Ingredients
- Chicken breasts, boneless and skinless: 2 lbs
- Apple cider: 1 cup
- Heavy cream: 1/2 cup
- Granny Smith apple, peeled, cored, and diced: 1 medium
- Yellow onion, chopped: 1/2 medium
- Fresh thyme sprigs: 2
- Irish whiskey (optional): 2 tablespoons
- Butter: 2 tablespoons
Instructions
- Step 1: Season chicken breasts with salt and pepper. Melt butter in a large skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes per side, until golden brown. 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 cook for another 3 minutes, until slightly softened.
- Step 3: Pour in apple cider and bring to a simmer, scraping up any browned bits from the bottom of the pan. Add the thyme sprigs and Irish whiskey (if using) and let the sauce reduce slightly, about 5 minutes.
- Step 4: Stir in the heavy cream and bring the sauce back to a gentle simmer.
- Step 5: Return the chicken breasts to the skillet and nestle them into the sauce. Reduce heat to low, cover, and simmer for 10-15 minutes, or until chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove thyme sprigs before serving.
Notes
- For optimal flavor, store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat on the stovetop, adding a splash of chicken broth or apple cider if the sauce becomes too thick.
- Serve this dish with mashed potatoes or roasted vegetables to soak up the delicious cream sauce.
- For an extra layer of flavor, sauté the apples and onions until they're lightly caramelized before adding the cider; the browning brings out their natural sweetness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American