Savory French Baked Chicken Normandy

Savory French Baked Chicken Normandy is a simple baked chicken with apples, pears, and a mustard-wine sauce that feels warm and French.

introduction — Savory French Baked Chicken Normandy

This Savory French Baked Chicken Normandy is easy to make and tastes rich without fuss.
Serve it with a simple side like an air-fryer baked potato for a quick weeknight meal.

why make this recipe — Savory French Baked Chicken Normandy

Make Savory French Baked Chicken Normandy when you want comfort with bright fruit flavors.
It cooks in one skillet and gives a nice balance of savory and sweet, much like a light fish dish such as baked cod.

how to make Savory French Baked Chicken Normandy

To make Savory French Baked Chicken Normandy, you brown the chicken, sauté the aromatics, add fruit and liquids, then bake.
This method keeps the chicken moist and lets the apples and pears soften into the sauce.

Ingredients — Savory French Baked Chicken Normandy

• 4 chicken thighs
• 2 apples, sliced
• 2 pears, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup dry white wine
• 1 cup chicken broth
• 2 tablespoons Dijon mustard
• 2 teaspoons fresh thyme
• Salt and pepper to taste
• Olive oil

Directions — Savory French Baked Chicken Normandy

1. Preheat the oven to 375°F (190°C).
2. In a large ovenproof skillet, heat olive oil over medium heat.
3. Season the chicken thighs with salt and pepper and brown them in the skillet for about 5–7 minutes on each side.
4. Remove the chicken and set aside.
5. In the same skillet, add onions and garlic, sauté until softened.
6. Add the sliced apples and pears, cooking until just tender.
7. Stir in the white wine, chicken broth, Dijon mustard, and thyme, bringing to a simmer.
8. Return the chicken to the skillet, making sure it’s submerged in the liquid.
9. Transfer the skillet to the oven and bake for 30–35 minutes, or until the chicken is cooked through.
10. Serve warm with the fruit and sauce spooned over the top.

how to serve Savory French Baked Chicken Normandy

Serve Savory French Baked Chicken Normandy warm, spooning sauce over the chicken and fruit.
Try a side of roasted vegetables or a simple grain; it goes well with dishes like baked fish with slow cooked peppers for a shared menu.

how to store Savory French Baked Chicken Normandy

Cool the chicken to room temperature before storing.
Place in an airtight container and refrigerate for up to 3 days, or freeze for up to 2 months.

tips to make Savory French Baked Chicken Normandy

• Pat chicken dry to get a good brown on the skin.
• Do not overcook the fruit; keep it slightly tender so it keeps shape.
• Use a dry white wine you would drink for better flavor.
• If sauce is thin after baking, simmer on stove to reduce and thicken.

variation — Savory French Baked Chicken Normandy

• Swap pears for more apples if you like a sweeter sauce.
• Add sliced mushrooms for earthiness.
• Use bone-in chicken breasts instead of thighs; adjust bake time until cooked through.
• For a lighter finish, stir in a splash of cream off heat.

FAQs — Savory French Baked Chicken Normandy

Q: Can I use boneless chicken for Savory French Baked Chicken Normandy?
A: Yes. Use boneless thighs or breasts. Reduce bake time and check internal temperature to avoid overcooking.

Q: What pan should I use for Savory French Baked Chicken Normandy?
A: Use a large ovenproof skillet or a cast iron pan for best browning. Buy it here.

Q: Can I make Savory French Baked Chicken Normandy without wine?
A: Yes. Replace wine with more chicken broth and a splash of vinegar for acidity.

Q: Can I reheat Savory French Baked Chicken Normandy from frozen?
A: Thaw overnight in the fridge, then reheat gently in a 325°F (165°C) oven until warm. For a quick side idea, see this baked tamarind fish alternative recipe online like baked tamarind fish.

Savory French Baked Chicken Normandy

A simple baked chicken with apples, pears, and a mustard-wine sauce that feels warm and French.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Dinner, Main Course

Cuisine French

Servings 4 servings

Calories 500 kcal

Ingredients

  

Main Ingredients

• 4 pieces chicken thighs
• 2 apples, sliced
• 2 pears, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup dry white wine Use a dry wine you would drink for better flavor.
• 1 cup chicken broth
• 2 tablespoons Dijon mustard
• 2 teaspoons fresh thyme
• to taste salt and pepper
• Olive oil For browning the chicken.

Instructions

 

Preparation

• Preheat the oven to 375°F (190°C).
• In a large ovenproof skillet, heat olive oil over medium heat.
• Season the chicken thighs with salt and pepper and brown them in the skillet for about 5–7 minutes on each side.
• Remove the chicken and set aside.
• In the same skillet, add onions and garlic, sauté until softened.
• Add the sliced apples and pears, cooking until just tender.
• Stir in the white wine, chicken broth, Dijon mustard, and thyme, bringing to a simmer.
• Return the chicken to the skillet, making sure it’s submerged in the liquid.

Cooking

• Transfer the skillet to the oven and bake for 30–35 minutes, or until the chicken is cooked through.
• Serve warm with the fruit and sauce spooned over the top.

Notes

Pat chicken dry to get a good brown on the skin. Do not overcook the fruit; keep it slightly tender. If sauce is thin after baking, simmer on stove to reduce and thicken.

Keyword Baked Chicken, Chicken Normandy, Comfort Food, Easy Chicken Recipes, French Chicken