Cider Braised Chicken Breast

Cider Braised Chicken Breast- Boneless, skinless chicken breasts are roasted in an apple cider gravy giving a simple twist on a holiday main course.

November 11, 2026 by Nicole Collins

Jump to Print Recipe

Today, we’re making Cider Braised Chicken Breast!

It’s time for the main course in our Sunday Roast inspired small batch holiday cooking menu, and this one was worth the wait. You guys know I prefer chicken over turkey, especially in a holiday menu. So, that’s what we’re making! There are no rules that say holidays = turkey.

This one comes together pretty simply, and isn’t that what’s important while making a holiday feast? We’re going to start by seasoning a couple boneless, skinless chicken breasts with a little seasoned salt and pepper. Then, we’ll sear the chicken in some olive oil in an oven safe skillet just to get a little brown color on the outside. The chicken will not be anywhere near fully cooked after the first sear. We’re just looking for color.

Now a quick note, sometimes I find that large chicken breasts can get a little tough in the thicker parts. I like to toss the chicken breasts in a ziptop baggie before I season then, let out the air, and gently massage them in the bag for 5 mins straight…kind of the same concept as our 5 minute marinade method. This just helps loosen the chicken up a bit so it’s a little more tender. This step is totally optional, but I do think it improves the texture a bit.

After the chicken has seared, we’ll remove it to a plate then add some butter, sliced onion, and a splash of water to the skillet. The water helps us scrape up the brown bits left behind in the skillet from searing the chicken. We only need to cook the onions for about 5 minutes until they start to soften before we add some minced garlic, dried thyme, and poultry seasoning. Poultry seasoning is a great holiday hack because it gives us all the flavor of a variety of seasonal herbs without the cost or the work.

We’ll cook the onions with the garlic and herbs for only about a minute before adding it some flour. Once we stir in the flour, things will look a little dry, and that’s totally ok. Let that cook for about a minute. Then, we’re going to add in some apple cider, a little Dijon mustard, and a splash of maple syrup. Give everything a good mix, let it simmer for a minute or two until it starts to thicken, then nestle the chicken right back into the gravy. Spoon some of the gravy on top of the chicken too so it really soaks up all the flavor.

We’ll cover the skillet, and transfer it to the oven for about 20 mins so the chicken can finish cooking through. Let the chicken rest for a couple minutes before slicing it, and you’ll have the most perfectly delicious main course AND gravy with barely any effort.

Now since we’re making a full holiday meal, oven space may be limited. This chicken can be finished on the stovetop instead of the oven, but the risk of the gravy burning is a little higher that way. The cook time will be shorter, but you’ll need to attend to it more closely. I prefer the oven method, but the choice is yours!

This chicken hits all of the flavors you want out of a holiday meal. It’s a little sweet and savory. It’s a little herby and tangy. And, it’s totally delicious and comforting. It’s not the prettiest chick on the block, but finish it with a sprinkle of something green and that problem is quickly solved.

Ok, everyone. It’s time to move on to dessert! You ready??

I hope you enjoy! And, let’s eat!

---

Cider Braised Chicken Breast

Serves: 4          Print

Ingredients:

• 2 large chicken breasts (about 1 lb)

• 1 tsp seasoned salt

• ¼ tsp pepper

• 1 tbsp olive oil

• 1 tbsp unsalted butter

• 1 small yellow onion, sliced

• 2 tbsp water

• 1 large clove garlic, minced

• ½ tsp dried thyme

• ¼ tsp poultry seasoning

• 1 tbsp all purpose flour

• 1 cup apple cider

• ½ tbsp dijon mustard

• ½ tbsp maple syrup

Directions:

1. Preheat oven to 400 degrees. Season chicken on both sides with seasoned salt and pepper.

2. Heat olive oil in a large, oven safe skillet over medium heat. Add chicken, and cook for 2-3 mins per side until nicely browned on the outside. (Chicken will not be cooked through, just seared.) Remove chicken from the skillet, and transfer to a plate.

3. Add butter, onions, and water to the skillet, scraping up any brown bits on the bottom of the pan. Cook for 5 mins, stirring frequently, until the onions start to soften. Add garlic, thyme, and poultry seasoning, and cook for 1 min. Add flour, stir to coat the onions, and cook for 1 min. Add the cider, dijon, and maple, stir well to combine, and bring to a simmer.

4. Simmer the sauce for 1-2 mins until it starts to thicken. Add chicken back to the skillet along with any juices from the plate, and spoon sauce over the tops of the chicken. Cover, and transfer to the oven for 15-20 mins until the internal temperature reaches 165 degrees. 

5. Allow chicken to rest for 10-15 mins before slicing and serving with pan gravy. Enjoy!
   

Recipe notes: 

*Make sure you get apple cider and not apple juice.

*Large chicken breasts can sometimes be a little tough in the thicker parts. I like to put the chicken breasts in a ziptop baggie before I season them, seal the bag, and gently massage the chicken for 5 mins to help tenderize it. I really think it helps!

*If you don’t have an oven safe skillet with a lid, you can finish the chicken on the stovetop by covering and cooking for an additional 10-12 mins. However, you’ll have to swirl the pan frequently so the sauce doesn’t burn.