Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 Granny Smith apples, peeled, cored, and diced
- 2 cups apple cider
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 tablespoons Dijon mustard
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Step 1: Season chicken breasts generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
- Step 2: Add chopped onion to the skillet and cook until softened, about 5 minutes. Add diced apples and cook for another 3-4 minutes, until slightly softened but still holding their shape.
- Step 3: Pour in apple cider and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce heat to low and simmer for 5 minutes, allowing the cider to reduce slightly.
- Step 4: Stir in heavy cream, chicken broth, and Dijon mustard. Add dried thyme and season with salt and pepper to taste. Simmer for another 5-7 minutes, or until the sauce has thickened slightly.
- Step 5: Return the cooked chicken breasts to the skillet, coating them in the sauce. Simmer for 2-3 minutes to heat through.
- Step 6: Serve immediately over mashed potatoes, rice, or your favorite side dish.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat, adding a splash of chicken broth if needed to loosen the sauce.
- Serve this delightful chicken dish over creamy polenta for a truly decadent meal.
- For an extra touch of sweetness and acidity, add a tablespoon of apple cider vinegar to the sauce during the simmering stage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American