Chicken with Cider and Bacon Sauce

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This is one of our favorite recipes to make for dinner:  Chicken with Cider and Bacon Sauce

Chicken with Cider and Bacon Sauce - recipe from

It’s time to eat a little healthier and cut back a bit.  I picked up what looks to be a good cookbook at Costco the other day-  Cooking Light:  Way to Cook– the Complete Visual Guide to Everyday Cooking.  It has pictures- LOTS of them (850 to be exact- for 200 recipes).  And it has process pictures, which are tough to find nowadays.  The cookbook goes through ways to do things… way to saute, way to grill meats, way to make yeast breads, way to braise, way to cook healthy, etc.  I’m really diggin’ this one.

Chicken with Cider and Bacon Sauce - recipe from

Chop up two slices of bacon and sizzle away until it’s nice and crisp. Use the real stuff (2 slices of regular- not turkey-bacon aren’t going to kill you, are they?) You’ll need the bacon grease to do the next part.

While your bacon is cooking, pound out chicken breast halves to 1/2-inch thickness (for two reasons… ONE: the chicken cooks more evenly and will stay nice and moist, and TWO: It will make your serving of chicken look really big and therefore you will be more satisfied ???? )

Chicken with Cider and Bacon Sauce - recipe from

Remove the bacon from the pan & fry up that chicken in the small amount of bacon grease that accumulated.

Chicken with Cider and Bacon Sauce - recipe from

Remove the chicken and tuck it into some foil to keep it warm. Add onion, apple cider and chicken broth to the pan and boil until it reduces a bit. Add the bacon and the sauce is done.

Serve it over the chicken and you’ve got yourself a yummy, quick, healthy chicken dinner. Rice is a good choice to tuck underneath the chicken and absorb some of those sauce juices too.

Chicken with Cider and Bacon Sauce

Rice is a good choice to tuck underneath the chicken and absorb some of those sauce juices too.
Yield: 4 servings (1 chicken breast & 2 Tablespoons sauce)

Prep Time: 20 minutes

Cook Time: 25 minutes

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 slices bacon, finely chopped
  • 1/4 cup minced sweet onion
  • 3/4 cup unsweetened apple cider
  • 1/2 cup fat free, less-sodium chicken broth
  1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap (or waxed paper); pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.
  2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from the pan. Add chicken to drippings in pan; cook 6 minutes on each side or until done. Remove chicken from pan and tuck it inside some foil to keep warm.
  3. Add onion to pan; saute 2 minutes or until tender, stirring constantly. Add cider and broth; bring to a boil, scraping pan to loosen any browned bits. Cook until broth mixture is reduced to 1/2 cup (about 5 minutes). Stir in cooked bacon; serve sauce over chicken.
  • If preparing this recipe as GLUTEN FREE, just make sure you are using brands of bacon and chicken broth that are designated as GF.
  • Nutritional Information per serving (Serving Size: 1 chicken breast half & about 2 tablespoons sauce)
  • Calories 269, Fat 7.2g (sat 2.3g, mono 2.8g, poly 1g), Protein 41g, Carbohydrates 7g, Fiber .2g, Cholesterol 106mg, Iron 1.3mg, Sodium 412mg, Calcium 22mg
  • Weight Watchers POINTS per serving:  SmartPoints: 4, Points Plus: 6 Old Points Program: 6
SOURCE: (Adapted from Cooking Light- Way to Cook)

Disclosure:  This post contains Amazon affiliate links.

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  • Carolyn wrote:

    Oh my word, this looks amazing!

  • Kimberly Lewis wrote:

    This was a GREAT recipe! I used turkey bacon and the husband was none-the-wiser. We both really enjoyed this! Great recipe!

  • Linda Hielscher wrote:

    Hi again Lori, I made this tonight and oh my … It was yummy! I did mess around with it a little. I had a lot of points still left so i added a few more pieces of bacon, doubled the apple cider and broth, also as I cooked the onion I added 1-2 tbsp of Wondra Flour to kind of make a roux before adding the apple cider and broth. I’ve made something similar to this before from etools. Of course it did not have bacon in the recipe and we all know bacon can make anything taste better. it definetly worked in this recipe! Thanks

  • Jessen wrote:

    This would be great served over mashed Cider Sweet Potatoes!

  • Jennifer wrote:

    So good! I made this last night and it was a hit. My kids gave me a million stars for this recipe (Can you tell we watch Top Chef?)

  • Terri A. wrote:

    I made this last night, but cut it in half, since it’s just me. It was very tasty and I will make it again (so easy), but I didn’t get as much sauce/topping as you did. I still really enjoyed it, though. I’m going to definitely get that book.

  • Fran wrote:

    Awesome! I like that you include nutritional values. This recipe’s calorie count is great! I think I’ll make the dish this week.

  • LilSis wrote:

    Wow! That looks great. I’m actually trying to get to Barnes & Noble today to use a gift card and I am looking for a good Cooking Light cookbook. If I don’t find this one there, I also have an Amazon gift certificate that I need to use. 🙂

    I’m a very visual person and LOVE to see photos of the recipe. That’s one reason I love Jamie Oliver’s cookbook so much is that he has a photo for every recipe!

    Thanks for this great recipe. I’ll be serving it to my family soon! I’m bookmarking now.