Description
Harvest Chicken Skillet with Sweet Potatoes and Brussels Sprouts is a hearty, flavorful one-pan meal perfect for fall. Tender chicken cubes are seared and combined with crisp Brussels sprouts, sweet potatoes, and tart Granny Smith apples, all enhanced by aromatic thyme and warm cinnamon. Crispy bacon and a splash of chicken broth bring rich depth to this comforting skillet dish that comes together quickly for an easy, nutritious weeknight dinner.
Ingredients
Scale
Chicken and Bacon
- 1 tablespoon extra-virgin olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
- 1 teaspoon kosher salt, divided
- ½ teaspoon ground black pepper
- 4 slices thick-cut bacon, chopped
Vegetables and Fruits
- 3 cups Brussels sprouts, trimmed and quartered (about 3/4 pound)
- 1 medium sweet potato, peeled and cut into 1/2 inch cubes (about 8 ounces)
- 1 medium onion, chopped
- 2 Granny Smith apples, peeled, cored, and cut into 3/4 inch cubes
- 4 cloves garlic, minced (about 2 teaspoons)
Seasonings and Liquids
- 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
- 1 teaspoon ground cinnamon
- 1 cup reduced-sodium chicken broth, divided
Instructions
- Cook the Chicken: Heat the olive oil in a large nonstick or cast iron skillet over medium-high heat until hot and shimmering. Add the cubed chicken, 1/2 teaspoon kosher salt, and black pepper. Cook for about 5 minutes until the chicken is lightly browned and cooked through. Transfer the chicken to a plate lined with paper towels to drain.
- Cook the Bacon: Reduce the skillet heat to medium-low. Add the chopped bacon and cook until crisp and browned, about 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving 1 1/2 tablespoons of bacon drippings in the skillet and discarding the rest.
- Sauté Vegetables: Increase heat to medium-high. Add the Brussels sprouts, sweet potatoes, chopped onion, and the remaining 1/2 teaspoon salt to the skillet. Cook, stirring occasionally, until the vegetables are crisp-tender and onions become translucent, about 10 minutes.
- Add Apples and Aromatics: Stir in the diced apples, minced garlic, thyme, and cinnamon. Cook for about 30 seconds until fragrant.
- Deglaze and Simmer: Pour in 1/2 cup of chicken broth and bring to a boil. Cook until the liquid evaporates, approximately 2 minutes.
- Combine and Heat Through: Return the cooked chicken to the skillet along with the remaining 1/2 cup chicken broth. Cook for about 2 minutes, stirring occasionally, until everything is heated through.
- Add Bacon and Serve: Stir in the reserved crispy bacon pieces. Serve the Harvest Chicken Skillet warm, straight from the pan.
Notes
- TO STORE: Refrigerate leftovers in an airtight container for up to 3 days. The bacon will soften somewhat but will retain its flavor.
- TO REHEAT: Gently warm leftovers in a skillet over medium-low heat or in the microwave. Add a splash of chicken broth to prevent drying out.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 390 kcal
- Sugar: 9 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 33 g
- Cholesterol: 85 mg
