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Pan-Roasted Chicken with Gravy
with sauteed cabbage and apples and quinoa

Active: 40 min Total: 40 min
Chicken and gravy is such a classic, and we especially love this paired with some sweet and tangy cabbage.
Smarts: Corn starch is an easy thickener. Add it to any cold or lukewarm liquid and then heat to activate the thickening agent.


Pan-Roasted Chicken with Gravy:
  • Skin-on bone-in chicken thighs - 4 ((sub chicken breasts for a lower-fat alternative))
  • Chicken stock - 3/4 cup
  • Apple cider vinegar - 2 tsp
  • Dijon mustard - 2 tsp
  • Corn starch - 1 Tbsp
  • Cooking oil - 1 1/2 Tbsp
  • Lemon - 1/2 , juice of
  • Salt and pepper - to taste
Sauteed Cabbage with Apples:
  • Garlic - 3 cloves , minced
  • Cabbage, small - 1/2 head , chopped or sliced ((~4 cups))
  • Apples - 1 , chopped ((any type - just choose your favorite))
  • Cooking oil - 1 1/2 Tbsp
  • Apple cider vinegar - 1 Tbsp
  • Brown sugar - 1 Tbsp
  • Lemon - 1/2 , juice of
  • Salt and pepper - to taste
Quinoa (for two meals):
  • Quinoa - 1 1/3 cups , uncooked ((yields ~4 cups cooked))


  1. Chicken - Season with salt and pepper and tenderize with a fork. If you’re prepping right before cooking, complete ‘Make’ steps #1 and #2 and then come back to the rest of prep. (Can be done up to 1 day ahead)
  2. Garlic / Cabbage - Prep as directed. (Can be done up to 3 days ahead)
  3. Apples - Prep as directed.
  4. Cook quinoa - This makes enough for tomorrow night’s dinner too. Combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. Reserve half for tomorrow. (Can be done up to 5 days ahead)
  5. Make gravy base - Mix chicken stock, apple cider vinegar, Dijon mustard, and corn starch.

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  1. Heat oven to 400F (204C) degrees.
  2. Heat an oven-safe skillet or saute pan over medium-high heat. Add oil and then chicken, non-skin side down and sear for ~3 minutes. Flip and transfer the pan to the oven. Roast chicken for 20 to 25 minutes or until chicken reaches 165F (74C) degrees.
  3. While chicken is roasting, heat another skillet or pan over medium-high heat for apples and cabbage. Add oil and then garlic, cabbage, and apples to heated oil. Saute for ~5 minutes.
  4. At this point the cabbage should be softening. Add in apple cider vinegar and brown sugar. Saute until cabbage is tender but still a bit crunchy, another 3 to 5 minutes. Finish with lemon juice and season to taste with salt and pepper.
  5. When chicken is done, transfer chicken to the pan with the cabbage. Drain out the fat from the chicken pan and return it to medium-high heat (remember the handle is hot from the oven!). Pour in gravy base and simmer until it’s thickened, ~3 minutes. Finish with lemon juice, and season gravy to taste with salt and pepper.
  6. Enjoy gravy over chicken, cabbage, and quinoa (remember to save half the quinoa for tomorrow).



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