small (about 6 oz each) chicken breasts, trimmed
pieces thick applewood slab bacon, diced
medium yellow onion, diced (about a half cup)
teaspoon chopped fresh thyme leaves
teaspoon chopped fresh sage leaves
tablespoons all purpose flour
cups unsweetened apple cider
cup low sodium chicken broth (like Progresso™ Low Sodium chicken broth)
One at a time, lay chicken breasts between two sheets of sturdy plastic wrap. Use the flat side of a meat tenderizer to pound the chicken to uniform thickness. About 1/4 of an inch. Season both sides with salt and black pepper.
Add the bacon to a deep 10 or 12 inch skillet. Turn the temperature to medium and cook the bacon until crispy. With a slotted spoon, remove the bacon to a plate leaving the bacon drippings in the pan.
Working in batches; cook the flattened chicken breasts 6-8 minutes per side or until fully cooked. Remove to a plate and cover with foil to keep warm.
To the skillet add the diced onion and cook for 4-6 minutes until softened and slightly golden. Add the fresh herbs and cook for 1-2 minutes.
Sprinkle the two tablespoons of flour over top. Stir and cook the flour for 1-2 minutes.
Whisk while pouring in the apple cider and the chicken broth. Bring the liquids to a bubble and let it reduce for 5-8 minutes. Check and season with more salt and pepper to taste.
Add the crispy bacon back in to the pan sauce and stir. Return the cooked chicken breasts and any juices that accumulated back into the sauce to reheat.
Serve the chicken breast on top of pasta or rice with a spoonful of the sauce over top, be sure to grab some of the bacon and onions. Complete this meal with steamed green beans.
More About This Recipe
- Don’t get me wrong, I love a piping hot mug of apple cider with a cinnamon stick (that I may or may not use as a straw) on a cool day, but I urge you to try it in something other than your mug. Have you ever tried cooking with it? I know… I see the wheels turning.Apple cider is often overlooked as an ingredient. Probably because it isn’t the first thing you might think of when making a savory dish, but why not? Besides chicken, I bet it would be amazing with pork tenderloin or chops.But in this chicken skillet recipe, onions, herbs, apple cider and chicken broth simmer away to make for an excellent pan sauce. Oh, and did I mention that there’s bacon involved?Pounding chicken breasts is super simple and necessary when making this recipe. Flattening the chicken into uniform thickness helps your chicken cook quickly and evenly in the pan.Serve the chicken over angel hair pasta or rice, and spoon the glorious sauce over the top, making sure you get some of that bacon, and serve it alongside of your favorite steamed veggie.My whole family enjoyed this recipe, from my picky husband to my even-pickier eight-year-old. The chicken is moist and the sauce has a subtle sweetness from the cider and the heavenly smokiness from the bacon. It’s a quick and easy dish to whip up and definitely one that I know you will love!
- 4 whole chicken legs (about 2 pounds)
- 2 tablespoons olive oil
- 3 Granny Smith apples, peeled, cored, cut into 1/8-inch thick slices
- 3 slices bacon, finely chopped
- 2 shallots, minced (about 3 tablespoons)
- 2 cups hard apple cider (see note)
- 2 tablespoons whole grain mustard
- Kosher salt and freshly ground black pepper
- 3 sprigs plus 1 tablespoon fresh sage leaves, divided
- 1 tablespoon heavy cream
- 1 tablespoon flour
Pat chicken legs dry with paper towel and season with salt and pepper. Heat oil in Dutch oven over over medium high heat until just smoking. Place chicken into pot, skin side down, and cook until well browned, about 5 minutes (use oil screen if splattering). Turn over and cook another 3 minutes. Transfer chicken to plate and pour off all but 2 tablespoons fat.
Add apples and cook, stirring, until just softened and caramelized, about 5 minutes. Transfer apples to bowl and reserve. Add bacon and shallots to pot and cook until shallots have softened and bacon has rendered but not crisped, about 3 minutes (reduce heat if browning too quickly).
