Ingredients
- Chicken breasts: 2, boneless and skinless
- Apple cider: 1 cup
- Heavy cream: 1/2 cup
- Yellow onion: 1/2, chopped
- Granny Smith apple: 1, peeled, cored, and diced
- Fresh thyme: 1 tablespoon, chopped
- Butter: 2 tablespoons
- Olive oil: 1 tablespoon
- Salt and Pepper: to taste
Instructions
- Step 1: Season the chicken breasts with salt and pepper. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear the chicken breasts for 4-5 minutes per side, until golden brown. Remove chicken from skillet and set aside.
- Step 2: Add the remaining 1 tablespoon of butter to the skillet. Add the chopped onion and diced apple and cook until softened, about 5 minutes.
- Step 3: Pour in the apple cider and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let the cider reduce slightly, about 3-4 minutes.
- Step 4: Stir in the heavy cream and fresh thyme. Season with salt and pepper to taste.
- Step 5: Return the chicken breasts to the skillet and nestle them into the sauce. Reduce heat to low, cover, and simmer for 10-15 minutes, or until chicken is cooked through and the internal temperature reaches 165°F (74°C).
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, gently reheat the chicken and sauce in a skillet over low heat, adding a splash of chicken broth or apple cider if needed to loosen the sauce.
- Serve this Irish chicken with mashed potatoes or roasted vegetables to soak up all that delicious apple cider cream sauce.
- For a richer flavor, try using brown butter instead of regular butter when sautéing the onions and apples.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American