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
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
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
