Creamy Cider Chicken with Apples Cranberries and Bacon
This one-pan fall favorite features juicy chicken breasts, crispy bacon, tart dried cranberries, and sweet apples in a velvety apple cider cream sauce. It’s a simple yet elegant dish that’s perfect for a cozy autumn dinner or wintertime gathering.
Creamy Cider Chicken
Let’s talk fall flavors: sweet-tart apples and cranberries, and smoky, salty bacon come together with a creamy apple cider sauce to dress up simple chicken breasts into something rich and indulgent. It’s sweet, savory, a little tangy, and just the kind of meal that says fall vibes.
This one-pan recipe isn’t just about flavor—it’s also about simplicity. Cook the chicken, build a flavorful base with bacon and shallots, toss in some apples and cranberries, and finish it all with the most flavorful creamy sauce.
It’s simple, seasonal, and perfect for those cooler nights when you want something comforting but don’t want to spend too much time in the kitchen.
This recipe is adapted from the Junior League of Seattle’s cookbook Celebrate the Rain, a favorite collection of recipes celebrating timeless flavors and local ingredients.
Complete the Menu
Pair this creamy apple cider chicken with these cozy fall favorites:
- Starter: Start off your meal with whipped truffle burrata dip whose luxurious creaminess complements the chicken’s rich cider sauce.
- Side: Wild rice pilaf with cherries and hazelnuts has a nutty crunch and chewy texture that contrasts beautifully with the tender chicken, or, pair with rustic Yukon gold mashed potatoes as a buttery, smooth base to soak up every drop of the delicious sauce.
- Veggie: Simple roasted carrots and cauliflower and a spinach gorgonzola salad with pear and pomegranate finishes the menu with bright, crisp flavors that cut through the richness and add a refreshing touch.
Why You’ll Love This Recipe
Ingredient Notes
Chicken Breasts: Boneless, skinless chicken breasts are cut horizontally to create thinner pieces that cook evenly and quickly. You can also use chicken thighs if you prefer.
Apples: Choose firm, slightly sweet-tart varieties like Honeycrisp or Fuji. They hold their shape when cooked and add just the right amount of natural sweetness to balance the savory flavors.
Dried Cranberries: These add a hint of tartness and chewy texture. If you want to switch things up, dried cherries, golden raisins, or currants could work well too.
Hard Apple Cider: Using hard cider gives the sauce a subtle tang and depth. Regular apple cider or apple juice can be substituted for a non-alcoholic version.
Bacon: Crispy bacon adds a smoky, salty note that enhances the dish’s richness. Save some for garnish for extra crunch and flavor.
Heavy Cream: The cream ties the sauce together, making it velvety and indulgent. For a lighter option, use half-and-half, but the sauce may not thicken as much.
Warm Spices (Cinnamon, Thyme, Sage): These spices bring warmth and depth, creating the perfect autumnal flavor profile. Don’t skip them—they’re subtle but essential.
Shallots: Their mild, sweet flavor adds a delicate depth to the sauce without overpowering the other ingredients.
Parsley: A sprinkle of fresh parsley at the end brightens the dish and adds a fresh, herby finish. Optional, but highly recommended for presentation.
*Find the full printable recipe with specific measurements below.
Seasonal Produce Spotlight: Apples
In the Pacific Northwest, apples are a celebrated autumn staple, thriving in Washington’s fertile valleys and temperate climate.
Grown extensively in Washington and Oregon, varieties like Honeycrisp and Fuji are prized for their crisp bite and balanced sweetness—perfect for everything from fresh snacks to warm, spiced desserts.
Learn more about locally grown apples from the Washington Apple Commission and this guide to Pacific Northwest apple varieties.
Step-By-Step Directions
1
Cook Bacon
First, preheat the oven to 175°F. Sauté chopped bacon in a skillet over medium heat until crispy (6-8 minutes). Remove with a slotted spoon, leaving the fat in the skillet.
2
Prep Chicken
Mix flour, thyme, sage, garlic powder, and cinnamon. Pat chicken dry and dredge in the mixture.
3
Cook Chicken
Sear chicken in the skillet for 6-7 minutes per side until golden and cooked through (165°F). Transfer to an oven-safe plate and keep warm in oven.
4
Sauté Shallots & Apples
Add butter to the skillet, then sauté shallots and apples for 5 minutes, scraping up any browned bits.
5
Make Sauce
Pour in hard cider, broth, mustard, and cranberries. Simmer for 10 minutes to reduce by half.
6
Finish Sauce
Stir in heavy cream and most of the bacon. Let thicken for 2-3 minutes. Season with salt and pepper.
7
Serve
Add chicken back to the skillet, coat with sauce, and top with bacon, cranberries, and parsley.
