Cider Glazed Chicken Breasts

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Cider Glazed Chicken Breasts are a delicious, easy gluten-free chicken dinner. If you’re looking for the perfect fall dinner, this might be it! Chicken breasts are sautéed then finished of with a Dijon mustard and apple cider glaze. Ready in under 20 minutes, this is a great seasonal chicken dinner, but nothing says you can’t make it year-round!

This is also a super healthy dish. It’s gluten free, low-carb and Whole30 compliant! For a Whole30 compliant dish, just substitute the butter for clarified butter or ghee. (As an Amazon Affiliate, I earn commission on qualifying purchases.)

Cider Glazed Chicken Breasts

Oh, so fast! This cider glazed chicken breast recipe from Cooking Light is amazing. The whole dish was ready in under twenty minutes, making it a perfect week-night meal, especially when you’re feeling particularly rushed.

Ingredients for cider glazed chicken

This recipe is great because it’s really just 4 ingredients.

Chicken breasts: Buying boneless, skinless cutlets, which are much thinner than a regular breasts, keeps the cooking time down. Depending on their thickness, they require just 2-4 minutes per side of cooking time.

Butter: I only use unsalted butter. It’s easier to control the amount of salt in a dish or recipe.

Dijon mustard: I am never without a jar of Dijon mustard in my fridge or panty. Dijon mustard is one of the ingredients of my Marinade for Grilled Vegetables, in nearly every Vinaigrette Dressing or as an integral part of the recipe for Rack of Pork with Green Peppercorn Sauce.

Apple Cider: This is another great fall staple! I love using a reduction of apple cider for this Apple Cake, Porc a la Normade, or this cozy Hot Apple Pie Cocktail.

Serve your cider glazed chicken breasts with Roasted Delicata Squash with Sage,  Rice Pilaf, which also takes just over 20 minutes to make.

Looking for other chicken dishes that take less than 30 minutes to make? How about Instant Pot Orange Chicken or Apricot Ginger Chicken?

Cider Glazed Chicken Breasts

Cider Glazed Chicken Breasts

Cider Glazed Chicken Breasts slightly adapted from Cooking Light.
5 from 45 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Entree
Cuisine American
Servings 4 servings
Calories 223 kcal



  • Season both sides of the chicken with salt and pepper.
  • Melt one tablespoon butter in a large, heavy skillet over medium-high heat. Add chicken to pan; cook 3 minutes on each side, or until done.
  • Remove chicken from pan.
  • Add cider and mustard to pan, scraping to loosen browned bits; cook 2-3 minutes or until syrupy.
  • Whisk in remaining 2 tablespoons of butter until smooth. Add chicken to pan, turning to coat both sides.
  • Remove from heat and sprinkle with fresh parsley if desired.


  • Chicken thighs can be substituted for breasts.
  • The thinner the cutlet, the quicker it cooks.


Serving: 1servingCalories: 223kcalCarbohydrates: 5gProtein: 24gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 95mgSodium: 214mgPotassium: 464mgFiber: 0.1gSugar: 4gVitamin A: 298IUVitamin C: 2mgCalcium: 12mgIron: 0.5mg
Tried this recipe?Let us know how it was!
Chicken, Paleo, Low Carb, gluten free
Cider Glazed Chicken Breast. Just 4 ingredients and ready in under 20 minutes.

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  1. The Cider Glazed Chicken Breasts were delicious Cynthia! I made them the day you posted the recipe and everyone loved them. We ate them with small sweet potatoes and sautéed green beans. The dinner came together quickly just like you said. Yum!

  2. Looks fabulous, any ideas on a substitute for the dijon mustard as I’m allergic to all mustard? Maybe some lemon juice? Any other ideas? Thank you!

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5 from 45 votes (41 ratings without comment)

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