📖 Instructions

1. Pat the chicken breasts dry with paper towels. This helps them to get a nice sear.
2. In a small mixing bowl, whisk together the Dijon mustard, olive oil, apple cider vinegar, minced garlic, dried thyme, salt, and black pepper.
3. Place the chicken breasts in a large resealable bag or a shallow dish. Pour the Dijon marinade over the chicken, ensuring each piece is well coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful it will be!
4. Remove the chicken from the refrigerator about 20 minutes before cooking to allow it to come closer to room temperature. This helps it cook more evenly.
5. Heat a large skillet over medium-high heat. Add the butter to the skillet and let it melt completely.
6. Carefully place the marinated chicken breasts in the hot skillet, making sure not to overcrowd the pan. Sear the chicken for about 4-5 minutes on each side, or until golden brown and slightly crispy.
7. Remove the chicken from the skillet and set aside on a plate. Don't worry if it's not cooked all the way through at this point; it will finish cooking in the sauce.
8. Add the sliced apples to the skillet and cook for about 3-4 minutes, stirring occasionally, until they are slightly softened and caramelized. The natural sugars in the apples will start to brown, adding a lovely sweetness to the dish.
9. Pour the chicken broth into the skillet, scraping up any browned bits from the bottom. These browned bits, also known as fond, are packed with flavor and will add depth to the sauce.
10. Return the seared chicken breasts to the skillet, nestling them among the apples. Bring the sauce to a simmer, then reduce the heat to low.
11. Cover the skillet and let the chicken simmer for about 10-15 minutes, or until it is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy.
12. Once the chicken is cooked, remove it from the skillet and set aside to rest for a few minutes.
13. If the sauce is too thin, increase the heat to medium and let it simmer for a few more minutes, stirring occasionally, until it thickens to your desired consistency. The sauce should be able to coat the back of a spoon.
14. Stir in the chopped fresh parsley into the sauce. This adds a pop of color and a fresh, herbaceous flavor.
15. Return the chicken to the skillet, coating it with the Dijon-apple sauce. Spoon some of the sauce and apples over each chicken breast.
16. Serve the Apple and Dijon Chicken hot. It's delicious served over rice, quinoa, mashed potatoes, or alongside a fresh salad. A side of steamed green beans or roasted asparagus would also complement the dish beautifully.