If you’re looking for a cozy, flavorful, and downright delicious dinner that comes together in a snap, I’ve got just the thing for you — One-Pot Easy Harvest Chicken Skillet Recipe. This dish is one of my absolute favorites when I want that perfect balance of sweet, savory, and a touch of fall-inspired warmth without spending hours in the kitchen. Once you try it, you’ll understand why it’s become a staple in my weeknight rotation!
Why You’ll Love This Recipe
- One-Pan Convenience: Cleanup is a breeze since you only need one skillet for the whole meal.
- Perfect Fall Flavors: The combination of sweet potatoes, apples, cinnamon, and nutmeg gives this dish a comforting harvest vibe.
- Balanced Nutrition: You’re getting lean protein, hearty veggies, and a hit of healthy fats from the walnuts and bacon.
- Versatile and Customizable: Easy to swap ingredients depending on what you have on hand or your dietary preferences.
Ingredients You’ll Need
The magic of this One-Pot Easy Harvest Chicken Skillet Recipe is how the ingredients come together with minimal effort but maximum flavor. Each element plays a part, and opting for fresh, quality produce really makes a difference. When shopping, look for crisp apples and firm Brussels sprouts — it makes all the difference in texture.
- Bacon: Thick-cut bacon adds smoky goodness and flavorful fat for cooking.
- Onion: Adds sweetness and depth when sautéed.
- Garlic: Essential aromatic for that savory base.
- Boneless, skinless chicken breasts: Lean protein that cooks quickly and absorbs flavors wonderfully.
- Sweet potatoes: Their natural sweetness pairs perfectly with the spices and apples.
- Brussels sprouts: Adds crunch and a slightly bitter contrast to the sweet elements.
- Ground cinnamon and nutmeg: Key fall spices that warm up the dish beautifully.
- Kosher salt and black pepper: To season and bring all flavors together.
- Red apple (Fuji or Gala): Adds a juicy, sweet contrast.
- Low-sodium chicken broth: Helps cook the veggies and adds moisture without overpowering.
- Walnuts: For crunch and a nutty richness.
- Dried cranberries: These little bursts of tart sweetness balance the savory notes.
- Fresh thyme: Herbaceous note that ties the flavors together—fresh is best, but dried works too.
Variations
I love making this recipe “my own” each time by switching up a few ingredients based on what’s in my fridge or just what mood I’m in. Feel free to get creative with it—you’ll find it’s really flexible without losing any of that cozy harvest charm.
- Swap Chicken for Thighs: I prefer chicken breasts for lean protein, but sometimes I use thighs for extra richness and moisture, which adds a tender, juicy texture.
- Go Meatless: Skip the bacon and chicken, and add hearty mushrooms or cooked chickpeas instead for a vegetarian twist.
- Nut Alternatives: If walnuts aren’t your thing, pecans work just as well and bring a slightly sweeter crunch.
- Herb Substitution: Rosemary lends a lovely piney note that works beautifully as a substitute for thyme, especially in the fall seasons.
How to Make One-Pot Easy Harvest Chicken Skillet Recipe
Step 1: Crisp and Render Your Bacon
Start by heating your skillet over medium heat and adding the bacon slices. Cook the bacon until they’re nice and crispy, flipping as needed—this usually takes about 10 minutes. While the bacon is sizzling, I like to prep all the other ingredients to keep things moving. When done, set the bacon aside on a paper towel and leave the flavorful bacon grease in the pan—you’ll want that to cook your veggies and chicken.
Step 2: Sauté Onions and Garlic
Next, toss the diced onion into the bacon grease and cook until it softens, about 4-5 minutes. This step builds a sweet, aromatic base. Add in the minced garlic and cook just 30 seconds more—don’t let it burn, or it’ll turn bitter.
Step 3: Brown Your Chicken
Add your chicken pieces right to the pan, seasoning them with half the salt and pepper. Cook until golden and cooked through, around 8 minutes total — flip them to brown both sides evenly. Once cooked, remove the chicken to a plate and cover it so it stays warm while you work on the veggies.
