Description
This One-Pot Easy Harvest Chicken Skillet combines savory bacon, tender chicken, and hearty autumn vegetables like sweet potatoes and Brussels sprouts with warm spices and a touch of sweetness from apples and dried cranberries. Perfect for a cozy weeknight dinner, this skillet meal is packed with flavor, texture, and seasonal ingredients all cooked in one pan for minimal cleanup.
Ingredients
Scale
Meat and Bacon
- 3-4 slices thick-cut bacon
- 1 ½ lbs. boneless, skinless chicken breasts, cut into ½-inch pieces
Vegetables and 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 and Seasonings
- 1 teaspoon ground cinnamon
- ½ teaspoon black pepper, divided
- ¾ teaspoon kosher salt, divided
- ¼ teaspoon nutmeg
Liquids and Extras
- ¼ – ½ cup low-sodium chicken broth
- 1 tablespoon chopped fresh thyme
- ½ cup walnuts, roughly chopped
- ⅓ cup dried cranberries
Instructions
- Cook the bacon: Heat a large skillet over medium heat and add bacon slices. Cook for about 10 minutes, flipping as needed until bacon is cooked through and crisp. Remove bacon from skillet, leaving the rendered fat in the pan. Crumble bacon and set aside for later.
- Sauté onions and garlic: Add diced onion to the bacon grease in the skillet and sauté for 4-5 minutes until tender. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Cook the chicken: Add the chicken pieces to the skillet and season with half the salt and pepper. Cook for about 8 minutes, turning to brown all sides and cook through. Remove the chicken to a plate, cover, and keep warm.
- Cook the vegetables: If the skillet is dry, add 1 tablespoon olive oil. Add sweet potatoes, Brussels sprouts, cinnamon, nutmeg, and remaining salt and pepper. Stir to combine and cook for 3-4 minutes, allowing the vegetables to brown slightly.
- Add apples and broth: Stir in the diced apples and pour in chicken broth. Cover the skillet and cook for 10-15 minutes until vegetables are tender, checking occasionally and adding more broth if needed to prevent sticking or burning.
- Combine all ingredients: Once the vegetables are tender, return the cooked chicken to the skillet. Stir in walnuts, dried cranberries, and fresh thyme. Cook for another 2-3 minutes until everything is heated through and well combined.
- Finish and serve: Taste and adjust seasoning with additional salt and pepper as desired. Serve the skillet meal topped with the reserved crumbled bacon for a delicious, hearty one-pot harvest dinner.
Notes
- You can substitute boneless, skinless chicken thighs for breasts if preferred.
- Leftover cooked chicken, rotisserie chicken, or Thanksgiving turkey can be used; add at the end to warm through.
- If not using bacon, replace with 2 teaspoons of extra-virgin olive oil.
- Substitute pecans for walnuts or use your favorite nuts.
- Use dried thyme instead of fresh, adding it with cinnamon and nutmeg (use 1 teaspoon dried thyme).
- Try fresh or dried rosemary instead of thyme for a different fall flavor twist.
- Store leftovers in an airtight container in the refrigerator for 4-5 days. Reheat gently in a skillet or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 12g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0.2g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg
