Description

Apple Cider Smothered Chicken is a cozy, flavorful one-pot meal perfect for fall. Thin-cut chicken breasts are seasoned, dredged in a spiced flour mix, and seared to golden perfection. Crispy prosciutto adds a savory crunch, while a rich sauce made from apple cider, heavy cream, caramelized onions, fresh herbs, and Gruyère cheese creates a luscious smothering over the tender chicken. Finished in the oven until bubbly and topped with prosciutto and herbs, this dish is perfect served with crusty bread to soak up every bit of the comforting sauce.

Ingredients

Scale

Chicken and Coating

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 and Prep Chicken: Preheat your oven to 425°F. Season the thin-cut chicken breasts generously with salt and black pepper. In a shallow bowl, combine the flour, paprika, and cayenne. Dredge each piece of chicken through this seasoned flour mixture, tossing to coat evenly.
Crisp the Prosciutto: Arrange the prosciutto slices in a large skillet over medium-high heat. Cook until they become crispy on all sides, about 5 minutes. Remove the crispy prosciutto from the skillet and set aside.
Sear the Chicken: Use the same skillet and add 1 tablespoon of butter. Place the coated chicken breasts and sear them until golden brown, about 3-5 minutes per side. Add another tablespoon of butter and let it brown around the chicken for approximately 2 minutes to deepen the flavor. Then remove the chicken from the pan and set aside.
Caramelize Onions and Build Flavor: In the same skillet, add the sliced or chopped onion and cook for about 5 minutes until golden and softened. Stir in 2 tablespoons of butter, garlic, thyme, sage, and a pinch each of salt and pepper. Continue cooking for another 5 minutes, allowing the onions to caramelize and the herbs and garlic to release their fragrance.
Create the Sauce and Combine: Pour in the apple cider and let it simmer for 5 minutes to reduce slightly. Stir in the heavy cream, then nestle the chicken breasts and apple wedges back into the skillet. Sprinkle the shredded Gruyère cheese evenly over the top.
Bake to Finish: Transfer the skillet to the preheated oven and bake for 5-10 minutes, until the cheese has melted and begun to bubble. Once baked, top the dish with the reserved crispy prosciutto and additional fresh herbs if desired.
Serve: Serve the smothered chicken hot, ideally with crusty bread to mop up the rich, creamy apple cider sauce for a complete and satisfying meal.

Notes

This recipe takes about 40 minutes from start to finish, making it perfect for a quick yet comforting weeknight meal.
Using thin-cut chicken breasts ensures even cooking and tender results.
If you prefer a thinner sauce, use 1/2 cup of heavy cream; for a richer, thicker sauce, increase to 1 cup.
Honeycrisp apples add the perfect balance of sweetness and tartness; you can substitute with Fuji or Gala apples if needed.
Crispy prosciutto adds an irresistible salty crunch but can be omitted or substituted with crispy bacon for variation.

Nutrition

Serving Size: 1 serving
Calories: 435 kcal
Sugar: 9 g
Sodium: 500 mg
Fat: 28 g
Saturated Fat: 15 g
Unsaturated Fat: 11 g
Trans Fat: 0.3 g
Carbohydrates: 16 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 110 mg