Whisk in cider, scraping up browned bits on bottom of pot. Whisk in mustard, 3/4 teaspoon salt, and 1/2 teaspoon fresh ground black pepper. Nestle chicken (skin side up) and sage sprigs into liquid, and bring to a simmer. Cover, reduce heat to low, and gently simmer until chicken is cooked through and very tender, about 40 minutes (adjust heat to keep at gentle simmer).
Transfer chicken to serving plate. Whisk cream into cooking liquid and simmer 1 minute. Transfer 1/2 cup of the cooking liquid to a small bowl and whisk in flour, then return to pot. Bring to a boil to thicken. Stir in apples and chopped sage, and season to taste. Serve with mashed potatoes or egg noodles.
Cider Bacon Chicken Skillet
And there are LOTS to love about the mitten state. Here are my top favorites:
– All of the seasons, well except for winter. Unless I don’t have to drive in it, then I guess it’s okay.
– The Detroit Tigers. I’m not really a sports kind of girl, but I do like watching the Tigers and Lions on occasion, like when they’re in the playoffs and such.
– Charlevoix and Boyne. And basically anywhere up north and along the Lake Michigan side of the state.
– Meijer. It’s my go-to grocery store. A one-stop pick up your make up, a birthday card, maybe a shirt, some groceries all in one basket. AND on the way out, pick up a Starbucks. LOVE!
– Cider Mills. I live right down the road from one which makes it reallll easy when I want a bag of apples or have a craving for fresh doughnuts and maybe a caramel apple. I absolutely love cider mills… just minus the bees.
Speaking of cider. I do love me some apple cider. It’s great warm in a mug or cold in a too-small-paper-cup from the cider mill, I love apple cider in doughnuts and now in my skillet.
You heard me. Cider is my new favorite ingredient. Pair it with chicken, bacon and onions and you’ve got dinner.
Head on over to Tablespoon and watch the delicious magic unfold, step-by-step… annnnd nab the recipe while you’re there!
Enjoy! And if you give this Cider Bacon Chicken Skillet recipe a try, let me know! Snap a photo and tag me on twitter or instagram !
My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!
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Cider Bacon Chicken
Serves 4. Serving is 1 piece of chicken with 2 tablespoons of sauce.
Preheat oven to 200 degrees.
Cook turkey bacon in a large skillet over medium heat until crisp. When done, remove and set aside.
Season the chicken on each side with salt & pepper and place in the same skillet. Cook on both sides until browned and cooked through, approximately 4-5 mins each side.
When chicken is done, place on a baking sheet in your preheated oven to keep warm.
Add your onion to the same pan, stirring frequently. When onion is tender, add your cider and broth.
Bring to a boil and let reduce to 1/4-1/2 cup. While reducing, chop up your bacon. When sauce has reduced, stir in the bacon.
Serve chicken breast with 2 tbs sauce on top.
Great with green beans and yukon gold mashed potatoes or brown rice on the side :)
- 6 skinless, boneless chicken thighs
- 1 teaspoon salt
- 2 tablespoons olive oil
- 6 slices bacon
- 1 onion, sliced
- 2 cups chicken broth, divided
- 2 cups apple cider, divided
- 2 apples - peeled, cored, and sliced
- 4 sage leaves
- 2 sprigs fresh thyme
- 4 tablespoons butter
Season chicken thighs with salt and set aside.
Heat oil in a large skillet over medium heat. Add chicken and cook until browned on both sides, 7 to 10 minutes. Transfer to a plate and set aside.
Place bacon into the skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and drain excess grease from the skillet.
Add onion to the skillet and cook over medium heat until soft, 5 to 7 minutes. Pour in 1 cup chicken broth and 1 cup apple cider. Cook until reduced by 1/2, about 10 minutes. Add cooked bacon, apples, sage, and thyme let simmer for 2 minutes. Add remaining chicken broth and cider.
Return chicken to the pan, reduce heat to medium-low, and cook and stir until chicken thighs are no longer pink in the centers, about 15 minutes.
Transfer chicken to a serving platter. Remove the pan from heat and add butter, swirling to combine with sauce. Pour over chicken.