Description
Chicken Normandy is a classic French skillet dish featuring tender chicken breasts cooked in a creamy apple and Calvados sauce. This savory and slightly sweet recipe combines sautéed onions, apples, and a splash of apple cider with rich heavy cream and Dijon mustard to create a comforting meal perfect for fall. Served with mashed potatoes, rice, or crusty bread, this gluten-free main course is simple to prepare and full of vibrant flavors.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (or bone-in thighs)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
Sauce
- 1 small yellow onion, thinly sliced
- 2 cloves garlic, minced
- 2 apples (such as Honeycrisp or Granny Smith), peeled and sliced
- 1/2 cup apple cider
- 1/2 cup chicken broth
- 1/4 cup Calvados or brandy (optional)
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
Garnish
- Chopped parsley for garnish
Instructions
- Season and Sear Chicken: Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 3–4 minutes on each side until golden brown. Remove the chicken from the pan and set aside.
- Sauté Onions, Garlic, and Apples: Reduce the heat to medium, add butter to the same skillet. Sauté the sliced onions for 2–3 minutes until soft, then add the minced garlic and sliced apples. Cook for another 5 minutes until the apples begin to soften.
- Deglaze and Build Sauce: Pour in the Calvados or brandy, if using, to deglaze the pan. Let it simmer for 1–2 minutes to reduce slightly. Stir in the apple cider, chicken broth, dried thyme, and Dijon mustard.
- Simmer Chicken: Return the seared chicken breasts to the skillet. Bring the mixture to a simmer, then reduce heat to low, cover the pan, and cook for 15–20 minutes until the chicken reaches an internal temperature of 165°F and is fully cooked through.
- Finish Sauce and Serve: Stir in the heavy cream and simmer uncovered for 3–5 minutes until the sauce thickens slightly. Garnish with chopped parsley. Serve warm with mashed potatoes, rice, or crusty bread for a complete meal.
Notes
- Traditional Chicken Normandy is made with bone-in chicken and Calvados (apple brandy), but you can substitute with regular brandy or omit it entirely.
- Use firm apples such as Honeycrisp or Granny Smith so they hold their shape during cooking.
