Made with wholesome ingredients, this Dump-and-Bake Cider Glazed Chicken is an easy 30-minute meal for those nights when you just don’t feel like cooking. There’s no prep work necessary for a healthy dinner!
This is a sponsored post written by me on behalf of Martin’s Food Markets. All opinions are 100% mine.
This fall-inspired dish takes advantage of a few simple ingredients to create an easy, family-friendly dinner that’s bursting with sweet-and-savory flavor!
What Chicken to Buy
For this particular meal I used 4-ounce chicken breasts. The small chicken breasts cook quickly, which is great for fast weeknight meals. If you’re cooking for just one or two, you can open as much chicken as you need and pop the rest of the individually-wrapped pieces in the freezer for another date. No waste, which is an added bonus!
Servings Suggestions
Simple dump-and-bake (or “One Dish”) meals like this are nice because they don’t require extra time for prep and there aren’t many dishes to wash at the end of the day! It’s “fast food” done RIGHT, and it’s a cozy, comfort food supper that I can feel good about serving.
Add some steamed veggies (microwave is fine) and a crusty loaf of whole grain bread from the Martin’s bakery and you’ve got healthy cider glazed chicken on the table in about 30 minutes. Can’t beat that!
Top Tips for Making Cider Glazed Chicken
- Use boneless chicken breasts to speed up the cooking time
- Bring the chicken to room temperature before cooking, otherwise the meat might be tough
- Make sure the chicken is fully coated in the sauce before cooking
- If you are unsure if the chicken is cooked all the way through, try using a meat thermometer. The chicken is done when it reaches an internal temperature of 165 degrees F.
- If you use larger chicken breasts extend the cooking time to 30-40 minutes (and check the temperature to know when it’s done).
More easy chicken recipes that you might enjoy:
- Southern Baked Chicken Parmesan
- Roast Chicken and Vegetables
- Garlic Sesame Chicken
- Chicken, Broccoli and Rice Casserole
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Dump-and-Bake Cider Glazed Chicken
Ingredients
- 24 ounces (about 6 small) boneless, skinless chicken breasts
- ¾ cup apple cider
- ¾ cup spicy brown mustard (or Dijon mustard)
- ½ cup maple syrup
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- Salt and pepper, to taste
Instructions
- Preheat oven to 425F (220C). Spray a large baking dish (I used a deep 11 x 7-inch dish) with cooking spray.
- In a large measuring cup or directly in the dish, whisk together cider, mustard, maple syrup, vinegar, and oil until completely combined.
- Sprinkle chicken with a little bit of salt and pepper, to taste.
- Place chicken in the dish with the sauce and toss to make sure that each piece of chicken is well coated. Place sprigs of fresh herbs in the dish (tucked alongside the chicken).
- Bake uncovered for 25-30 minutes, or until meat thermometer reads 165 degrees F. If you’re using larger chicken breasts you will need to extend the cooking time to 30-40 minutes.
- Be sure to spoon plenty of the delicious sauce over the chicken before serving!
Notes
- Use boneless chicken breasts to speed up the cooking time
- Bring the chicken to room temperature before cooking otherwise the meat might be tough
- Make sure the chicken is fully coated in the sauce before cooking
- If you are unsure if the chicken is cooked all the way through try using a meat thermometer, it needs to be 165F in the center to be cooked through
- If you use larger chicken breasts extend the cooking time to 30-40 minutes and check the temperature if unsure.
Nutrition
I am definitely looking forward to fall too! This cider chicken looks amazing, Blair! I love the pretty color and flavor. Perfect for busy nights!
Thanks, Gayle! Hope you had a great weekend!
This is getting some serious pin love from me. I cannot WAIT to make it when the temps cool down. I can’t believe your boys are going back to school so soon! Gaaaaah summer flew by. But comfort meals like this make me so excited for fall!
I never would have thought of adding cider to a chicken dish like this but it sounds INCREDIBLE! We can’t get enough of baked dishes at the moment as it’s so cold!
What a painfully advertising filled post. I honestly feel I can’t trust the recipe. There’s way too much pushing by that brand.
I agree 100%! Page overrun & overwhelmed with/by ads…Not user friendly imo…
Same to you, buy whatever chicken brand you want and mustard. Look at the recipe not whose product is used to make it. Try to get over it and maybe make the recipe.
unless you live where she does, you’ll never get that brand so what’s the big deal. Get whatever brand chicken you want and the same for the spicy mustard. It’s the recipe you should be looking at, not whose product is used. Get a life!
Made this for dinner last night – delicious! Didn’t have fresh herbs so sprinkled on dry thyme and rosemary with the salt and pepper. Thickened the sauce with about 3 Tbs arrowroot. I think this would also be great with pork chops (or roast?) and might try adding sliced apples or pears the next time I make this, which I definitely plan to do. Thanks for a wonderful recipe!
Hooray! So glad that you enjoyed it, Michelle! Thanks for letting me know! Your changes and suggestions sound perfect!
I use pork tenderloin and replaced the maple syrup with honey (because I’m not a big fan of maple with most dishes).
Made it for my husband, used the crock pot instead of oven. He loved it!! Considering his go to method for chicken is frying, I was pleasantly surprised!
Awesome! Glad to know that it works well in the slow cooker, too. Thanks so much, Jer!
Can I use chicken thighs instead f chicken breast?
Yes! The chicken thighs will likely cook faster than chicken breasts (depending on their size), so just keep an eye on their temp.
Dump & Bake Cider Chicken – Can Boneless/Skinless chicken thighs be used instead? If yes, cook to what temperature? Thanks
Yes, that should work fine! Always cook chicken to 165 degrees F, although thighs can go a little higher and still be tender and juicy!
Is there any substitute for the mustard.
There is not a good substitute for mustard in this recipe as it’s key to creating the tangy flavor we’re looking to achieve. You could try horseradish or wasabi, but we cannot guarantee your results!