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Creamy Apple Cider Chicken Skillet

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35
Serves 2
Easy

Ingredients

Adjust Servings:

	2 large boneless, skinless chicken breasts, about 180–200 g each
	1 medium red apple
	180 ml apple cider
	120 ml double cream
	1 small shallot, finely chopped
	2 garlic cloves, minced
	1 tbsp olive oil
	1 tbsp butter
	1 tsp Dijon mustard
	1 tsp fresh thyme leaves
	a few small thyme sprigs, for serving
	1/2 tsp salt
	1/4 tsp freshly ground black pepper

Nutritional information

645 kcal

Calories:

46 g

Protein:

31 g

Carbs:

36 g

Fat:

17 g

Saturated fat:

3 g

Fibre:

22 g

Sugar:

760 mg

Sodium:

Creamy Apple Cider Chicken Skillet

Name: Creamy Apple Cider Chicken Skillet
Yield: 2
Cuisine: USA
Ingredients: large boneless, skinless chicken breasts, about 180–200 g each: 2; medium red apple: 1; ml apple cider: 180; ml double cream: 120; small shallot, finely chopped: 1; garlic cloves, minced: 2; tbsp olive oil: 1; tbsp butter: 1; tsp Dijon mustard: 1; tsp fresh thyme leaves: 1; a few small thyme sprigs, for serving; tsp salt: 1/2; tsp freshly ground black pepper: 1/4

Golden chicken breasts cooked in a rich and creamy apple cider sauce with garlic, Dijon mustard, fresh thyme and crisp apple wedges. An easy one-pan dinner ready in about 35 minutes.

Cuisine:

Ingredients

2 large boneless, skinless chicken breasts, about 180–200 g each
1 medium red apple
180 ml apple cider
120 ml double cream
1 small shallot, finely chopped
2 garlic cloves, minced
1 tbsp olive oil
1 tbsp butter
1 tsp Dijon mustard
1 tsp fresh thyme leaves
a few small thyme sprigs, for serving
1/2 tsp salt
1/4 tsp freshly ground black pepper

Directions

There is something about chicken, apples and thyme that works especially well when the weather starts getting a little cooler. For this creamy apple cider chicken skillet, I brown two chicken breasts first, then finish them gently in a rich cider sauce with garlic, cream, Dijon mustard and fresh thyme.

The apple goes into the pan right at the end. I don’t fry or caramelise it first because I like the slices to stay firm and fresh, with just enough time in the warm sauce to pick up some of its flavour. Leaving the red skin on also gives the finished dish a little more colour.

The sauce is probably my favourite part of this recipe. The apple cider brings a gentle sweetness and acidity, while the cream and Dijon mustard make it smooth and rich without overpowering the chicken. Make sure you scrape the bottom of the pan after adding the cider because all those browned bits left from the chicken add plenty of flavour.

This is an easy dinner for two and everything is cooked in one pan. I usually serve it with mashed potatoes, rice or some crusty bread because the creamy cider sauce is far too good to leave behind.

If you enjoy easy creamy chicken dinners, you may also like our Creamy Garlic Chicken and Broccoli Skillet.

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Steps

1 Done	Prepare the chicken and apple Pat the chicken breasts dry with kitchen paper and season them on both sides with the salt and black pepper. Cut the apple into thin wedges, leaving the skin on. I prefer keeping the skin because it adds colour and helps the slices hold their shape once they are added to the warm sauce.
2 Done	Brown the chicken Heat the olive oil in a large frying pan over medium-high heat. Add the chicken breasts and cook for about 4–5 minutes on each side, until nicely golden. They do not need to be completely cooked through yet, as they will finish cooking in the sauce. Transfer the chicken to a plate.
3 Done	Cook the shallot and garlic Reduce the heat to medium and add the butter to the same pan. Add the finely chopped shallot and cook for about 2 minutes, stirring occasionally, until softened. Add the garlic and thyme leaves and cook for another 30 seconds, just until fragrant.
4 Done	Reduce the apple cider Pour the apple cider into the pan. Use a wooden spoon to scrape up all the browned bits left on the bottom from cooking the chicken. Let the cider simmer for 3–4 minutes, until it has reduced slightly.
5 Done	Make the creamy sauce Reduce the heat to medium-low. Stir in the double cream and Dijon mustard until the sauce is smooth. Let it simmer gently for about 2 minutes. Avoid boiling it too vigorously once the cream has been added. Taste the sauce and adjust the seasoning with a little more salt or black pepper if needed.
6 Done	Finish cooking the chicken Return the chicken breasts to the pan together with any juices collected on the plate. Spoon some of the sauce over the chicken and let everything cook gently for about 5–7 minutes, or until the chicken is completely cooked through and the thickest part reaches 74°C (165°F).. The sauce should become slightly thicker and coat the chicken nicely.
7 Done	Add the apple Add the fresh apple wedges during the last 2 minutes of cooking. Gently tuck them into the sauce around the chicken rather than stirring them too much. They only need enough time to warm through slightly. The apple should remain firm, pale and fresh-looking rather than becoming soft or caramelised.
8 Done	Serve Spoon plenty of the creamy apple cider sauce over the chicken. Finish with a few fresh thyme leaves or small thyme sprigs and serve immediately. Mashed potatoes, rice or crusty bread all work especially well with the sauce.