Description
Chicken Normandy is a classic French skillet dish featuring tender boneless chicken breasts cooked in a rich and creamy apple cider sauce with caramelized onions, apples, and a touch of thyme. This comforting and flavorful recipe is perfect for a weeknight dinner or special occasion and pairs beautifully with mashed potatoes, rice, or crusty bread.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken breasts (or thighs)
- Salt and pepper to taste
- 2 tablespoons all-purpose flour (for dredging)
Cooking Fats
- 2 tablespoons butter
- 1 tablespoon olive oil
Vegetables and Fruit
- 1 medium onion, thinly sliced
- 2 apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced
- 2 cloves garlic, minced
Liquids and Flavorings
- ½ cup dry white wine (or chicken broth)
- ¾ cup apple cider (non-alcoholic)
- ½ cup heavy cream
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- 1 tablespoon Dijon mustard (optional)
Garnish
- Chopped parsley for garnish
Instructions
- Prepare the Chicken: Season the chicken breasts with salt and pepper. Lightly dredge each piece in flour, shaking off any excess to ensure a light coating that will help with browning and sauce thickening.
- Brown the Chicken: In a large skillet or sauté pan, heat butter and olive oil over medium heat. Add the floured chicken and cook for 4–5 minutes on each side until golden brown and nearly cooked through. Remove the chicken from the pan and set aside.
- Cook Onions and Apples: In the same skillet, add the sliced onions and apples. Sauté for 5–7 minutes until they become soft and lightly caramelized, enhancing their natural sweetness and flavor.
- Add Garlic and Deglaze: Stir in the minced garlic and cook for an additional minute until fragrant. Pour in the dry white wine to deglaze the pan, scraping up any browned bits stuck to the bottom to add depth to the sauce.
- Simmer with Liquids and Herbs: Add the apple cider, fresh thyme leaves, and Dijon mustard if using. Bring the mixture to a simmer; this will reduce slightly and meld the flavors together.
- Return Chicken and Finish Cooking: Place the chicken back into the pan and gently simmer for 10–12 minutes until fully cooked through and the sauce has thickened slightly.
- Add Cream and Final Touches: Stir in the heavy cream and let the sauce simmer for another 2–3 minutes until it becomes rich and creamy. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Garnish with freshly chopped parsley and serve the Chicken Normandy warm alongside mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
Notes
- Bone-in chicken thighs can be used instead of boneless breasts for a richer flavor, but adjust cooking time accordingly.
- Using hard apple cider instead of non-alcoholic apple cider adds more traditional French flavor and a slight alcoholic depth.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- This dish pairs wonderfully with simple sides like mashed potatoes, steamed rice, or rustic bread to fully enjoy the creamy apple sauce.
