Chicken With Apple Cream Sauce Recipe

I absolutely love this recipe because it perfectly combines savory and sweet with the tender chicken and the fragrant apple cream sauce, making every bite a delightful surprise. Plus, it’s easy to whip up in under an hour, giving me that gourmet feel on any busy weeknight.

Creating this always-satisfying Chicken with Apple Cream Sauce is a joy. I love making it because the sweet apples and tangy Dijon mustard work so well together.

They create a delightful sauce that contrasts the rich, slightly seared chicken breasts and perfectly complements their flavors. In fact, this dish is so good, you’ll want to hoard it all to yourself.

Don’t worry; we won’t tell anyone if you don’t share.

Ingredients

Skinless, boneless chicken breast: A protein-rich, lean, mean, healthful poultry machine.

Heart-healthy fats that add richness: olive oil.

Apples: Imparts sweetness; a fiber source.

Onion: Contributes to taste and adds yum factor.

Also, good for eye health and contains some cancer-fighting stuff.

Garlic: Increases taste, decreases inflammation.

Dense cream: Contributes to the creaminess; supplies fat.

Thyme is an aromatic herb that contributes an earthy dimension.

Dijon mustard has a sharp flavor and is a source of healthy minerals.

Cider vinegar: Furnishes sharp flavor, supports digestive health.

Ingredient Quantities

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 large apple, peeled, cored, and thinly sliced
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/2 teaspoon dried thyme
• 1 tablespoon Dijon mustard
• 1 teaspoon apple cider vinegar
• Fresh parsley, chopped (for garnish)

Instructions

1. Both sides of the chicken breasts should be seasoned with salt and pepper.

2. In a large skillet, warm olive oil and butter over medium heat until the butter is melted and the oil is hot.

3. Place the chicken breasts in the frying pan and cook for about 6-7 minutes on each side until they’re golden brown and cooked all the way through. Take the chicken out of the pan and set it to the side.

4. In the identical skillet, toss in the sliced apple and the chopped onion. Sauté these until the apple has reached a tender state and the onion is now translucent, which should take around 3-4 minutes.

5. Add the minced garlic to the skillet and cook for an additional 1 minute, until fragrant.

6. Add the chicken broth, scraping up any bits that may have browned on the bottom of the skillet, and bring to a simmer.

7. Fold in the half-and-half, dried thyme, Dijon mustard, and apple cider vinegar. Combine thoroughly, and let the sauce simmer for 3-4 minutes until it thickens slightly.

8. Nestle the chicken breasts in the sauce and return the sauce to the skillet. Ladle the sauce over the chicken to coat.

9. Let the chicken simmer in the sauce for another 5 minutes so it can heat up and soak in the flavors.

10. Before serving, garnish with fresh, chopped parsley. Serve the chicken with the apple cream sauce drizzled on top. Enjoy!

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Measuring spoons
4. Measuring cup
5. Skillet or large frying pan
6. Spatula or tongs
7. Wooden spoon or silicone spatula
8. Ladle

FAQ

• Can I use bone-in chicken for this recipe?You can use bone-in chicken breasts or thighs, but adjust the cooking time to ensure the chicken is fully cooked through.
• What type of apple is best for this dish?Cultivars such as Granny Smith and Honeycrisp work well because they present the right combination of sweetness and tartness to effectively balance the creamy sauce.
• Can I use milk instead of heavy cream?For a rich and thick sauce, heavy cream is recommended, but you can use half-and-half or whole milk for a lighter sauce.
• How do I store leftovers?Place any remaining food in a sealed container and store it in the refrigerator for no more than 3 days. When it’s time to eat the last of the meal, reheat the food slowly on the stove.
• Can I make this dish ahead of time?It is correct to say that the sauce and chicken can be prepared a day in advance. They should be stored separately and combined at the time of reheat.
• Is there a way to make the sauce thicker?To achieve a thicker sauce, you may continue to simmer the sauce for a few extra minutes or add a small amount of cornstarch mixed with water.
• What can I serve this dish with?This dish goes well with rice, mashed potatoes, or a simple green salad to counterbalance the richness of the sauce.

Substitutions and Variations

Substitute boneless pork chops for chicken to get a different protein selection.
Canola oil or avocado oil can serve as alternative cooking oils to olive oil.
Apple: Consider using pears or peaches for a riper, sweeter, and fruitier flavor.
Broth made from chicken: You can use vegetable broth as a substitute if you require a broth made from plants.
Half-and-half or coconut milk can be used to lighten the sauce.

Pro Tips

1. Pound the Chicken For even cooking and tenderness, consider pounding the chicken breasts to an even thickness before seasoning them. This helps them cook faster and more evenly.

2. Caramelize the Apples and Onions Take your time sautéing the apples and onions to really bring out their sweetness and add depth to the dish. This can enhance the overall flavor profile significantly.

3. Deglaze the Pan When adding the chicken broth, scrape up the browned bits from the bottom of the pan. These bits are full of flavor and will enhance the sauce.

4. Adjust the Sauce Consistency If the sauce seems too thick or starts to dry out, add a splash of chicken broth or cream to reach your desired consistency. On the other hand, if it’s too thin, let it simmer a bit longer until it reduces to your liking.

5. Rest the Chicken Allow the chicken to rest for a couple of minutes before slicing or serving. This helps the juices redistribute throughout the meat, resulting in more flavorful and juicy chicken.