One-pot easy harvest chicken skillet with sweet potatoes and Brussels sprouts is a beautiful and delicious recipe that’s perfect for a fall dinner!
Happy Thanksgiving week!
Are you ready for the big meal? Do you have your recipes collected, your grocery list finalized, your game plan in place?
I think I’m pretty much set. We leave today to drive down to the beach and my parents will be there, too. My mom and I will do all the shopping and prepping tomorrow, and hopefully get a few things fixed ahead of time, and then spend some quality time together in the kitchen on Thursday 😉
I’m so excited! 💕
Since I’m hoping you’re all squared away for Thanksgiving, today I’m just bringing you a bountiful beauty of a skillet with ALL my favorites packed in there!
This month’s recipe Redux is for naturally colored holiday fare, which you know I’m all about!
And I wanted to bring something that’s just loaded with goodness and veggies and color. 💚
So let’s celebrate all the gorgeous autumn flavors and colors with this beautiful, one-pot easy harvest chicken skillet.
We’ve got bacon and chicken and sweet potatoes and Brussels sprouts and apples and walnuts and dried cranberries and some warm spices.
Cause, ALL THE THINGS! 🙌
I mean, why not right?
I guess it’s a trend with me.
My harvest rice salad is a similar combo of my favorites, as is my quinoa bowl with butternut squash and Brussels sprouts.
We’ve got some similar flavors in this recipe but it’s made more hearty with the chicken as a main meal. And the bacon of course!
I am so in love with this combo – I’ve made it for dinner three times already this month! Super tasty!
I’ve got some notes, tips and substitutions coming up below on how to make one pot harvest chicken skillet. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on one-pot easy harvest chicken skillet:
- I use boneless, skinless chicken breasts for this recipe but you could also substitute boneless, skinless chicken thighs if you prefer.
- Or you could use leftover rotisserie chicken or leftover Thanksgiving turkey for this recipe. You’ll want to add it at the end to get it warmed through and well mixed with the rest of the flavors. It would make this meal even faster!
- If you don’t use bacon (gasp!), you can substitute 2 teaspoons of extra-virgin olive oil to sauté the onion and remaining ingredients.
- You can substitute pecans for the walnuts – or use your favorite nut.
- I always use fresh thyme but you could substitute dried thyme. I’d add it with the cinnamon and nutmeg and you’ll only need 1 teaspoon.
- You could also try this with some fresh or dried rosemary – another great fall flavor!
Also, do be sure to cut your sweet potatoes in even pieces and to halve or quarter your Brussels sprouts. Having the veggies in smaller pieces helps them cook evenly and more quickly.
Just look at that beauty! 👆 It’s a must-try and I hope it goes on your fall menu very soon.
I hope you have a wonderful Thanksgiving this week if you’re in the U.S. 🦃
I’ll be back next Monday as usual with a yummy meatless meal for some post-holiday healthy recipe relief. 👍
- 3-4 slices bacon (I use thick-cut bacon)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 1/2 lbs. boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 2 small sweet potatoes, cut into 1/4-inch pieces
- 1 lb. Brussels sprouts, trimmed and halved (quartered if they are large)
- 1 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1/4 teaspoon nutmeg
- 1 small red apple (I use Fuji or Gala), diced
- 1/4 - 1/2 cup low-sodium chicken broth (see notes)
- 1/2 cup walnuts, roughly chopped
- 1/3 cup dried cranberries
- 1 tablespoon chopped fresh thyme (see notes)
- Heat a large skillet over medium heat. Add bacon and cook until cooked through, flipping as needed, about 10 minutes. (While the bacon is cooking, I prep the rest of the ingredients.) Remove, leaving the bacon grease in the pan. Crumble and reserve the cooked bacon for later.
- Add the onion to the pan with the bacon grease and sauté until tender, about 4-5 minutes. Add garlic to the pan and cook for an additional 30 seconds.
- Add chicken pieces to the pan and season with half of the salt and pepper.
- Cook chicken until browned on both sides and cooked through, about 8 minutes. Remove to a plate, cover and keep warm.
- If the pan is dry, add an additional tablespoon olive oil. Add sweet potatoes, Brussels sprouts, cinnamon, nutmeg and remaining salt and pepper. Stir to combine and cook for 3-4 minutes to allow the vegetables to brown.
- Add apples and chicken broth then cover and cook for 10-15 minutes. (Check and add more broth as needed to prevent any burning or sticking)
- Once the vegetables are tender, stir in cooked chicken, walnuts, dried cranberries and thyme and mix for 2-3 minutes, until everything is warmed through.
- Season to taste with additional salt and pepper and serve with reserved, crumbled bacon.
I use boneless, skinless chicken breasts for this recipe but you could also substitute boneless, skinless chicken thighs if you prefer.
Or you could use leftover rotisserie chicken or leftover Thanksgiving turkey for this recipe. You’ll want to add it at the end to get it warmed through and well mixed with the rest of the flavors.
If you don’t use bacon (gasp!), you can substitute 2 teaspoons of extra-virgin olive oil.
You can substitute pecans for the walnuts - or your favorite nut.
I always use fresh thyme but you could substitute dried thyme. I’d add it with the cinnamon and nutmeg and you’ll only need 1 teaspoon.
You could also try this with some fresh or dried rosemary - another great fall flavor!
Amount Per Serving: Calories: 561Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 156mgSodium: 755mgCarbohydrates: 35gFiber: 7gSugar: 18gProtein: 63g