By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 6
112 cal · 60 min
Simple Apple Cider Glazed Chicken
Recipe GLPR84df6617e45166
Tender chicken breasts with crispy skin are roasted and finished with a rich, tangy-sweet apple cider glaze infused with fresh apple slices, brown sugar, and a hint of soy sauce. The glaze reduces on the stovetop before being poured over the chicken and broiled until sticky and caramelized. Serves 6.
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Ingredients
2 large chicken breasts with skin on
Salt to taste
Black pepper to taste
2 cups apple cider
1 medium apple, peeled, cored, and sliced
½ cup brown sugar
1 tablespoon soy sauce
Non-stick cooking spray
Directions
Preheat your oven to 425°F.
Pat the chicken breasts dry and season both sides generously with salt and pepper.
Lightly coat a medium-sized baking pan with non-stick cooking spray and place the seasoned chicken breasts skin-side up in the pan.
Bake the chicken for 25 minutes in the preheated oven.
While the chicken bakes, combine the apple cider, sliced apple, brown sugar, and soy sauce in a medium-sized pot over medium heat.
Stir the mixture occasionally and bring it to a boil. Continue cooking until the liquid has reduced by approximately half, which should take about 8–10 minutes. Remove from heat.
After 25 minutes, carefully pour the reduced apple cider glaze over the baked chicken, making sure to distribute the apple slices evenly.
Switch the oven to broil setting and return the chicken to the oven for 5–8 minutes, watching carefully to prevent burning. The glaze should become sticky, caramelized, and adhere to the chicken. The chicken should reach an internal temperature of 165°F at the thickest part.
Remove from the oven and let rest for a few minutes before serving. Spoon any remaining glaze from the pan over the chicken.
Comments
Every ingredient is a pantry staple or standard produce at any Charlotte chain; apple cider is widely stocked through fall and winter, though less reliable in summer. The dish costs under $2 per serving once you account for six chicken breasts, bulk brown sugar, and basic seasonings. The stated 60 minutes is honest—10 minutes prep, 35-40 minutes simmering—and the chicken reheats well in a skillet with the reduced glaze, making it friendly for weeknight leftovers. It's a no-fuss braise that handles itself on the stovetop and works equally well for a small family or batch cooking, though the glaze does benefit from occasional stirring to prevent scorching.
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