Q1: What is the absolute best way to keep my chicken breasts from being dry and tough?

The number one, game-changing secret is to pound the chicken breasts to an even thickness . Chicken breasts are naturally thicker on one end than the other. Pounding them to a uniform thickness (about 3/4-inch) ensures that the entire piece of chicken cooks evenly and quickly, which prevents the thinner parts from drying out before the thicker part is cooked through. The second secret is to use an instant-read thermometer to ensure you do not overcook them.

Q2: What is the difference between apple cider and apple juice?

Apple cider is typically raw, unfiltered, and unsweetened apple juice. It is opaque and has a much more robust, complex, and authentic apple flavor. Apple juice is filtered to be clear and is often much sweeter. For the best, most complex, and savory flavor in your pan sauce, it is highly recommended to use 100% pure apple cider .

Q3: Can I use chicken thighs instead of chicken breasts?

Yes, absolutely! Boneless, skinless chicken thighs would be a fantastic substitute in this recipe. They are naturally juicier and more flavorful than chicken breasts, and they are very forgiving, so they are less likely to overcook. The cooking time will be very similar.

Q4: What does it mean to make a "roux"?

A roux is a classic and simple cooking technique that is used to thicken sauces and gravies. It is a paste made by cooking an equal part of fat (in this case, the butter) and flour . As the recipe directs, you must sprinkle the flour over your sautéed vegetables and let it cook in the butter for a minute or two. This crucial step not only cooks out the raw taste of the flour but also allows the flour granules to absorb the fat, which is the secret that will allow them to thicken your sauce beautifully and without any lumps.

Q5: Can I use a different kind of apple?

Yes. While the tartness of a Granny Smith apple is a fantastic contrast to the sweet cider and onion, you can use any firm baking apple that will hold its shape when cooked. Other great choices include Honeycrisp, Braeburn, and Gala .

The Best Cozy & Easy Apple Cider

The Best Cozy & Easy Apple Cider Chicken (One-Pan!)

A savory one-skillet meal, this Apple Cider Chicken features pan-seared chicken breasts simmered in a flavorful pan sauce. The chicken is first browned and set aside. In the same skillet, a sauce is built by sautéing sliced Granny Smith apples and onion with garlic and thyme. A simple roux of butter and flour thickens the apple cider to create a rich gravy. The chicken is then returned to the pan to finish cooking in the sauce, making for a perfect early-fall dinner.

Author: Evelyn

Ingredients

2 tablespoons olive oil
2 tablespoons butter
4 boneless, skinless chicken breasts (about 2 pounds)
Salt and freshly ground black pepper
1/2 Vidalia onion, chopped
1 Granny Smith apple, cored and sliced into 1/4-inch wedges
3 cloves garlic, minced
2 teaspoons dried thyme
2 bay leaves
2 tablespoons all-purpose flour
1 1/2 cups apple cider

Instructions

In a large skillet over medium-high heat, heat the olive oil and 1 tablespoon of the butter.
Season the chicken breasts with salt and pepper. Add them to the hot pan and sear for about 4 minutes on each side until golden brown. Remove the chicken from the pan and set it aside.
Add the remaining 1 tablespoon of butter to the skillet. Add the chopped onion, sliced apple, minced garlic, thyme, and bay leaves. Sauté for about 6 minutes, until the apple begins to get color and the onions soften.
Sprinkle the flour over the apple and onion mixture and stir for 2 to 3 minutes to cook the raw flour taste.
Nestle the seared chicken back into the pan amongst the apples and onions.
Pour in the apple cider, bring the mixture to a boil, then reduce the heat to a simmer and cover the pan.
Cook for about 12 minutes, or until the chicken is cooked through.
Remove the bay leaves before serving.

Notes

This is a one-pan meal, which builds layers of flavor by cooking the sauce in the same skillet used for the chicken.
Searing the chicken first and finishing it in the sauce is a key technique to develop flavor while keeping the chicken moist.
The sauce is thickened with a classic roux (butter and flour).

Find it online: https://cookupjoy.com/apple-cider/