CHICKEN NORMANDY ULTIMATE EASY

Ever wish you could transport yourself to a cozy French bistro with just one bite? Chicken Normandy, with its tender chicken bathed in a luscious apple cider and cream sauce, does exactly that, bringing a touch of rustic elegance to your table. Get ready to experience a symphony of flavors and textures – it’s easier than you think, and I’m here to guide you every step of the way!

What You’ll Need: The Ingredients

For the Chicken:

• Chicken Thighs: 6-8 boneless, skinless chicken thighs (about 1.5-2 pounds)
• Salt and Pepper: To taste
• All-Purpose Flour: 2 tablespoons
• Olive Oil: 2 tablespoons
• Butter: 2 tablespoons

For the Normandy Sauce:

• Shallots: 2 medium, finely chopped
• Garlic: 2 cloves, minced
• Apple Cider: 1 cup (or apple juice if cider isn’t available)
• Chicken Broth: 1/2 cup
• Heavy Cream: 1/2 cup
• Dijon Mustard: 1 tablespoon
• Fresh Thyme: 1 teaspoon, chopped (or 1/2 teaspoon dried)
• Apple: 1 medium, peeled, cored, and diced (Granny Smith or Honeycrisp work well)

Optional Garnishes:

• Fresh Parsley: Chopped, for garnish
• Chopped Walnuts: For added texture

Let’s Get Cooking: Step-by-Step Instructions

Step 1: Prep the Chicken

1. Pat the chicken thighs dry with paper towels. This helps them brown nicely.
2. Season generously with salt and pepper.
3. Dredge the chicken thighs in flour, shaking off any excess. This helps create a lovely crust and thickens the sauce.

Step 2: Sear the Chicken

1. Heat olive oil and butter in a large skillet over medium-high heat. The butter adds richness, but the oil prevents it from burning.
2. Add the chicken thighs to the skillet in a single layer, being careful not to overcrowd the pan. If needed, cook in batches.
3. Sear the chicken for about 3-4 minutes per side, until golden brown. Don’t worry about cooking them all the way through at this point; you just want a nice sear.
4. Remove the chicken from the skillet and set aside.

Step 3: Build the Normandy Sauce

1. Reduce the heat to medium. Add the chopped shallots to the skillet and cook for 2-3 minutes, until softened and translucent. They should be fragrant, not browned.
2. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Pour in the apple cider and chicken broth. Scrape up any browned bits from the bottom of the skillet – those are packed with flavor!
4. Bring the mixture to a simmer and let it reduce by about half, about 5-7 minutes. This concentrates the flavors.
5. Stir in the heavy cream, Dijon mustard, and fresh thyme. Season with salt and pepper to taste.
6. Add the diced apple to the sauce and cook for another 2-3 minutes, until slightly softened.

Step 4: Simmer and Finish

1. Return the seared chicken thighs to the skillet, nestling them into the sauce.
2. Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened. The internal temperature of the chicken should reach 165°F (74°C).

Step 5: Serve and Enjoy!

1. Garnish with fresh parsley and chopped walnuts, if desired.
2. Serve Chicken Normandy hot over mashed potatoes, rice, egg noodles, or crusty bread to soak up all that delicious sauce. Roasted vegetables also make a great side dish.

Troubleshooting Tips & Tricks

Okay, let’s be real – sometimes things don’t go exactly as planned. Here are a few common issues and how to fix them:

• Sauce Too Thin: If your sauce isn’t thickening up, you can whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the simmering sauce. Cook for a minute or two, until thickened.
• Sauce Too Thick: If your sauce gets too thick, simply add a splash of chicken broth or cream to thin it out.
• Chicken Overcooked: It’s easy to overcook chicken thighs, so keep a close eye on them. If they’re starting to get dry, add a little extra broth to the skillet. A meat thermometer is your best friend here!
• Apples Too Mushy: To prevent the apples from becoming too mushy, add them to the sauce in the last few minutes of cooking.

Variations and Adaptations

Want to put your own spin on Chicken Normandy? Here are some ideas:

• Use Chicken Breast: While thighs are more flavorful and forgiving, you can use chicken breasts instead. Just be careful not to overcook them. Reduce the simmering time accordingly.
• Add Mushrooms: Sauté some sliced mushrooms along with the shallots for an earthier flavor.
• Substitute Calvados: For an extra layer of apple flavor, deglaze the pan with a splash of Calvados (apple brandy) after cooking the shallots and garlic. Be careful when adding alcohol to a hot pan!
• Make it Dairy-Free: Use coconut cream or cashew cream instead of heavy cream for a dairy-free version.
• Spice it up: Add a pinch of red pepper flakes to the sauce for a little heat.

