Description
Apple Cider Smothered Chicken is a cozy and flavorful fall-inspired dish featuring tender thin-cut chicken breasts smothered in a rich apple cider and cream sauce, topped with melted Gruyère cheese and crispy prosciutto. Enhanced with fresh herbs, caramelized onions, and sweet Honeycrisp apples, this comforting one-pot meal is perfect for a quick yet impressive dinner.
Ingredients
Scale
Chicken & Coating
- 1 1/2 pounds thin-cut chicken breasts
- Salt and black pepper, to taste
- 1/4 cup all-purpose flour
- 1/2 teaspoon paprika
- 1 pinch cayenne pepper
Other Ingredients
- 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
- 1/2 to 1 cup heavy cream
- 1/2 cup shredded Gruyère cheese
Instructions
- Preheat and Prepare Chicken: Preheat the oven to 425°F. Season the thin-cut chicken breasts with salt and black pepper. In a shallow bowl, combine the all-purpose flour, paprika, and cayenne. Dredge the chicken through the flour mixture, coating evenly, and set aside.
- Cook Prosciutto: Arrange the prosciutto slices in a large skillet over medium-high heat. Cook until crispy all over, about 5 minutes. Remove the crispy prosciutto from the skillet and set aside to drain.
- Sear Chicken: In the same skillet, add 1 tablespoon of butter and place the floured chicken breasts in it. Sear on both sides until golden brown, about 3-5 minutes per side. Add another tablespoon of butter to the skillet and allow it to brown around the chicken for an additional 2 minutes. Remove the chicken from the skillet and set aside.
- Caramelize Onions and Add Aromatics: Add the sliced yellow onions to the skillet and cook for about 5 minutes until golden. Then, add 2 tablespoons of butter, chopped garlic, fresh thyme leaves, chopped sage, and a pinch of salt and pepper. Continue cooking for 5 minutes until the onions are caramelized and fragrant.
- Simmer Sauce & Bake: Pour in the apple cider and simmer for 5 minutes. Then, stir in the heavy cream. Return the chicken breasts and add the apple wedges into the skillet. Sprinkle shredded Gruyère cheese evenly over the top. Transfer the skillet to the preheated oven and bake for 5-10 minutes, or until the cheese is melted and bubbly.
- Serve: Remove the skillet from the oven. Top the chicken with the crispy prosciutto and optional fresh herbs for garnish. Serve hot with crusty bread to soak up the delicious creamy sauce and enjoy!
Notes
- This dish is a quick and easy 40-minute one-pot meal perfect for fall evenings.
- Use Honeycrisp apples for a nice balance of sweetness and tartness, but other firm apples can work well too.
- Adjust the amount of cream to your preferred sauce consistency.
- For a lower-fat version, substitute heavy cream with half-and-half or a lighter cream alternative.
- Serve with crusty bread or over mashed potatoes to complement the creamy sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 435 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
