Description
A hearty and flavorful Harvest Chicken Skillet featuring tender chicken breasts sautéed with crispy bacon, sweet potatoes, Brussels sprouts, and fresh apples, all seasoned with warm spices and fresh thyme. Perfect for a cozy fall dinner that combines savory and sweet elements in one skillet meal.
Ingredients
Scale
Meat and Oils
- 1 tablespoon extra-virgin olive oil
- 1 pound boneless, skinless chicken breasts cut into 1/2-inch cubes
- 4 slices thick-cut bacon chopped
Produce
- 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)
- 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
Spices and Seasonings
- 1 teaspoon kosher salt divided
- ½ teaspoon ground black pepper
- 1 teaspoon ground cinnamon
Liquids
- 1 cup reduced-sodium chicken broth divided
Instructions
- Prepare chicken: Heat the olive oil in a large, nonstick or cast iron skillet over medium high heat until hot and shimmering. Add the chicken cubes, 1/2 teaspoon kosher salt, and black pepper. Cook, stirring occasionally, until the chicken is lightly browned and cooked through, about 5 minutes. Transfer cooked chicken to a plate lined with paper towels.
- Cook bacon: Reduce heat to medium low and add the chopped bacon to the skillet. Cook until crisp and brown and the fat has rendered, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Discard all but 1 1/2 tablespoons of the bacon drippings from the pan.
- Sauté vegetables: Increase heat back to medium high. Add Brussels sprouts, sweet potato cubes, chopped onion, and the remaining 1/2 teaspoon kosher salt to the skillet. Cook, stirring occasionally, until the vegetables are crisp-tender and onions are beginning to turn translucent, about 10 minutes.
- Add fruits and seasoning: Stir in the chopped apples, minced garlic, fresh thyme, and ground cinnamon. Cook for about 30 seconds until aromatic. Pour in 1/2 cup of chicken broth, bring to a boil, and cook until the broth has evaporated, approximately 2 minutes.
- Combine and finish cooking: Return the cooked chicken to the skillet along with the remaining 1/2 cup chicken broth. Cook until the chicken is heated through, about 2 minutes. Stir in the reserved cooked bacon. Serve warm immediately.
Notes
- TO STORE: Refrigerate leftovers in an airtight container for up to 3 days. Bacon will soften slightly but remains flavorful.
- TO REHEAT: Gently rewarm leftovers in a skillet over medium-low heat or microwave, adding a splash of chicken broth to prevent drying out.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 85 mg
