Description
This One-Pot Easy Harvest Chicken Skillet is a comforting and flavorful autumn dish combining tender chicken, sweet potatoes, Brussels sprouts, apples, and warm spices like cinnamon and nutmeg. Enhanced with crispy bacon, walnuts, and dried cranberries, this skillet meal is perfect for a wholesome weeknight dinner with seasonal ingredients all cooked together for simplicity and maximum taste.
Ingredients
Scale
Protein & Meat
- 3-4 slices thick-cut bacon
- 1 ½ lbs. boneless, skinless chicken breasts, cut into ½-inch pieces
Vegetables & Fruit
- 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
Spices & Seasonings
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
Liquids & Broth
- ¼ – ½ cup low-sodium chicken broth
- 1 tablespoon olive oil (optional, if pan is dry)
Nuts & Dried Fruit
- ½ cup walnuts, roughly chopped (or pecans)
- ⅓ cup dried cranberries
Herbs
- 1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
Instructions
- Cook Bacon: Heat a large skillet over medium heat. Add bacon slices and cook until crispy and cooked through, about 10 minutes, flipping as needed. Remove bacon, leaving the grease in the pan. Crumble and set bacon aside for later.
- Sauté Onion and Garlic: Add diced onion to the bacon grease and sauté until tender, about 4-5 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Cook Chicken: Add chicken pieces to the pan and season with half of the salt and pepper. Cook until chicken is browned on both sides and cooked through, about 8 minutes. Remove chicken to a plate, cover, and keep warm.
- Cook Vegetables: If the pan is dry, add a tablespoon of olive oil. Add sweet potatoes, Brussels sprouts, cinnamon, nutmeg, and the remaining salt and pepper. Stir well and cook for 3-4 minutes to allow the vegetables to brown slightly.
- Simmer with Broth and Apples: Add diced apples and chicken broth to the pan. Cover and cook for 10-15 minutes, checking occasionally and adding more broth as needed to prevent burning or sticking, until vegetables are tender.
- Combine Ingredients: Stir in the cooked chicken, walnuts, dried cranberries, and fresh thyme. Cook for 2-3 minutes until everything is warmed through and flavors meld.
- Season and Serve: Adjust seasoning with additional salt and pepper to taste. Serve the skillet topped with the reserved crumbled bacon for added crunch and flavor.
Notes
- Chicken: Boneless, skinless chicken breasts are used but boneless, skinless chicken thighs are a great substitute.
- Cooked Chicken: Leftover rotisserie chicken or Thanksgiving turkey can be used; add at the end to warm through.
- Bacon: If you prefer to omit bacon, replace it with 2 teaspoons of extra-virgin olive oil.
- Nuts: Pecans can be substituted for walnuts or use any preferred nut.
- Thyme: Fresh thyme is preferred; if using dried thyme, add it with the spices at the start and use 1 teaspoon.
- Rosemary: Fresh or dried rosemary can be used instead of thyme for a different fall flavor.
- Leftovers: Store cooled leftovers 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.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 11 g
- Sodium: 550 mg
- Fat: 27 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.1 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 85 mg
