by half and syrupy.
- Reduce heat to medium-low and stir in the mustard mixture. Simmer for 2–3 minutes until the glaze thickens slightly and turns glossy. Season with salt and pepper to taste.
- Return the chicken and any resting juices to the skillet. Spoon glaze over each piece and simmer for 2–3 minutes, turning once. Off heat, swirl in the cold butter for a silky finish. Serve immediately garnished with apple slices if desired.
Notes
- Don't skip drying the chicken — moisture is the enemy of a good sear and a glossy glaze.
- Use fresh, unfiltered apple cider (cloudy, refrigerated), not apple juice or shelf-stable cider; the flavor difference is significant.
- Watch the cider reduction closely — once it starts to syrup up, it can burn quickly. Lower the heat if needed.
- Always use a meat thermometer for accuracy; aim for 165°F (74°C) in the thickest part of the breast.
- If your glaze is too thin, simmer longer; if too thick, add a splash of cider. For a shortcut, whisk 1 tsp cornstarch with 1 tbsp cold water and stir in.
- Swap chicken breasts for boneless thighs (cook 6–7 min per side) or bone-in pieces (finish in a 375°F oven for 30–40 min total).
- For a spiced variation, add ½ tsp each ground ginger and nutmeg to the glaze. For a boozy depth, stir in 2 tbsp bourbon during the final simmer.
- Leftovers keep in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
- Reheat gently on the stovetop with a splash of apple cider, or in a 350°F oven covered with foil for 15–20 minutes.
- The glaze can be made up to 3 days ahead and stored separately in the refrigerator — great for meal prep.
Nutrition
Serving: 1ServingCalories: 340kcalCarbohydrates: 22gProtein: 42gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 125mgSodium: 280mgPotassium: 580mgSugar: 18gVitamin A: 4IUVitamin C: 2mgCalcium: 3mgIron: 8mg
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