If you’re craving a comforting, flavorful dinner that comes together effortlessly, this One-Pot Easy Harvest Chicken Skillet Recipe is going to become your new go-to. I absolutely love how this dish balances sweet and savory autumn flavors—all in just one skillet! When I first tried this recipe, it won me over with the cozy aroma and the simplicity of having everything cook in a single pan. Stick with me here, because this meal is perfect for weeknight dinners or even casual weekend gatherings.
Why You’ll Love This Recipe
- One-Pot Convenience: Minimal cleanup means you’ll actually enjoy cooking and not dread the mess after.
- Seasonal Flavors: Sweet potatoes, Brussels sprouts, and apples bring in that perfect autumn vibe.
- Family-Friendly: My family goes crazy for this—it’s nutritious, hearty, and crowd-pleasing every time.
- Flexible Ingredients: You can easily swap proteins and nuts to suit your taste or pantry.
Ingredients You’ll Need
These ingredients work so well together because they each add a unique texture and flavor. You’ll want to pick fresh produce and quality chicken to make sure this meal shines. Choosing good-quality bacon can really elevate the dish, but I’ll also share how to adjust if you skip it.
- Bacon: I love thick-cut bacon for rich flavor, but you can swap it with olive oil if you prefer.
- Onion: Adds the classic aromatic base; make sure it’s finely diced to cook evenly.
- Garlic: Minced fresh garlic brings that irresistible savory punch.
- Chicken breasts: Boneless, skinless are easiest to cook quickly and stay juicy in this recipe.
- Sweet potatoes: Their natural sweetness pairs perfectly with the savory chicken and spices.
- Brussels sprouts: Trimmed and halved for quick roasting and a nice bite.
- Ground cinnamon and nutmeg: These warm spices add that subtle cozy touch that makes this skillet feel like fall in a pan.
- Salt and black pepper: Season thoughtfully to bring all the flavors together.
- Red apple: I recommend Fuji or Gala for their crisp sweetness that doesn’t turn mushy too fast.
- Chicken broth: Use low-sodium so you can control the saltiness throughout cooking.
- Walnuts: Roughly chopped for a delightful crunch; pecans can be a nice substitute too.
- Dried cranberries: For a pop of tart sweetness and color contrast.
- Fresh thyme: Adds that herbaceous freshness—dried thyme works, but fresh is my favorite.
Variations
What I love most about this One-Pot Easy Harvest Chicken Skillet Recipe is how easy it is to make it your own. Sometimes I swap the chicken for turkey or even sausage when I need a change of pace. You should feel free to tweak the nuts and herbs depending on what you have on hand. It’s very forgiving and still turns out fantastic!
- Using Chicken Thighs: I once made this with boneless skinless thighs and found the flavor was even richer, plus they stayed super tender.
- Herb Switch-Up: Swapping fresh thyme for rosemary adds a woodsy note that’s perfect for holiday dinners.
- Nut-Free Version: If someone has allergies, just omit the nuts and double the dried cranberries for texture and sweetness.
- Make it Vegan: Skip the chicken and bacon; roast extra sweet potatoes and Brussels sprouts and use vegetable broth for a plant-based twist.
How to Make One-Pot Easy Harvest Chicken Skillet Recipe
Step 1: Crisp the Bacon and Sauté the Aromatics
Start by heating a large skillet over medium heat and adding your bacon slices. This step is crucial because the rendered bacon fat forms the flavor base for the entire skillet. Cook the bacon flipping as needed until it’s perfectly crisp, usually around 10 minutes. While the bacon’s doing its thing, you can get your veggies and chicken prepped—this is one of the tricks that saves time.
Once the bacon is done, remove it but leave the bacon grease in the pan. Then toss in diced onions and let them soften up, about 4 to 5 minutes, stirring occasionally so they don’t brown too fast. Add the garlic last and cook just until fragrant—about 30 seconds—so it doesn’t burn.
Step 2: Cook the Chicken Until Golden Brown
Next up, add your chicken pieces directly into the skillet with the onions and garlic. Season them with half the salt and pepper to start building that delicious flavor. Cook the chicken until it’s browned on both sides and fully cooked—this usually takes me about 8 minutes. A key tip here is to give the chicken enough room in the pan so it browns well instead of steaming. Once cooked, transfer the chicken to a plate and cover it to keep warm.