What to Serve with Chicken Normandy

Chicken Normandy is a versatile dish that pairs well with a variety of sides. Here are some of my favorites:

• Mashed Potatoes: Creamy mashed potatoes are a classic pairing.
• Rice: Fluffy white rice or brown rice will soak up the delicious sauce.
• Egg Noodles: Buttered egg noodles are another great option.
• Crusty Bread: A loaf of crusty bread is perfect for soaking up every last bit of sauce.
• Roasted Vegetables: Roasted asparagus, Brussels sprouts, or carrots are all delicious and healthy choices.
• Salad: A simple green salad with a vinaigrette dressing provides a refreshing contrast to the rich sauce.

Making it Ahead & Storage

Good news! Chicken Normandy is a great make-ahead dish. You can prepare it up to 2 days in advance. Store it in an airtight container in the refrigerator. When ready to serve, reheat gently on the stovetop or in the microwave.

Leftovers will keep in the refrigerator for up to 3-4 days. Reheat thoroughly before serving.

More Delicious Chicken Recipes to Try

If you’re a chicken lover like me, you’re always on the lookout for new and exciting recipes. Here are a few of my other favorites:

• Crock Pot Marry Me Chicken: An incredibly flavorful and easy slow cooker recipe.
• Chicken Casserole Recipe: A comforting and classic dish that’s perfect for a weeknight meal.
• Cheesy Chicken Crescent Bake: A fun and easy recipe that’s always a crowd-pleaser.
• Marry Me Chicken Pasta: All the flavors of Marry Me Chicken, but in pasta form!
• Baked Crunchy Hot Honey Chicken: A sweet and spicy chicken recipe with a satisfying crunch.
• Baked Cream Cheese Chicken: An easy and delicious chicken recipe with a creamy, cheesy sauce.

Final Thoughts

Chicken Normandy is a dish that’s both elegant and comforting, perfect for a special occasion or a cozy weeknight dinner. Don’t be intimidated by the fancy name – it’s surprisingly easy to make, and the results are truly impressive. So go ahead, give it a try! I promise, you won’t be disappointed. Happy cooking!

CHICKEN NORMANDY ULTIMATE EASY

This Chicken Normandy recipe offers a taste of French bistro cuisine with tender chicken in a luscious apple cider and cream sauce. It’s surprisingly easy to make, bringing a touch of rustic elegance to your table with a symphony of flavors and textures.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Main Course

Cuisine: French

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 6-8 boneless, skinless chicken thighs about 1.5-2 pounds
• Salt to taste
• Pepper to taste
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 medium shallots, finely chopped
• 2 cloves garlic, minced
• 1 cup apple cider or apple juice
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh thyme, chopped or 1/2 teaspoon dried
• 1 medium apple, peeled, cored, and diced Granny Smith or Honeycrisp
• Fresh parsley, chopped, for garnish
• Chopped walnuts, for garnish

Equipment

• large skillet
• knife
• cutting board
• Measuring cups
• Measuring spoons
• paper towels
• whisk
• spatula
• Meat Thermometer
• Lid for skillet

Method

 

1. Pat the chicken thighs dry with paper towels.
2. Season generously with salt and pepper.
3. Dredge the chicken thighs in flour, shaking off any excess.
4. Heat olive oil and butter in a large skillet over medium-high heat.
5. Add the chicken thighs to the skillet in a single layer, being careful not to overcrowd the pan. If needed, cook in batches.
6. Sear the chicken for about 3-4 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
7. Reduce the heat to medium. Add the chopped shallots to the skillet and cook for 2-3 minutes, until softened and translucent.
8. Add the minced garlic and cook for another minute, until fragrant.
9. Pour in the apple cider and chicken broth. Scrape up any browned bits from the bottom of the skillet.
10. Bring the mixture to a simmer and let it reduce by about half, about 5-7 minutes.
11. Stir in the heavy cream, Dijon mustard, and fresh thyme. Season with salt and pepper to taste.
12. Add the diced apple to the sauce and cook for another 2-3 minutes, until slightly softened.
13. Return the seared chicken thighs to the skillet, nestling them into the sauce.
14. Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the chicken is cooked through. The internal temperature of the chicken should reach 165°F (74°C).
15. Garnish with fresh parsley and chopped walnuts, if desired.
16. Serve Chicken Normandy hot over mashed potatoes, rice, egg noodles, or crusty bread.

Notes

If the sauce is too thin, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the simmering sauce. Cook for a minute or two, until thickened. If the sauce gets too thick, simply add a splash of chicken broth or cream to thin it out. You can prepare this dish up to 2 days in advance and store it in the refrigerator. Leftovers will keep in the refrigerator for up to 3-4 days. For an extra layer of apple flavor, deglaze the pan with a splash of Calvados (apple brandy) after cooking the shallots and garlic. Use coconut cream or cashew cream instead of heavy cream for a dairy-free version.