Sweet Balsamic Apple Glazed Chicken Breasts are delicious. Use apple juice or cider, balsamic or white vinegar, Dijon or yellow mustard. The result is a fantastic blend of flavors!
Option 1 is definitely less work. I use this method when I am in a hurry and am craving this chicken. The flavors come through the chicken but the glaze is not as thick. Honestly, I flip the chicken breasts totally over a few times while cooking and then serve it.
The second option takes more effort and if I have the time or energy I do the work and reduce the glaze and sear the chicken first. The second option results in a prettier looking chicken breast, but I think just as tasty.
These Sweet Balsamic Apple Glazed Chicken Breasts are perfect on a salad, a bed of rice or pretty much anything. I love the flavors that surround each bite of this chicken, no matter which option you choose to try!
ingredients in Sweet Balsamic Apple Glazed Chicken Breasts
- chicken breasts
- onions or scallions
- dijon or yellow mustard
- apple cider or apple juice
- corn syrup
- maple syrup
- balsamic or white vinegar
- crushed red pepper flakes
- flour
- salt
- pepper
How to make Sweet Balsamic Apple Glazed Chicken Breasts
As you can see you have two options below to choose from.
Option 1
Preheat oven to 350 degrees. Prepare a 13×9 pan with tinfoil lightly coated with cooking spray.
In a small bowl, combine cider or juice, syrups, onions or scallions, vinegar, mustard, ½ teaspoon salt, ½ teaspoon pepper and pepper flakes (if using). Set aside.
Place chicken in your prepared pan and pour juice mixture evenly over chicken. Cover with tinfoil and bake for 20 minutes.
Remove pan from oven. Discard tinfoil. Spoon or baste mixture over chicken, including little bits of onions or scallions, to coat again as evenly as possible. Bake uncovered for another 20-25 minutes, depending on the size of your chicken breasts.
We even baste one last time and broil for a minute or two for a beautiful finish on top. Enjoy!
Option 2
Preheat your oven to 400 degrees.
In a medium sized mixing bowl combine cider or juice, mustard, vinegar, garlic, syrups, onion or scallions, ½ teaspoon salt, and ½ teaspoon pepper together. Set aside.
Heat oil in an ovenproof 12-inch skillet over medium heat until shimmering or a drop of water flicked in it dances. If no oven safe skillet prepare a 13×9 pan with tinfoil and cooking spray. Set aside.
Place flour in a shallow plate. Season chicken on both sides with sprinkles of salt and pepper. Coat chicken with flour and shake off excess flour.
Add chicken breasts to skillet until brown, a few minutes per side. Transfer chicken to plate and loosely cover with tinfoil. Set aside.
Add shallot or onion to your skillet and cook until softened, a little more than a minute. Increase heat to medium high or high and add juice mixture. Simmer, stirring occasionally, until thickened and reduced, about 15 minutes.
Remove skillet from heat and coat each piece of chicken in glaze. If you are not using an oven proof skillet, place chicken into your 13×9 pan. Pour glaze all over chicken and bake until the thickest part of your chicken breast registers 165 degrees, between 25 and 30 minutes. Turn and baste chicken at least once during cooking.
Remove from oven and spoon some excess glaze on top of each chicken breast. The glaze is delicious drizzled over rice too! Serve and enjoy!
If this chicken dish isn’t for you I have listed some others below you just might want to have a look at. You can never have too many chicken recipes. Hopefully you will enjoy them as much as we do!
Other Delicious Chicken Recipes to Try
Perfect Oven Barbecued Chicken
Cheesy Barbecue Bacon Chicken Breast
Balsamic Orange Maple Glazed Chicken
Bacon or Prosciutto Wrapped Cream Cheese Stuffed Chicken Breasts
Maple Garlic Glazed Chicken Breasts
Crispy Onion Honey Mustard Chicken
Balsamic Raspberry Garlic Chicken
The Best Alice Springs Chicken Copycat
Bacon Wrapped Barbecue Chicken
Cordon Bleu Hasselback Chicken
Quick and Easy Apricot Chicken
Crunchy Barbecue Onion Chicken
I hope this list doesn’t drive you crazy! I figured it is easier to look at a list to see if anything interests you rather than search and possibly miss something you and your family will love! We eat a lot of chicken around here and have a lot of chicken recipes!
We do have a video below just in case you want to see these chicken breasts being made!
Sweet Balsamic Apple Glazed Chicken Breasts Video
Sweet Balsamic Apple Glazed Chicken Breasts
Equipment
- 13 x 9 inch cake pan
Ingredients
- 4 chicken breast, boneless, skinless
- 1 small red or yellow onions or scallions diced or 4
- 1 tablespoon dijon or yellow mustard
- 1 ½ cups apple cider or juice + 2 tablespoons
- ⅓ cup corn syrup
- 2 tblsp maple syrup
- 1 tblsp balsamic or white vinegar
- 1 teaspoon dried crushed red pepper flakes optional
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
OPTION 1
- Preheat oven to 350 degrees. Prepare a 13x9 pan with tinfoil lightly coated with cooking spray.
- In a small bowl, combine cider or juice, syrups, onions or scallions, vinegar, mustard, ½ teaspoon salt, ½ teaspoon pepper and pepper flakes (if using). Set aside.
- Place chicken in your prepared pan and pour juice mixture evenly over chicken. Cover with tinfoil and bake for 20 minutes.
- Remove pan from oven. Discard tinfoil. Spoon or baste mixture over chicken, including little bits of onions or scallions, to coat again as evenly as possible. Bake uncovered for another 20-25 minutes, depending on the size of your chicken breasts.
- We even baste one last time and broil for a minute or two for a beautiful finish on top. Enjoy!
OPTION 2
- Preheat your oven to 400 degrees.
- In a medium sized mixing bowl combine cider or juice, mustard, vinegar, garlic, syrups, onion or scallions, ½ teaspoon salt, and ½ teaspoon pepper together. Set aside.
- Heat oil in an ovenproof 12-inch skillet over medium heat until shimmering or a drop of water flicked in it dances. If no oven safe skillet prepare a 13x9 pan with tinfoil and cooking spray. Set aside.
- Place flour in a shallow plate. Season chicken on both sides with sprinkles of salt and pepper. Coat chicken with flour and shake off excess flour.
- Add chicken breasts to skillet until brown, a few minutes per side. Transfer chicken to plate and loosely cover with tinfoil. Set aside.
- Add shallot or onion to your skillet and cook until softened, a little more than a minute. Increase heat to medium high or high and add juice mixture. Simmer, stirring occasionally, until thickened and reduced, about 15 minutes.
- Remove skillet from heat and coat each piece of chicken in glaze. If you are not using an oven proof skillet, place chicken into your 13x9 pan. Pour glaze all over chicken and bake until the thickest part of your chicken breast registers 165 degrees, between 25 and 30 minutes. Turn and baste chicken at least once during cooking.
- Remove from oven and spoon some excess glaze on top of each chicken breast. The glaze is delicious drizzled over rice too! Serve and enjoy!
Notes
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