Description

What You’ll Need: Ingredients. A weeknight-friendly chicken fricassee balanced with sweet apples, herby thyme, and a silky apple‑cider cream sauce—finished with chives for fresh bite.

Ingredients

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Chicken & Apples

4 boneless, skinless chicken breasts (6-8 oz each) (pat very dry)
kosher salt (to taste)
freshly ground black pepper (to taste)
1/4 cup all-purpose flour (for dredging)
3 Tbsp unsalted butter
2 Fuji, Gala, or Braeburn apples, cored & cut into wedges (firm, sweet apples work best)
1 yellow onion, chopped
2 tsp fresh thyme, minced

Sauce & Finish

1/2 cup apple cider
1/2 cup chicken broth
1/2 cup heavy cream (rich cream for silky sauce)
2 tsp cider vinegar
1 Tbsp fresh chives, minced (for garnish)

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Instructions

Prepare & dredge chicken: Pat chicken very dry. Season both sides with salt and pepper. Spread flour in a shallow dish and dredge chicken lightly; shake off excess. Set aside.
Brown apples: Melt 2 Tbsp butter in a 12-inch skillet over medium heat. Season apple wedges with a pinch of salt and pepper, place cut sides down, and cook ~5 minutes per side until caramelized. Transfer to a plate.
Sear chicken: Melt remaining 1 Tbsp butter in the skillet. Sear dredged chicken until lightly browned, about 2 minutes per side (do not cook through). Transfer to plate.
Sauté aromatics & deglaze: Add onion, thyme, 1/4 tsp salt and 1/4 tsp pepper to the skillet; cook 5–7 minutes until softened and lightly browned. Add apple cider and chicken broth; bring to a boil, scraping up browned bits.
Simmer chicken: Return chicken to skillet, nestling into liquid. Reduce to medium-low, cover, and simmer 8–12 minutes until cooked through (160°F/71°C internal temp).
Finish sauce & serve: Transfer chicken to a platter and tent with foil. Stir in heavy cream and reserved apples; boil 2 minutes until slightly thickened. Stir in cider vinegar and any accumulated juices. Season to taste, spoon sauce over chicken, and garnish with chives.

Notes

Apple choice matters: Firm, sweet apples (Fuji, Gala, Braeburn) hold shape and caramelize beautifully. For richer flavor, swap 2 Tbsp cider for apple brandy (Calvados). If sauce over-reduces, whisk in 1–2 Tbsp broth to loosen.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course, Skillet Meal
Cuisine: American, French

Nutrition

Calories: 550
Sugar: 20
Fat: 28
Saturated Fat: 15
Carbohydrates: 30
Protein: 45