Apple Cider Marinated Chicken

This apple cider marinated chicken breast has a slightly sweet flavor and is baked with thick chunks of apples and onions for a beautiful presentation. It's an easy dinner recipe that's SCD (specific carbohydrate diet), Paleo, Whole30, gluten free, grain free, dairy free, and soy free.

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Course: dinner, Main Course, Main Dish
Cuisine: American
Keyword: apple, chicken breast
Prep Time: 10 minutes
Cook Time: 20 minutes
Marinating Time: 2 hours
Servings: 4 servings
Calories: 400kcal
Author: Jennifer Brown


  • 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 13x9 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. 
*The calories calculated in the recipe are an estimate*
The photos and content above are copyright protected. Please do not use my photos. Please do not copy this recipe and share it on your own website or social media channels. If you wish to tell people about this recipe, you can provide a link back to my blog rather than copying the recipe. Thank you! XO, Jen


Calories: 400kcal
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