Our creamy chicken and apple dinner is a one-dish wonder!
This creamy chicken and apple dinner is a one-dish wonder! We took a simple approach to classic chicken Normandy, and this elegant dish was on the table in less than 30 minutes. Chicken tenders are quick to cook but need a little help in the flavor department. That’s where sweet apples smothered in a rich and savory sauce come in. The whole dish is a true taste bud’s delight, especially on a crisp autumn night!
It’s quick, it’s easy, it’s satisfying, it’s packed with flavor, and it all cooks in just one dish – what’s not to like?! We love everything about this easy chicken recipe, from the sweet-tart apples to the creamy, onion-flavored sauce. Weeknight dinners like this keep everyone happy and satisfied.
Creamy Normandy Chicken And Apples
- 1 1/2 pounds boneless chicken tenderloins
- 2 medium golden delicious apples, cored and sliced
- 1 small yellow onion, chopped
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 cup apple cider
- 1 cup low-sodium chicken broth
- 1/4 cup plus 2-3 tablespoons heavy cream
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1 tablespoon fresh parsley, chopped, for garnish
- Warm olive oil over medium-high heat in large skillet. Season tenderloins with 1/4 teaspoon salt and 1/4 teaspoon pepper. Brown chicken 3 to 4 minutes per side until cooked through. Remove to plate and cover with foil to keep warm.
- Melt butter in same skillet over medium heat. Sauté onion 3 to 5 minutes until tender. Whisk in cider and chicken broth. Bring to a boil. Stir to remove browned bits of onion and chicken.
- Add apple slices. Return to boil. Cook 6 to 7 minutes, stirring occasionally, until 1/4 cup liquid remains.
- Stir in 1/4 cup cream and bring to a simmer to thicken. Add additional cream by tablespoons to reach desired sauce consistency. Season with remaining 1/4 teaspoons of salt and pepper.
- Return tenderloins and their juices to pan. Serve chicken topped with apple slices and sauce. Garnish with parsley if desired.
Recipe adapted from Chez Bonne Femme