Name: One-Pot Easy Harvest Chicken Skillet Recipe
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: American
Ingredients: 3-4 slices thick-cut bacon; 1 ½ lbs. boneless, skinless chicken breasts, cut into ½-inch pieces; 1 small onion, diced; 2 cloves garlic, minced; 2 small sweet potatoes, cut into ¼-inch pieces; 1 lb. Brussels sprouts, trimmed and halved (quartered if large); 1 small red apple (Fuji or Gala), diced; 1 teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ¾ teaspoon kosher salt, divided; ½ teaspoon black pepper, divided; ¼ – ½ cup low-sodium chicken broth; 1 tablespoon olive oil (optional, if pan is dry); ½ cup walnuts, roughly chopped (or pecans); ⅓ cup dried cranberries; 1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)

If you’re anything like me and love meals that are cozy, flavorful, and fuss-free, then you’re going to adore this One-Pot Easy Harvest Chicken Skillet Recipe. It’s perfect for a busy weeknight or whenever you crave those warm fall flavors without a mountain of dishes to clean up afterward. Trust me, once you try this skillet packed with tender chicken, sweet potatoes, Brussels sprouts, apples, and a hint of warming spices, you’ll find yourself making it again and again.

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Why You’ll Love This Recipe

One-Pot Convenience: This recipe cooks everything in a single skillet, cutting down on cleanup and keeping things simple.
Seasonal Flavors: Sweet potatoes, Brussels sprouts, apples, and warming spices capture the essence of fall in every bite.
Balanced & Nutritious: You get protein, veggies, fruit, and nuts all in one flavorful dish that fills you up without feeling heavy.
Family Friendly: My fam goes crazy for this skillet, and it’s a great way to get everyone eating lots of veggies without complaint.

A large black pan filled with a colorful mix of cooked ingredients sits on a white marbled surface with a green cloth and fork on the left. The mix has three main layers: a base of cubed orange sweet potatoes, light yellow apple pieces, and halved green Brussels sprouts; a middle layer of beige chicken pieces and crispy, dark brown bacon bits; and a top layer of whole walnuts and dried dark red cranberries. A small sprig of fresh green thyme rests on top, and a wooden spoon leans inside the pan from the right side. Two glasses filled with dark red wine are placed nearby on the white marbled surface, with one glass partially reflected on a shiny black bowl. photo taken with an iphone --ar 2:3 --v 7 - One-Pot Easy Harvest Chicken Skillet, fall chicken skillet, cozy weeknight dinner, healthy chicken and vegetable skillet, simple one-pan chicken meal

Ingredients You’ll Need

These ingredients come together beautifully—each bringing a unique texture or flavor that plays well with the others. Plus, most are easy to find at your local grocery store or farmer’s market this time of year.

Flat lay of thick-cut bacon slices, diced small sweet potatoes, halved Brussels sprouts, diced red apple pieces, roughly chopped walnuts, dried cranberries, fresh green thyme sprigs, small brown onion diced, and garlic cloves, all beautifully arranged with warm autumn colors and natural textures, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - One-Pot Easy Harvest Chicken Skillet, fall chicken skillet, cozy weeknight dinner, healthy chicken and vegetable skillet, simple one-pan chicken meal

Bacon: I love thick-cut for that perfect crispiness and rich flavor that gets infused into the whole dish.
Onion: Adds sweetness and depth when sautéed.
Garlic: Because garlic makes everything better—just a little punch to round out the flavors.
Boneless, Skinless Chicken Breasts: They cook quickly and stay juicy; you can also swap with chicken thighs if you like a bit more fat and flavor.
Sweet Potatoes: These add natural sweetness and a lovely tender texture—plus, they’re packed with nutrients.
Brussels Sprouts: Trimmed and halved so they caramelize nicely without getting mushy.
Spices (Cinnamon, Nutmeg): These warm fall spices are subtle but essential for that harvest vibe.
Kosher Salt and Black Pepper: Season generously for balance and flavor.
Red Apple (Fuji or Gala): Diced for a pop of sweetness and freshness.
Low-Sodium Chicken Broth: Keeps everything moist and adds a lovely savory note without overpowering.
Walnuts: Roughly chopped for crunch and a nutty richness.
Dried Cranberries: The tart sweetness complements the savory elements perfectly.
Fresh Thyme: Aromatic and earthy; if you don’t have fresh, dried thyme works too.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this One-Pot Easy Harvest Chicken Skillet Recipe is; you can easily tweak it to fit what you have on hand or to cater to your family’s preferences.

Swap the Chicken: I once used leftover rotisserie chicken, adding it only at the end just to warm it through—it saved me tons of prep time and it still tasted amazing.
Go Vegetarian: Skip the bacon and chicken, add extra nuts and roasted chickpeas for protein, and use olive oil for cooking. It’s an easy plant-based twist that works well.
Change the Nuts: Pecans or even toasted pine nuts offer different texture and flavor if walnuts aren’t your favorite.
Herb Substitutions: Try fresh or dried rosemary instead of thyme for a different fall herb note—one of my personal favorites for special occasions.

How to Make One-Pot Easy Harvest Chicken Skillet Recipe

Step 1: Crisp the Bacon and Prep the Base

Start by heating a large skillet over medium heat and cooking the bacon until it’s crispy, about 10 minutes. I like to flip it occasionally to get it evenly cooked and crispy but not burnt. While the bacon cooks, take this time to dice your onion, mince the garlic, and prep your veggies. Once the bacon is done, remove it and crumble it, leaving all that glorious bacon grease in the pan—that’s flavor gold, trust me.

