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Magnificent Chicken Pan With Cider

Oven roasted chicken with cheese wrapped in prosciutto, Honeycrisp apples, roasted garlic, some crispy sage and toasted butter. All served with a delicious white wine and apple juice skillet sauce … to a good measure. It won’t be simpler, tastier or tastier than crispy prosciutto chicken. All you need is a pan, 30 minutes and fresh seasonal fall ingredients. The rice pilaf with a side and a colorful salad was great any night of the week.


  • 4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally
  • kosher salt and black pepper
  • 4 teaspoons apple butter
  • 1/2 cup crumbled blue cheese or 4 thin slices of gouda cheese
  • 8 thin slices prosciutto
  • 2 small shallots, halved
  • 4 garlic cloves, smashed
  • 1-2 Honeycrisp apples, cut into 10-12 wedges
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons salted butter
  • 12 fresh sage leaves
  • 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • 1/2 cup apple cider


  1. 1. Preheat the oven to 425 degrees F. Grease an oven-safe skillet with olive oil.
  1. Season the chicken with salt and pepper. Spread each cutlet with 1 tsp apple butter, then top with cheese. Wrap 2 pieces of prosciutto around each cutlet. Transfer the chicken to the prepared skillet. Arrange the shallots, garlic, and apples around the chicken. Add the rosemary and thyme. Drizzle olive oil over the apples, season with salt and pepper. Transfer to the oven and roast for 15-20 minutes, until the chicken is cooked.
  2. Switch the oven to broil Remove the apples from the skillet to a plate. Return the chicken to the oven and broil for 1-2 minutes, until the prosciutto is crisp. WATCH CLOSELY. Remove from the oven place the chicken on the plate with the apples.
  3. Place the skillet with the shallots and garlic over medium heat. Add the butter and sage. Cook 1-2 minutes, until the butter is browned and the sage crisp. Remove the sage from the skillet and add to the plate with the chicken.
  4. To the skillet, add the wine and cider. Bring to a boil over high heat. Boil 5 minutes, until reduced by half. Slide the chicken and apples back into the skillet, simmer 1 minute. Remove from the heat.
  5. Serve the chicken topped with apples. Drizzle over any pan sauce. Top with fried sage. Serve along side rice pilaf. Enjoy!

Magnificent Chicken Pan With Cider

1 Comment

  1. 5 stars
    Magnificent Chicken Pan With Cider.What’s going on in the pan: apples are caramelized; burning juicy chicken; cider bubbling; rosemary smells like your entire kitchen like autumn.

    This cider chicken pan takes a healthy simple meal only ONE PAN and is ready in 30 minutes. She is a finalist for Miss Fall Dinner and I must say, she has a perfect shot in the crown.

    I am relieved that this recipe is a hit in our house, because after choosing Sunday’s apple extravaganza, there are a lot of apples to pass. I’m not sure what it is like to be in an orchard, which caused me to lose all the reasonable amount of sense, but I went home with a toddler-sized apple bag next to me in the passenger seat.

    I drove home with cider bun halfway. Unlike apples, he could not survive the journey.

    Apple Apple Glazed Chicken. EASY, delicious and ready in 30 minutes! @wellplated

    Why I love this cider chicken pan
    With just ONE pan (translation: almost zero cleansing), fantastic autumn flavor, less than 300 calories and 30 grams of protein per serving, this healthy, easy cider chicken pan begs the question,

    How did you find them apple?

    I’m sorry, I had to go there. This cider chicken pan, then an apple oatmeal cookie have an extra bite and forgive me?

    This is a trip to the orchard this year, so when my apple supply is reduced – which I am grateful for today’s cider chicken pan and THIS apple is crispy, I will be sooner later – I’m grateful for another easy access to local apple source, Pick ‘n Save. Pick Save n Save is my local market and the largest local product buyer in Wisconsin. Here you can even read the different farmers (and a wide variety of other crops) that grow apples. How regular?

    Storage and Reheat
    store. It enjoys the day when this recipe is best made, but it can take 1 to 2 days in the refrigerator.
    For reheating. Gently reheat the rest with a little chicken stock in the microwave or stove to prevent the chicken from drying out.
    ONE PAN Apple Apple Chicken. Easy, healthy and ready in less than 30 minutes! @wellplated

    Recommended Tools to Make This Cider Chicken Pan
    Cast iron pan (this is another excellent, more budget-friendly option)
    Anti-slip cutting board
    I didn’t peel the apples, but if you want, this is a great fruit and vegetable peeler
    Apple juice chicken pan. The only PAN you need to make this easy and elegant recipe. Ready in 30 minutes!
    Apple Apple Chicken
    yield: 4 SERVICESprep time: 10 MINUTES cooking time: 20 MINUTES total time: 30 MINUTES
    Apple Apple Chicken. Cooked juicy chicken with fresh apples, caramelized apples and rosemary. An easy, healthy dinner that cooks only ONE pan!
    4 teaspoons of extra virgin olive oil – split
    1 1/2 kilo boneless skinless chicken thigh – (about 8 depending on size)
    1 teaspoon kosher salt – split
    1/2 teaspoon freshly ground black pepper – split
    1/2 cup fresh apple
    2 teaspoons Dijon mustard
    3 medium-sized companies – sweet apples, cored and cut into 1/2 inch slices (I used Gala)
    2 teaspoons of chopped fresh rosemary – plus for serving
    Heat 2 teaspoons of oil in a large frying pan at medium height. Sprinkle 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper on the chicken. When the oil is hot and glowing, add the chicken to the pan from top to bottom. Cook for 4 minutes, then turn and continue cooking until the meat is cooked and reaches an internal temperature of 160 to 3 to 4 minutes. Remove on a plate and cover with foil to keep warm.
    In a small bowl or a large measuring cup, mix cider and mustard. Carefully wipe the pan with a paper towel. Add the remaining 2 teaspoons of oil to a medium height pan. Add the apple slices after the oil warms up, add 1/2 teaspoon salt and 1/4 teaspoon pepper and rosemary. Cook for 5 minutes until the apples have softened slightly until golden. Put the chicken back in the pan and pour the cider mixture on top. Cook for 4 to 5 minutes, until the liquid is cut in half. Serve warm, sprinkle additional chopped rosemary.
    Recipe Notes
    It enjoys the day when this recipe is best made, but it can take 1 to 2 days in the refrigerator. Gently reheat the rest with a little chicken broth in the microwave or stove to prevent the chicken from drying out.
    You can change the chicken breast for the thigh, I think the thighs in general give this recipe the best flavor. If you are using chicken breast, be sure to watch the cooking time as it may differ from what is listed in the recipe.
    course: MAIN COURSE cuisine: AMERICAN
    All text and images © ERIN CLARKE / WELL COATING.
    Amount per serving (1 (of 4)) – Calories: 286, Fat: 10g, Satura

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