This Chicken in Creamy Cider Sauce is the perfect epitome of comfort, marrying tender chicken with a luscious, savory apple cider sauce. The sweetness of the cider perfectly complements the savory notes, making it a standout in the realm of creamy chicken recipes.
1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
½ cup heavy cream
1 tablespoon Dijon mustard
Salt and pepper, to taste
Fresh thyme or parsley, chopped (for garnish)
Optional: Crusty bread, for serving
Instructions
Season the chicken breasts with salt and pepper on both sides. Let the chicken rest at room temperature for about 20 minutes before cooking.
In a large skillet, heat the olive oil and butter over medium-high heat until the butter is melted and bubbly.
Add the chicken breasts to the skillet in a single layer and sear for about 5-7 minutes on one side, or until golden brown. Flip the chicken and cook for an additional 5-7 minutes, or until the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and garlic, sautéing for 2-3 minutes until the onion becomes translucent.
Pour in the apple cider and chicken broth, scraping the bottom of the skillet to deglaze it. Bring the mixture to a simmer.
Stir in the thyme, reduce the heat to low, and let the sauce simmer for about 5 minutes.
Stir in the heavy cream and Dijon mustard until the sauce is creamy and smooth. Season with salt and pepper to taste.
Nestle the cooked chicken breasts back into the skillet with the sauce, spoon some sauce over the chicken, and let it simmer for an additional 3-5 minutes.
Garnish with fresh thyme or parsley and serve warm, ideally with crusty bread.
