This apple cider chicken breast is marinated in a sweet apple cider and mustard mixture before being baked with thick chunks of apples and onions for a delicious rustic meal. It’s an easy and healthy dinner recipe that’s SCD (specific carbohydrate diet), Paleo, Whole30, gluten free, grain free, dairy free, and soy free.
We eat chicken breast in my house at least once a week and I’m always experimenting with different ways to jazz it up!
This apple cider chicken breast recipe comes out moist with a light apple flavor. Serve with a couple easy side dishes and you’ve got a rustic and healthy meal!
what ingredients are in the marinade
- apple cider
- Dijon mustard
- ground sage
Apple juice can be used in place of apple cider. Just make sure the only ingredients listed on the label is apples with no added sugar or spices.
Stoneground mustard is a good sub for the Dijon but I don’t recommend yellow mustard.
how to make the baked chicken
Begin by whisking the marinade together in a large bowl then add one pound of boneless skinless chicken breast (photos 1 & 2). Notes below on the chicken.
Use your hands to ensure the marinade is on each piece of chicken. Cover the bowl with plastic wrap and put in the refrigerator to marinate for two to four hours.
Place the chicken breast in a single layer in a large baking dish, discarding the Extra marinade. Cut a large shallot and two Honeycrisp apples into quarters, making sure to remove the seeds from the apples (photo 3).
Arrange the cut apples, shallot, and a handful of garlic cloves around the chicken before placing two large sprigs of rosemary across the chicken (photo 4).
Drizzle the entire dish with olive oil and place in the oven to bake until a meat thermometer inserted into the thickest part of the chicken reads 165F.
If you don’t have a meat thermometer you should seriously consider buying one. They’re pretty inexpensive and will take the guess work out of determining if the chicken is safe to eat! There are a few ways to help determine if chicken is cooked without a meat thermometer though…
If the breasts have shrunk a bit in size (it will be a subtle change so pay attention), that’s a good indicator that they may be done.
You can also use a knife to make a small incision into the thickest part of the breast. If the chicken still looks pink and the juices aren’t clear, keep cooking! (This way does release some of the juices and it’s more likely the chicken will be dry.)
Allow to rest for ten minutes before serving. This lets the juices keep the chicken breasts moist.
chicken breast tips
One pound of boneless skinless chicken breasts can be anywhere from two to four breasts depending on their size. Their size will also determine how long to bake for.
If the breasts are rather thick, I tend to filet them (cutting in half horizontally to create two fairly equal size breasts). This allows for a shorter cook time and it tends to stretch the meal to create more leftovers.
Another option is to place the chicken breast between wax paper or inside a gallon plastic bag with all the air pressed out, and use the flat side of a mallet to lightly pound the chicken into even thickness.
yummy sides to serve with this recipe!
If you’ve made this recipe, be sure to leave a comment and star rating below!
Apple Cider Marinated Chicken
- 1 lb boneless skinless chicken breast
- 1/4 cup apple cider or apple juice
- 2 Tbsp Dijon mustard
- 1/4 tsp ground sage
- 1/2 tsp salt
- 1 large shallot
- 2 small Honeycrisp apples, quartered and seeds removed
- 2 large sprigs of rosemary
- 1/4 cup olive oil
- NOTE: This recipe requires 2 to 4 hours of time for the chicken to marinate!
- In a large bowl whisk together the apple cider, Dijon mustard, ground sage, and salt.
- If the chicken breasts are very thick, either filet them or lightly pound with a mallet until even in thickness.
- Add the chicken breasts to the marinade, ensuring all the chicken is covered in the mixture. Cover the bowl with plastic wrap and allow to marinate in the refrigerator for 2 to 4 hours.
- Preheat oven to 350F. Place the chicken breasts in a single layer in a 13×9 baking dish. Arrange the quartered apples and shallot around the chicken before laying the rosemary sprigs on top of the breasts. Drizzle the olive oil over the entire dish (using your hands to ensure the oil is on each piece of apple and onion).
- Bake the chicken for 30 to 40 minutes or until a meat thermometer reads 165F when inserted into the thickest part of the breasts. NOTE: The thickness of the breasts will determine how long to cook. Thinner breasts, shorter cook time. Thicker breasts, longer cook time.
- Remove the rosemary sprigs and allow the chicken to rest for 10 minutes before serving.
- Gala, Pink Lady, or Braeburn apples can be used in place of Honeycrisp.
- If you don’t have a shallot on hand, a yellow onion will work just as well.
- While the chicken is resting, feel free to tent the baking dish with foil to keep warm.