There’s something truly magical about combining savory chicken with the bounty of autumn’s finest vegetables, and that’s exactly what the Harvest Chicken and Veggie Skillet Recipe delivers in every mouthwatering bite. This dish is packed with warm, comforting flavors—from tender chicken and crisp Brussels sprouts to sweet butternut squash and tart apple—all brought together with subtle notes of cinnamon and maple syrup. It’s a celebration of the harvest season that’s as easy to make as it is delightful to eat, perfect for cozy weeknight dinners or impressing friends with a wholesome, colorful meal.
Ingredients You’ll Need
Getting the ingredients right is key to making the magic happen in this dish. Each component shines through in both flavor and texture, creating that perfect balance of savory and sweet in the skillet.
- Bacon (4 slices, chopped): Adds irresistible smokiness and crispy texture that elevates every bite.
- Boneless skinless chicken breasts (1/2 pound, cubed): Provides tender, lean protein that soaks up all the flavors.
- Yellow onion (3/4 cup, diced): Gives a natural sweetness and depth when sautéed.
- Butternut squash (1 1/2 cups, peeled and diced): Brings sweetness and a creamy texture after cooking.
- Brussels sprouts (2 cups, halved): Offers a slightly nutty bite and vibrant green color.
- Grated garlic (1 teaspoon): Infuses the skillet with aromatic warmth.
- Granny Smith apple (1, diced): Adds a refreshing tartness that balances savory notes beautifully.
- Dried cranberries (1/4 cup): Contributes bursts of sweetness and chewy texture.
- Toasted pecans (3 tablespoons, roughly chopped): Provides crunch and a toasty, buttery finish.
- Poultry seasoning (1 teaspoon): Brings complex herbal notes that complement the chicken perfectly.
- Ground cinnamon (3/4 teaspoon): A pinch of warmth that ties the flavors together.
- Kosher salt and fresh ground black pepper (to taste): Essential for seasoning and enhancing every ingredient.
- Low sodium chicken broth (1/2 cup): Adds moisture and helps create a luscious sauce.
- Dijon mustard (2 teaspoons): Injects a subtle tang that brightens the skillet.
- Maple syrup (1 tablespoon): Offers natural sweetness and a silky finish.
How to Make Harvest Chicken and Veggie Skillet Recipe
Step 1: Cook the Bacon
Start off by warming up your skillet over medium heat and tossing in the chopped bacon. Cook it until it reaches that perfect crispy stage, which gives the dish its hearty, smoky foundation. Once crispy, remove with a slotted spoon onto paper towels—keep one tablespoon of that flavorful bacon grease sizzling in the pan as it will bring all the other ingredients to life.
Step 2: Sear the Chicken
With the heat turned up to medium-high, add the cubed chicken to the reserved bacon grease. Season generously with salt and pepper and let each piece brown nicely. After about 4 to 5 minutes, when the chicken is cooked through and no longer pink inside, transfer it to the plate with the bacon. This step locks in juiciness while adding an irresistible golden crust.
Step 3: Sauté the Vegetables
If your skillet looks a little dry, splash in a teaspoon or two of oil before introducing the onion, butternut squash, and Brussels sprouts. Lightly season them with salt and pepper and sauté for 10 to 12 minutes, stirring occasionally. You want the vegetables to get tender yet still have a touch of bite, which complements the tender chicken perfectly.
Step 4: Add Spices and Apple
Here we bring on the magic of fall flavors! Stir in the grated garlic, poultry seasoning, and cinnamon, then add the diced Granny Smith apple. Cook everything together for about a minute, allowing the spices to bloom and the apple to soften slightly, which adds a wonderful tart contrast to the savory veggies.
Step 5: Deglaze and Combine All Flavors
Pour in the chicken broth and use a wooden spoon to scrape up all those delightful browned bits from the bottom of the skillet—they’re flavor gold! Return the chicken and bacon back to the pan and stir in the Dijon mustard and maple syrup. Let everything cook for another 2 to 3 minutes until the sauce thickens gently and coats all the ingredients in an irresistible glaze. Taste and adjust the seasoning as you like.
Step 6: Finish with Cranberries and Pecans
Once you remove the skillet from heat, sprinkle in the dried cranberries and toasted pecans. These add bursts of chewy sweetness and lovely crunch, making the Harvest Chicken and Veggie Skillet Recipe a multi-textured delight from the first forkful to the last.
How to Serve Harvest Chicken and Veggie Skillet Recipe
Garnishes
For an extra special touch, garnish your skillet with a handful of fresh parsley or a sprinkle of finely chopped chives. These fresh herbs bring a bright, herbaceous note that contrasts nicely with the warm spices and adds a pop of color to your plate.
Side Dishes
This skillet is hearty enough to stand alone, but pairing it with some warm crusty bread or a light mixed green salad can round out your meal effortlessly. A simple quinoa or wild rice pilaf also works wonderfully for those wanting a bit more substance.
Creative Ways to Present
If you’re serving guests or just wanting to make your weekday dinner feel special, present the skillet right on the table in a cast-iron pan for a rustic look. You can also plate individual servings, drizzle a little extra maple syrup over the top, or sprinkle with more toasted pecans and cranberries for that wow factor.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Harvest Chicken and Veggie Skillet Recipe keep beautifully in an airtight container refrigerated for up to 3 days. The flavors actually meld together overnight, making the dish even more delicious the next day.
