Description
French Apple Cider Chicken is a cozy, elegant dish featuring tender chicken breasts simmered in a rich apple cider cream sauce with caramelized onions, fresh thyme, and a hint of Dijon mustard — the perfect blend of sweet, savory, and tangy flavors.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small onion, thinly sliced
- 2 garlic cloves, minced
- 1 cup apple cider (not apple juice)
- 1/2 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/2 cup heavy cream
- 1 apple, thinly sliced (Honeycrisp or Gala preferred)
- 1 teaspoon apple cider vinegar (optional, for brightness)
- Fresh parsley, for garnish
Instructions
- Season the chicken breasts generously with salt and black pepper on both sides.
- Heat olive oil and butter in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until golden brown. Remove from skillet and set aside.
- In the same skillet, add sliced onions and cook for 3–4 minutes until soft and lightly caramelized. Add garlic and cook for another 30 seconds.
- Deglaze the pan with apple cider, scraping up the brown bits from the bottom. Stir in chicken broth, Dijon mustard, and thyme.
- Return the chicken to the skillet and simmer uncovered for 10–12 minutes, or until chicken is cooked through and sauce slightly reduces.
- Remove chicken again and stir in heavy cream and apple slices. Simmer the sauce for 3–4 minutes, allowing apples to soften slightly and sauce to thicken.
- Stir in apple cider vinegar if using, then return chicken to the pan and coat it with the creamy cider sauce.
- Garnish with fresh parsley and serve warm.
- Pairs beautifully with mashed potatoes, wild rice, or buttered noodles.
Notes
- Use hard apple cider for a more sophisticated, slightly boozy flavor.
- For a dairy-free version, substitute heavy cream with coconut cream.
- This dish tastes even better the next day as the flavors deepen overnight.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Pan-Seared and Simmered
- Cuisine: French