Description

Apple Cider Smothered Chicken is a cozy, flavorful one-pot meal perfect for fall. Tender thin-cut chicken breasts are seasoned, dredged, and seared with prosciutto for a crispy, savory bite. The dish is then smothered in a caramelized onion, garlic, apple cider, and cream sauce with fresh herbs and sweet Honeycrisp apple wedges, topped with melted Gruyère cheese and crispy prosciutto pieces. This easy recipe combines comforting, rich flavors with a touch of sweetness, ideal for an impressive yet simple weeknight dinner.

Ingredients

Scale

Chicken and Seasoning

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, divided
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

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Instructions

Preheat oven and prepare chicken: Preheat your oven to 425°F. Season the thin-cut chicken breasts with salt and black pepper. In a shallow bowl, mix together the all-purpose flour, paprika, and a pinch of cayenne. Dredge the chicken pieces through this flour mixture, ensuring they’re evenly coated, then set aside.
Cook prosciutto: Place the prosciutto in a large skillet over medium-high heat. Cook it until crispy all over, which takes about 5 minutes. Once crisp, remove the prosciutto from the skillet and set aside on paper towels to drain.
Sear the chicken: In the same skillet, add 1 tablespoon of the salted butter followed by the coated chicken breasts. Sear the chicken on both sides until golden brown, about 3 to 5 minutes per side. Then add another tablespoon of butter and cook until the butter browns around the chicken, about 2 minutes for extra flavor. Remove the chicken from the skillet and set aside.
Caramelize onions and add aromatics: Add the sliced or chopped yellow onion to the skillet and cook for about 5 minutes until golden. Next, stir in the remaining 2 tablespoons of butter, garlic, fresh thyme leaves, chopped sage, and season with a pinch of salt and pepper. Continue cooking for another 5 minutes until the onions are nicely caramelized and fragrant.
Make the sauce and bake: Pour in the 2 cups of apple cider and bring to a simmer, letting it reduce for 5 minutes. Then pour in the heavy cream (use between 1/2 to 1 cup depending on your desired sauce richness). Add the seared chicken breasts back into the skillet, nestle the Honeycrisp apple wedges around the chicken, and sprinkle the shredded Gruyère cheese evenly on top. Transfer the skillet to the preheated oven and bake for 5 to 10 minutes or until the cheese has fully melted and started to bubble.
Finish and serve: Remove the skillet from the oven and top the dish with the crispy prosciutto you set aside earlier and some fresh herbs if desired. Serve the apple cider smothered chicken hot with crusty bread to soak up the luscious creamy sauce for a comforting meal.

Notes

This is a 40-minute quick and easy one-pot meal with delicious, comforting fall flavors.
For thinner chicken breasts, searing time may be on the shorter end of the range; adjust accordingly.
Gruyère cheese adds a rich nutty flavor; feel free to substitute with a similar melting cheese like fontina or mozzarella if needed.
Use fresh herbs for the best flavor, but dried thyme and sage can work in a pinch (use about one-third the quantity).
Crusty bread is recommended to mop up the creamy sauce, enhancing the dining experience.

Nutrition

Serving Size: 1 serving
Calories: 435 kcal
Sugar: 9 g
Sodium: 450 mg
Fat: 27 g
Saturated Fat: 15 g
Unsaturated Fat: 10 g
Trans Fat: 0.2 g
Carbohydrates: 16 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 110 mg