Creamy Apple Cider Chicken Casserole Recipe Is a Rich Fall-Inspired Dinner by Donna John

What is it about fall that makes us want to put apples into everything? A recipe for apple cider baked chicken from Half-Baked Harvest caught my eye. After making some significant changes to the original recipe, I came up with this creamy apple cider chicken casserole. Juicy chicken breasts and tender apple wedges are floating in a sea of creamy apple cider sauce seasoned with thyme and sage. Add a layer of gruyere cheese on the top, and you've got an amazing fall-inspired chicken dinner to serve the family.

To make this chicken casserole recipe you will need to grab the following ingredients from your fridge and pantry: boneless chicken breasts, smoked paprika, butter, an onion, fresh garlic, fresh thyme, ground sage, a crisp apple, apple cider or apple juice, heavy cream and gruyere cheese. The chicken recipe starts on the stovetop and ends in the oven.

The original recipe called for prosciutto, but when I look at an ingredient and say, "Why?" I usually leave it out. The chicken breasts were also coated in flour before being cooked in the skillet. I chose to skip that and added a little cornstarch to the sauce at the end to thicken it up a big.

Serve this autumn chicken that celebrates apple season for dinner with your favorite side dishes. Be sure to make rice or potatoes to soak up the rich sauce. I served mine with jasmine rice, sauteed spinach and broccoli. Half-Baked Harvest recommended serving it with crusty bread. 

Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

• 1 1/2 pounds chicken breasts, pounded or cut into tenders
• 1 teaspoon smoked paprika (or to taste)
• 3 tablespoons butter (divided)
• 1 onion, sliced 
• 3 cloves garlic, chopped
• 2 tablespoons thyme leaves, minced
• 3/4 teaspoon ground sage
• 1 apple, cut into wedges
• 2 cups apple cider or apple juice
• 1/2 cup heavy cream
• 1 cup shredded gruyere cheese

Recipe Notes

• I used a blend of shredded gruyere and Swiss cheese. You could use any cheese you like that melts well.

• If the sauce is too thin for you, sprinkle in about 1 teaspoon of cornstarch before baking. Whisk well to avoid clumps.

• If you don't have fresh thyme, you can use about 1 teaspoon of dried thyme.

• I used two large chicken breasts and cut them into tenders. You could also butterfly them to make them thinner or pound them out with a meat mallet or heavy skillet. If you don't use thin chicken breasts, it will affect cooking time. Chicken is cooked through at 165 degrees F internal temperature with a food thermometer.

• If you don't have an ovenproof skillet, transfer the ingredients to a baking dish.

• I left the peel on my apple, but you could use a vegetable peeler to remove it, if desired.

Here's how to make it: 

1. Season the chicken on both sides with salt, black pepper and smoked paprika.
   
2. Heat 1 tablespoon of the butter in an ovenproof skillet. Add the chicken and cook until golden, about 3 to 4 minutes.
   
3. Flip the chicken over and cook until golden on the other side. Remove to a plate. (The chicken may not be completely cooked through yet, but that's OK.)
   
4. Add the remaining butter, onions, garlic, thyme and sage to the skillet. Cook, stirring occasionally, until onions are soft, about 5 minutes.
   
5. Add the apples and apple cider or apple juice. Simmer for about 5 minutes.
   
   
6. Pour in the heavy cream. Simmer a couple more minutes.
   
7. Nestle the chicken on top of the onions and apples.
   
8. Sprinkle with the shredded cheese.
   
9. Bake in a preheated 400-degree F oven for about 10 minutes, or until cheese is melted and chicken cooked through.
   
   

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