Harvest Chicken Skillet with Sweet Potatoes and Brussels Sprouts Recipe

If you’re craving a cozy, wholesome dinner that’s bursting with fall flavors, then you’re going to absolutely adore this Harvest Chicken Skillet with Sweet Potatoes and Brussels Sprouts Recipe. It’s one of those meals I like to whip up when I want something hearty but still fresh—a perfect one-pan wonder that’s loaded with tender chicken, sweet potatoes, crispy bacon, and those little Brussels sprouts everyone loves to argue about! Keep reading, and I’ll show you how to get that perfect balance of sweet, savory, and just a hint of spice that makes this recipe an instant family favorite.

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Ingredients You’ll Need

For this Harvest Chicken Skillet with Sweet Potatoes and Brussels Sprouts Recipe, the ingredients come together beautifully to create layers of flavor. When shopping, try to pick tight, firm Brussels sprouts and firm sweet potatoes for the best texture.

• Extra-virgin olive oil: Adds healthy fat and helps brown the chicken with a nice flavor.
• Chicken breasts: Boneless and skinless, cut into cubes for quick cooking and even browning.
• Kosher salt: Divided for seasoning the chicken and vegetables at the right time.
• Ground black pepper: For seasoning and balancing flavors.
• Bacon: Thick-cut, chopped—this brings smoky saltiness and fat to the dish.
• Brussels sprouts: Trimmed and quartered to cook evenly and caramelize in the skillet.
• Sweet potato: Peeled and cubed for a tender, naturally sweet contrast.
• Onion: Chopped small to add aromatic sweetness.
• Granny Smith apples: Peeled and diced for tartness that balances the sweet potato and bacon.
• Garlic: Minced to infuse savory depth without overpowering.
• Fresh thyme: Chopped for a fresh herbal note; dried works fine too.
• Ground cinnamon: Adds warmth and ties together the sweet and savory elements.
• Reduced-sodium chicken broth: Used to deglaze and keep everything juicy without extra salt.

Variations

I love how flexible this Harvest Chicken Skillet with Sweet Potatoes and Brussels Sprouts Recipe is. You can easily swap in ingredients to match what’s in season or fit your taste, which makes it a winner all year round.

• Swap the Protein: When I want a bit of variety, I swap chicken for turkey breast or even tofu cubes for a vegetarian twist—it still turns out fantastic.
• Seasonal Veg Swaps: Tried it with butternut squash instead of sweet potatoes once, and that sweet, nutty flavor was a revelation.
• Spice it Up: Adding a pinch of smoked paprika or cayenne gives the dish a nice kick if you like a little heat.
• Fresh Herbs: Sometimes I swap thyme for rosemary or sage, which changes the aroma delightfully.

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

Step 1: Brown the Chicken to Lock in Juices

Start by heating the olive oil in your skillet over medium-high heat until it’s shimmering. This step is key because you want that nice sizzle when the chicken hits the pan. Toss in your cubed chicken with half the kosher salt and black pepper, and cook it for about 5 minutes, stirring occasionally until golden on the outside and cooked through. When the chicken’s done, transfer it to a plate lined with paper towels so any excess moisture is absorbed—this keeps your skillet nice and hot for the next steps.

Step 2: Crisp Up the Bacon

Lower the heat to medium-low and add your chopped bacon to the same skillet. The fat it renders is pure magic—it flavors everything that follows. Cook the bacon until crispy and brown, about 8 minutes, stirring occasionally. Use a slotted spoon to place the bacon on a paper towel-lined plate, so it stays crisp but the extra fat stays in the pan (don’t discard it all, save about 1 1/2 tablespoons—it makes the veggies sing!).

Step 3: Sauté the Veggies

Turn the heat back up to medium-high, then add Brussels sprouts, sweet potatoes, onions, and the remaining kosher salt to the skillet. Give everything a good stir so each veggie gets coated with bacon fat, salt, and that leftover chicken flavor. Cook for about 10 minutes, stirring occasionally, until the Brussels sprouts are crisp-tender and the onions look translucent. This is where those caramelized edges start to develop, which I absolutely love!

Step 4: Bring in the Apples, Garlic, and Spices

Stir in the diced Granny Smith apples, minced garlic, thyme, and cinnamon. Cook everything together for about 30 seconds to make those flavors mingle, then pour in half a cup of chicken broth. Bring it to a boil and let the broth reduce until almost evaporated—about 2 minutes. This step adds moisture to keep everything tender yet vibrant.

Step 5: Finish with Chicken, Bacon, and More Broth

Return the browned chicken pieces to the pan along with the remaining half cup of broth. Cook everything together for another 2 minutes until heated through and the flavors are beautifully combined. Finally, toss in the reserved crisp bacon, give it one last stir, and you’re ready to serve this comforting, colorful skillet meal warm and fresh from the pan.

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

Garnishes

I usually sprinkle fresh thyme leaves on top before serving because it brightens the dish and looks pretty, too. Sometimes I add a few toasted pecans or walnuts for a crunchy contrast that I discovered totally elevates the texture and adds a lovely nutty note.

Side Dishes

This skillet is satisfying on its own but pairs wonderfully with a crisp green salad or some crusty bread to soak up all the flavorful juices. When I’m feeling indulgent, a dollop of creamy mashed cauliflower or a side of herbed quinoa makes it extra special.

Creative Ways to Present

For holiday dinners, I like to plate this dish in cast iron mini skillets—everyone gets their own and it stays piping hot! You can also arrange the components on a large wooden board with slices of apple and fresh herbs as a rustic fall centerpiece that’s both beautiful and functional.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the refrigerator for up to 3 days. The bacon loses some crispness but the flavor stays amazing. I usually separate the bacon if I want to crisp it again later, but honestly, leftover texture is still quite tasty.

Freezing

You can freeze this Harvest Chicken Skillet with Sweet Potatoes and Brussels Sprouts Recipe, especially if you remove the bacon first. Freeze in single portions with airtight containers or freezer bags, then thaw overnight in the fridge before reheating.

Reheating

I like to reheat leftovers gently on the stovetop with a splash of chicken broth to keep everything moist. You can also zap it in the microwave but stirring halfway through helps heat it evenly while keeping the veggies tender.

FAQs

Final Thoughts

This Harvest Chicken Skillet with Sweet Potatoes and Brussels Sprouts Recipe holds a special place in my weeknight rotation—not only because it’s effortless, but because it’s a little celebration of fall in every bite. I adore how the sweet potatoes and apples balance the smoky bacon and tender chicken, making every forkful so satisfying. Give it a try the next time you’re craving something warm, comforting, and packed with wholesome ingredients—it’s a dish I’m sure you’ll want to make again and again.

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