1. In a bowl whisk together apple cider, dijon mustard, olive oil, garlic, thyme, salt, and pepper until smooth.

2. Add chicken breasts to the marinade and coat evenly. Marinate for at least 30 minutes in the refrigerator.

3. Preheat oven to 375°F (190°C). Heat a cast-iron skillet over medium-high heat and add a drizzle of olive oil.

4. Sear chicken breasts 3–4 minutes per side until golden brown but not fully cooked. Remove chicken and set aside.

5. Pour remaining marinade into the skillet, scrape up browned bits, and let sauce bubble and thicken slightly.

6. Return chicken to the skillet, spoon sauce over the top, and transfer to the oven.

7. Bake for 20–25 minutes or until internal temperature reaches 165°F (74°C), basting halfway through.

8. Let chicken rest for a few minutes before serving. Spoon extra pan sauce over chicken and garnish with thyme or apple slices if desired.