Creamy Apple Cider Chicken Skillet

Tender chicken breasts simmer with sweet-tart apples, shallots, thyme, and apple cider in a creamy pan sauce for an easy 30-minute fall dinner.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 pounds chicken breasts, boneless, skinless
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large shallot
• 2 medium apple
• 1 cup apple cider
• 0.5 cup chicken broth
• 0.5 cup heavy cream
• 1 tablespoon fresh thyme
• 1 teaspoon dijon mustard

Cooking instructions

1. Slice each chicken breast horizontally into two thinner cutlets. Season both sides with the salt and pepper. Thinly slice the shallot and cut the apples into 1/2-inch wedges. (about 5 min)
2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, about 3 to 4 minutes per side. Transfer the chicken to a plate; it will finish cooking in the sauce. (about 8 min) — Medium-high heat
3. Add the shallot and apples to the skillet. Cook, stirring occasionally, until the shallot softens and the apples begin to brown, about 3 minutes. (about 3 min) — Medium heat
4. Pour in the apple cider and chicken broth, scraping up the browned bits from the pan. Stir in the thyme and Dijon mustard, then simmer until the liquid reduces by about one-third, 3 to 4 minutes. (about 4 min) — Medium-high heat
5. Lower the heat to medium-low and stir in the heavy cream. Return the chicken and any accumulated juices to the skillet. Simmer gently until the sauce thickens and the chicken reaches 165°F in the thickest part, about 3 to 5 minutes. (about 5 min) — Medium-low heat
6. Taste and adjust the seasoning. Spoon the apples and creamy cider sauce over the chicken and serve immediately. (about 1 min)