This Harvest Chicken Skillet with Sweet Potatoes and Brussels Sprouts is a fall-inspired one-pan wonder that has become a fan favorite over the years. It’s easy to see why—this cozy dish satisfies your cravings for a nutritious, flavorful meal while keeping cleanup to a minimum.
Why You’ll Love It
- Balanced and Nutritious: Packed with lean protein, vibrant veggies, and sweet-tart apples, this dish is as wholesome as it is delicious.
- One-Pan Convenience: Everything comes together in a single skillet, making prep and cleanup a breeze.
- Cozy Fall Flavors: Sweet potatoes, apples, cinnamon, and savory bacon create a warm and comforting meal that celebrates the best of autumn.
- Diet-Friendly: Paleo and Whole30-approved, this recipe fits seamlessly into a variety of healthy lifestyles.
Ingredients
Main Ingredients
- Chicken Breasts: Lean, protein-rich, and perfect for soaking up all the delicious flavors.
- Substitution Tip: Swap for diced boneless, skinless chicken thighs or pork tenderloin.
- Bacon: Adds a savory, crispy contrast to the dish.
- Brussels Sprouts: Caramelized to perfection, these are rich in fiber and antioxidants.
- Sweet Potato: Creamy and naturally sweet, packed with vitamins.
- Granny Smith Apples: Crisp and tart, balancing the savory elements beautifully.
- Fresh Thyme: Adds a subtle herbaceous note.
- Cinnamon: A secret ingredient that ties the dish together with a cozy touch.
How to Make Harvest Chicken Skillet
- Brown the Chicken: In a skillet, cook the chicken until browned and set aside.
- Cook the Bacon: Crisp up the bacon, then remove and drain on a paper towel-lined plate. Reserve a small amount of bacon drippings.
- Sauté the Veggies: Cook the Brussels sprouts, sweet potato, and onion in the bacon drippings until tender.
- Add the Apples and Seasoning: Stir in the apples, garlic, thyme, and cinnamon. Pour in the broth and bring to a boil.
- Combine: Return the chicken to the skillet, simmering with the remaining broth. Add the bacon back in and stir to combine.
- Enjoy: Serve warm and savor the blend of savory, sweet, and smoky flavors!
Storage and Meal Prep
- To Store: Refrigerate leftovers in an airtight container for up to 3 days.
- To Reheat: Warm in a skillet over medium-low heat or microwave with a splash of broth to prevent drying.
- Meal Prep Tip: Chop the chicken and veggies a day ahead to streamline cooking.
Leftover Ideas
- Over Grains: Serve leftovers atop farro or quinoa.
- On Greens: Toss with spinach or kale for a hearty salad.
- With Spaghetti Squash: Pair with roasted spaghetti squash for a low-carb meal.
What to Serve with Harvest Chicken Skillet
- Salad: Pair with an Apple Walnut Salad for added freshness.
- Bread: Serve with Rosemary Olive Oil Bread to soak up all the flavors.
- Side Dish: Add a helping of Sautéed Cabbage for even more veggies.
Tools You’ll Need
- Cast Iron Skillet: Perfect for even cooking and caramelization.
- Cutting Board: A non-slip option ensures safe and efficient prep.
- Vegetable Peeler: Makes peeling sweet potatoes and apples quick and easy.
Enjoy this Harvest Chicken Skillet for its vibrant flavors, easy preparation, and comforting fall vibes. It’s sure to become a staple in your home, just as it has in mine! 🍂🍎
Harvest Chicken Skillet with Sweet Potatoes and Brussels Sprouts
4
servings25
minutes25
minutes
This one-pan Harvest Chicken Skillet combines sweet potatoes, apples, Brussels sprouts, and crispy bacon for a comforting, flavor-packed meal. Paleo and Whole30 approved, it’s a nutritious dish that delivers every food group in one skillet!
Ingredients
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 teaspoon kosher salt, divided
1/2 teaspoon ground black pepper
4 slices thick-cut bacon, chopped
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)
1 teaspoon ground cinnamon
1 cup reduced-sodium chicken broth, divided
Directions
- Cook the Chicken:
- Heat olive oil in a large nonstick or cast iron skillet over medium-high heat until hot and shimmering. Add the chicken, 1/2 teaspoon salt, and black pepper. Cook for about 5 minutes, stirring occasionally, until lightly browned and cooked through. Transfer to a plate lined with paper towels.
- Cook the Bacon:
- Reduce the heat to medium-low. Add the chopped bacon to the skillet and cook for about 8 minutes until crisp and the fat has rendered. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Discard all but 1 1/2 tablespoons of the bacon drippings from the skillet.
- Cook the Vegetables:
- Increase the heat back to medium-high. Add Brussels sprouts, sweet potato, onion, and the remaining 1/2 teaspoon salt to the skillet. Cook, stirring occasionally, for about 10 minutes, until the vegetables are crisp-tender and the onions are translucent.
- Add the Apples and Seasoning:
- Stir in the apples, garlic, thyme, and cinnamon. Cook for 30 seconds, just until fragrant, then pour in 1/2 cup of the chicken broth. Bring to a boil and cook for about 2 minutes, until most of the liquid has evaporated.
- Combine Everything:
- Add the reserved chicken and the remaining 1/2 cup chicken broth to the skillet. Cook for 2 more minutes, until everything is heated through. Stir in the reserved bacon and mix well.
- Serve:
- Serve warm and enjoy the medley of sweet, savory, and smoky fall flavors!
- Tips for Success
- Prep Ahead: Cut the chicken, sweet potatoes, and Brussels sprouts in advance to save time during cooking.
- Customize: Swap Granny Smith apples with another firm, tart variety like Honeycrisp if desired.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of broth to keep the dish moist.
- This Harvest Chicken Skillet is a versatile, easy-to-make dinner that’s sure to become a family favorite! 🍂🍎