Ingredients
- Chicken breasts: 4, boneless and skinless
- Apple cider: 1 cup
- Heavy cream: 1/2 cup
- Granny Smith apple: 1, peeled, cored, and diced
- Yellow onion: 1/2, chopped
- Fresh thyme: 1 tablespoon, chopped
- Butter: 2 tablespoons
- Olive oil: 1 tablespoon
- Salt and pepper: to taste
Instructions
- Step 1: Season chicken breasts with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side, or until cooked through. Remove chicken from skillet and set aside.
- Step 2: Add chopped onion to the skillet and cook until softened, about 5 minutes. Add diced apple and thyme and cook for another 3 minutes, stirring occasionally.
- Step 3: Pour in apple cider and deglaze the pan, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 5 minutes, allowing the sauce to reduce slightly.
- Step 4: Stir in heavy cream and bring the sauce back to a simmer. Reduce heat to low and cook for another 2-3 minutes, or until the sauce has thickened slightly.
- Step 5: Return the cooked chicken breasts to the skillet and coat them with the apple cider cream sauce.
- Step 6: Serve immediately, garnished with fresh thyme, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat, adding a splash of chicken broth or apple cider if the sauce becomes too thick.
- Serve over mashed potatoes or rice to soak up every last drop of that amazing apple cider cream sauce.
- For a richer flavor, let the apple cider reduce almost completely before adding the heavy cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American