Step 3: Brown the Vegetables with Warm Spices
If the skillet looks dry, add a splash of olive oil before tossing in your sweet potatoes and Brussels sprouts. Sprinkle over the cinnamon, nutmeg, and remaining salt and pepper, then stir everything together. I love this stage because you start to smell those warm spices combining with the veggies—it smells like fall in your kitchen! Let the veggies cook undisturbed for about 3 to 4 minutes, so they get a lovely caramelized edge.
Step 4: Add the Apples and Chicken Broth, Then Simmer
Once your veggies have a bit of color, mix in the diced apples and pour in the chicken broth. Cover the skillet and let everything simmer together for 10 to 15 minutes, stirring occasionally. This softens the sweet potatoes and Brussels sprouts perfectly while allowing flavors to meld. Keep an eye on the liquid and add a splash more broth if it looks like it’s drying out or sticking to the pan. This little trick saved one of my early batches from burning!
Step 5: Stir in the Finishers and Serve
Once the vegetables are tender, return the cooked chicken to the skillet along with walnuts, dried cranberries, and fresh thyme. Mix everything gently and cook for another 2 to 3 minutes until warmed through. Taste and adjust seasoning—sometimes a little extra salt or pepper really brings the dish home. Finally, sprinkle the crumbled reserved bacon over the top for that smoky crunch that seals the deal.
Pro Tips for Making One-Pot Easy Harvest Chicken Skillet Recipe
- Prep While Bacon Cooks: I always chop my veggies and chicken while the bacon crisps to keep the process smooth and fast.
- Don’t Crowd the Pan: Give chicken pieces space when browning to avoid steaming which can make them rubbery.
- Watch Your Broth: Adding a bit of broth prevents sticking but adding too much can water down flavors—start small and adjust.
- Let It Rest: After cooking, letting the skillet sit for a few minutes off heat helps the flavors meld even more deeply.
How to Serve One-Pot Easy Harvest Chicken Skillet Recipe
Garnishes
I like to finish this recipe with a sprinkle of fresh thyme leaves for an herbal pop, plus a little extra crumbled bacon because who doesn’t love a bacon crunch? If I’m feeling fancy, a dash of flaky sea salt on top adds that perfect salty balance and a touch of color too.
Side Dishes
This skillet recipe is pretty hearty, but I often pair it with a simple mixed green salad dressed with a bright vinaigrette to keep things fresh. Some crusty bread or a warm dinner roll helps mop up any delicious juices on the plate.
Creative Ways to Present
For gatherings, I like to serve this in a rustic cast-iron skillet straight to the table—it’s such a cozy presentation that invites everyone to dig in family-style. You could also plate it nicely in individual shallow bowls, topping each with walnuts and cranberries for a festive holiday vibe.
Make Ahead and Storage
Storing Leftovers
Let leftovers cool at room temperature, then store them in an airtight container in the fridge. I’ve found this skillet stays tender and flavorful for up to 4 or 5 days—perfect for lunches or quick dinners the rest of the week.
Freezing
If you want to freeze portions, wrap them tightly and freeze for up to 2 months. When you thaw, I recommend gently reheating on the stove with a splash of broth to bring back moisture and freshness.
Reheating
To reheat, use a skillet over medium-low heat and add a drizzle of broth or water to prevent sticking. Stir occasionally until warmed through. Microwaving works too but can sometimes dry out the chicken, so I prefer the stove method.
FAQs
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Can I use chicken thighs instead of chicken breasts in this One-Pot Easy Harvest Chicken Skillet Recipe?
Absolutely! Boneless, skinless chicken thighs work wonderfully and add a richer flavor and slightly more moisture. Just cook them a bit longer if needed, and make sure they’re cut into uniform pieces for even cooking.
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What can I substitute if I don’t have Brussels sprouts?
You can swap Brussels sprouts with chopped broccoli, green beans, or even kale. Just adjust cooking times since some veggies may soften faster or slower, and add them accordingly.
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Can I make this recipe vegetarian or vegan?
Yes! Skip the chicken and bacon, use extra olive oil for sautéing, and substitute vegetable broth. You might also add hearty veggies like mushrooms or sweet corn for extra substance.
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How do I prevent the sweet potatoes from getting mushy?
Cut sweet potatoes into uniformly sized pieces about ¼-inch thick to ensure even cooking. Avoid covering the skillet tightly for the entire cooking time—check and stir occasionally to prevent over-softening.
