Apple Cider Smothered Chicken Recipe
Directions
- 1Preheat your oven to 425°F.
- 2Season the thin-cut chicken breasts with salt and black pepper.
- 3In a shallow bowl, mix together the all-purpose flour, paprika, and a pinch of cayenne.
- 4Dredge the chicken pieces through this flour mixture, ensuring they’re evenly coated, then set aside.
- 5Place the prosciutto in a large skillet over medium-high heat.
- 6Cook the prosciutto until crispy all over, which takes about 5 minutes.
- 7Once crisp, remove the prosciutto from the skillet and set aside on paper towels to drain.
- 8In the same skillet, add 1 tablespoon of the salted butter followed by the coated chicken breasts.
- 9Sear the chicken on both sides until golden brown, about 3 to 5 minutes per side.
- 10Then add another tablespoon of butter and cook until the butter browns around the chicken, about 2 minutes for extra flavor.
- 11Remove the chicken from the skillet and set aside.
- 12Add the sliced or chopped yellow onion to the skillet and cook for about 5 minutes until golden.
- 13Next, stir in the remaining 2 tablespoons of butter, garlic, fresh thyme leaves, chopped sage, and season with a pinch of salt and pepper.
- 14Continue cooking for another 5 minutes until the onions are nicely caramelized and fragrant.
- 15Pour in the 2 cups of apple cider and bring to a simmer, letting it reduce for 5 minutes.
- 16Then pour in the heavy cream (use between 1/2 to 1 cup depending on your desired sauce richness).
- 17Add the seared chicken breasts back into the skillet.
- 18Nestle the Honeycrisp apple wedges around the chicken.
- 19Sprinkle the shredded Gruyère cheese evenly on top.
- 20Transfer the skillet to the preheated oven and bake for 5 to 10 minutes or until the cheese has fully melted and started to bubble.
- 21Remove the skillet from the oven and top the dish with the crispy prosciutto you set aside earlier and some fresh herbs if desired.
- 22Serve the apple cider smothered chicken hot with crusty bread to soak up the luscious creamy sauce for a comforting meal.
Ingredients
- 1.5 pounds thin-cut chicken breasts
- to taste Salt and black pepper
- 0.25 cup all-purpose flour
- 0.5 teaspoon paprika
- 1 pinch cayenne pepper
- 3 ounces prosciutto
- 3 tablespoons salted butter, divided
- 1 yellow onion, sliced or chopped
- 2 cloves garlic, chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh chopped sage
- 1 Honeycrisp apple, cut into wedges
- 2 cups apple cider
- 0.5 to 1 cup heavy cream
- 0.5 cup shredded Gruyère cheese
Equipment
ovenlarge skilletpaper towels
Tips
- Use thin-cut chicken breasts for even and quick cooking.
- Don't skip browning butter to add amazing nutty flavors to the sauce.
- Choose crisp apples like Honeycrisp that hold their shape better.
- Avoid overcooking the chicken; bake just until the cheese melts and bubbles.
- Store leftovers in an airtight container in the fridge for up to 3 days, adding a splash of cream or apple cider when reheating.
- For freezing, do so before adding the Gruyère cheese and bake fresh after thawing.
- Reheat gently in a skillet over low heat or in the oven at 325°F covered with foil.
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