Apples & Sage with Cider-Braised Chicken


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5 from 1 vote

Apples & Sage with Cider-Braised Chicken

Try this easy one-pan wonder as a delicious meal that'll please the whole family. It pairs juicy chicken breasts with a tangy apple-onion compote that's delicious over rice or couscous.
Course: Main Dish
Cuisine: American


  • 2 tsp olive oil
  • 4 4 oz chicken breast filets
  • 1 tbsp flour
  • 2 large red onions sliced
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 1/2 cups apple cider
  • 1 cup low sodium chicken broth
  • 1 tsp Dijon mustard
  • 2 large granny smith apples sliced
  • 1 tbsp minced fresh sage
  • 4 tsp chopped fresh parsley


  • Heat oil in a large non-stick skillet over medium-high heat. Dust chicken breasts with flour and brown both sides (cooking for approximately 3-5 minutes per side). Remove from skillet to a plate. Add onions, salt, and pepper and reduce heat to medium-low. Cook onions, stirring frequently for 8-10 minutes or until softened.
  • Add cider, broth, and mustard to pan and stir to combine. Return chicken to pan, increase heat and bring to a boil. Cook, uncovered, for 15 minutes. Add apples and sage to pan, turn chicken over, and continue to cook for an additional 10-12 minutes, uncovered, or until chicken is cooked through.
  • Serve each chicken breast with apple-onion compote spooned over the top and garnished with 1 tsp parsley.

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