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One Skillet Apple Cider Chicken

Sheet Pan Shrimp & Veggies



  • 4 teaspoons extra-virgin olive oil, divided
  • 1 1/2 pounds boneless skinless chicken tenders
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/2 cup apple cider
  • 2 teaspoons Dijon mustard
  • 3 medium sweet apples, cut into 1/2-in slices
  • 2 teaspoons chopped rosemary




  1. Heat 2 teaspoons of oil in skillet over medium high.
  2. Sprinkle the tops of the chicken with salt and pepper. Once the oil is hot, add the chicken to skillet. Cook 4-5 minutes and flip to continue cooking through. Once done, remove to a plate.
  3. In bowl stir together the apple cider and mustard.
  4. Add the remaining 2 teaspoons of oil to skillet over medium-high heat. When oil is hot, add apple slices, 1/2 teaspoon salt, 1/4 teaspoon pepper, and rosemary. Cook for 5 minutes or until apples are lightly tender.
  5. Return the chicken to skillet and pour the cider mixture over the top.
  6. Cook for 4 to 5 minutes or until the liquid is reduced by half.