One-pot easy harvest chicken skillet

Prep Time 5 minutes Cook Time 40 minutes Total Time 45 minutes
Serves 4     adjust servings

One-pot easy harvest chicken skillet is a beautiful and delicious recipe that’s perfect for a fall dinner!

Ingredients

  • 3-4 slices 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

Instructions

Heat a large skillet over medium heat. Add bacon and cook until cooked through, flipping as needed, about 10 minutes. Remove, leaving the bacon grease in the pan. Crumble and reserve the cooked bacon for later.

(While the bacon is cooking, I prep the rest of the ingredients.)

Add the onion to the pan with the bacon grease and sauce 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 1 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.

Recipe Notes

I cook the chicken for this recipe but you could use leftover rotisserie chicken or leftover Thanksgiving turkey and just add it at the end to warm through. It would make it faster!

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!

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