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Creamy Cider Chicken with Apples Cranberries and Bacon Recipe

Creamy Cider Chicken with Apples Cranberries and Bacon Recipe
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★★★★★

4.9 from 19 reviews

A deliciously creamy cider chicken recipe featuring tender chicken breasts cooked with crisp apples, sweet cranberries, and crispy bacon in a flavorful, creamy sauce. Perfect for cozy fall and winter dinners, this one-pan dish combines savory and sweet flavors with a touch of warmth from cinnamon and hearty herbs.

Ingredients

Scale

Meat and Dairy

  • 4 strips of bacon, diced
  • 1 ½ pounds boneless, skinless chicken breasts
  • 2 tablespoons unsalted butter
  • ½ cup heavy cream

Produce

  • 2 shallots, finely sliced (about ½ cup)
  • 2 small apples, thinly sliced (about 3 cups)
  • Fresh parsley, chopped, for garnish (optional)

Pantry Staples and Spices

  • ⅓ cup all-purpose flour
  • 1 teaspoon dried thyme
  • ½ teaspoon dried sage
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cinnamon
  • ½ cup dried sweetened cranberries
  • 1 ¼ cup semi-dry hard apple cider (10 oz)
  • ¾ cup chicken broth
  • 1 teaspoon Dijon mustard
  • Kosher salt, to taste
  • Fresh ground black pepper, to taste

Instructions

  1. Preheat Oven: Heat the oven to 175°F to keep the chicken warm while preparing the sauce later.
  2. Cook the Bacon: In a large skillet over medium heat, cook the diced bacon until crispy, about 6-8 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
  3. Prep the Chicken: In a shallow bowl, combine the flour, dried thyme, dried sage, garlic powder, and ground cinnamon. Pat the chicken breasts dry and dredge them in the flour mixture, coating all sides evenly.
  4. Cook the Chicken: Using the same skillet over medium heat, sear the chicken breasts for 6-7 minutes per side until golden brown and cooked through with an internal temperature of 165°F. Transfer the chicken to an oven-safe plate and keep warm in the preheated oven.
  5. Sauté Shallots and Apples: Add the butter to the skillet and melt it over medium heat. Add the sliced shallots and apples, stirring frequently and scraping up any browned bits from the pan. Sauté for about 5 minutes until the apples and shallots are softened.
  6. Make the Sauce: Pour in the hard apple cider, chicken broth, Dijon mustard, and dried cranberries into the skillet, scraping up any remaining browned bits. Bring the mixture to a simmer and cook for about 10 minutes to reduce by half.
  7. Finish the Sauce: Lower the heat and stir in the heavy cream and about three-quarters of the crispy bacon. Allow the sauce to thicken slightly over 2-3 minutes, then season with kosher salt and fresh ground black pepper to taste.
  8. Serve: Remove the chicken from the oven and place it back into the skillet. Turn the chicken pieces to coat them in the sauce and cook until warmed through. Garnish with the remaining bacon, additional dried cranberries, and chopped fresh parsley before serving.

Notes

  • For even cooking and tenderness, slice large chicken breasts horizontally to create thin, uniform pieces.
  • Use firm sweet-tart apples like Honeycrisp, Fuji, or Pink Lady for the best balance; smaller apples are preferable, but large apples can be sliced smaller if needed.
  • Hard apple cider adds tangy depth; semi-dry or dry ciders work best. For a non-alcoholic alternative, use unfiltered apple cider.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop over low heat or in the microwave, adding a splash of chicken broth or cider if the sauce thickens too much.

Nutrition

Keywords: apples, bacon, chicken breast, cranberries, creamy, fall recipes, holiday, one pan, winter recipes

Find it online: https://kitchenwithkai.com/creamy-cider-chicken-with-apples-cranberries-and-bacon-recipe/