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Cider Glazed Chicken Breasts

Cider Glazed Chicken Breasts slightly adapted from Cooking Light.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Entree
Cuisine: American
Servings: 4
Author: Cynthia


  • 3 Tablespoons butter divided (may sub clarified or ghee for Whole30)
  • 1 pound chicken breast cutlets about 1/2" thick, (about 4-5)
  • 2/3 cup apple cider
  • 1 teaspoon Dijon mustard
  • Kosher salt and pepper


  • 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.