Name: Apple Cider Chicken with Caramelized Apples Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium sweet Vidalia onion, sliced into thin strips; 1.25 pounds boneless skinless chicken breasts, sliced into 1-inch wide strips or chicken breast tenders; Salt and pepper, for seasoning; 2 cloves garlic, peeled and finely minced or pressed; 3/4 cup apple cider (non-alcoholic); 2 tablespoons Dijon mustard; 2 tablespoons butter; 2 medium red apples, cored and sliced into 1/4-inch wedges (Gala, Fuji, or Honeycrisp preferred); 3 tablespoons light brown sugar, packed; 1 teaspoon cinnamon, or to taste; 1 teaspoon lemon juice, or to taste; 2 teaspoons fresh sage leaves, stems discarded, finely chopped

Jump to Recipe· 4.5 from 13 reviews

If you’re looking for a cozy, comforting dinner that’s a little different but super easy to pull together, you’re going to love this Apple Cider Chicken with Caramelized Apples Recipe. It’s got this beautiful balance of tender chicken, sweet-tart apples, and a cozy cider-mustard sauce that just screams fall flavors. Trust me, once you try it, it’ll become one of those recipes you want to make over and over again. Let me walk you through it all so your first time is a total success!

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Why This Recipe Works

Flavor Harmony: The apple cider and caramelized apples add a sweet and tart contrast to savory chicken, creating a rich and balanced flavor profile.
Simple Technique: Using quick caramelization and a simmered cider sauce keeps the chicken juicy and tender every time.
Seasonal Ingredients: Fresh apples and sage bring autumn vibes to your plate, perfect for cooler evenings or holiday gatherings.
Versatility: This dish adapts well with different apple varieties and can be easily doubled for feeding a crowd.

The image shows a white bowl filled with two main layers. On the left side, there are several pieces of light brown cooked chicken with a shiny glaze, garnished with small green herb leaves scattered on top. On the right side, there are many soft-looking orange-red apple slices with a warm, glossy coating, layered close together. Both the chicken and apple slices fill the bowl evenly, and the bowl is set on a white marbled surface with a green leaf and a red apple visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient in this Apple Cider Chicken with Caramelized Apples Recipe plays an important role—bringing layers of flavor or ensuring the right texture. When picking your apples, think about how sweetness and tartness will complement the dish, and don’t skip the fresh sage; it really lifts the flavors beautifully.

Olive oil: Essential for sautéing the onions and chicken evenly while adding a fruity base note.
Sweet Vidalia onion: Adds natural sweetness and depth once caramelized, creating a mellow base.
Boneless skinless chicken breasts: Sliced thinly to cook quickly and stay tender without drying out.
Salt and pepper: Basic seasonings to enhance all flavors without overpowering the apples and cider.
Garlic: Adds aromatic warmth and balances the sweetness.
Apple cider: The star liquid that brings tang and sweetness, simmering into a luscious sauce.
Dijon mustard: Introduces a subtle sharpness to round out the cider’s sweetness.
Butter: For caramelizing the apples, giving them a lovely golden richness.
Red apples: Gala, Fuji, or Honeycrisp work perfectly—firm enough to hold shape but tender when cooked.
Brown sugar: Helps the apples caramelize and develop a deep, toasty flavor.
Cinnamon: A warm spice that adds a hint of cozy sweetness without overwhelming.
Lemon juice: A splash brightens the apples and balances the sweetness.
Fresh sage leaves: Earthy and aromatic, sage is that final touch which makes this dish taste like fall magic.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I like to keep this recipe pretty close to the original because its balance is just right, but don’t be afraid to make it your own. Feel free to adjust any part of it depending on your preferences or what you happen to have in your kitchen that day.

Variation: I’ve tried this with chicken thighs instead of breasts, and it turns out even juicier, plus the slightly richer flavor pairs beautifully with the apples.
Lower sugar version: Reduce the brown sugar or swap for maple syrup—it lends a nice natural sweetness and extra depth.
Herb swap: If you don’t have fresh sage, thyme works as a good substitute, giving that woodsy touch.
Make it spicier: A pinch of cayenne pepper adds a subtle heat that contrasts nicely with the sweet elements.

Step-by-Step: How I Make Apple Cider Chicken with Caramelized Apples Recipe

Step 1: Caramelize the Onions Just Right

Start by heating your olive oil in a large skillet over medium-high heat. Add the thinly sliced Vidalia onions and cook them for about 7 minutes, stirring frequently. You want the onions to soften and start to turn golden brown—those caramelized bits pack a ton of flavor, so patience here will pay off. If the onions are browning too fast, lower the heat to avoid burning.

Step 2: Cook the Chicken Till Almost Done

Add the chicken strips to your skillet with the onions. Season everything with salt and pepper. Cook for around 4 to 5 minutes, flipping and stirring every so often so all the chicken pieces get some color and cook evenly. You’re aiming for about 80% done here—don’t worry if they’re still a tiny bit pink; they’ll finish cooking in the sauce.

