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Harvest Chicken Skillet Recipe

Harvest Chicken Skillet Recipe
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★★★★★

5.3 from 8 reviews

A hearty and flavorful one-pan meal featuring tender chicken, sweet potatoes, Brussels sprouts, and fall-inspired spices, all cooked together in a delicious skillet with crispy bacon, apples, walnuts, and dried cranberries. Perfect for an easy, nutritious harvest-season dinner.

Ingredients

Scale

Proteins & Meats

  • 3–4 slices thick-cut bacon
  • 1 1/2 lbs boneless skinless chicken breasts, cut into 1/2-inch pieces

Vegetables & Fruits

  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 small sweet potatoes, cut into 1/4-inch pieces
  • 1 lb Brussels sprouts, trimmed and halved (quartered if large)
  • 1 small red apple (Fuji or Gala), diced

Spices & Herbs

  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 tablespoon chopped fresh thyme

Liquids

  • 1/4 – 1/2 cup low-sodium chicken broth
  • 1 tablespoon olive oil (optional, if pan is dry)

Nuts & Dried Fruit

  • 1/2 cup walnuts, roughly chopped
  • 1/3 cup dried cranberries

Instructions

  1. Cook Bacon: Heat a large skillet over medium heat and add the bacon. Cook until crisp and fully cooked, flipping occasionally, about 10 minutes. Remove bacon from the pan, leaving the rendered bacon grease behind. Crumble and set the bacon aside for garnish.
  2. Sauté Onion and Garlic: Add the diced onion to the skillet with the bacon grease and sauté until translucent and tender, about 4-5 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
  3. Cook Chicken: Add the chicken pieces to the skillet, seasoning with half of the salt and black pepper. Cook the chicken until browned on both sides and cooked through, approximately 8 minutes. Remove chicken to a plate, cover, and keep warm.
  4. Cook Vegetables: If the skillet is dry, add 1 tablespoon of olive oil. Add the sweet potatoes, Brussels sprouts, cinnamon, nutmeg, and the remaining salt and pepper. Stir to combine and cook for 3-4 minutes to allow vegetables to begin browning.
  5. Add Apples and Broth: Stir in diced apples and pour in chicken broth. Cover the skillet and cook for 10-15 minutes, occasionally checking and adding more broth if necessary to prevent sticking or burning, until vegetables are tender.
  6. Combine All Ingredients: Once vegetables are tender, stir in the cooked chicken, walnuts, dried cranberries, and fresh thyme. Cook together for 2-3 minutes until everything is heated through.
  7. Season and Serve: Taste and adjust seasoning with additional salt and pepper as needed. Serve the skillet dish topped with the reserved crumbled bacon for added crunch and flavor.

Notes

  • Use low-sodium chicken broth to control the saltiness of the dish.
  • Fresh thyme can be substituted with 1 teaspoon dried thyme if fresh is unavailable.
  • Adjust the amount of chicken broth as needed to prevent burning or sticking during cooking.
  • This dish can be adapted to use turkey bacon or a vegetarian bacon substitute if desired.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or microwave.

Nutrition

Keywords: harvest chicken skillet, one pan chicken dinner, fall recipes, sweet potato chicken skillet, Brussels sprouts chicken recipe, easy chicken dinner

Find it online: https://todayquickmeals.com/harvest-chicken-skillet-recipe/