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!

Print Recipe

HARVEST CHICKEN WITH APPLE CIDER SAGE GRAVY

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.

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Quick & Easy

Servings: 4 -5

Author: the communal feast

Ingredients

• 6 chicken boneless chicken breast skin on
• 3 tablespoons of butter
• 2 tablespoons herb de Provence or poultry seasoning
• Salt & pepper
• 1 tablespoon fresh sage chopped
• 1 tablespoon fresh rosemary chopped
• 1 tablespoon fresh thyme leaves
• 2 cups shredded Brussels sprouts
• Handful of walnuts or pecans
• 4 cloves of garlic minced
• 1 large apple thinly sliced (Gala or Honeycrisp)
• Apple Cider Gravy:
• 4 tablespoons butter
• ½ cup finely chopped yellow onion
• 2 cloves of garlic minced
• 1/3 cup flour
• 1 cup apple cider
• 1 tablespoon Worcestershire
• 2-3 cups chicken stock
• Large handful of fresh sage
• Salt & pepper to taste

Instructions

• 1. Pre heat oven to 425 F
• 2. Heat a large cast iron skillet over medium heat and melt 2 tablespoons of butter
• 3. Season chicken breasts on both sides with herb de Provence and Salt & pepper. Sear
  the chicken, skin side down for 5 minutes or until the skin turns golden brown, flip the chicken and sear the other side for 5 minutes. Transfer skillet to oven and cook chicken for 10 minutes or until fully cooked.
• 4. While the chicken is cooking, you can prepare all your other ingredients so they are ready for cooking. Shave the Brussels Sprouts, slice your onion for the gravy, have the garlic ready and slice your apple.
• 5. Once the chicken is cooked, remove from the skillet, leaving the juices in the skillet.
• 6. Its time to make the gravy. To the same skillet, add 1 tablespoon of butter and sautée
  the onions for about 15 minutes until they turn deep golden brown. Add the garlic and the rest of the butter to the skillet. Slowly add the flour, constantly whisking to get rid of any lumps. Cook the roux for 10 minutes until it turns a rich amber colour. Add the apple cider, Worcestershire and a hint of salt & pepper. Keep whisking until the consistency is smooth. Add the chicken broth and fresh sage leaves. Bring the gravy to a simmer, about 10 minutes. The gravy should coat the back of your spoon and its ready.
• 7. Remove all the gravy from the skillet and set aside, discard sage leaves.  
• 8. Add the walnuts or pecans to the skillet and toast for about 2-3 minutes. Add the remaining tablespoon of butter, shaved Brussels sprouts and apple slices to the pan.
  Season with salt and pepper. Add the chopped sage, chopped rosemary and fresh thyme. Cook until the apples have softened about 3-4 minutes. Add 1/3 cup of gravy back to the pan, give everything a stir and add the chicken back into the pot. Once the chicken has warmed through, remove from the heat.
• Garnish with fresh herbs and serve with a side of gravy.