The warm, comforting flavors of autumn come alive in this Harvest Chicken and Veggie Skillet with Cranberries and Pecans Recipe. Imagine tender chicken mingling with roasted butternut squash, bright Brussels sprouts, and crisp granny smith apple, all brought together with the subtle spices of cinnamon and poultry seasoning. The sweet tartness of dried cranberries and the rich crunch of toasted pecans top this dish, making it a perfect celebration of fall’s bounty that fills your kitchen with mouthwatering aromas and your plate with vibrant colors.
Ingredients You’ll Need
Gathering the right ingredients is key for making this recipe shine. Each component is simple but plays an essential role in balancing the hearty, sweet, and savory flavors, while also creating a beautiful mix of textures and colors that make this dish so inviting.
- Bacon, 4 slices, chopped: Adds smoky, crispy richness that infuses the dish with deep flavor.
- Boneless skinless chicken breasts, 1/2 pound, cubed: The main protein, tender and juicy when cooked properly.
- Yellow onion, 3/4 cup diced: Brings a mild sweetness and savory base note.
- Butternut squash, 1 1/2 cups peeled and diced: Offers a naturally sweet, creamy texture that complements the chicken perfectly.
- Brussels sprouts, 2 cups halved: Adds a slight bitterness and firm bite, enriching the vegetable medley.
- Grated garlic, 1 teaspoon: Provides aromatic depth and a touch of warmth.
- Granny Smith apple, 1 diced: Delivers tart crunchiness to brighten each bite.
- Dried cranberries, 1/4 cup: Infuse a sweet-tart pop that’s quintessentially fall.
- Toasted pecans, 3 tablespoons roughly chopped: Introduce a buttery crunch and nutty aroma.
- Poultry seasoning, 1 teaspoon: A balanced blend that enhances the chicken and veggies with herbaceous notes.
- Ground cinnamon, 3/4 teaspoon: Offers a gentle warmth and sweetness without overpowering.
- Kosher salt and fresh ground black pepper: Essential for seasoning and bringing all flavors together.
- Low sodium chicken broth, 1/2 cup: Used to deglaze and create a flavorful sauce base.
- Dijon mustard, 2 teaspoons: Adds tangy complexity for a bright finish.
- Maple syrup, 1 tablespoon: Introduces natural sweetness that rounds out the dish beautifully.
How to Make Harvest Chicken and Veggie Skillet with Cranberries and Pecans Recipe
Step 1: Cook the Bacon
Start by heating your skillet over medium heat and tossing in the chopped bacon. The scent of bacon crisping to golden perfection fills the kitchen instantly. Once it’s delightfully crispy, scoop it out with a slotted spoon and let it rest on a paper towel-lined plate to drain. Keep one tablespoon of the bacon grease in the pan as it’s packed with savory flavor that will help cook the chicken.
Step 2: Sear the Chicken
Turn up the heat to medium-high and add the cubed chicken to the skillet with the reserved bacon grease. Season generously with salt and pepper. Searing the chicken in that flavorful fat locks in moisture and ensures a beautifully golden crust. Cook for 4-5 minutes or until no longer pink inside. Then, set the chicken aside with the bacon to rest while you build the veggie base.
Step 3: Sauté the Vegetables
Add a tablespoon or two of oil if the skillet looks dry, then toss in the diced onion, butternut squash, and halved Brussels sprouts. Season lightly with salt and pepper. Let these cook for 10-12 minutes, stirring occasionally, until they are tender and starting to caramelize slightly, which deepens their natural sweetness and adds wonderful texture to each bite.
Step 4: Add Spices and Apple
Mix in the grated garlic along with the poultry seasoning and cinnamon. Adding these early gives the spices the chance to bloom and infuse the vegetables. Then stir in the diced Granny Smith apple, letting it cook for about a minute to soften just enough that it remains crisp but melds gently with the other ingredients. This combination creates layers of fragrance and flavor that bring the autumn harvest to your skillet.
Step 5: Deglaze and Bring It All Together
Pour the chicken broth into the skillet and use a wooden spoon to scrape up all the delicious browned bits stuck to the bottom. That’s where a lot of the magic is. Return the cooked chicken and bacon to the pan. Add the Dijon mustard and maple syrup, stirring everything to coat all components in a glossy, slightly thickened sauce. Let it cook for 2-3 more minutes to marry the flavors and adjust seasoning to your liking.
Step 6: Finish with Cranberries and Pecans
Remove the skillet from the heat, then sprinkle the dried cranberries and roughly chopped toasted pecans over the top. This final touch brings bursts of sweetness and a satisfying crunch, transforming the dish from a simple skillet meal to something truly special that showcases the best of fall’s flavors and textures.
How to Serve Harvest Chicken and Veggie Skillet with Cranberries and Pecans Recipe
Garnishes
Fresh herbs like chopped parsley or thyme make a lovely, fresh garnish for this skillet, adding a pop of green and a bright herbal note. A drizzle of extra maple syrup or a squeeze of lemon juice can also enhance the flavors if you enjoy a bit of tang or sweetness at the end.
Side Dishes
This skillet is a hearty, all-in-one meal, but you can round it out with a simple side salad or warm crusty bread to soak up any sauce. For something cozy and comforting, creamy mashed potatoes or a fluffy quinoa pilaf would complement the dish’s rich, savory notes beautifully.
