Pan-Seared Chicken: 7-Minute Dream Sauce
A flavorful Pan-Seared Chicken dish bathed in a rich and creamy apple cider sauce. This recipe offers a delightful balance of savory chicken and sweet, tangy flavors, perfect for a comforting and impressive dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Searing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 1 cup apple cider
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Pat the chicken dry with paper towels and season generously with salt and pepper.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Sear the chicken for 5-7 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
- Add chopped onion to the skillet and cook until softened, about 5 minutes.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Pour in apple cider and scrape up any browned bits from the bottom of the skillet. Let it simmer and reduce by half, about 5-7 minutes.
- Stir in heavy cream, Dijon mustard, and thyme. Bring to a gentle simmer and cook until the sauce has thickened, about 3-5 minutes.
- Season the sauce with salt and pepper to taste.
- Return the chicken to the skillet and spoon the sauce over it.
- Simmer for 2-3 minutes to heat the chicken through.
- Garnish with fresh parsley before serving.
Notes
- For a smoother sauce, you can strain out the onions before returning the chicken to the pan.
- If using chicken breasts, be careful not to overcook them to keep them moist.
- Serve with your favorite sides like mashed potatoes, rice, or a simple green salad.
Nutrition
- Serving Size: 1 chicken thigh/breast with sauce
- Calories: Approximately 450-550 (will vary based on chicken cut and cream richness)
- Sugar: Approximately 8-12g
- Sodium: Approximately 300-500mg
- Fat: Approximately 30-40g
- Saturated Fat: Approximately 15-20g
- Unsaturated Fat: Approximately 15-20g
- Trans Fat: 0g
- Carbohydrates: Approximately 10-15g
- Fiber: Approximately 1-2g
- Protein: Approximately 35-45g
- Cholesterol: Approximately 150-200mg