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.)
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.
Cider Glazed Chicken Breasts
- 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.