Description
This creamy apple cider chicken is a cozy fall dinner perfect for chilly nights. Seared chicken breasts are smothered in a rich apple cider cream sauce, topped with crispy prosciutto and nutty Gruyère cheese. Serve with mashed potatoes, rice, or crusty bread to soak up every last drop.
Ingredients
Scale
- For the Chicken & Sauce:
- 2 large boneless, skinless chicken breasts (about 1.5 lbs total)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 1 medium shallot, finely chopped
- 2 cloves garlic, minced
- 1 cup apple cider (unfiltered preferred)
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fresh thyme leaves (plus more for garnish)
- 1/4 teaspoon ground sage
- For the Topping:
- 4 thin slices prosciutto (about 2 oz), cut into 1-inch ribbons
- 1/2 cup shredded Gruyère cheese (about 2 oz)
Instructions
- Prep the chicken: Place the chicken breasts on a cutting board and cover with plastic wrap. Use a meat mallet or rolling pin to pound them to an even thickness of about 1/2 inch. Pat dry with paper towels and season both sides generously with salt and pepper.
- Cook the prosciutto: In a large, heavy skillet (preferably cast iron or stainless steel), heat 1 tablespoon of the butter over medium heat. Add the prosciutto ribbons and cook, stirring occasionally, until crispy and browned, about 3-4 minutes. Use a slotted spoon to transfer the crispy prosciutto to a small plate and set aside. Leave the rendered fat in the skillet.
- Sear the chicken: Increase the heat to medium-high. Add the olive oil to the same skillet. Place the chicken breasts in the skillet in a single layer (work in batches if needed). Cook without moving for 4-5 minutes, until golden brown on the first side. Flip and cook for another 4-5 minutes, or until the chicken reaches an internal temperature of 165°F. Transfer the chicken to a clean plate and cover loosely with foil to keep warm.
- Make the sauce: Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Add the shallot and cook, scraping up any browned bits from the bottom, for 2 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
- Deglaze and simmer: Pour in the apple cider, scraping the bottom of the skillet to release any flavorful browned bits. Bring to a simmer and cook for 4-5 minutes, until the cider has reduced by about half.
- Finish the sauce: Reduce the heat to low and stir in the heavy cream, Dijon mustard, thyme, and sage. Simmer gently for 2-3 minutes until slightly thickened. Taste and adjust seasoning with salt and pepper.
- Combine and melt cheese: Return the chicken breasts to the skillet, nestling them into the sauce. Spoon some sauce over the top. Sprinkle the shredded Gruyère evenly over the chicken. Cover the skillet with a lid (or tent with foil) and cook for 1-2 minutes, just until the cheese is melted.
- Serve: Sprinkle the crispy prosciutto over the chicken, then garnish with fresh thyme leaves. Serve warm, spooning extra sauce over the top.
Notes
For a lighter version, substitute half-and-half for heavy cream, but note the sauce won’t be as thick and rich. If you don’t have apple cider, use apple juice augmented with a spoonful of apple butter or apple pie spice. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cider or cream.
Nutrition
- Calories: 610 kcal
- Sugar: 8 g
- Fat: 42 g
- Carbohydrates: 11 g
- Protein: 43 g