Step 3: Build the Flavor with Garlic and Sauce

Stir in the minced garlic and cook for about a minute until it’s fragrant but not burnt. Meanwhile, whisk together the apple cider and Dijon mustard in a bowl. Pour this mixture over the chicken, reduce your heat to low, cover the skillet, and let it simmer gently for 7 to 10 minutes. This slow simmer lets the chicken absorb that amazing cider-mustard flavor and finish cooking through.

Step 4: Caramelize the Apples Separately

While the chicken simmers, melt your butter in a second large skillet over medium-high heat. Toss in the apple wedges, brown sugar, cinnamon, and lemon juice. Stir frequently to coat the apples well and cook them for 5 to 7 minutes until they’re tender but still hold their shape. This step is where the apples develop that perfect caramelized sweetness that complements the savory chicken.

Step 5: Finish and Serve

Give the chicken mixture a final taste—adjust salt or pepper if needed. Sprinkle the chopped fresh sage over the chicken and apples, then serve immediately. The fresh sage adds an earthy brightness that really ties everything together. I usually spoon the caramelized apples right on top or alongside the chicken on each plate.

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Pro Tips for Making Apple Cider Chicken with Caramelized Apples Recipe

Pick the Right Apples: I’ve found that apples like Gala or Honeycrisp hold their shape nicely but still soften, which is perfect for caramelizing without turning to mush.
Don’t Rush the Onions: Taking that extra few minutes to caramelize the onions well adds a natural sweetness and complexity that really elevates the whole dish.
Simmer Gently: Keep the heat low when simmering chicken in the apple cider sauce to avoid toughening the meat and to let flavors meld beautifully.
Balance Sweet and Savory: Taste as you go, especially when adding salt or pepper after simmering; the sugar in the apples and cider can sneak in a bit of sweetness you might want to balance out.

How to Serve Apple Cider Chicken with Caramelized Apples Recipe

The image shows a close-up of a white plate filled with two main layers: on the left side, golden brown strips of cooked chicken mixed with lightly sautéed onions and garnished with chopped green herbs; on the right side, slices of bright red apples, soft and coated with a light shine, possibly from some seasoning or cooking, both layers arranged closely together with a white marbled surface underneath. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love to finish this dish with a sprinkle of fresh sage leaves because their aroma makes the whole meal smell irresistibly autumnal. Sometimes, I’ll also add a few toasted pecans or walnuts on top for a little crunch that contrasts nicely with the tender apples and chicken.

Side Dishes

This recipe pairs beautifully with creamy mashed potatoes or buttery egg noodles to soak up the sauce. I also sometimes serve it alongside roasted Brussels sprouts or a simple green salad with a tangy vinaigrette to balance out the sweetness.

Creative Ways to Present

For special occasions, I like to serve the chicken on a bed of wild rice or quinoa, then pile the apples artistically on top with a sage leaf for garnish. Presentation-wise, using a rustic wooden board or warm ceramic plates adds to that cozy, inviting vibe that this dish deserves.

Make Ahead and Storage

Storing Leftovers

I usually store the chicken and caramelized apples separately in airtight containers in the fridge to keep textures intact. This way, the apples don’t get mushy overnight. Leftovers taste great within 3 to 5 days when properly stored.

Freezing

I’ve frozen this dish a couple of times, but I recommend freezing just the cooked chicken and sauce. You can then caramelize fresh apples when you’re ready to serve, which helps keep the flavors bright and the apples firm.

Reheating

When reheating leftovers, I do it gently on the stove over low heat to warm everything through without drying out the chicken. Adding a splash of apple cider or a little water helps loosen the sauce and keep it luscious.

FAQs

Can I use apple juice instead of apple cider in this recipe?

Yes, you can substitute apple juice if you don’t have apple cider on hand. Just keep in mind apple cider in the US usually refers to unfiltered, still apple juice with a deeper apple flavor, so apple juice might be a bit sweeter and less complex. Adjust seasonings accordingly to balance the sweetness.
What type of apples work best for caramelizing in this dish?

Apples like Gala, Fuji, Honeycrisp, or Fuji are excellent choices because they hold their shape when cooked but still get tender and caramelize nicely. Avoid super soft varieties like McIntosh, as they tend to turn mushy quickly.
Can I prepare this recipe ahead of time?

You definitely can prep some parts ahead. Caramelize the onions and even slice the apples earlier in the day. However, I recommend cooking the chicken and caramelizing the apples fresh before serving for the best texture and flavor.
Is it okay to use chicken thighs instead of breasts?

Absolutely! Chicken thighs will add more richness and stay moist even if slightly overcooked. Just adjust cooking times as thighs often take a little longer to cook thoroughly.

Final Thoughts

This Apple Cider Chicken with Caramelized Apples Recipe holds a special place in my heart because it feels like a warm hug on a plate — perfect for those cozy nights when you want something comforting yet special. I hope you enjoy making it as much as I do, and it becomes one of your favorite fall dinners to share with friends or family. Give it a try, and don’t forget to savor all those lovely flavors!