Step 4: Sauté the Vegetables and Spices
If your pan needs some extra fat here, add a tablespoon of olive oil. Then add the sweet potatoes, Brussels sprouts, and sprinkle in cinnamon, nutmeg, and the rest of your salt and pepper. Stir everything well and cook for about 3-4 minutes. This step caramelizes the edges and builds layers of flavor that make this dish irresistible.
Step 5: Add Apples and Simmer
Time to add the diced apple and pour in your chicken broth. Cover the pan and let everything simmer for 10-15 minutes until the veggies are tender. Keep an eye on it and add a little more broth if things start to stick or dry out — you want gentle steaming, not burning.
Step 6: Toss Everything Together
Once your veggies are perfectly tender, throw in the cooked chicken, walnuts, dried cranberries, and fresh thyme. Stir and cook for 2-3 minutes more until everything is warmed through and all those yummy flavors mingle beautifully. Give it a taste and adjust seasoning if you need to.
Step 7: Serve with Crispy Bacon
Sprinkle your reserved, crumbled bacon on top when serving for that satisfying crunch and smoky finish. I absolutely love how this last step really pulls the whole dish together — it’s like the grand finale your taste buds have been waiting for.
Pro Tips for Making One-Pot Easy Harvest Chicken Skillet Recipe
- Don’t Skip the Bacon Grease: Leaving the bacon fat in the pan adds incredible depth and keeps the chicken and veggies super flavorful.
- Watch Your Garlic: Garlic burns fast—add it after onions have softened and cook only briefly for best results.
- Adjust Broth Quantity: Keep an eye on the liquids to avoid burning; adding broth a bit at a time keeps the veggies tender without getting soggy.
- Uniform Veggie Size: Cutting sweet potatoes and Brussels sprouts into similar-sized pieces ensures even cooking and perfect texture.
How to Serve One-Pot Easy Harvest Chicken Skillet Recipe
Garnishes
I usually finish this skillet off with a sprinkle of fresh thyme leaves on top to bring a fresh herbal brightness. Sometimes I add a little cracked black pepper and a handful of extra dried cranberries for color and a touch of tartness. The crumbled bacon on top gives it that perfect crunch and smoky charm I adore.
Side Dishes
This skillet recipe is pretty hearty, but I like to pair it with a simple green salad dressed in lemon vinaigrette to add some brightness. Crusty bread or warm dinner rolls are perfect to soak up any juices left in the pan. For a veggie boost, roasted carrots or a light coleslaw make excellent sides, too.
Creative Ways to Present
For a special occasion, I like serving the One-Pot Easy Harvest Chicken Skillet Recipe straight from a cast-iron skillet right to the table—it’s rustic and inviting. Topping with a handful of fresh herbs and a drizzle of maple syrup elevates the dish. You could even plate it over creamy mashed potatoes or quinoa for a dressed-up look that feels extra cozy and fancy.
Make Ahead and Storage
Storing Leftovers
I refrigerate leftovers in an airtight container and they usually last 4-5 days. I find the flavors actually blend even more after resting overnight, so the next-day meal tastes just as good, if not better!
Freezing
This recipe freezes quite well. I portion it out into freezer-safe containers and thaw in the fridge overnight before reheating. Just be sure to add fresh nuts or bacon after thawing if you want to keep that crunch.
Reheating
Reheating on the stovetop over medium-low heat helps retain texture and prevents sogginess. Stir gently while warming through. You can also microwave, but I recommend covering loosely and heating in short bursts to avoid drying out the chicken.
FAQs
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Can I use chicken thighs instead of breasts in the One-Pot Easy Harvest Chicken Skillet Recipe?
Absolutely! Chicken thighs add extra juiciness and richness. Just be mindful they might take a couple more minutes to cook through, so adjust your timing accordingly.
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What can I substitute if I don’t have Brussels sprouts?
Cabbage or green beans make great substitutes. Both bring a nice texture and pair well with the harvest flavors in the recipe.
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Can I make this recipe vegetarian or vegan?
Yes! Skip the bacon and chicken, use olive oil instead of bacon grease, and add hearty veggies like mushrooms, chickpeas, or tofu. Just adjust the seasoning and broth as needed for depth of flavor.
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How do I keep the sweet potatoes from getting mushy?
