One-Pot Easy Harvest Chicken Skillet Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
