The holiday table deserves a star, but you don’t want to wrestle a turkey the size of a family mystery. There’s a simpler, equally festive hero waiting in your oven. That’s right—the spotlight is on a perfectly roasted Christmas Chicken with Apple Cider Cream Sauce.
This Christmas Chicken with Apple Cider Cream Sauce brings cozy flavors without the oven gymnastics. It’s juicy, it’s glossy, and it makes your kitchen smell like a holiday market and a bakery had a delicious baby.
Picture a golden bird, creamy sauce draped over crisp skin, and apples that caramelize in the pan like tiny festive lanterns. That’s the vibe we’re chasing here. And yes, there’ll be jokes—we’re cooking, not auditioning for a cooking show, but we’ll still be fabulous.
Grab a few simple tools and a handful of pantry staples, and you’ll have a show-stopping main without the stress. Ready? Let’s do this like a holiday playlist—on beat and with a little flair.
Contents
Equipment
Must-haves
- Roasting pan (or a baking dish big enough to hold the chicken)
- Meat thermometer (because guessing “done” is not a safe party trick)
- Sharp knife (for carving, not for intimidating your guests)
Nice-to-haves
- Basting brush for that glossy finish
- Kitchen twine to keep the bird neatly tucked in
Ingredients
- 1 whole chicken (about 4-5 lb), bone-in and skin-on
- 1 cup apple cider
- 1/2 cup heavy cream
- 2 apples, thinly sliced
- 1 medium onion, sliced
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tsp fresh thyme leaves
- 1 tbsp Dijon mustard (optional for a tangy wink)
- 1/2 cup chicken broth
Tip: If you can’t find a fresh chicken, a well-trimmed frozen one works fine—just plan for a longer thaw. And yes, this dish loves all the apples—the more, the merrier (within reason, or you’ll turn the sauce into apple glue).
Instructions
- Preheat your oven to 375°F (190°C). Pat the chicken dry—like giving it a spa day—then season with 1 tsp salt and 1/4 tsp pepper.
- In a large skillet over medium-high heat, melt 1 tbsp butter with 1 tbsp olive oil. Sear the chicken on all sides until golden brown. Remove and set aside. The color is your flavor passport; don’t skip it.
- Scatter sliced onion in the roasting pan. Tuck a few apple slices around the pan for color and sweetness. Place the chicken on top, breast side up.
- Pour the remaining 1 tbsp butter into the pan and melt it. Drizzle with the remaining olive oil, then sprinkle thyme over the bird. If you’re feeling fancy, add Dijon mustard to the butter for a quick tang.
- Pour 1 cup apple cider into the pan around the chicken. This is your moisture moat and flavor booster—don’t drown the bird, just splash it.
- Roast for about 60-70 minutes, until the internal temp reaches 165°F (74°C). Baste with pan juices halfway for extra gloss and drama.
- When done, remove the chicken to rest and pour the pan juices into a small saucepan. Add 1/2 cup chicken broth and simmer for 3-5 minutes. Stir in the heavy cream and simmer until slightly thickened. If you want extra silk, whisk in the cream a little at a time.
- Whisk in the Dijon (if using) and season the sauce with salt and pepper to taste. Return the apples to the pan to warm, then slice the chicken and serve with the creamy cider sauce spooned over top.
Good to Know
The sauce wants to stay glossy, not gluey, so keep the simmer gentle. If it thickens too fast, splash in a bit more broth or cider.
Browned skin = better flavor. Don’t be shy about a good sear—the fond left in the pan is basically edible gold.
Want to go dairy-free? Swap the cream for a splash of coconut cream or milk—but the texture won’t be as lush. It’ll still taste amazing, just a touch lighter.
Tips
- Let the chicken rest at least 10 minutes before carving to keep the juices in—nobody wants a dry chicken, and nobody likes cold meat drama.
- For a deeper apple flavor, simmer a few extra apple slices in the sauce until they break down a bit.
- If you’re short on time, you can transfer the roasted chicken to a warm platter and simmer the sauce in the same pan while you slice the bird.
Variations
Switch up the flavor by using pear cider for a sweeter finish, or add a pinch of sage for an autumnal twist. If you love a little heat, whisk in a pinch of red pepper flakes with the cream.
Serving Suggestions
Pair this roast with roasted Brussels sprouts, mashed potatoes, or a simple wild rice pilaf. A cranberry compote or roasted carrots also make a festive rainbow on the plate.
