One-Pot Easy Harvest Chicken Skillet Recipe

Introduction

This One-Pot Easy Harvest Chicken Skillet is a warm, comforting dish that celebrates autumn flavors like sweet potatoes, Brussels sprouts, and fresh apples. It’s simple to prepare and brings a perfect balance of savory, sweet, and nutty elements all in one skillet.

Ingredients

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

Instructions

1. Step 1: Heat a large skillet over medium heat. Add the bacon and cook until crisp, flipping as needed, about 10 minutes. Remove bacon, crumble, and set aside, leaving the bacon grease in the pan.
2. Step 2: Add diced onion to the skillet with the bacon grease and sauté until tender, about 4-5 minutes. Stir in minced garlic and cook for another 30 seconds.
3. Step 3: Add chicken pieces to the pan and season with half of the salt and pepper. Cook until browned on both sides and cooked through, about 8 minutes. Remove chicken to a plate and cover to keep warm.
4. Step 4: If the pan looks dry, add a tablespoon of olive oil. Add sweet potatoes, Brussels sprouts, cinnamon, nutmeg, and the remaining salt and pepper. Stir to combine and cook for 3-4 minutes to brown the vegetables slightly.
5. Step 5: Stir in diced apples and chicken broth. Cover the skillet and cook for 10-15 minutes, checking occasionally and adding more broth if needed to prevent sticking or burning.
6. Step 6: When vegetables are tender, return the cooked chicken to the skillet along with walnuts, dried cranberries, and fresh thyme. Stir everything together and cook for 2-3 minutes until warmed through.
7. Step 7: Adjust seasoning with additional salt and pepper if needed. Serve immediately topped with the reserved crumbled bacon.

Tips & Variations

• Use smoked paprika or a pinch of cayenne to add a smoky or spicy kick to the dish.
• For a vegetarian version, omit the bacon and chicken; substitute with chickpeas and add extra walnuts for protein.
• Fresh thyme can be swapped for rosemary or sage for a different herbal note.
• If you prefer, substitute apple with pear for a slightly different sweetness.
• Use low-sodium broth to better control the seasoning throughout the dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in the microwave until warmed through. Adding a splash of broth while reheating can help maintain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well too and add extra moisture and flavor. Adjust cooking time as thighs may take a little longer to cook through.

What if I don’t have fresh thyme?

Dried thyme can be used as a substitute—use about one-third of the amount since dried herbs are more concentrated. Alternatively, rosemary or sage make nice alternatives.

One-Pot Easy Harvest Chicken Skillet Recipe

Print Recipe

★★★★★

4.6 from 135 reviews

A comforting and nutritious one-pot harvest chicken skillet featuring tender chicken breast, crispy bacon, sweet potatoes, Brussels sprouts, and a medley of autumn flavors including cinnamon, nutmeg, apple, walnuts, and dried cranberries. This easy stovetop meal is perfect for a cozy dinner with minimal cleanup.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Protein

• 3–4 slices thick-cut bacon
• 1 1/2 lbs boneless, skinless chicken breasts, cut into 1/2-inch pieces

Vegetables & Fruit

• 1 small onion, diced
• 2 cloves garlic, minced
• 2 small sweet potatoes, cut into 1/4-inch pieces
• 1 lb Brussels sprouts, trimmed and halved (quartered if large)
• 1 small red apple (Fuji or Gala), diced

Pantry & Spices

• 1 teaspoon ground cinnamon
• 3/4 teaspoon kosher salt (divided)
• 1/2 teaspoon black pepper (divided)
• 1/4 teaspoon ground nutmeg
• 1/4 – 1/2 cup low-sodium chicken broth
• 1/2 cup walnuts, roughly chopped
• 1/3 cup dried cranberries
• 1 tablespoon chopped fresh thyme
• Olive oil (optional, about 1 tablespoon)

Instructions

1. Cook Bacon: Heat a large skillet over medium heat. Add bacon slices and cook until fully cooked and crispy, about 10 minutes, flipping as needed. Remove cooked bacon, leaving bacon grease in the pan. Crumble the bacon and set aside for later.
2. Sauté Onion and Garlic: Add diced onion to the skillet with the bacon grease. Sauté until tender and translucent, approximately 4-5 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
3. Cook Chicken: Add the chicken pieces to the skillet. Season with half of the kosher salt and black pepper. Cook, turning occasionally, until the chicken is browned on all sides and cooked through, about 8 minutes. Remove chicken from skillet to a plate and cover to keep warm.
4. Cook Vegetables: If the skillet is dry, add about a tablespoon of olive oil. Add sweet potatoes, Brussels sprouts, ground cinnamon, ground nutmeg, and the remaining salt and pepper. Stir to combine and cook for 3-4 minutes to brown the vegetables slightly.
5. Add Apples and Broth: Stir in diced apples and pour in 1/4 to 1/2 cup low-sodium chicken broth. Cover the skillet and let cook for 10-15 minutes, checking occasionally and adding more broth if needed to prevent sticking or burning, until vegetables are tender.
6. Combine Ingredients: Once vegetables are tender, add the cooked chicken, chopped walnuts, dried cranberries, and fresh thyme to the pan. Stir everything together and cook for 2-3 minutes until warmed through and flavors meld.
7. Finish and Serve: Taste and adjust seasoning with additional salt and pepper if desired. Serve the skillet mixture topped with the reserved crumbled bacon.

Notes

• Use low-sodium chicken broth to control the overall saltiness of the dish.
• Fresh thyme can be substituted with dried thyme if needed, but reduce the quantity to 1 teaspoon.
• Adjust broth quantity as necessary to keep the skillet contents from sticking to the pan during cooking.
• Choosing Fuji or Gala apples adds a nice balance of sweetness without overpowering the dish.
• For a nuttier flavor, toast the walnuts lightly before adding.

Keywords: one pot chicken skillet, harvest chicken skillet, fall chicken recipe, autumn skillet meal, chicken with sweet potatoes and Brussels sprouts