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
Scale
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