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Can I use dried thyme instead of fresh?
Yes, but add the dried thyme earlier in the cooking along with your spices, and reduce it to about 1 teaspoon since dried herbs are more concentrated.
Final Thoughts
This One-Pot Easy Harvest Chicken Skillet Recipe holds a special spot in my recipe box because it feels like a warm hug on a plate—simple, wholesome, and deeply satisfying. I hope you’ll give it a try and find it as comforting and easy as I do. It’s one of those dishes you can rely on to impress your family with minimal fuss, and it pairs beautifully with so many sides. When you make it, take a moment to breathe in those autumn scents wafting from your kitchen—it’s part of the magic. Enjoy!
Print
One-Pot Easy Harvest Chicken Skillet Recipe
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This One-Pot Easy Harvest Chicken Skillet is a comforting and flavorful dish that combines tender chicken, sweet potatoes, Brussels sprouts, apples, and warm fall spices in a single skillet. With crispy bacon, toasted walnuts, and dried cranberries, it offers a perfect balance of savory and sweet, making it an ideal hearty meal for autumn. Easy to prepare and packed with seasonal ingredients, this skillet delivers a deliciously wholesome dinner in under an hour.
Ingredients
Meat
- 3-4 slices thick-cut bacon
- 1 ½ lbs. boneless, skinless chicken breasts, cut into ½-inch pieces
Vegetables & Fruits
- 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
- ¾ teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- ¼ teaspoon nutmeg
- 1 tablespoon chopped fresh thyme
Liquids
- ¼ – ½ cup low-sodium chicken broth
- 1 tablespoon olive oil (optional, if pan is dry)
Other
- ½ cup walnuts, roughly chopped
- ⅓ cup dried cranberries
Instructions
- Cook Bacon: Heat a large skillet over medium heat. Add the thick-cut bacon slices and cook until they are cooked through and crispy, flipping as needed, about 10 minutes. While the bacon cooks, prep the other ingredients. Remove the bacon, leaving the rendered bacon grease in the pan. Crumble the bacon and set aside for garnish.
- Sauté Onion and Garlic: Add the diced onion to the skillet with the bacon grease and sauté for 4-5 minutes or until tender and translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook Chicken: Add the chicken pieces to the skillet and season with half of the salt and pepper. Cook the chicken, turning occasionally, until browned on both sides and cooked through, approximately 8 minutes. Remove the chicken from the skillet, place on a plate, cover, and keep warm.
- Cook Vegetables: If the skillet looks dry, add a tablespoon of olive oil. Add the sweet potatoes, Brussels sprouts, ground cinnamon, nutmeg, and the remaining salt and pepper. Stir well to combine. Cook the vegetables for 3-4 minutes, allowing them to brown slightly.
- Add Apples and Broth: Stir in the diced apples and pour in the chicken broth. Cover the skillet and cook for 10-15 minutes, stirring occasionally. Add more broth if necessary to prevent sticking or burning while the vegetables become tender.
- Combine and Heat Through: Once the vegetables are tender, return the cooked chicken to the skillet. Add the walnuts, dried cranberries, and chopped fresh thyme. Stir everything together and cook for 2-3 minutes until heated through and flavors meld.
- Season and Serve: Taste and adjust seasoning with additional salt and pepper if needed. Serve the skillet topped with the reserved crumbled bacon for a flavorful finish.
Notes
- Chicken: Boneless, skinless chicken breasts are used here, but boneless, skinless chicken thighs can be a great substitute for juicier meat.
- Cooked Chicken: Leftover rotisserie chicken or Thanksgiving turkey can also be used. Add it at the end just to warm through.
- Bacon: For a bacon-free version, replace bacon with 2 teaspoons of extra-virgin olive oil to cook the vegetables and onions.
- Nuts: Walnuts can be swapped for pecans or your preferred nut for a different texture and flavor.
- Thyme: Fresh thyme is recommended, but dried thyme can be used instead. Add dried thyme with the cinnamon and nutmeg and reduce to 1 teaspoon.
- Rosemary: Fresh or dried rosemary can be used as an alternative to thyme for a different fall flavor profile.
- Leftovers: Store any leftovers in a covered container in the refrigerator for 4-5 days. Reheat gently in a skillet over medium-low heat or in the microwave until warmed through.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 450
- Sugar: 10g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 85mg
