This Herb Cider Bacon Chicken tastes of fall! Seared seasoned chicken breasts in a thick and luscious, herb apple cider gravy. Those crispy bacon pieces aren't shabby either. Serves 4 in about 30 minutes.
Course Mains & Entrees
Cuisine American
Keyword apple cider, bacon, chicken, fall recipe, Rosemary, sage, thyme
To a large, deep-sided skillet add a teaspoon of olive oil and the diced bacon. Heat on medium-low, stir and cook the bacon until crispy. About 8 to 10 minutes. Use a slotted spoon to transfer the crisp bacon pieces to a paper towel lined plate.
Meanwhile, increase the heat under the pan to medium-high. Season one side of the chicken with salt, pepper and paprika. Place the chicken (season side down) into the pan and season the second side. Cook the chickens 6 to 7 minutes or until golden brown and the chicken releases from the pan easily. Continue to cook the chicken for an additional 4 to 5 more minutes or until fully cooked. Transfer the chicken to a clean plate and cover with foil to keep warm.
Reduce the heat to medium-low. In the same skillet, add the diced onion with a pinch of salt. Stir and cook until the onions are soft and translucent. About 6 minutes. Next add in the thyme, sage and rosemary. Stir and cook for about a minute.
Sprinkle in the flour and stir until absorbed into the fat. Cook the flour for 1 to 2 minutes. Continue to stir while slowly pouring in the apple cider and chicken broth.
Taste and season the gravy with kosher salt (to your preferred taste) before adding the chicken back in. Also add in any juices that have accumulated on the plate. Simmer until the gravy is thick and the chicken is heated throughout.
Spoon the thickened cider gravy over top of the chicken and sprinkle the crispy bacon pieces and chopped fresh parsley over top.