Creamy Apple Cider Chicken with Sage

Creamy Apple Cider Chicken with Sage is made in one skillet with tender chicken, fresh apples, shallots, garlic, and plenty of creamy apple cider sauce.

This is one of those dinners that just tastes like fall.

Golden chicken, apples, fresh sage, and a creamy apple cider sauce...so good.

And because I am a sauce person, there is plenty of sauce. You’ll want extra for spooning over mashed potatoes.

Cozy, simple, and definitely going into the fall dinner rotation.

Why You'll Love This Recipe

• Made in one skillet

• Ready in about 35 minutes

• Simple fall ingredients

• Sweet and savory without being too sweet

• Plenty of creamy sauce

• Perfect with mashed potatoes

• Easy enough for a weeknight but nice enough for company

  
  

Helpful Kitchen Tools...just a few kitchen basics

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• Large skillet: You want plenty of room for the chicken and all that sauce.

• Instant-read thermometer: Makes it easy to know when the chicken reaches 165°F.

• Sharp knife:: Helpful for getting thin, even slices of apple and shallot.

  
  

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts, preferably thin-sliced

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon garlic powder

• ½ teaspoon paprika

• 2 tablespoons olive oil

  
  

For the Apples

• 1 Honeycrisp apple, thinly sliced

• 1 tablespoon butter

  
  

For the Creamy Apple Cider Sauce

• 2 tablespoons butter

• 2 shallots, thinly sliced

• 3 cloves garlic, minced

• 1 tablespoon chopped fresh sage, plus more for topping

• 2 cups apple cider

• 1½ cups chicken broth

• 1 tablespoon Dijon mustard

• 1 teaspoon fresh thyme leaves, optional

• 1 cup heavy cream

• ½ cup freshly grated Parmesan

• Salt and pepper, to taste

  
  

How to Make Creamy Apple Cider Chicken with Sage

1. Season the Chicken

Pat the chicken dry with paper towels.

Season both sides with salt, pepper, garlic powder, and paprika.

2. Sear the Chicken

Heat the olive oil in a large skillet over medium-high heat.

Add the chicken and cook for about 4–5 minutes per side until golden brown.

The chicken doesn't need to be completely cooked through yet.

Transfer it to a plate and set aside.

3. Cook the Apples

Add 1 tablespoon of butter to the same skillet.

Add the sliced apples and cook for 2–3 minutes until they begin to soften and get a little golden around the edges.

Remove the apples and set them aside with the chicken.

4. Start the Sauce

Reduce the heat to medium and add 2 tablespoons of butter.

Add the shallots and cook for 2–3 minutes until softened.

Stir in the garlic, sage, and thyme and cook for about 30 seconds.

5. Add the Apple Cider

Pour in the apple cider and scrape up all those good browned bits from the bottom of the skillet.

Add the chicken broth and Dijon mustard.

Let everything simmer uncovered for about 8–10 minutes so the cider can reduce and the flavors concentrate.

6. Make It Creamy

Reduce the heat to medium-low.

Stir in the heavy cream and Parmesan.

Let the sauce gently simmer for another 3–4 minutes until it starts to thicken.

Taste and season with additional salt and pepper if needed.

7. Finish the Chicken

Return the chicken and apples to the skillet.

Spoon plenty of sauce over the chicken and let everything gently simmer for another 5–8 minutes, or until the chicken reaches an internal temperature of 165°F.

Top with a little fresh sage and serve with plenty of that creamy cider sauce.

Make It Your Own

• Try a different apple: Honeycrisp is my favorite here, but Granny Smith would add a little tartness.

• Use chicken thighs: Boneless, skinless thighs would work really well with this sauce.

• Add spinach: Stir a couple handfuls of baby spinach into the sauce right before adding the chicken back.

• Skip the Parmesan: You can leave it out if you want a slightly lighter apple cider flavor.

• Want even more sauce? Add another splash of chicken broth or cream as the sauce simmers.

  
  

Storage & Leftovers

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3–4 days.

Reheat gently on the stovetop over low heat. The sauce will thicken in the refrigerator, so add a splash of chicken broth or cream while reheating.

Frequently Asked Questions

Can I use apple juice instead of apple cider?

Apple cider gives this sauce a deeper fall flavor, so that's what I recommend. Apple juice can work in a pinch, but the flavor will be a little lighter and sweeter.

Is apple cider the same as apple cider vinegar?

No! You want regular apple cider for this recipe...not apple cider vinegar. Vinegar would make the sauce much too acidic.

What kind of apple works best?

I love Honeycrisp because it has a nice balance of sweet and tart and holds its shape when cooked. Granny Smith or Pink Lady would also work.

Why isn't my sauce thick enough?

Give it a few extra minutes to simmer uncovered. The sauce will also continue to thicken slightly as it cools.

Can I make this without heavy cream?

Half-and-half can work, but the sauce won't be quite as rich or creamy. I prefer heavy cream for this one.

Complete the Meal

A few Schmidt Table recipes that would be perfect with this fall dinner:

• Honey Butter Roasted Carrots

• Roasted Baby Potatoes

• Skillet Cornbread with Bourbon-Honey Butter

• Kentucky Apple Cake for dessert

  
  

A Few Final Thoughts

This is exactly the kind of dinner I want when October rolls around...warm, cozy, easy, and made in one skillet.

But that creamy apple cider sauce is the best part. Make the mashed potatoes...you'll want something to soak up every last bit.

If you make this Creamy Apple Cider Chicken with Sage, leave me a comment and let me know what you served with it!

Thanks for stopping by The Schmidt Table. I hope this recipe finds its way to your table soon.