Name: Sticky Apple Cider Chicken with Crisp Autumn Slaw Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1 cup apple cider; Salt and pepper, to taste; 1 tablespoon olive oil; 1 cup shredded cabbage; 1/2 cup shredded carrots; 1/4 cup apple cider vinegar; 1 tablespoon honey; Fresh parsley or cilantro, for garnish

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Introduction

Sticky Apple Cider Chicken with Crisp Autumn Slaw is a delightful dish that blends sweet and savory flavors with a refreshing crunchy salad. This recipe is perfect for cozy fall dinners and offers a wonderful balance of textures and tastes.

A white shallow bowl holds a dish with two main parts: in the front, there are four thick slices of grilled chicken breast layered closely, glazed with a shiny, dark brown sauce and sprinkled with small green herb pieces. On the side, there is a colorful salad made of thin, shredded vegetables like orange carrots, light green cucumber, and bits of purple cabbage, all lightly mixed together. The chicken and salad are arranged neatly, with the sauce slightly pooling under the chicken, and the whole plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
1 cup apple cider
Salt and pepper, to taste
1 tablespoon olive oil
1 cup shredded cabbage
1/2 cup shredded carrots
1/4 cup apple cider vinegar
1 tablespoon honey
Fresh parsley or cilantro, for garnish

Instructions

Step 1: Season the chicken breasts with salt and pepper on both sides.
Step 2: Heat olive oil in a skillet over medium heat. Sauté the chicken breasts until they develop a golden brown crust, about 4-5 minutes per side.
Step 3: In a separate pot, pour the apple cider and simmer over medium heat until it reduces and thickens into a syrupy glaze, about 15-20 minutes.
Step 4: Once the chicken is nearly cooked through, pour the apple cider glaze over the chicken in the skillet. Transfer the skillet to a preheated oven at 375°F (190°C) and bake for an additional 8-10 minutes until the chicken is cooked through and the glaze is sticky.
Step 5: While the chicken cooks, prepare the slaw by combining shredded cabbage, shredded carrots, apple cider vinegar, and honey in a bowl. Toss gently to combine.
Step 6: Plate the sticky chicken on a bed of the crisp autumn slaw and garnish with fresh parsley or cilantro before serving.

Tips & Variations

For extra flavor, add a pinch of cinnamon or ground cloves to the apple cider reduction.
Swap fresh herbs for thyme or rosemary as a garnish to complement fall flavors.
Serve with cooked quinoa or brown rice to make it a complete and satisfying meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to preserve the glaze’s sticky texture and to keep the slaw crisp, add it fresh before serving rather than reheating it.

How to Serve

The dish shows five thick slices of grilled chicken breast arranged in a row on the left side of a white bowl, each slice covered with a shiny brown sauce and sprinkled with small green herb pieces. On the right side of the bowl, there is a colorful salad made of shredded vegetables including orange carrots, purple cabbage, green cucumber pieces, and light-colored shredded cabbage, all mixed together. The bowl is placed on a white marbled surface, and the overall look is warm and fresh with a good contrast between the dark sauce and bright salad. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and stay juicy. Adjust cooking time accordingly, as thighs may take a bit longer to cook through.

What can I substitute for apple cider vinegar in the slaw?

If you don’t have apple cider vinegar, you can use white vinegar or lemon juice as a substitute. They will provide the necessary acidity but slightly change the flavor profile.