Description
This creamy apple cider chicken crispy prosciutto gruyere brings together tender chicken, smoky prosciutto, and melted cheese in a sauce that tastes like fall in a pan. The apple cider adds a subtle sweetness that balances the salty, crispy elements, making it a dish you can serve to guests or enjoy on a weeknight when you deserve something special.
Ingredients
Scale
Coating and seasoning:
- ¼ cup all-purpose flour
- ½ teaspoon paprika
- 1 pinch cayenne pepper
- Salt and black pepper, to taste
Protein and dairy:
- 1.5 pounds thin-cut chicken breasts
- 3 ounces prosciutto
- ½ cup shredded Gruyere cheese
- ½ cup heavy cream
Aromatics, herbs, and liquid:
- 3 tablespoons butter
- 1 yellow onion, sliced or chopped
- 2 cloves garlic, chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh sage, chopped
- 1 Honeycrisp apple, cut into wedges
- 2 cups apple cider
Instructions
- Heat your oven to 425°F.
- Season your 1 ½ pounds of thin chicken breasts with salt and black pepper on both sides.
- Mix ¼ cup all-purpose flour, ½ teaspoon paprika, and a pinch of cayenne pepper in a shallow bowl, then coat each chicken breast thoroughly in this mixture.
- Place 3 ounces of prosciutto in a large skillet over medium-high heat and cook for about 5 minutes until the edges turn crispy, then transfer to a plate.
- Add 1 tablespoon butter to the same skillet and sear your chicken for 3 to 5 minutes per side until golden, then add another tablespoon of butter and let it brown for 2 minutes before removing the chicken.
- Add your sliced yellow onion to the skillet and cook for 5 minutes until it turns golden.
- Stir in 2 tablespoons butter, 2 chopped garlic cloves, 2 tablespoons fresh thyme leaves, and 1 tablespoon chopped fresh sage along with a pinch of salt and pepper, cooking for another 5 minutes until the onions caramelize.
- Pour in 2 cups apple cider and simmer for 5 minutes while you scrape up any browned bits from the bottom.
- Stir in ½ to 1 cup heavy cream and let it heat through for 2 minutes.
- Return your chicken and 1 sliced Honeycrisp apple to the skillet, making sure the sauce covers them, then sprinkle ½ cup shredded Gruyere cheese over top.
- Transfer your skillet to the oven and bake at 425°F for 5 to 10 minutes until the cheese melts and bubbles.
- Top with your crispy prosciutto and serve alongside crusty bread for soaking up the sauce.
Notes
- Brown your chicken properly before baking since that golden crust adds flavor and texture that you can’t get by skipping straight to the oven.
- Caramelize the onions fully over medium heat without rushing, as this develops the natural sweetness that balances the apple cider and cream in your sauce.
- Crumble the crispy prosciutto just before serving so it stays crunchy on top rather than getting soggy from the sauce.
- For a lighter version, swap the heavy cream for half-and-half or a splash of cream mixed with chicken broth, and your sauce stays rich without feeling as heavy.
- Prep Time: 15 minutes
- Cook Time: 25-32 minutes
- Category: Baked Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 488 kcal
- Sugar: 9 g
- Sodium: 540 mg
- Fat: 32 g
- Saturated Fat: 16 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 125 mg