Apple Cider Chicken with Crisp Autumn Slaw

why make this recipe

This recipe is simple and warm. The chicken cooks in sweet apple cider. The slaw stays crisp and fresh. It feels like fall on your plate. If you like hearty chicken dishes, try the delicious chicken cordon bleu stromboli for another meal idea.

introduction

Apple Cider Chicken with Crisp Autumn Slaw pairs sweet and tangy flavors. The chicken bakes in apple cider and herbs. The slaw mixes cabbage, apple, and walnuts for crunch. This meal is quick and bright. For a sweet finish, consider serving warm apple treats like apple cider donuts.

how to make Apple Cider Chicken with Crisp Autumn Slaw

Work in simple steps. Season and sear the chicken. Then bake it with apple cider. While it cooks, shred the slaw ingredients and mix them with honey and vinegar. Toss the slaw so it stays crunchy. Serve the chicken with the slaw on the side.

Ingredients :

• 4 Chicken breasts, boneless skinless
• 1 Apple
• 4 cups Cabbage
• 1/2 cup Carrots
• 1 tsp Thyme, dried
• 1 tbsp Honey
• Salt and black pepper to taste
• 2 tbsp Apple cider vinegar
• 2 tbsp Olive oil
• 1/4 cup Walnuts
• 2 cups Apple cider

Directions :

1. Preheat the oven to 375°F (190°C). Season the chicken breasts with salt, black pepper, and thyme.
2. In a skillet, heat olive oil over medium heat and sear the chicken breasts until golden brown on both sides.
3. Transfer the chicken to a baking dish and pour apple cider over the top. Bake for 25-30 minutes, or until cooked through.
4. While the chicken is baking, prepare the slaw by shredding the cabbage and carrots, and dice the apple.
5. In a bowl, mix the cabbage, carrots, diced apple, walnuts, honey, and apple cider vinegar.
6. Toss well and season with salt and pepper.
7. Serve the chicken alongside the crisp autumn slaw.

how to serve Apple Cider Chicken with Crisp Autumn Slaw

Slice the chicken and pour a little of the baked cider over the slices. Spoon the slaw on the side so it stays crisp. Serve with a simple green salad or roasted potatoes. Offer extra walnuts on top for more crunch.

how to store Apple Cider Chicken with Crisp Autumn Slaw

Cool the chicken and slaw before storing. Put the chicken in an airtight container. Keep the slaw in a separate container to keep it crisp. Store both in the fridge for up to 3 days. Reheat the chicken gently in the oven or microwave.

tips to make Apple Cider Chicken with Crisp Autumn Slaw

• Pat the chicken dry before seasoning to get a good sear.
• Do not overdress the slaw; add dressing just before serving if you like extra crunch.
• Taste and adjust salt and pepper after you mix the slaw.
• Use good quality apple cider for a better flavor.

variation (if any)

• Add sliced fennel or thin red onion to the slaw for extra bite.
• Swap walnuts for pecans or toasted almonds.
• Use chicken thighs instead of breasts for a juicier result.

FAQs

Q: Can I use store-bought apple cider?
A: Yes. Store-bought apple cider works fine. Use fresh cider if you can.

Q: Can I make this without nuts?
A: Yes. Omit the walnuts or replace them with seeds if you have an allergy.

Q: How do I know the chicken is done?
A: The chicken is done when the internal temperature reaches 165°F (75°C) or when juices run clear.

Q: Can I make the slaw ahead of time?
A: You can chop the vegetables ahead. Mix dressing and toss just before serving.

Conclusion

If you want another take on apple and chicken, see this tasty idea: Sticky Apple Cider Chicken with Autumn Slaw.

Apple Cider Chicken with Crisp Autumn Slaw

A warm and hearty dish featuring chicken baked in sweet apple cider served alongside a fresh, crunchy slaw for a perfect autumn meal.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 420

Ingredients Method Notes

Ingredients

  

For the Chicken

• 4 pieces Chicken breasts, boneless skinless Pat dry before seasoning.
• 2 cups Apple cider Use good quality cider for better flavor.
• 1 tbsp Olive oil For searing the chicken.
• 1 tsp Thyme, dried For seasoning.
• Salt to taste Salt and black pepper For seasoning.

For the Crisp Autumn Slaw

• 4 cups Cabbage, shredded Can use green or purple cabbage.
• 1 piece Apple, diced Any sweet variety works well.
• 1/2 cup Carrots, shredded For added crunch.
• 1/4 cup Walnuts, chopped Can substitute for pecans or almonds.
• 2 tbsp Apple cider vinegar Enhances flavor.
• 1 tbsp Honey Adds sweetness.

Method

 

Preparation

1. Preheat the oven to 375°F (190°C).
2. Season the chicken breasts with salt, black pepper, and thyme.
3. In a skillet, heat olive oil over medium heat and sear the chicken breasts until golden brown on both sides.

Baking

1. Transfer the chicken to a baking dish and pour apple cider over the top.
2. Bake for 25-30 minutes, or until cooked through.

Slaw Preparation

1. While the chicken is baking, prepare the slaw by shredding the cabbage and carrots, and dice the apple.
2. In a bowl, mix the cabbage, carrots, diced apple, walnuts, honey, and apple cider vinegar.
3. Toss well and season with salt and pepper.

Serving

1. Serve the chicken alongside the crisp autumn slaw.
2. Slice the chicken and pour a little of the baked cider over the slices. Spoon the slaw on the side.

Notes

Cool the chicken and slaw before storing. Store in separate airtight containers in the fridge for up to 3 days. Reheat chicken gently in the oven or microwave.