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Savory French Baked Chicken Normandy

A comforting dish of baked chicken thighs flavored with apples, cider, and cream, perfect for busy weeknight dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 450
Ingredients Method Notes

Ingredients
  

Chicken and Seasoning
  • 4 pieces bone-in, skin-on chicken thighs or a mix of thighs and breasts
  • Salt and black pepper to taste
Cooking Fats
  • 2 tablespoons butter
  • 1 tablespoon olive oil
Vegetables and Fruits
  • 1 large onion, thinly sliced
  • 8 oz mushrooms, sliced (cremini or button)
  • 2 pieces apples, cored and sliced (Granny Smith or Honeycrisp work well)
  • 2 cloves garlic, minced
Liquids and Sauces
  • 1 cup apple cider (or dry cider if you can find it)
  • 1 cup low-sodium chicken broth
  • 1/2 cup heavy cream
Condiments and Spices
  • 1 tablespoon Dijon mustard (optional, for depth)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1 tablespoon all-purpose flour (or 1 tsp cornstarch mixed with 1 tbsp water for gluten-free)
Garnish
  • Fresh parsley, chopped for garnish

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Pat the chicken dry with paper towels and season generously with salt and pepper.
  2. In a large ovenproof skillet or Dutch oven, heat butter and olive oil over medium-high heat until shimmering.
  3. Add the chicken skin-side down and brown for 5–6 minutes until golden. Flip and brown the other side for 3–4 minutes. Remove chicken and set aside.
Cooking
  1. Lower the heat to medium. Add the sliced onion to the pan and sauté until soft and slightly caramelized, about 6–8 minutes.
  2. Add mushrooms and cook until they release their juices, another 4–5 minutes.
  3. Toss in the apple slices and garlic. Cook for 2–3 minutes until apples soften slightly.
  4. If the pan looks too dry, add a splash of the cider.
  5. Sprinkle the flour over the veggies and stir for 1 minute to cook the raw edge off.
  6. Slowly pour in the cider and chicken broth, scraping up any brown bits from the bottom of the pan with a wooden spoon.
  7. Stir in the cream, Dijon mustard (if using), and thyme. Bring the sauce to a gentle simmer. Taste and adjust salt and pepper.
  8. Nestle the chicken back into the pan, skin-side up, spoon a little sauce over each piece, and transfer the skillet to the preheated oven.
  9. Bake uncovered for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and juices run clear.
  10. If you prefer crispier skin, broil for 1–2 minutes at the end—watch it closely.
  11. Remove from the oven and let the dish rest for 5 minutes. Garnish with chopped parsley and serve over mashed potatoes, rice, or buttered noodles.

Notes

You can swap heavy cream for half-and-half or a mixture of Greek yogurt and a splash of milk for a lighter version. Brown the chicken well for better flavor. Don't rush the sauce; let it simmer for optimal taste.