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Chicken Normandy: 5 Steps to a Cozy Classic

Chicken Normandy
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Chicken Normandy Recipe with Apple Cider Sauce – A Cozy Fall Classic. This dish features tender chicken simmered in a creamy apple cider sauce with sautéed apples, onions, and Dijon mustard.

Ingredients

Scale
  • 4 chicken thighs or breasts (bone-in or boneless, skin-on for flavor)
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 apples, peeled and sliced (Gala, Honeycrisp, or Braeburn)
  • 1 large onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 tablespoon Dijon mustard
  • 1 cup unsweetened apple cider
  • ½ cup chicken broth
  • ½ cup heavy cream
  • Salt and black pepper, to taste
  • Fresh thyme or parsley, for garnish

Instructions

  1. Season chicken with salt and pepper. Heat olive oil in a skillet and sear skin-side down for 4–5 minutes, then flip and cook another 4 minutes. Remove and set aside.
  2. In the same skillet, add butter. Sauté apples and onions for 5–7 minutes until softened and caramelized. Add garlic and cook for 1 minute.
  3. Stir in Dijon mustard, pour in apple cider and chicken broth, and scrape any browned bits from the pan for added flavor.
  4. Return chicken to the pan, cover, and simmer for 15–20 minutes until cooked through.
  5. Reduce heat and stir in heavy cream. Let simmer for 2–3 minutes until the sauce thickens slightly.
  6. Garnish with fresh thyme or parsley and serve warm with mashed potatoes, wild rice, or roasted vegetables.

Notes

  • Serve with mashed potatoes, wild rice, or roasted vegetables for a complete meal.
  • Use fresh herbs for better flavor.
  • Adjust seasoning to your taste.

Nutrition

Find it online: https://bakerslider.com/chicken-normandy-recipe/

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