Pan-Seared Chicken with Sautéed Apples

1.Pat the chicken breasts dry with paper towels. Season generously on both sides with salt and black pepper.

2.Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 74°C). Remove chicken from the skillet and set aside on a plate, tented with foil, to rest.

3.Reduce heat to medium. Add butter to the same skillet. Once melted, add the sliced apples and sauté for 5-7 minutes, stirring occasionally, until softened and slightly caramelized.

4.Pour in the chicken broth and apple cider vinegar, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes, until the liquid has slightly reduced.

5.Stir in the fresh thyme. Taste and adjust seasoning with salt and pepper if needed.

6.Slice the rested chicken breasts against the grain. Serve the sliced chicken immediately, topped with the warm sautéed apples and pan sauce.