Crisp golden brown seared chicken served over apple cider sage gravy, shaved Brussels sprouts, fresh herbs and apples makes for the perfect fall harvest weeknight dinner! Easy simple recipe that is healthy & family friendly.
A one pot dish that is sweet and savory and so easy to make. The aroma of the apple cider and fresh herbs from the gravy is so mouth-watering and screams fall comfort food. Tender juicy chicken breast with crispy golden brown skin served over shaved Brussels sprouts makes for a wholesome meal the family will love.
Let’s talk gravy
In the same skillet used to cook the chicken, you’ll want to brown the onions in butter. Take your time browning the onions, the dark onions will intensify the flavor of the gravy. Once the onions are cooked, add garlic and the remaining butter to start creating a roux. Slowly add the flower and keep whisking to get rid of the lumps. Once the roux turns into a rich amber color its time to slowly add the remaining ingredients. Use a good quality chicken broth and the fresh apple cider will add a hint of sweetness and give the gravy its golden color. Finish the gravy with your herbs and season with salt & pepper. Bring the gravy to a simmer for about 10 minutes and its ready to serve.
You’ll want to remove all the gravy from your skillet and set it aside. Remove the sage leaves and add your walnuts to the pan. Toast for about 3 minutes, next add the garlic, shaved Brussels sprouts, sliced apples and butter. Season with salt & pepper and cook for about 3-4 minutes until the apples have softened and the Brussels have cooked down. Add 1/3 cup of gravy back to the pan, give it a good stir and add the chicken back to in. Cook until the chicken has warmed through.
Garnish with fresh herbs and serve with a side of gravy.
We hope you enjoyed this delicious fall harvest one pot chicken dinner!