Description
Apple Cider Smothered Chicken is a cozy, flavorful one-pot meal perfect for fall. Tender chicken breasts are dredged in a spiced flour mixture, seared, and then baked in a creamy apple cider sauce with Gruyère cheese, caramelized onions, fresh herbs, and slices of Honeycrisp apple. Crispy prosciutto adds a salty crunch, balancing the sweet and savory flavors beautifully. This comforting dish pairs wonderfully with crusty bread to soak up the rich sauce.
Ingredients
Scale
Chicken and 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 Main 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 chicken breasts with salt and black pepper. In a shallow bowl, combine the flour, paprika, and cayenne. Dredge each piece of chicken in the flour mixture, coating evenly.
- Cook Prosciutto: Place the prosciutto slices in a large skillet over medium-high heat. Cook them until crispy on both sides, about 5 minutes. Remove the prosciutto and set aside.
- Sear the Chicken: Using the same skillet, add 1 tablespoon of butter and heat until melted. Add the dredged chicken breasts and sear on each side until golden brown, about 3-5 minutes per side. Add another tablespoon of butter and let it brown around the chicken for about 2 minutes. Remove the chicken from the skillet and set aside.
- Cook Onions and Aromatics: In the same skillet, add the sliced onions and cook them until golden and softened, about 5 minutes. Add 2 tablespoons butter, chopped garlic, thyme leaves, chopped sage, and a pinch of salt and pepper. Continue cooking for another 5 minutes, allowing the onions to caramelize and the herbs and garlic to release their aroma.
- Add Liquids and Simmer: Pour in the apple cider and let the mixture simmer for 5 minutes to reduce slightly. Then pour in the heavy cream and stir to combine.
- Combine and Bake: Return the seared chicken breasts to the skillet, nestling them into the creamy cider sauce. Add the apple wedges around the chicken. Sprinkle the shredded Gruyère evenly over the top. Place the skillet in the preheated oven and bake for 5-10 minutes, until the cheese is melted and bubbly.
- Finish and Serve: Remove the skillet from the oven and top the chicken with the crispy prosciutto and additional fresh herbs if desired. Serve hot with crusty bread to mop up the delicious sauce.
Notes
- This dish comes together in about 40 minutes, making it a quick and easy weeknight meal.
- The combination of apple cider, cream, and Gruyère gives the sauce a wonderful balance of sweet, creamy, and savory notes perfect for fall.
- Using thin-cut chicken breasts ensures quick cooking and tender results.
- For added herb flavor, garnish with fresh thyme or sage just before serving.
- Crusty bread or mashed potatoes are perfect accompaniments to soak up the flavorful sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 435 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg
