If you’re craving a dish that wraps you in comfort and brings a touch of France to your kitchen, Chicken Normandy is your ticket to a cozy, flavor-packed dinner. This classic French recipe pairs juicy chicken with tender apples, a creamy cider sauce, and a hint of brandy for a meal that’s both elegant and totally doable on a weeknight. Chicken Normandy is a celebration of fall flavors, but honestly, it tastes like a special occasion any time of year!
Ingredients You’ll Need
Chicken Normandy shines because of its simplicity—every ingredient has a job to do, and together, they create a sauce that’s both bright and rich, with just the right amount of sweetness. Don’t be tempted to skip or swap too much; it’s the balance of textures and flavors that makes this dish unforgettable.
- Chicken breasts or thighs: Pick boneless, skinless chicken breasts for a leaner take, or bone-in thighs for extra flavor and tenderness.
- Salt and pepper: Season generously for the best-tasting chicken.
- Olive oil: Helps get a gorgeous golden sear and adds depth to the sauce.
- Butter: French cooking’s secret weapon for a silky, irresistible sauce.
- Yellow onion: Adds sweetness and body, melting right into the sauce.
- Garlic: Brings a savory backbone—don’t skip it!
- Apples (Honeycrisp or Granny Smith): Choose firm apples that hold their shape and add a sweet-tart pop.
- Apple cider: Infuses the sauce with bright, fruity notes that make this dish sing.
- Chicken broth: Gives body and savory depth to the sauce.
- Calvados or brandy (optional): For a French twist—if you have it, use it, but you can skip or substitute with regular brandy.
- Heavy cream: Makes the sauce luscious and velvety; don’t worry, a little goes a long way.
- Dijon mustard: A spoonful sharpens up the sauce and brings everything together.
- Dried thyme: Earthy and aromatic, it gives the dish classic French character.
- Chopped parsley: For a fresh, pretty finish—just sprinkle before serving.
How to Make Chicken Normandy
Step 1: Sear the Chicken
Season your chicken breasts or thighs all over with salt and pepper. In a large, heavy skillet, heat the olive oil over medium-high heat. Add your chicken and let it sizzle for 3 to 4 minutes on each side—don’t rush this part! You want a beautiful golden crust, which locks in juices and builds big flavor for your Chicken Normandy. Once seared, set the chicken aside on a plate.
Step 2: Sauté the Aromatics and Apples
Lower the heat to medium, then add the butter to the same pan. Toss in the sliced onions, letting them soften and turn translucent for 2 to 3 minutes. Next, add the minced garlic and those gorgeous apple slices. Cook for about 5 minutes—the apples should start to soften and turn a touch golden, but not fall apart. This is your ticket to that signature sweet-savory French flavor.
Step 3: Deglaze and Build the Sauce
If you’re using Calvados or brandy, pour it in now to deglaze the pan, scraping up all those caramelized bits. Let it simmer for a minute or two so the alcohol cooks off, leaving behind its deep, fruity aroma. Stir in the apple cider, chicken broth, dried thyme, and Dijon mustard. Give it all a good stir—this is the heart of your Chicken Normandy sauce!
Step 4: Simmer the Chicken
Nestle the seared chicken back into the pan, making sure it’s surrounded by the apples and sauce. Bring everything up to a gentle simmer, then cover and cook for 15 to 20 minutes. The chicken should be perfectly cooked through (aim for an internal temperature of 165°F), and the apples will be soft but still holding their shape.
Step 5: Finish with Cream and Serve
Uncover the skillet and stir in the heavy cream. Let it all bubble gently for another 3 to 5 minutes until the sauce thickens just a bit and becomes irresistibly silky. Taste for seasoning, sprinkle with fresh chopped parsley, and serve your Chicken Normandy piping hot. Don’t be shy—spoon that creamy apple sauce over everything!
How to Serve Chicken Normandy
Garnishes
A generous shower of freshly chopped parsley brightens up the plate and adds a lovely herbal note that cuts through the richness. If you want to get fancy, a few extra apple slices sautéed in butter make a beautiful and tasty garnish for your Chicken Normandy.
Side Dishes
This dish absolutely begs for something to soak up all that dreamy sauce. Creamy mashed potatoes, fluffy white rice, or a chunk of rustic crusty bread are all perfect choices. For a lighter touch, try a crisp green salad or some simply steamed green beans to balance the richness of Chicken Normandy.
Creative Ways to Present
Chicken Normandy can be casually rustic or dressed up for company. Arrange chicken and apples on a platter, drizzle with sauce, and garnish with parsley for a family-style meal. Or, plate each serving individually with a swirl of sauce and a sprinkle of herbs for an elegant French bistro vibe. A few roasted apple wedges or a fan of thin apple slices make it extra pretty!
Make Ahead and Storage
Storing Leftovers
Store any leftover Chicken Normandy in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so leftovers are a real treat. Just be sure to let the dish cool to room temperature before refrigerating to keep the sauce creamy and fresh.
Freezing
You can freeze Chicken Normandy, but creamy sauces can sometimes change texture after thawing. For best results, freeze the chicken and apples with the sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating gently.
Reheating
Warm leftovers in a skillet over low heat, adding a splash of chicken broth or cream if the sauce seems too thick. You can also microwave individual portions, but cover them to prevent drying out. Stir gently to keep the sauce smooth and the apples intact.
FAQs
Can I make Chicken Normandy without alcohol?
Absolutely! While Calvados or brandy is traditional, you can simply skip it. The apple cider and broth still give the sauce plenty of depth and classic Normandy flavor.
What kind of apples are best for Chicken Normandy?
Firm apples like Honeycrisp or Granny Smith are ideal, as they hold their shape and add a perfect balance of sweetness and tartness to the dish.
Can I use chicken thighs instead of breasts?
Yes, bone-in chicken thighs are actually the traditional choice for Chicken Normandy. They’re packed with flavor and stay wonderfully juicy during simmering.
Is Chicken Normandy gluten-free?
Yes! This recipe doesn’t use any flour or breadcrumbs, so it’s naturally gluten-free. Just double-check your broth and mustard labels if you’re cooking for someone with celiac disease.
How do I know when the chicken is cooked through?
Use an instant-read thermometer to check for an internal temperature of 165°F. The chicken should be tender, juicy, and easy to cut—no pink in the center.
Final Thoughts
Chicken Normandy is one of those dishes that feels both comforting and special—a real showstopper with little effort. If you’ve never tried this French classic, let this recipe be your invitation to bring a bit of Normandy to your table. Give it a try, and I promise you’ll fall in love with the creamy, apple-kissed sauce and tender chicken!
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Chicken Normandy Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: French
- Diet: Non-Vegetarian
Description
Chicken Normandy is a comforting French main course featuring tender chicken simmered in a creamy apple and Calvados sauce, blending savory, sweet, and aromatic flavors. This skillet dish is perfect for fall, combining juicy chicken breasts sautéed with apples, onions, and a hint of brandy, creating a luscious and elegant meal that’s simple to prepare.
Ingredients
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
Instructions
- Season and Sear the 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 to 4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
- Sauté Onions, Garlic, and Apples: Lower the heat to medium and add butter to the same skillet. Sauté the thinly sliced onions for 2 to 3 minutes until soft. Add minced garlic and sliced apples to the pan, cooking for an additional 5 minutes until the apples start to soften.
- Deglaze and Add Liquids: If using, pour Calvados or brandy into the pan to deglaze, letting it simmer for 1 to 2 minutes. Stir in apple cider, chicken broth, dried thyme, and Dijon mustard. Mix well to combine all the flavors.
- Simmer the Chicken: Return the seared chicken breasts to the skillet. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pan and cook for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is fully cooked through.
- Finish with Cream and Serve: Stir in the heavy cream and simmer uncovered for another 3 to 5 minutes until the sauce thickens slightly. Garnish with chopped parsley. Serve the Chicken Normandy warm alongside mashed potatoes, rice, or crusty bread for a complete meal.
Notes
- Traditional Chicken Normandy uses bone-in chicken and Calvados (apple brandy), but regular brandy or omitting it entirely works fine.
- Choose firm apples such as Honeycrisp or Granny Smith to ensure they hold their shape during cooking.
- Ensure the chicken is cooked to an internal temperature of 165°F for food safety.
- Serving with mashed potatoes or crusty bread helps soak up the delicious sauce.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 430
- Sugar: 10g
- Sodium: 420mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 125mg
