Pan Fried Chicken With Apple Cider Gravy

Pan fried chicken thighs with apple cider gravy are a delicious, savory way to celebrate fall. With apples everywhere, there is no better way to enjoy this cozy fall chicken dinner!

pan fried chicken thighs served on a white plate with apple cider gravy over mashed potatoes and green beans on the side

When fall is in the air, you can count on cooler weather and apples.

Apples everywhere!

Not only does the grocery store stock tons of apples but you can find almost every brand of apple cider imaginable.

Trust me though, that is by no means a complaint.

And if you’re like us, you look forward to that taste as an integral part of any ‘Fall’ experience.

But did you know that cider can be so much more than a drink or an ingredient in a donut?

My friends, you have not lived until you’ve used apple cider to make something savory like apple cider gravy to dollop onto perfect pan fried chicken thighs.

four pieces of pan fried chicken in a blue enameled cast iron pot with apple cider gravy

Betcha never thought about using it to make gravy, did ya??

Prepare to have your eyes opened wide to a wonderful new world of cider possibilities.

What is apple cider gravy?

Apple cider gravy is like a traditional chicken or turkey gravy but a bit thinner and pairs so well with chicken thighs or other chicken and turkey recipes.

It’s also lower in fat than traditional gravy, but that doesn’t mean it lacks flavor.

The cider makes it sweet and savory and full of fall flavor.

It’s a match made in heaven!

Or I suppose I should say a match made in Autumn!

pan fried chicken bathed in a savory apple cider gravy in a blue pot with apples and mashed potatoes in the background and a wooden spoon off to the side for serving

Ingredients

Believe it or not, you don’t need a lot of ingredients to make an absolutely fall flavored packed chicken dinner.

To make this, apple cider gravy and all, you need:

  • butter
  • olive oil
  • boneless skinless chicken thighs
  • chicken broth
  • fresh apple cider
  • spices– dried parsley, minced garlic, salt and pepper
  • cornstarch +  water stirred together, to thicken

How to Make the Best Pan Fried Chicken Thighs

Making this meal is so easy even though it seems a bit fancy.

Let’s break it down into two parts: the chicken and the gravy.

To make the pan fried chicken, start by seasoning the chicken liberally with salt and pepper.

Once you’ve seasoned the chicken, heat the butter and olive oil over medium high heat in a large skillet or Dutch oven.

When the butter is melted and the pan is nice and hot, add the seasoned chicken thighs to the pan. 

Then brown the chicken on each side for about 2-4 minutes, or until cooked through.

Remove the cooked chicken from the pan and set it aside.

That’s all there is to the chicken!

a wooden spoon holding up a pan fried chicken thigh that's been coated in apple cider gravy

How to Make Apple Cider Gravy

Once you’ve cooked up the chicken thighs, it’s time to make your gravy. 

To the pan you cooked the chicken in, add the broth, cider, parsley, and garlic. Bring the mixture to a boil.

While the mixture simmers, scrap a spatula or sturdy spoon along the bottom of the pan to deglaze it and get all the flavor from the chicken incorporated. 

Make a slurry by stirring the cornstarch and water together until smooth.

Then stir the cornstarch mixture into the pan, and reduce the heat to medium and let the mixture simmer, stirring occasionally, until thickened.

Season the gravy with salt and pepper, to taste.

That’s it!

The apple cider gravy is made!

Just return the cooked chicken to the pan of gravy and spoon it over the chicken.

Serving Suggestions

This chicken and gravy pairs really well with mashed potatoes or stuffing so you have something else to pour the gravy over.

It’s also delicious with rice and with homemade rolls for dunking into the slightly sweet savory gravy.

pan fried chicken thighs served on a white plate with apple cider gravy over mashed potatoes and green beans on the side

Can I substitute chicken breasts for chicken thighs?

If you choose to substitute chicken breasts for chicken thighs, I would butterfly the breasts or use chicken breast tenderloins.

Chicken breasts tend to be thicker and have less fat than chicken thighs so they are a little trickier to cook well on the stove without using thinner cuts.

Storing

Store any leftovers covered in an air tight container in the fridge.

Reheat by popping in an oven safe dish and covering.

Then heat it in the oven until warmed through.

I don’t recommend microwaving these leftovers.

Tips and Tricks

  • Don’t forget to season both sides of the chicken thighs with salt and pepper.
  • Make sure the pan is nice and hot before you add the thighs to it so the chicken gets a little crispy.
  • When you make the gravy, stirring is your friend. It helps get all the chicken flavor up from the bottom of the pan and prevent lumps.
  • You also want to make sure you whisk the cornstarch and water together before adding it to the gravy so you avoid lumpy gravy.

Other Chicken and Gravy Recipes You Might Love

There is no better cozy fall dinner than this pan fried chicken with apple cider gravy. Make it today and treat your family to a savory taste of the season.

Looking for other chicken and gravy ideas? Try these:

If you’ve tried this PAN FRIED CHICKEN WITH APPLE CIDER GRAVY, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTERESTFACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

a wooden spoon holding up a pan fried chicken thigh that's been coated in apple cider gravy

Pan Fried Chicken With Apple Cider Gravy

Pan fried chicken thighs with apple cider gravy are a delicious, savory way to celebrate fall. With apples everywhere, there is no better way to enjoy this cozy fall chicken dinner!
5 from 1 vote
Print Pin Rate
Course: Dinner, Entree, Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 2956kcal

Ingredients

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 6-8 boneless skinless chicken thighs
  • 3/4 cup chicken broth
  • 3/4 cup fresh apple cider
  • 1/2 tbsp dried parsley
  • 1-2 tsp minced garlic
  • salt and pepper to taste
  • 1 tbsp corn starch + 1 tbsp water stirred together, to thicken
  • mashed potatoes or rice for serving the gravy over

Instructions

  • Season the chicken liberally with salt and pepper.
  • Heat the butter and olive oil over medium high heat in a large skillet or Dutch oven.
  • Add the seasoned chicken to the pan, and brown on each side for about 2-4 minutes, or until cooked through. Remove the cooked chicken from the pan, and set aside.
  • To the heated pan, add the broth, cider, parsley, and garlic. Bring the mixture to a boil, and use a spatula or spoon to deglaze the pan.
  • Stir in the cornstarch mixture, and reduce the heat to medium and let the mixture simmer, stirring occasionally, until thickened. Season the gravy with salt and pepper, to taste.
  • Add the chicken back to the skillet and remove the pan from heat.
  • Serve the chicken with a liberal serving of gravy poured over both the meat and over the mashed potatoes or rice.

Nutrition

Calories: 2956kcal | Carbohydrates: 5g | Protein: 492g | Fat: 93g | Saturated Fat: 29g | Cholesterol: 1388mg | Sodium: 1202mg | Potassium: 8263mg | Fiber: 1g | Sugar: 3g | Vitamin A: 59IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 12mg

originally posted 10/27/2015

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