Chicken Normandy Recipe | French Apple Cider Chicken in Creamy Fall-Inspired Sauce

 A Taste of Normandy

Chicken Normandy is a classic French dish that captures the rustic charm of the Normandy region, known for its apple orchards, dairy farms, and rich culinary heritage. Inspired by recipes from The Absolute Foodie, Recipes by Clare, and The Tasty Chilli, this dish brings together savory chicken, sweet apples, and a velvety cider cream sauce in one elegant skillet.

It’s the perfect meal for fall evenings, cozy weekends, or dinner parties where comfort and sophistication meet. The combination of tender chicken and caramelized apples simmered in cider creates a balance of sweet and savory that’s both warming and refined. Finished with a splash of cream and fresh herbs, Chicken Normandy is a dish that feels indulgent yet approachable.

Whether you’re new to French cooking or a seasoned home chef, this recipe offers a delicious way to explore the flavors of the French countryside—no passport required.

What Makes Chicken Normandy Unique

Chicken Normandy stands out for its signature blend of ingredients that reflect the region’s agricultural bounty. Apples—especially firm, tart varieties like Granny Smith or Honeycrisp—are central to the dish, lending natural sweetness and texture. Apple cider, preferably dry or hard, adds depth and acidity, while a touch of brandy or Calvados (apple brandy) enhances the richness and aroma.

Cream or crème fraîche brings a luxurious finish, transforming the pan juices into a silky sauce that coats every bite. Dijon mustard is an optional but welcome addition, offering a subtle tang that complements the sweetness of the apples.

This dish is a celebration of balance: sweet and savory, rustic and refined. Cooked in one pan, it’s both practical and elegant, making it ideal for entertaining or a comforting weeknight meal. With its layered flavors and French countryside charm, Chicken Normandy is a timeless classic with modern appeal.

Ingredient List

Here’s what you’ll need to make Chicken Normandy:

Main Ingredients:

• 4 chicken thighs or breasts (bone-in or boneless)
• 2 firm apples, sliced (Honeycrisp or Granny Smith recommended)
• 1 medium onion or 2 shallots, thinly sliced
• 2 garlic cloves, minced
• 1 cup dry apple cider (hard cider preferred)
• ½ cup heavy cream or crème fraîche
• 1 teaspoon Dijon mustard (optional)
• ½ cup chicken stock
• 2 tablespoons brandy or Calvados (optional)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme or chopped parsley
• Salt and pepper, to taste

This ingredient list highlights the balance of savory and sweet, with apples and cider playing a starring role. The cream and optional mustard add richness and complexity, while fresh herbs brighten the final dish.

Bold Tip: Use dry hard cider for a more authentic and less sugary flavor. Sweet cider can overpower the dish’s delicate balance, while dry cider enhances the savory notes and keeps the sauce refined.

Step-by-Step Instructions

Step 1: Season and Sear the Chicken Pat the chicken dry and season generously with salt and pepper. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear the chicken until golden brown on both sides, about 4–5 minutes per side. Remove and set aside.

Step 2: Sauté the Aromatics Reduce heat to medium. Add the remaining butter to the pan, then sauté the sliced onions or shallots until soft and translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

Step 3: Deglaze the Pan If using brandy or Calvados, pour it into the pan to deglaze, scraping up any browned bits. Let it simmer for 1–2 minutes to reduce slightly and burn off the alcohol.

Step 4: Add the Apples Add the sliced apples to the pan and cook for 5–7 minutes until they begin to soften and caramelize slightly. Stir occasionally to prevent sticking.

Step 5: Return Chicken and Add Liquids Pour in the apple cider and chicken stock. Return the seared chicken to the pan, nestling it among the apples. Bring to a gentle simmer.

Step 6: Simmer Until Cooked Through Simmer uncovered for 20–25 minutes, turning the chicken once halfway through. The sauce will reduce slightly, and the chicken should be cooked through and tender.

Step 7: Finish with Cream and Mustard Stir in the heavy cream and Dijon mustard (if using). Simmer for another 5 minutes until the sauce thickens and coats the chicken and apples.

Step 8: Garnish and Serve Sprinkle with fresh thyme or parsley before serving. Serve warm with crusty bread, mashed potatoes, or roasted vegetables.

Bold Tip: Don’t rush the simmer—this is where the flavors deepen and meld beautifully. Letting the sauce reduce slowly ensures a rich, velvety finish that elevates the entire dish.