Description
Apple Cider Smothered Chicken is a warm and cozy one-pot meal featuring tender thin-cut chicken breasts smothered in a creamy apple cider and Gruyère cheese sauce. Enhanced with crispy prosciutto, fresh herbs, caramelized onions, and sweet Honeycrisp apples, this dish perfectly balances savory and sweet fall flavors. It’s quick to prepare, baked to cheesy perfection, and ideal for a comforting family dinner.
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
Additional Ingredients
- 3 ounces prosciutto
- 3 tablespoons salted butter
- 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
- Season and Dredge Chicken: Preheat your oven to 425°F (220°C). Season the thin-cut chicken breasts with salt and black pepper. In a shallow bowl, combine the all-purpose flour, paprika, and a pinch of cayenne pepper. Dredge the chicken pieces in this seasoned flour mixture, ensuring they are evenly coated.
- Cook Prosciutto: Arrange the prosciutto slices in a large skillet over medium-high heat. Cook until the prosciutto is crispy on all sides, about 5 minutes. Remove the crispy prosciutto from the skillet and set aside.
- Sear Chicken: In the same skillet, add 1 tablespoon of butter. Sear the floured chicken breasts on both sides until golden brown—approximately 3 to 5 minutes per side. Then add another tablespoon of butter and let it brown around the chicken for about 2 minutes to enhance flavor. Remove the chicken from the skillet and set aside.
- Caramelize Onions and Aromatics: Add the sliced or chopped onions to the skillet and cook for about 5 minutes until golden and soft. Stir in 2 tablespoons of butter, the chopped garlic, fresh thyme, sage, and a pinch each of salt and pepper. Continue cooking for an additional 5 minutes until the onions are beautifully caramelized and fragrant.
- Simmer Sauce and Combine: Pour in the apple cider and let it simmer for 5 minutes to reduce slightly. Then add the heavy cream, stirring to combine. Return the seared chicken and apple wedges to the skillet, distributing them evenly in the sauce.
- Bake with Cheese: Sprinkle the shredded Gruyère cheese over the chicken and apples. Place the skillet in the preheated oven and bake for 5 to 10 minutes, until the cheese is melted and bubbly.
- Serve and Garnish: Remove the skillet from the oven. Top the dish with the crispy prosciutto and additional fresh herbs if desired. Serve hot, ideally with crusty bread to soak up the creamy apple cider sauce. Enjoy this comforting, flavorful meal!
Notes
- This dish is a quick and easy, cozy one-pot meal ideal for fall or cooler weather.
- Using Honeycrisp apples provides a nice sweet and tart contrast to the savory elements.
- Adjust the amount of heavy cream depending on how rich you prefer the sauce.
- Prosciutto adds a delightful salty crunch but can be omitted for a milder flavor.
- Serve with crusty bread or roasted vegetables to complete the meal.
Nutrition
- Serving Size: 1 serving
- Calories: 435 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 115 mg
