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
Scale
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
