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Pan-Roasted Cider Chicken

Pan-Roasted Cider Chicken with Fennel, Apple, and Creamy Mustard

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Recipe Details


This hearty chicken dinner is quintessential fall comfort food. Chicken breasts are seared for crispy skin; then, the rich pan drippings are used to flavor a rich, tangy sauce of fennel, apples, garlic, butter, white wine, and apple cider. The chicken's returned to the pan to simmer in the sauce until tender and full of flavor, then paired with an arugula salad in a creamy mustard dressing.


  • Stovetop Only
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 610
  • Protein 33g
  • Total Carb 30g
  • Total Fat 37g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • boneless chicken breasts
    boneless chicken breasts
  • fennel
    1 bulb
  • Gala apple
    Gala apple
  • tarragon
    1/8 ounce
  • shallot
  • garlic
    2 cloves
  • apple cider
    1/2 cup
    apple cider
  • white wine
    1/4 cup
    white wine
  • unsalted butter
    3 packets
    unsalted butter
  • whole-grain mustard
    1 tablespoon
    whole-grain mustard
  • mayonnaise
    1 packet
  • baby arugula
    2 ounces
    baby arugula

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 12" large pan

Cooking Steps

  1. Sear chicken

    Sear chicken

    Pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper. Heat 2 teaspoons olive oil in a large pan over medium-high heat. When oil is shimmering, add chicken skin-side down; sear until skin is golden and easily lifts from pan, 6 minutes. Flip and sear opposite side until cooked through and no longer pink, 6 minutes more. Transfer chicken to a plate and set aside to rest; reserve pan, off heat, for Step 3.

  2. Prepare ingredients

    Prepare ingredients

    While chicken cooks, rinse all produce. Halve fennel bulb, then cut core out in a wedge shape and discard; slice fennel as thinly as possible. Slice off rounded sides of apple and thinly slice, discarding core. Roughly chop tarragon leaves, discarding stems. Peel shallot, halve, and thinly slice. Thinly slice garlic. Reserve 1 tablespoon apple cider in a medium bowl and set aside for Step 5 (save remainder for Step 4).

  3. Sauté apple and fennel

    Sauté apple and fennel

    Return pan from chicken to medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add garlic, half of fennel, half of apple, half of shallot, ¼ teaspoon salt, and pepper as desired. Sauté, stirring, until fennel and apple are softened and beginning to brown, 4-5 minutes.

  4. Finish chicken

    Finish chicken

    Add white wine and remaining apple cider to pan, still over medium-high heat. Cook, scraping up browned bits from bottom of pan, until liquid is reduced by half, 3-4 minutes. Stir in butter to melt. Return chicken to pan skin-side up, nestling partway into sauce to preserve crispy skin on top. Simmer until chicken is warmed through, 1-2 minutes more. Remove pan from heat.

  5. Make creamy mustard and toss salad

    Make creamy mustard and toss salad

    While chicken simmers, to medium bowl with reserved 1 tablespoon apple cider, add mustard, mayonnaise, ¼ teaspoon salt, and pepper as desired; whisk to combine. Pat arugula dry with paper towel and add to bowl, along with remaining fennel, remaining apple, and remaining shallot; toss to coat.

  6. Plate cider chicken

    Plate cider chicken

    Divide sautéed apple and fennel between serving plates, spooning over any sauce from pan. Top with pan-roasted cider chicken. Add salad to plates with chicken, garnish everything with tarragon, and dig in!

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