Baked Chicken Breasts with Apples, Onions & Cider

Recipe By: Calphalon Team  -  Originally Published: 8/28/2009


This rich and tangy entrée hits autumn's seasonal notes perfectly.

  • Servings: Serves 8
  • Prep Time: Less than 15 Minutes
  • Cook Time: More than 60 Minutes
  • Level: Beginner
  • Course: Entrée; Dessert


8 large chicken breast halves, skin removed
1 Tbsp. poultry seasoning
1/2 c. flour
3 Tbsp. garlic-infused oil
3 medium Granny Smith apples, cored and quartered
1 large Spanish onion, cut into thin wedges
2 Tbsp. poultry seasoning
2 c. apple cider
1 lb. cooked egg noodles (optional)


Preheat oven to  375°F/190°C.
Combine poultry seasoning and flour in a wide shallow bowl. Dredge the chicken breasts in the flour mixture.
Preheat a 13-in. paella pan. When the rim is hot to the touch, add the oil. Allow the oil to heat for one minute.
Place the chicken in the pan, turning to brown on all sides.
Turn the heat off and add the apples and onions. Sprinkle the poultry seasoning over the chicken, apples and onions. Add the apple cider to the pan. Place the cover on the pan and bake for about 30 minutes.
Remove the cover and bake for an additional 45 minutes to 1 hour until the chicken is slightly crisp along the top and the cider has thickened.
Serve with buttered noodles; ladle the cider sauce over the noodles.