If you’re craving a cozy, vibrant dinner that feels like a warm hug, this Harvest Chicken Skillet with Sweet Potatoes, Brussels Sprouts, and Apples Recipe is exactly what you need. It’s packed with fall’s best flavors, beautifully balancing savory chicken, sweet potatoes, crisp Brussels sprouts, and tart apples—all finished with a touch of smoky bacon and fragrant cinnamon. Trust me, once you try this, it quickly becomes a weeknight go-to that your whole family will love.

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Why You’ll Love This Recipe

Simple One-Skillet Meal: Minimal cleanup makes it perfect for busy nights.
Flavor Pairing Magic: Sweet, savory, and slightly tart elements make every bite interesting.
Nutritious and Satisfying: A balanced dish with protein, veggies, and fruit to nourish you.
Family Friendly: My picky eaters go crazy for this, and I know yours will too.

The image shows a black pan filled with a mix of cooked vegetables and small pieces of browned meat. The dish has chopped Brussels sprouts with green and light brown shades, diced sweet potatoes with orange tones, and light tan chunks of what looks like potatoes or another root vegetable. The meat pieces are small, dark brown, and scattered evenly throughout the vegetables, adding a rich, crispy texture. The surface under the pan has a white cloth with green and orange stripes, sitting on a white marbled texture. In the background, there is an orange glass of juice, a red apple, cinnamon sticks, and some loose Brussels sprouts, all softly blurred. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients in this Harvest Chicken Skillet with Sweet Potatoes, Brussels Sprouts, and Apples Recipe come together in a way that feels hearty yet fresh. Look for firm sweet potatoes, bright green Brussels sprouts, and crisp Granny Smith apples to get that perfect texture and flavor balance.

Extra-virgin olive oil: Use a good-quality oil for a lovely base flavor and to help everything brown nicely.
Boneless, skinless chicken breasts: Cutting into cubes ensures quick, even cooking and better coating with seasonings.
Kosher salt: Enhances flavor without overpowering, important to split for layering taste.
Ground black pepper: Adds just enough bite without competing with the sweeter ingredients.
Thick-cut bacon: The smoky fat renders down and brings incredible depth to the dish.
Brussels sprouts: Trim and quarter for perfect roasting and caramelization in the skillet.
Sweet potato: Peeled and cubed into half-inch pieces to cook evenly and provide gentle sweetness.
Onion: Chopped for a savory base and great contrast to the apples.
Granny Smith apples: Their tartness creates a beautiful counterpoint to the savory elements.
Garlic: Minced fresh garlic adds aromatic warmth.
Fresh thyme (or dried): Gives a subtle earthiness that complements the vegetables and fruit perfectly.
Ground cinnamon: Just enough for a hint of fall sweetness without being overwhelming.
Reduced-sodium chicken broth: Adds moisture and helps build a flavorful pan sauce.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This Harvest Chicken Skillet with Sweet Potatoes, Brussels Sprouts, and Apples Recipe is pretty versatile, so I love tweaking it now and then depending on what I have or what my family’s craving. Feel free to personalize it—you can easily swap out ingredients or add extras to make it your own.

Swap the chicken: I’ve used turkey breast or even boneless skin-on chicken thighs when I want extra juiciness.
Make it vegetarian: You can replace the chicken and bacon with hearty mushrooms and smoked paprika for a smoky twist.
Use different apples: Gala or Fuji add sweetness if you prefer a milder tartness than Granny Smith.
Add nuts: Toasted pecans or walnuts sprinkled on top bring crunch and a lovely nutty flavor.
Spice it up: A pinch of cayenne or smoked chili powder can give it a subtle kick.

How to Make Harvest Chicken Skillet with Sweet Potatoes, Brussels Sprouts, and Apples Recipe

Step 1: Brown the Chicken to Perfection

Start by heating the olive oil over medium-high heat in a large skillet—cast iron works best here because it really helps get that golden crust you want on your chicken. Toss in the cubed chicken along with half the salt and all the pepper. I like to let the chicken sit for a minute or two without stirring so it develops color, then toss it around to brown other sides. This takes about 5 minutes. When it’s nicely browned and cooked through, transfer it to a plate lined with paper towels to drain any excess moisture.

Step 2: Crisp Up the Bacon

Lower the heat to medium-low and toss in the chopped bacon. This part is where all the smoky goodness happens. Cook until the bacon is crisp and golden, about 8 minutes, stirring occasionally. The rendered fat is your secret flavor weapon here, so reserve about 1 1/2 tablespoons of this fat in the pan and drain the rest. Transfer your bacon with a slotted spoon onto a paper towel–lined plate; I usually stack the bacon on a fresh towel right above the chicken for easy cleanup.

Step 3: Sauté Your Veggies and Sweet Potatoes

Turn the heat back up to medium-high and add in the Brussels sprouts, sweet potatoes, onion, and the remaining salt right into that flavorful bacon fat. This is where your kitchen starts to smell incredible. Stir occasionally to get everything evenly cooked and caramelized until the veggies are crisp-tender and the onions are turning translucent—usually about 10 minutes. Don’t rush this stage; those slightly caramelized edges add so much to the final flavor.

