Apple cider glazed chicken breasts for two. Plus, glazed carrots on the side, too!
If you’re wondering when the gallon-sized jug of apple cider that I bought to split between two people will be finished, the answer is never. I could be posting apple cider recipes through July at this rate. I kid, but seriously, make yourself some apple cider caramels before the season is over, ok?
This apple cider glazed chicken is a stand-up way to put 2 cups to use. It’s your marinade and glaze all in one! It bastes the chicken and the carrots! All in one pan! I know, dinners for two get me too excited.
Apple cider glazed chicken for two:
This recipe is a great way to use up leftover apple cider. I bought a giant jug of it to make warm cocktails for Thanksgiving. It’s one of my go-to winter cocktails: a warm mug of apple cider with a shot of whiskey plus a cinnamon stick to stir!
Plus, I like to reduce apple cider into a syrup that I use in place of maple syrup, especially for these cranberry cornmeal waffles with cider syrup.
Can we take a break from the holiday crazies in the mall parking lots and settle in for a cozy dinner for two? Don’t let date night fall by the wayside this time of year. I’m tempted to pass off a Christmas shopping spree + mall pretzel as a Friday night date, too. There’s just so much to do! But if you can, grab your favorite bottle of wine (my unofficial wine pairing with this dish is dry sparkling wine), and cozy up to this one-pan meal.
How to make glazed chicken:
The chicken loves a 4-hour marinade with peppercorns, fresh sage leaves, and a broken cinnamon stick in the apple cider.
Then, dry it off, sear it in a hot pan, but reserve the marinade. Once the chicken is golden brown on each side, you pour the apple cider marinade (minus the spices) back over the chicken so that it finishes cooking in the cider.
I’m linking to my favorite skillet for the job here. You don’t really want to use a non-stick skillet, or you won’t get that golden brown crust.
It gets better: once the chicken is done, remove it, and further reduce the cider to a glaze. Add carrots that you chopped prettily and saute for 3-5 minutes until crisp-tender. The carrots love the cider glaze with a hefty pinch of salt. And I love a fancy meal made it only one pan with one sauce.
Yes, this recipe comes from my second cookbook, Comfort & Joy: Cooking for Two.
- 2 boneless skin-on chicken breasts
- 2 cups apple cider
- 4 whole peppercorns
- 2 small bunches of fresh sage
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- salt and pepper, to taste
- 4 carrots, peeled and sliced
- 1 tablespoon butter
First, most likely, your boneless skin-on chicken breast still has the tenderloin attached. Remove it (it's the extra piece that looks like a chicken finger). This helps the chicken cooks faster. I freeze the tenderloins for soup or make chicken fingers with them.
In a large pan or bowl, add the chicken, apple cider, peppercorns, sage (torn and chopped first), and 1/2 teaspoon of salt. Let marinate covered in the fridge for a minimum of 4 hours.
After 4 hours, remove the chicken (but save the marinade) and pat the chicken dry. Heat the oil in a large skillet (I don't recommend non-stick for better browning). When the oil is hot, sprinkle the chicken with extra salt and pepper and place it skin side down in the pan. Cook on both side until golden brown.
Meanwhile, peel and dice the carrots. Place them in a microwave-safe bowl, cover with plastic wrap and microwave for 1 minute.
Remove the spices from the apple cider, and then pour it over the chicken once both sides are golden brown. Adjust the heat so the apple cider comes to a simmer and cook until the chicken registers 165-degrees F on a thermometer. Remove the chicken and set aside when done.
Once the chicken is done, turn the heat to high and reduce the apple cider to a thick glaze. Add the carrots and saute for 3-4 minutes, until crisp-tender. Add the butter before removing them from the pan. Stir to coat the carrots in the glaze and butter.
Use any extra glaze from the pan to brush on the chicken and serve the chicken with the carrots.
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Amount Per Serving: Calories: 328 Total Fat: 20g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 15mg Sodium: 787mg Carbohydrates: 39g Fiber: 4g Sugar: 27g Protein: 2g