One-Pot Easy Harvest Chicken Skillet
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!
Yield: 4 servings
Ingredients
- 3-4 slices bacon (I use thick-cut bacon)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 ½ lbs. boneless, skinless chicken breasts, cut into ½-inch pieces
- 2 small sweet potatoes, cut into ¼-inch pieces
- 1 lb. Brussels sprouts, trimmed and halved (quartered if they are large)
- 1 teaspoon ground cinnamon
- ¾ teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- ¼ teaspoon nutmeg
- 1 small red apple (I use Fuji or Gala), diced
- ¼ - ½ cup low-sodium chicken broth (see notes)
- ½ cup walnuts, roughly chopped
- ⅓ cup dried cranberries
- 1 tablespoon chopped fresh thyme (see notes)
Instructions
- 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.
Notes
Chicken: I use boneless, skinless chicken breasts for this recipe but you could also substitute boneless, skinless chicken thighs if you prefer.
Cooked chicken: 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.
Bacon: If you don’t use bacon (gasp!), you can substitute 2 teaspoons of extra-virgin olive oil.
Nuts: You can substitute pecans for the walnuts - or your favorite nut.
Thyme: 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.
Rosemary: You could also try this with some fresh or dried rosemary instead of the thyme for another great fall flavor!
Leftovers: Once cooled, leftovers can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat in a skillet over medium low heat or in the microwave, until warmed through.
Video
Nutrition
Serving: 1serving | Calories: 561kcal | Carbohydrates: 35g | Protein: 63g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Cholesterol: 156mg | Sodium: 755mg | Fiber: 7g | Sugar: 18g
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