Cut the sweet potatoes into smaller, uniform pieces and watch your cooking time carefully. Cooking them just until tender but not overcooked preserves their texture perfectly.
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Is it okay to use dried thyme instead of fresh?
Definitely! Use about one teaspoon of dried thyme and add it with the other spices at the beginning. It will still give that lovely herb flavor.
Final Thoughts
This One-Pot Easy Harvest Chicken Skillet Recipe holds a special place in my heart because it embodies everything I want from a comforting meal: minimal fuss, maximum flavor, and all the good fall vibes in one skillet. Whether you’re feeding your family or cooking for yourself, I’m confident you’ll get the same warm smiles and satisfied sighs that I get from this one. So, grab your skillet, gather your ingredients, and treat yourself to a simple, cozy dinner that feels like a big hug on a plate.
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 Dish
- Method: Stovetop
- Cuisine: American
Description
This One-Pot Easy Harvest Chicken Skillet is a hearty and flavorful fall-inspired dish combining tender chicken, crispy bacon, sweet potatoes, Brussels sprouts, apples, walnuts, and dried cranberries. Cooked in a single skillet with warming spices like cinnamon and nutmeg, this meal is perfect for an easy weeknight dinner that brings comforting seasonal flavors together in one pan.
Ingredients
Meat and Protein
- 3-4 slices bacon (thick-cut)
- 1 ½ lbs. boneless, skinless chicken breasts, cut into ½-inch pieces
Vegetables and 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 and Seasonings
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¾ teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
Liquids
- ¼ – ½ cup low-sodium chicken broth
- 1 tablespoon olive oil (optional, if needed)
Nuts and Add-ins
- ½ cup walnuts, roughly chopped
- ⅓ cup dried cranberries
- 1 tablespoon chopped fresh thyme
Instructions
- Cook the bacon: Heat a large skillet over medium heat. Add bacon slices and cook until fully cooked and crispy, flipping as needed, about 10 minutes. Remove bacon slices, leaving the rendered bacon grease in the pan. Crumble the cooked bacon and set aside for garnishing later.
- Sauté onions and garlic: Add the diced onion to the skillet with the leftover bacon grease and sauté until tender, about 4-5 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook the chicken: Add the chicken pieces to the pan. Season with half of the kosher salt and black pepper. Cook the chicken, turning occasionally, until browned on all sides and cooked through, approximately 8 minutes. Remove the chicken to a plate, cover, and keep warm.
- Cook the vegetables: If the skillet looks dry, add a tablespoon of olive oil. Add the sweet potatoes and Brussels sprouts to the pan. Sprinkle with cinnamon, nutmeg, and the remaining salt and pepper. Stir to coat and cook for 3-4 minutes to lightly brown the vegetables.
- Add apples and broth; simmer: Stir in the diced apple and pour in ¼ to ½ cup low-sodium chicken broth. Cover the skillet and cook for 10-15 minutes, checking occasionally and adding more broth as needed to prevent sticking or burning, until the vegetables are tender.
- Combine all ingredients: Once the vegetables are tender, add the cooked chicken back into the skillet along with the chopped walnuts, dried cranberries, and fresh thyme. Stir everything together and cook for another 2-3 minutes until warmed through and well combined.
- Finish and serve: Taste and adjust seasoning with additional salt and pepper if necessary. Serve the dish hot, topped with the reserved crumbled bacon for added flavor and crunch.
Notes
- Chicken: Boneless, skinless chicken breasts are used here, but boneless skinless thighs work well too for a juicier texture.
- Cooked chicken: Leftover rotisserie chicken or Thanksgiving turkey can substitute the fresh chicken; just add at the end to warm through.
- Bacon: For a bacon-free version, substitute 2 teaspoons of extra-virgin olive oil.
- Nuts: Pecans can replace walnuts or use your favorite nuts according to preference.
- Thyme: Fresh thyme is preferred, but dried thyme can be used instead; add it earlier with the spices and reduce quantity to 1 teaspoon.
- Rosemary: Fresh or dried rosemary can be used in place of thyme for a different but equally delicious 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
- Sugar: 12g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 95mg
