Gluten-Free, Dairy-Free, Serves 4
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups apple cider (make sure it’s gluten-free)
- 1/2 cup low-sodium chicken broth (gluten-free)
- 1/4 cup Dijon mustard
- 2 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup chopped fresh parsley for garnish (optional)
Season the chicken breasts with salt and pepper on both sides. In a large skillet or sauté pan, heat the olive oil over medium-high heat. Add the chicken breasts to the pan and sear them for 2-3 minutes on each side until browned. Remove the chicken from the pan and set aside. In the same pan, add the diced onion and sauté for 2-3 minutes until softened. Add the minced garlic to the pan and sauté for another 30 seconds until fragrant. Pour in the apple cider and chicken broth, and stir to combine. Add the Dijon mustard, fresh thyme, ground cinnamon, and ground nutmeg to the pan, stirring well to incorporate the flavors.
Return the seared chicken breasts to the pan, making sure they are partially submerged in the liquid. Reduce the heat to low, cover the pan, and let the chicken simmer in the cider mixture for 10-12 minutes, or until the chicken is cooked through and tender. Once the chicken is cooked, remove it from the pan and set it aside. Increase the heat to medium-high and let the sauce simmer for another 5-7 minutes, or until it thickens slightly. Pour the cider sauce over the chicken breasts and garnish with chopped fresh parsley, if desired. Serve the Cider Braised Chicken hot, along with your favorite side dishes.