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
Scale
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
