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

Scale

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

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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