Step 2: Sauté Onion, Garlic, and Brown the Chicken

In the bacon grease, sauté your diced onion for about 4-5 minutes until it turns soft and fragrant. Toss in the garlic and cook just 30 seconds more—don’t overcook the garlic or it’ll turn bitter. Next, add your chicken pieces, seasoning them with half of your salt and pepper. Let the chicken brown on both sides—it usually takes about 8 minutes total. This step locks in juiciness, which is key for the end result. Once cooked, remove the chicken to a plate and cover it to keep warm.

Step 3: Cook the Veggies with Spices

If the skillet looks dry, add a splash of olive oil before adding your sweet potatoes, Brussels sprouts, and spices—cinnamon, nutmeg, salt, and pepper. Stir everything well and let the veggies cook for 3 to 4 minutes. You’ll want to see them start to brown just a bit—that toasty color is a flavor booster. The scent of the spices as they toast with the veggies is honestly one of my favorite parts of making this recipe.

Step 4: Add Apples and Simmer with Broth

Next, toss in the diced apples and pour in the chicken broth. Cover the skillet and let everything cook for 10 to 15 minutes until the veggies are fork-tender. I make it a point to check halfway through just to stir and add a splash more broth if the pan looks dry—nothing worse than burnt bits at the bottom! This slow simmer softens the apples just enough to add sweetness without turning them mushy.

Step 5: Finish with Chicken, Nuts, Cranberries, and Thyme

Once your veggies are tender, stir the chicken back into the skillet along with the walnuts, dried cranberries, and fresh thyme. Cook together for another 2-3 minutes so everything gets heated through and those flavors marry beautifully. Before serving, sprinkle the reserved crumbled bacon on top—it adds the final crunch and smoky punch that really makes this recipe pop!

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Pro Tips for Making One-Pot Easy Harvest Chicken Skillet Recipe

Balance Your Broth: I learned that using low-sodium broth lets you control salt more precisely—always taste before adding more salt at the end.
Don’t Overcrowd the Pan: If your skillet feels too crowded, the chicken won’t brown properly; cook in batches if needed.
Prep in Advance: I often chop the veggies and dice the apple the night before for a no-stress cooking session.
Crisp Bacon Last: Cooking bacon ahead means its grease flavors everything; save some crispy bits to add texture at the end.

How to Serve One-Pot Easy Harvest Chicken Skillet Recipe

One-Pot Easy Harvest Chicken Skillet Recipe - Serving

Garnishes

I love finishing this dish with a sprinkle of fresh chopped parsley or thyme for color and freshness. The reserved crumbled bacon adds that satisfying crunch and smoky hit, and sometimes a drizzle of good-quality olive oil or a squeeze of lemon juice brightens up the whole skillet.

Side Dishes

Since this skillet is packed with so many elements, I usually keep sides simple. A crisp green salad with vinaigrette or some crusty bread to soak up the juices are my go-tos. Occasionally, I’ll serve it alongside a creamy mashed potato or polenta for extra indulgence.

Creative Ways to Present

For special occasions, I like serving this skillet with a sprinkle of pomegranate seeds on top—adds a festive pop of color and tartness. Also, plating it in rustic ceramic bowls keeps that cozy vibe alive. If you’re feeding a group, consider bringing the skillet straight to the table, letting everyone dig in family-style.

Make Ahead and Storage

Storing Leftovers

After cooling, I transfer leftovers into an airtight container and store them in the fridge. This One-Pot Easy Harvest Chicken Skillet keeps well for 4 to 5 days, making it perfect for weekday lunches or easy dinners.

Freezing

I’ve frozen this recipe successfully by portioning it into freezer-safe containers. Just keep in mind that the texture of Brussels sprouts and sweet potatoes might soften a bit after thawing, but the flavors stay lovely. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

For reheating, I prefer warming leftovers gently in a skillet over medium-low heat to preserve texture and avoid drying out the chicken. You can add a splash of broth or water if it looks a little dry. Microwave works too if you’re in a rush—just cover loosely to keep moisture locked in.

FAQs

Can I make this One-Pot Easy Harvest Chicken Skillet Recipe with chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs are a great alternative if you prefer a more flavorful and juicy bite. Just keep in mind they might take a couple of minutes longer to cook through, so adjust your timing accordingly.
What if I don’t have fresh thyme—can I use dried?

Yes, dried thyme works well too! If using dried, I recommend adding it earlier with the cinnamon and nutmeg so the flavor can infuse fully. Use about one teaspoon dried thyme in place of fresh.
Is it possible to make this recipe vegetarian?

Definitely! Skip the bacon and chicken, and use extra virgin olive oil to sauté the veggies. For added protein and texture, try tossing in roasted chickpeas or your favorite beans. The spices and apples still shine, making it just as delicious.
How can I prevent the dish from sticking or burning while cooking?

Make sure to use enough fat (bacon grease or olive oil) when sautéing, and stir occasionally. Also, add broth as needed during the simmer to keep the skillet moist. Using a heavy-bottomed pan helps distribute heat evenly to avoid hotspots.
Can I use other types of fruit besides apples?

Sure! Pears make a lovely swap and bring a similar sweet, tender quality. Just dice them similarly to the apples so they cook evenly without falling apart.

Final Thoughts

I absolutely love how this One-Pot Easy Harvest Chicken Skillet Recipe brings together all my favorite fall flavors in such a simple, satisfying way. It’s become a staple in my kitchen because it’s cozy, delicious, and doesn’t keep me stuck at the stove or with a pile of pots afterward. If you want a hearty meal that feels like a warm hug on a plate, give this a try—I promise your family (and you!) will be asking for seconds.