Freezing
If you want to enjoy this skillet on a busy night, freeze it in a sealed container for up to one month. Just make sure it’s fully cooled before freezing to keep textures and flavors intact.
Reheating
Reheat your leftovers gently on the stovetop over medium heat, adding a splash of chicken broth or water if the skillet looks dry. Cover the pan to warm everything through evenly without drying out the chicken or veggies.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs bring a richer flavor and remain juicy, making them a great alternative if you prefer dark meat. Just adjust cooking time accordingly to make sure they’re fully cooked.
What can I substitute for butternut squash?
If butternut squash isn’t available, try using sweet potatoes or pumpkin. Both offer similar sweetness and texture, keeping the dish’s autumn vibes intact.
Is it possible to make this recipe vegetarian?
Yes! Simply omit the chicken and bacon and add more hearty vegetables like mushrooms, or plant-based protein like tofu or tempeh. Use vegetable broth instead of chicken broth for the sauce.
Can I prepare any parts of this recipe ahead of time?
You can dice all your vegetables and chicken in advance and store them in the fridge for up to a day. Cooking the bacon ahead is also a good time-saver for faster assembly.
How spicy is this dish?
This recipe leans into warm and sweet spices rather than heat, so it’s mild and very approachable. If you want a little kick, adding a pinch of red pepper flakes with the spices would be an excellent choice!
Final Thoughts
Cooking the Harvest Chicken and Veggie Skillet Recipe is like inviting the flavors of fall right onto your dinner table—it’s comforting, colorful, and packed with just the right balance of savory and sweet. Once you try it, this recipe will surely become a go-to for busy nights or a cozy weekend meal. Don’t hesitate to make this vibrant skillet your own and enjoy every delicious bite with friends and family.
Print
Harvest Chicken and Veggie Skillet Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This Harvest Chicken and Veggie Skillet is a delightful blend of savory and sweet flavors, combining tender chicken breast, crispy bacon, and a medley of autumnal vegetables like butternut squash and Brussels sprouts. Enhanced with a touch of warm spices, fresh apple, dried cranberries, and toasted pecans, this skillet meal offers a cozy, nutrient-rich dinner perfect for fall evenings.
Ingredients
Protein
- 4 slices bacon, chopped
- 1/2 pound boneless skinless chicken breasts, cubed
Vegetables and Fruit
- 3/4 cup diced yellow onion
- 1 1/2 cups peeled and diced butternut squash
- 2 cups halved Brussels sprouts
- 1 granny smith apple, diced
Dry Ingredients and Seasonings
- 1 teaspoon grated garlic
- 1/4 cup dried cranberries
- 3 tablespoons toasted pecans, roughly chopped
- 1 teaspoon poultry seasoning
- 3/4 teaspoon ground cinnamon
- Kosher salt and fresh ground black pepper to taste
Liquids and Condiments
- 1/2 cup low sodium chicken broth
- 2 teaspoons Dijon mustard
- 1 tablespoon maple syrup
Instructions
- Cook Bacon: Heat a skillet over medium heat and add the chopped bacon. Cook until it turns crisp, then use a slotted spoon to remove the bacon and place it on a plate lined with paper towels to drain. Reserve 1 tablespoon of the bacon grease in the skillet and discard the rest.
- Cook Chicken: Increase the heat to medium-high and add the cubed chicken to the skillet with the reserved bacon grease. Season the chicken with salt and pepper. Cook the chicken for about 4-5 minutes until it is cooked through and no longer pink. Remove the chicken from the skillet and place it onto the plate with the bacon.
- Sauté Vegetables: If needed, add 1 to 2 teaspoons of oil to the skillet. Add the diced onion, butternut squash, and halved Brussels sprouts. Season lightly with salt and pepper. Cook and sauté the vegetables for about 10-12 minutes until they become tender.
- Add Spices and Apple: Stir in the grated garlic, poultry seasoning, and ground cinnamon along with the diced granny smith apple. Cook everything together for an additional minute to allow the flavors to meld and release.
- Deglaze and Combine: Pour the low sodium chicken broth into the skillet and use a wooden spoon to scrape up any flavorful browned bits stuck to the bottom of the pan. Return the cooked chicken and bacon to the skillet. Add the Dijon mustard and maple syrup, stirring well to combine. Cook for another 2-3 minutes, allowing the sauce to thicken slightly. Taste and adjust the seasoning with salt and pepper as needed.
- Finish and Serve: Remove the skillet from the heat. Sprinkle the dried cranberries and roughly chopped toasted pecans over the top for added texture and a sweet finish. Serve warm and enjoy your harvest-inspired skillet meal.
Notes
- To make this recipe vegetarian, omit the bacon and chicken, and substitute with hearty vegetables or plant-based protein.
- If you prefer a spicier flavor, consider adding a pinch of cayenne pepper during the spice step.
- To save time, you can prepare the butternut squash and Brussels sprouts ahead of time by peeling and chopping them a day earlier.
- Use fresh pecans and toast them in a dry skillet over medium heat for 2-3 minutes until fragrant for best flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