Creative Ways to Present
Serve this Harvest Chicken and Veggie Skillet with Cranberries and Pecans Recipe right in the skillet for a rustic, inviting presentation. Alternatively, spoon it into individual bowls or over a bed of wild rice for a more formal touch. Adding a sprinkle of extra toasted pecans on top just before serving amps up the texture and visual appeal.
Make Ahead and Storage
Storing Leftovers
Let the skillet cool completely before transferring leftovers to an airtight container. Stored in the refrigerator, your harvest feast will keep well for up to 3 days, making it a perfect option for busy weeknight lunches or dinners after a long day.
Freezing
If you want to save some for later, this dish freezes beautifully. Place cooled portions into freezer-safe containers or bags, removing as much air as possible. Frozen skewers last up to 2 months. When you’re ready to eat, thaw overnight in the refrigerator for the best texture.
Reheating
To reheat, warm the skillet gently in a pan over medium heat, stirring occasionally until heated through. If reheating from frozen, defrost overnight first or use a low microwave setting. Adding a little chicken broth can help keep everything moist and flavorful.
FAQs
Can I use other types of squash?
Absolutely! Butternut squash is classic here, but you can swap it with acorn or delicata squash for a slightly different texture and sweetness. Just adjust cook times to ensure tenderness.
Is this dish gluten-free?
Yes! This Harvest Chicken and Veggie Skillet with Cranberries and Pecans Recipe naturally contains no gluten, making it perfect for those with sensitivities, as long as you use gluten-free chicken broth and check your mustard label.
Can I make this vegetarian?
To make a vegetarian version, simply omit the bacon and chicken. Use a vegetable broth instead of chicken broth, and consider adding a hearty protein like chickpeas or tofu for added substance.
What can I substitute for pecans if I have a nut allergy?
Sunflower seeds or pumpkin seeds provide a great crunch and work well if you need to avoid nuts. Toast them lightly to bring out their flavor.
How spicy is this dish?
This skillet is mild and focuses on warm, cozy spices rather than heat. If you like a little kick, adding a pinch of red pepper flakes during the sauté step is a great way to customize it.
Final Thoughts
This Harvest Chicken and Veggie Skillet with Cranberries and Pecans Recipe is more than just a meal – it’s a celebration of flavor, warmth, and all the wonderful things fall has to offer. Whether you’re making it for family dinner or a cozy gathering, it’s sure to become one of your seasonal favorites. Don’t hesitate to dive in, try it out, and enjoy every delicious bite!
Print
Harvest Chicken and Veggie Skillet with Cranberries and Pecans Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Low Salt
Description
This Harvest Chicken and Veggie Skillet is a hearty, flavorful one-pan meal that combines tender chicken breast with autumn-inspired vegetables and fruits. Featuring crispy bacon, sautéed butternut squash, Brussels sprouts, and tart apple, all brought together with warm spices and a slightly sweet maple-Dijon sauce, this recipe delivers a perfect balance of savory and sweet in just 45 minutes.
Ingredients
Meat and Bacon
- 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 Spices
- 1 teaspoon grated garlic
- 1 teaspoon poultry seasoning
- 3/4 teaspoon ground cinnamon
- Kosher salt and fresh ground black pepper to taste
- 1/4 cup dried cranberries
- 3 tablespoons toasted pecans, roughly chopped
Liquids and Sauces
- 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 the bacon pieces are crisp, then remove them using a slotted spoon and place on a paper towel-lined plate to drain excess grease. Reserve 1 tablespoon of the bacon grease in the skillet and discard the remaining grease.
- Cook Chicken: Increase the heat to medium-high and add the cubed chicken breasts to the skillet with the reserved bacon grease. Season with kosher salt and fresh ground black pepper. Cook the chicken for about 4-5 minutes until no longer pink and fully cooked through. Remove the chicken from the skillet and place it on the plate with the bacon.
- Sauté Vegetables: If the skillet is dry, add 1 to 2 teaspoons of oil. Add diced yellow onion, peeled and diced butternut squash, and halved Brussels sprouts to the skillet. Lightly season with salt and pepper. Sauté the vegetables over medium heat for approximately 10 to 12 minutes, stirring occasionally, until they are tender and slightly caramelized.
- Add Spices and Apple: Stir in the grated garlic, poultry seasoning, and ground cinnamon with the diced Granny Smith apple. Cook these together for about one minute to allow the spices and apple to release their flavors and blend with the vegetables.
- Deglaze and Combine: Pour the low sodium chicken broth into the skillet and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Return the cooked chicken and crispy bacon to the skillet. Add Dijon mustard and maple syrup, then stir everything together well. Cook for an additional 2 to 3 minutes until the sauce thickens slightly and coats the ingredients. Taste and adjust seasoning with salt and pepper if needed.
- Finish and Serve: Remove the skillet from heat. Sprinkle dried cranberries and roughly chopped toasted pecans over the top to add texture and a sweet finish. Serve warm immediately.
Notes
- For extra crispiness, you can toast the pecans yourself in a dry skillet for 2-3 minutes before chopping.
- If butternut squash is not available, you can substitute with sweet potatoes or carrots.
- This recipe can be adapted to use turkey bacon or omit bacon for a lighter option.
- Adjust seasoning and spices to taste depending on preference for sweetness or savory balance.
- The dish reheats well and can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
