Elevate your dining experience with our Apple Cider Glazed Chicken Breast. Juicy, tender chicken, perfectly grilled and glazed with a luscious apple cider reduction, creates a harmonious balance of sweet and savory. Fall in love with the rich flavors that dance on your palate in this winter-inspired culinary masterpiece.
INGREDIENTS
- 1/4 cup mayonnaise - 123325
- 3 tablespoons apple cider vinegar - 128210
- 1 tart green apple (such as Granny Smith) (unpeeled), cut into matchsticks (about 1 3/4 cups) - 192556
- 1 tart-sweet apple (such as Honeycrisp) (unpeeled), cut into matchsticks (about 13/4 cups) - 191917
- 1 medium kohlrabi, peeled and cut into matchsticks (about 1 cup) - 191011
- 1 medium-size young white turnip, peeled and cut into matchsticks (about 1 cup) - 192999
- 3 scallions, thinly sliced diagonally (about 2/3 cup) - 192014
- 1 cup loosely packed fresh flat-leaf parsley leaves, plus more for garnish – 193136
- 1 1/2 teaspoons kosher salt, plus more to taste - 052100
- 1/2 teaspoon black pepper, plus more to taste and for garnish - 191565
- 4 (8-oz.) skin-on airline Walker Farms chicken breasts or boneless, skin-on chicken breasts, patted dry - 211939
- 1 tablespoon canola oil - 054472
- 3/4 cup lower-sodium chicken broth - 090464
- 3/4 cup unfiltered apple cider - 081679
- 3 tablespoons unsalted butter, diced - 054130
- 2 teaspoons finely chopped fresh thyme - 193482
Directions
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Preheat oven to 400°F. Whisk together mayonnaise and vinegar in a large bowl. Add apples, kohlrabi, turnip, scallions, and parsley; stir until well combined. Season with salt and pepper to taste. Set aside.
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Season chicken with salt and pepper. Heat oil in an ovenproof 12-inch skillet over medium until shimmering. Add chicken, skin side down; cook, undisturbed, until skin is golden brown and crisped, 8 to 10 minutes. Flip chicken, and transfer to preheated oven. Roast until an instant-read thermometer inserted in thickest portion of chicken registers 160°F, 8 to 12 minutes. Transfer chicken to a plate; cover loosely with aluminum foil, and keep warm.
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Meanwhile, add broth and apple cider to skillet, and scrape with a wooden spoon to loosen browned bits from bottom of skillet. Bring to a simmer over medium-high; reduce heat to medium, and cook, stirring occasionally, until mixture reduces by about half, 8 to 15 minutes. Remove from heat. While gently swirling skillet, gradually whisk in butter, about 1 teaspoon at a time, until emulsified. Stir in chopped thyme; season with salt and pepper to taste.
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Return chicken, skin side up, to skillet; spoon sauce over top. Serve immediately with apple-kohlrabi slaw; garnish with additional parsley leaves and additional black pepper, if desired.
