Chicken with Cider and Bacon Sauce
Indulge in the comforting flavors of fall with this Chicken with Cider and Bacon Sauce recipe, where tender chicken breasts are seared to golden perfection and simmered in a creamy apple cider sauce infused with smoky bacon and fresh thyme. The combination of crispy bacon and the subtle sweetness of cider creates a rich, velvety sauce that perfectly complements the savory chicken. With a touch of garlic and a hint of cream for added depth, this dish is both hearty and elegant—a perfect centerpiece for a cozy family dinner or an impressive meal for entertaining guests. Serve it over mashed potatoes, rice, or crusty bread to soak up every luscious drop! Ready in just 50 minutes, this recipe is easy enough for weeknights yet sophisticated enough to wow at the table.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 6 slices smoked bacon
- 1.5 cups apple cider
- 0.5 cups chicken stock
- 0.5 cups heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 pieces garlic cloves, minced
- 4 fresh thyme sprigs
- 1 teaspoons salt
- 0.5 teaspoons ground black pepper
Instructions
Preheat a large skillet over medium heat and add the olive oil.
Season the chicken breasts on both sides with salt and pepper. Lightly dredge them in flour, shaking off the excess.
Add the chicken breasts to the skillet and sear for 3-4 minutes on each side, until golden brown. Remove from the skillet and set aside.
In the same skillet, add the bacon slices and cook until crispy. Remove and drain on a paper towel-lined plate. Once cool, chop the bacon into small pieces.
Reduce the heat to medium-low, add the butter to the skillet, and stir in the minced garlic. Sauté for 1-2 minutes until fragrant.
Pour the apple cider and chicken stock into the skillet, stirring to deglaze the pan and scrape up any browned bits. Bring to a gentle simmer.
Add the thyme sprigs to the skillet and return the chicken breasts to the pan along with the chopped bacon.
Cover and let the chicken simmer for 20 minutes, or until fully cooked and the internal temperature reaches 165°F (74°C).
Reduce the heat to low and stir in the heavy cream. Let the sauce simmer uncovered for another 5 minutes to thicken slightly. Adjust seasoning with more salt and pepper, if needed.
Remove the thyme sprigs before serving. Plate the chicken and spoon the cider and bacon sauce over the top.
Nutrition Facts
Calories |
2769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.0 g | 200% | |
| Saturated Fat | 60.6 g | 303% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 867 mg | 289% | |
| Sodium | 4679 mg | 203% | |
| Total Carbohydrate | 58.8 g | 21% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 36.5 g | ||
| Protein | 256.5 g | 513% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 154 mg | 12% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 966 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
