Creamy Apple Cider Chicken

Servings 6 people


  • 6 boneless skinless chicken breast halves 6-oz.
  • Sea salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil divided
  • 3 Granny Smith apples peeled, cored and thickly sliced
  • 1/3 cup chopped onion
  • 1 1/2 teaspoons dried thyme
  • 3/4 cup apple cider
  • 3/4 cup low sodium chicken broth
  • 1 1/2 tablespoons low-fat sour cream
  • 1 1/2 tablespoons chopped fresh parsley


  • Season chicken on both sides with salt and pepper to taste.
  • Heat 1/2 tablespoon of the oil in a large skillet over medium-high heat; add chicken and sauté for 3 minutes per side or until well browned; transfer to a plate and keep warm.
  • Reduce skillet heat to medium and add remaining oil.
  • Add apples, onion, and thyme; cook and stir until apples and onion are softened, 2 to 3 minutes. Add cider and broth; bring to a simmer and cook until slightly thickened, about 3 minutes.
  • Return chicken and accumulated juices to the skillet.
  • Reduce heat to low and simmer until chicken is cooked through, about 4 minutes; transfer chicken to a warmed platter.
  • Stir sour cream and parsley into the skillet and season with salt and pepper; spoon sauce over chicken.


SERVING SUGGESTION: Steamed baby red potatoes and steamed broccoli spears.
VEGETARIAN: Use non-breaded faux chicken patties and vegetable broth.
KOSHER: Use cultured soy instead of sour cream.
GLUTEN-FREE: Make sure cider and broth are gluten-free.
NUTRITION: Per serving: 268 Calories; 5g Fat; 41g Protein; 13g Carbohydrate; 2g Dietary Fiber; 99mg Cholesterol; 213mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 1/2
Fat; 0 Other Carbohydrates. Points: 6
Tried this recipe?Let us know how it was!