Step 4: Add Apples and Seasonings

Stir in the cubed apples, minced garlic, thyme, and cinnamon. Let that flavorful mix cook together for about 30 seconds—just enough time for the garlic’s aroma to bloom but not burn. Pour in half a cup of chicken broth and bring it to a boil, letting it cook down until almost evaporated, which usually takes around 2 minutes. This little step helps concentrate flavors and adds moisture without sogginess.

Step 5: Bring it All Together

Now, add back the reserved chicken and pour in the rest of the broth. Let everything cook together for about 2 more minutes until heated through and the sauce slightly thickens. Stir in the crispy bacon right before serving to keep the texture perfect. I love serving it straight from the skillet because it feels so homey and showcases all those beautiful fall colors.

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Pro Tips for Making Harvest Chicken Skillet with Sweet Potatoes, Brussels Sprouts, and Apples Recipe

Don’t Skip the Bacon Render: That fat carries flavor—keep some to sauté your veggies for maximum taste.
Cut Veggies Uniformly: I learned the hard way; even pieces cook better and look prettier on the plate.
Avoid Overcrowding the Pan: Crowded pans steam instead of sauté, so cook in batches if needed.
Reserve Bacon Crispy: Add it back just before serving to keep that satisfying crunch.

How to Serve Harvest Chicken Skillet with Sweet Potatoes, Brussels Sprouts, and Apples Recipe

A close-up of a white frying pan filled with a colorful cooked mix of small diced vegetables and meat. The dish has several layers but looks well mixed, showing golden brown cubes with a crispy texture, bright green pieces that look like halved small leafy vegetables, and bits of browned meat with a slightly shiny look. The pan sits on a white marbled surface with a folded white cloth beneath it. In the background, there are blurred green leafy herbs, two red apples, and three gold forks arranged on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle chopped fresh parsley or thyme leaves over the dish just before serving—it brightens up the rich colors and adds a fresh herbal note. Sometimes, a small drizzle of good-quality apple cider vinegar also lifts the flavors beautifully.

Side Dishes

This skillet meal is pretty complete on its own, but you can add a crisp green salad with a tangy vinaigrette for crunch and freshness. Crusty bread or warm dinner rolls on the side are perfect for soaking up any remaining sauce.

Creative Ways to Present

For a festive dinner, I’ve served this harvest chicken skillet in individual cast iron skillets—everyone gets their own cozy portion! Adding a sprinkle of toasted pumpkin seeds on top brings an inviting crunch and fall flair. Pair with a warm, spiced beverage to complete the experience.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container and store them in the fridge for up to 3 days. The bacon tends to soften a bit, but honestly, the flavors meld together beautifully over time. Just be sure to cool it completely before refrigerating.

Freezing

I’ve frozen leftovers successfully by portioning the dish into freezer-safe containers. When thawed, the texture of the Brussels sprouts softens slightly but still tastes wonderful. Make sure to thaw overnight in the fridge for best results.

Reheating

When reheating, I prefer warming leftover skillet in a pan over medium-low heat with a splash of chicken broth to keep everything moist and flavorful. Microwave works in a pinch; just add a tiny bit of broth and cover loosely to prevent drying out.

FAQs

Can I use bone-in chicken instead of boneless for this Harvest Chicken Skillet with Sweet Potatoes, Brussels Sprouts, and Apples Recipe?

You absolutely can, but you’ll need to adjust cooking times. Bone-in pieces will take longer to cook through, so consider starting them first and possibly finishing in the oven to ensure they’re cooked evenly without burning the vegetables.
What can I substitute if I don’t have Brussels sprouts?

Shredded cabbage or green beans work well as substitutes. Just keep in mind that cooking times may vary slightly, so add them when you notice the sweet potatoes are starting to soften.
Is this recipe suitable for meal prep?

Yes! This dish holds up well in the fridge for a few days, making it perfect for meal prep. Just keep the bacon separate if you want to preserve its crispness and add it right before eating.
Can I make this recipe dairy-free?

Definitely. This recipe is naturally dairy-free unless you add butter or cheese as a garnish. Just stick to olive oil and bacon fat for cooking, and you’re good to go.
How do I keep the apples from turning mushy?

Cut the apples into larger pieces (about 3/4 inch cubes as recommended) and add them toward the end of cooking. This way, they soften slightly but retain a pleasant bite and texture that contrasts nicely with the other ingredients.

Final Thoughts

I truly love making this Harvest Chicken Skillet with Sweet Potatoes, Brussels Sprouts, and Apples Recipe on those chilly evenings when you want something nourishing but effortless. It’s one of those gems that delights your taste buds and warms your soul at the same time. Next time you’re planning dinner, give it a shot—you’ll find it becomes a favorite fast, as it did with my family. Plus, it’s an easy way to bring a little harvest season magic right into your kitchen.