Normandy-Style Creamy Apple Cider Chicken Bake
Ingredients:
4 chicken thighs (bone-in, skin-on)
2 chicken breasts
Salt & black pepper, to taste
2 tablespoons butter
1 tablespoon olive oil
1 onion, sliced
3 cloves garlic, minced
2 apples (Granny Smith or Honeycrisp), sliced
1 cup mushrooms, sliced
1 cup apple cider
½ cup chicken broth
½ cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 tablespoons fresh parsley, chopped
Instructions:
Preheat oven
Set to 180°C (350°F).
Season the chicken
Pat chicken dry and season generously with salt and pepper.
Sear the chicken
In a large oven-safe skillet or Dutch oven, heat butter and olive oil over medium-high heat.
Sear chicken skin-side down for 4–5 minutes until golden and crispy. Flip and cook another 2–3 minutes.
Remove chicken and set aside.
Cook the aromatics
In the same pan, add sliced onion and cook for 3–4 minutes until softened.
Stir in garlic and cook for 30 seconds until fragrant.
Add apples & mushrooms
Toss in sliced apples and mushrooms. Cook for 5–6 minutes until slightly softened and lightly golden.
Deglaze & build sauce
Pour in apple cider and chicken broth, scraping up browned bits from the bottom.
Stir in Dijon mustard, thyme, and rosemary. Simmer for 5 minutes to reduce slightly.
Make it creamy
Lower heat and stir in heavy cream. Mix until smooth and slightly thickened.
Combine & bake
Return chicken to the pan (skin side up). Spoon some sauce over the top.
Transfer to the oven and bake for 30–35 minutes, or until chicken is fully cooked.
Finish & serve
Sprinkle with fresh parsley and serve warm with the sauce.
Serving Ideas:
Mashed potatoes or buttered noodles
Crusty bread to soak up the sauce
Steamed green beans or roasted carrots
Tips:
Use a dry (not sweet) apple cider for best flavor balance.
For extra depth, add a splash of apple cider vinegar or a pinch of nutmeg.
Boneless chicken can be used—just reduce baking time slightly.