Apple Cider Glazed Chicken
This apple cider glazed chicken recipe brings savory comfort together with a beautiful fall-inspired glaze, all done in your pressure cooker and finished with a quick oven roast. Juicy chicken breasts, roasted carrots, and a buttery pan sauce make this an elegant one-pot meal with minimal cleanup.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 boneless skin-on chicken breasts perfect for juicy bites with crispy skin
- 2 cups apple cider base for glaze
- 4 whole peppercorns adds light spice
- 2 small bunches fresh sage one for cooking, one for garnish
- ½ teaspoon salt balances glaze and chicken
- 2 tablespoons olive oil for searing
- Salt and pepper to taste
- 4 carrots peeled and sliced
- 1 tablespoon butter for sauce finish
Instructions
Instructions
- Preheat oven to 400°F (200°C) to finish with roasting after pressure cook.
- In a small saucepan, combine apple cider, peppercorns, and one bunch of sage. Bring to a boil, then reduce to simmer and cook until reduced by half (15-20 minutes). Strain and set aside.
- Season chicken breasts with ½ teaspoon salt and ground black pepper. Rub evenly.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken skin-side down until golden brown, about 5 minutes. Flip and cook other side for 2 minutes.
- Add sliced carrots and the other bunch of fresh sage into the skillet with the chicken.
- Brush chicken with prepared apple cider glaze.
- Place skillet into oven and roast for around 15 minutes or until chicken reaches 165°F (74°C) internal temperature.
- Remove chicken and carrots from skillet to prevent overcooking.
- Add butter to the skillet and stir with remaining glaze and pan juices to create a rich sauce. Pour over chicken before serving.
Notes
Serve warm right away, or store covered in refrigerator for up to 3 days. Add a splash of broth when reheating. This meal offers cozy fall flavor and makes great leftovers too.