Authentic French Apple Cider Chicken
This classic French-inspired chicken dish from Normandy features tender chicken simmered in a creamy apple cider sauce with shallots, Dijon mustard, and fresh herbs. Elegant yet comforting — perfect for fall dinners or special occasions.
Equipment
- large skillet or sauté pan
- tongs
- measuring cups and spoons
- cutting board and knife
- whisk
Ingredients
- 2 tbsp olive oil
- 4 boneless, skinless chicken breasts (or thighs)
- to taste salt and black pepper
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 1 cup dry hard apple cider
- 1/2 cup chicken broth
- 1 tbsp Dijon mustard
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1/2 cup heavy cream
- 1 tbsp unsalted butter
- optional sliced apples or sautéed mushrooms for garnish
- for serving fresh parsley, chopped
Instructions
- Pat chicken dry and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and sear 4–5 minutes per side until golden brown. Remove and set aside.
- In the same pan, add shallots and cook 2 minutes until soft. Stir in garlic and cook 30 seconds more.
- Pour in the apple cider and chicken broth, scraping up any browned bits from the bottom of the pan. Stir in Dijon mustard and thyme.
- Return chicken to the pan. Reduce heat to medium-low and simmer uncovered for 15–20 minutes, or until chicken is cooked through and sauce has reduced slightly.
- Stir in heavy cream and butter, cooking for another 2–3 minutes until smooth and glossy. Adjust seasoning to taste.
- Serve warm, topped with parsley and optional apple slices or mushrooms.
Notes
Use dry hard cider (not sweet) for the best balance of flavor. For a thicker sauce, let it simmer uncovered at the end. Serve with mashed potatoes, rice, or crusty bread to soak up the creamy cider sauce. Leftovers keep well refrigerated for up to 3 days.