Pro Tips
- Butter + Browned Bits = Gold: When you add the shallots and apples, scrape up all those flavorful bits left behind. That’s where the deep, caramel-y sauce flavor starts to build.
- Hard Cider For the Win: If you’re using hard cider, you’ll love the tangy, slightly boozy depth it adds. If not, unfiltered apple cider works just as well—sweet and cozy vibes either way.
- Reduce Like a Pro: Let the cider and broth simmer down to concentrate all those fall flavors before stirring in the cream. It’s the secret to a sauce that tastes like it took hours.
- Ready to Serve: This is one of those dishes that’s best eaten right away. Have your sides ready so you can plate it up while everything’s warm and saucy.
- Final Touch: Don’t skip the parsley! A little fresh green at the end gives the dish a nice fresh finish.
Favorite Sides for Serving
This creamy cider chicken with apples and cranberries pairs beautifully with sides that highlight fall’s best flavors and textures. Fondant sweet potatoes with maple and thyme are an indulgent option, with their crispy edges and melt-in-your-mouth centers.
For a colorful and sweet touch, roasted carnival squash with maple ginger glaze brings caramelized goodness that complements the savory chicken. Or, keep it simple yet elegant with sautéed butternut squash tossed in butter and fresh herbs—so easy but so delicious.
If you’re in the mood for something green, maple balsamic Brussels sprouts deliver a punchy mix of crispy, tangy, and sweet flavors that balance the richness of the apple cider chicken. And don’t forget about a fresh salad: arugula with apples, sharp cheddar, and pecans is the perfect way to add a bright, crisp element to the meal.
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Creamy Cider Chicken with Apples Cranberries and Bacon
Ingredients
- 4 strips of bacon, diced
- 1 ½ pounds boneless, skinless chicken breasts *see note 1
- ⅓ cup all-purpose flour
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- ½ teaspoon garlic powder
- ½ teaspoon ground cinnamon
- 2 tablespoons unsalted butter
- 2 shallots, finely sliced (about ½ cup)
- 2 small apples, thinly sliced (about 3 cups) *see note 2
- ½ cup dried sweetened cranberries
- 1 ¼ cup semi-dry hard apple cider (10 oz) *see note 3
- ¾ cup chicken broth
- 1 teaspoon Dijon mustard
- ½ cup heavy cream
- kosher salt and freshly cracked black pepper, to taste
- fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat Oven: Heat the oven to 175°F (for keeping the chicken warm while making the sauce).
- Cook the Bacon: Heat a large skillet over medium heat and cook the chopped bacon until crispy, about 6-8 minutes. Remove from heat and use a slotted spoon to remove the bacon and set aside, leaving the rendered fat in the skillet.
- Prep the Chicken: In a shallow bowl combine the flour, thyme, sage, garlic powder, and cinnamon. Pat the chicken breasts dry and dredge in the flour mixture to coat all sides.
- Cook the Chicken: In the same skillet over medium heat, sear the chicken breasts for 6-7 minutes per side until golden brown and cooked through (internal temperature of 165°F). Transfer the chicken to an oven-safe plate and keep warm in the preheated oven.
- Sauté Shallots and Apples: In the same skillet over medium heat, add the butter. Once it melts, add the shallots and apples, scraping up any browned bits from the bottom of the skillet. Sauté for 5 minutes, stirring occasionally, until softened.
- Make the Sauce: Pour in the hard apple cider, chicken broth, Dijon mustard, and dried cranberries scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let it continue to simmer for about 10 minutes to reduce by about half.
- Finish the Sauce: Reduce the heat to low and stir in the heavy cream and about three-quarters of the bacon. Allow the sauce to thicken slightly, about 2-3 minutes. Season to taste with salt and fresh ground black pepper.
- Serve: Remove the chicken from the oven and return it to the skillet, turning to coat with the sauce. Cook until warmed through. Top with the remaining crispy bacon, a handful of dried cranberries, and fresh parsley.
Recipe Notes
- Note 1: For even cooking, slice large, thick chicken breasts in half horizontally to create thinner, uniform pieces. This helps them cook faster and stay tender.
- Note 2: Choose firm, sweet-tart apples like Honeycrisp, Fuji, or Pink Lady. I like use smaller sized apples so the slices are not too long, but a large apple can also work, just cut the slices in half if they are too big.
- Note 3: Hard cider adds a tangy depth to the sauce; a semi-dry or dry cider works best to balance the sweetness of the apples and cranberries. For a non-alcoholic option, unfiltered apple cider is a great substitute.
Leftovers and Storage
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop over low heat or in the microwave to avoid drying out the chicken. If the sauce thickens too much when reheating, add a splash of chicken broth or cider to loosen it up.
Nutrition
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
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