Cider, mustard & herb chicken

Cider, mustard & herb chicken

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(11 ratings)

Prep: 5 mins Cook: 35 mins


Serves 4 - 5
A simple chicken dish with a creamy parsley and thyme sauce with notes of sweet apple. Serve with rice and broccoli

Nutrition and extra info

  • Freezable

Nutrition: per serving (5)

  • kcal298
  • fat12g
  • saturates5g
  • carbs8g
  • sugars6g
  • fibre2g
  • protein34g
  • salt0.6g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 750g skinless and boneless chicken thigh, cut into large chunks
  • 2 onions, thickly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, thinly sliced
  • 400ml medium dry cider



    Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…

  • 175g half-fat crème fraîche
  • 2 tbsp wholegrain mustard
  • small pack parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • few thyme sprigs, leaves picked, about ½ tbsp
  • cooked rice and Tenderstem broccoli, to serve



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…


  1. Heat the oil in a large lidded non-stick pan (we used a wide, high-sided frying pan) and cook the chicken for 3-4 mins on each side until browned. Remove with a slotted spoon, then add the onions to the pan. Cook for 3 mins, then stir in the garlic and cook for 1 min more. Pour in the cider and bring to the boil. Return the chicken to the pan, cover with a lid and simmer for 10 mins.

  2. After 10 mins, remove the lid and stir in the crème fraîche, mustard and herbs. Bubble for another 5 mins, then season. Serve with rice and Tenderstem broccoli.

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Comments, questions and tips

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14th Oct, 2017
This is just delicious, even without the creme fraiche (it needed to be dairy free). I used cheap supermarket cider because once it's been simmering for any length of time, you just need a good flavour, which it did. Served with rice and broccoli. Lovely.
20th Feb, 2015
Chosen from website in a rush to feed unexpected guests. It was huge success. Put in a little more chicken than in recipe and slightly less cider and sauce was perfect.
2nd May, 2014
Lovely, but I found the sauce a bit too runny even though I left it on the hob longer than the recipe says - I'll put less cider in next time. I'll also try adding mushrooms.
badzilla's picture
22nd Mar, 2014
I was making this for myself so used two chicken thighs (quite generous) but didn't scale the sauce down in case the ingredients didn't scale particularly well. So a little wasteful. For my full blog and review along with a photograph, go to
Frantic Flapjack
11th Mar, 2014
Very easy to make and well received. Served with new potatoes and broccoli.
21st Feb, 2014
I thought this was realllly tasty! I think it's worth investing in nice cider so I bought Aspalls as they make the vinegars so I thought it would go nicely into food. I made this just for myself and just cut down on ingredients so I don't know if I got quantities exactly right but I think if you just go with how it looks and tastes it'll be good in the end! This is definitely going to become a regular dish, its so easy and delicious!
18th Feb, 2014
Great easy recipe and my husband loved it.
18th Feb, 2014
This was absolutely delicious! I made it with apple juice rather than cider as feeding kids but tasted great. Also used dried herbs as not keen on parsley.
18th Feb, 2014
Ok, nothing special. I used Quorn pieces as am vege, also had to add some cornflower to thicken the sauce towards the end as it was still quite liquid. Tasted ok but not sure I'd make it again.
deejayellie's picture
9th Feb, 2014
I love this! Much better than jarred sauces.
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