Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 large shallot, finely minced
- 2 cloves garlic, minced
- 1/2 cup low-sodium chicken or vegetable broth
- 1/4 cup apple cider vinegar
- 1 tsp brown sugar (or maple syrup)
- 1 cup heavy cream
- 1 tbsp fresh thyme, chopped
- 2 tbsp fresh parsley, chopped, plus more for garnish
- Salt and freshly ground black pepper to taste
- Optional: 1 tsp cornstarch mixed with 1 tbsp cold water (for a thicker sauce)
Instructions
- Pat chicken breasts dry and season generously with salt and freshly ground black pepper. Heat olive oil in a large skillet over medium-high heat until shimmering.
- Carefully place chicken breasts in the hot skillet. Sear for 5-7 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from skillet and set aside on a plate, tented loosely with foil to keep warm.
- Reduce heat to medium. Add butter to the same skillet. Add minced shallots and cook for 2-3 minutes until softened. Add minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Pour in the apple cider vinegar and chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and let it reduce by about half, creating a concentrated, flavorful base. Stir in the brown sugar.
- Reduce heat to low. Pour in the heavy cream and add the fresh thyme. Simmer gently for 5-7 minutes, stirring occasionally, until the sauce thickens slightly to your desired consistency. If a thicker sauce is desired, stir in the optional cornstarch slurry and simmer for another minute.
- Return the cooked chicken breasts to the skillet, nestling them into the creamy sauce. Spoon the sauce over the chicken to coat. Let it warm through for 1-2 minutes.
- Garnish generously with fresh parsley and serve immediately with your favorite sides like mashed potatoes, rice, or pasta.
Notes
For best flavor, always use fresh herbs. If you don’t have shallots, a quarter cup of finely diced yellow onion can be used. Adjust the amount of apple cider vinegar to your preference for tanginess. This sauce pairs wonderfully with a side of steamed green beans or asparagus.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Searing and Simmering
- Cuisine: Modern European
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 7g
- Sodium: 380mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 160mg