Chicken with Cider and Apples
Prep time
Cook time
Total time
Recipe type: Main Dish
Serves: 8
  • 8 boneless skinless chicken breasts
  • 2 T. olive oil
  • 1 T. salt
  • 2 t. pepper
  • 2 cups apple cider
  • 1 T. whole grain or stone ground mustard
  • 1 T. Dijon mustard
  • ½ t. red pepper flakes
  • 2 T. freshly chopped sage (or 1 t. dried)
  • 2 whole tart apples (like Honeycrisp , Pink Lady or Granny Smith)
  1. Sprinkle chicken thighs with salt and pepper on both sides.
  2. In a large heavy bottomed skillet over medium-high heat, sear chicken things on one side (about 3-4 minutes) then turn over and sear other side. Do in two batches if skillet isn't big enough. Remove to plate.
  3. Add cider to pan and scrape up pan drippings and browned bits with whisk.
  4. Add in both mustards, red pepper flakes and sage and whisk.
  5. Add chicken in single layer in 9 x 13 baking dish and pour sauce over top.
  6. Chop apples in small bite-size pieces and sprinkle over chicken. Use spatual to press apples down into sauce.
  7. Bake in oven 1½ hours or until sauce reduces by half and apples are browning and cooked soft.
Recipe by Dishin & Dishes at