Can I make this recipe ahead of time?

Yes, you can prep many of the ingredients ahead of time. Dice the sweet potatoes and apples, chop the chicken, and prepare the bacon and veggies the night before. When you're ready to cook, simply follow the steps to assemble the dish. The flavors meld beautifully when reheated, so it's great for leftovers too!

Can I use frozen vegetables in this harvest chicken skillet?

While fresh vegetables work best for this recipe, you can use frozen Brussels sprouts and sweet potatoes in a pinch. However, be mindful of their cooking times as frozen vegetables may release more moisture, requiring a bit more attention to prevent the dish from becoming too watery.

How can I make this recipe spicier?

To add a bit of heat, try incorporating a pinch of red pepper flakes or a dash of cayenne pepper when seasoning the vegetables. If you prefer a spicy apple twist, consider using a spicier apple variety like Granny Smith or adding a bit of hot sauce to taste.

Can I substitute the bacon for a vegetarian option?

Yes! If you prefer a vegetarian version, you can skip the bacon and substitute with extra-virgin olive oil for sautéing the veggies. You could also use plant-based bacon or smoked tempeh for a smoky flavor without the meat

Harvest Chicken Skillet – Easy & Delicious Fall Recipe

Name: Harvest Chicken Skillet
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 3-4 slices bacon (thick-cut); 1 small onion, diced; 2 cloves garlic, minced; 1 ½ lbs boneless, skinless chicken breasts, cut into ½-inch pieces; 2 small sweet potatoes, cut into ¼-inch pieces; 1 lb Brussels sprouts, trimmed and halved (quartered if large); 1 teaspoon ground cinnamon; ¾ teaspoon kosher salt, divided; ½ teaspoon black pepper, divided; ¼ teaspoon nutmeg; 1 small red apple (Fuji or Gala), diced; ¼ – ½ cup low-sodium chicken broth; ½ cup walnuts, roughly chopped; ⅓ cup dried cranberries; 1 tablespoon chopped fresh thyme

Description

This One-Pot Easy Harvest Chicken Skillet is a hearty fall dish featuring tender chicken, crispy bacon, roasted sweet potatoes, Brussels sprouts, apples, and walnuts, all cooked in one skillet. The dish is perfect for a cozy dinner and combines savory, sweet, and spicy flavors for a satisfying meal.

Ingredients

Scale

3-4 slices bacon (thick-cut)
1 small onion, diced
2 cloves garlic, minced
1 ½ lbs boneless, skinless chicken breasts, cut into ½-inch pieces
2 small sweet potatoes, cut into ¼-inch pieces
1 lb Brussels sprouts, trimmed and halved (quartered if large)
1 teaspoon ground cinnamon
¾ teaspoon kosher salt, divided
½ teaspoon black pepper, divided
¼ teaspoon nutmeg
1 small red apple (Fuji or Gala), diced
¼ – ½ cup low-sodium chicken broth
½ cup walnuts, roughly chopped
⅓ cup dried cranberries
1 tablespoon chopped fresh thyme

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Instructions

Cook the bacon in a large skillet over medium heat until crispy, about 10 minutes. Remove the bacon and crumble it, leaving the bacon grease in the pan.
Sauté the diced onion in the bacon grease until tender, about 4-5 minutes. Add minced garlic and cook for 30 more seconds.
Add the chicken to the pan and season with half of the salt and pepper. Cook until browned on both sides, about 8 minutes. Remove chicken and set aside, covering to keep warm.
If the pan is dry, add 1 tablespoon of olive oil. Add sweet potatoes and Brussels sprouts along with cinnamon, nutmeg, and the remaining salt and pepper. Stir and cook for 3-4 minutes.
Add diced apple and chicken broth to the pan. Cover and cook for 10-15 minutes, adding more broth if necessary to prevent burning or sticking.
Once vegetables are tender, return the chicken to the pan and stir in walnuts, dried cranberries, and thyme. Cook for 2-3 minutes to heat through.
Season with additional salt and pepper to taste. Serve with the crumbled bacon on top.

Notes

You can substitute chicken thighs for the chicken breasts if you prefer dark meat.
Use leftover rotisserie chicken or turkey to make this dish even quicker.
To avoid bacon, substitute with extra-virgin olive oil.
Pecans can replace walnuts, or you can omit nuts if preferred.
Use dried rosemary or thyme for different fall flavor profiles.
Make sure to cut the sweet potatoes and Brussels sprouts into even pieces for even cooking.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 561
Sugar: 18g
Sodium: 755mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 7g
Protein: 63g
Cholesterol: 156mg