If you’re looking for a dish that perfectly captures the cozy flavors of autumn in one skillet, you’re going to fall head over heels for this Harvest Chicken and Veggie Skillet Recipe. It’s a delightful medley of tender chicken, crisp brussels sprouts, sweet butternut squash, and tart granny smith apple, all tossed together with warming spices, crispy bacon, and a touch of maple syrup. This recipe brings together fresh, colorful ingredients in a way that’s not just delicious but satisfying and aromatic, making it a go-to comfort meal that feels like a warm hug on a plate.
Ingredients You’ll Need
Gathering the right ingredients for this Harvest Chicken and Veggie Skillet Recipe means you’ll enjoy a beautiful balance of savory, sweet, and textured elements. Each component plays a vital role in building layers of taste and making the dish pop with color and aroma.
- 4 slices bacon, chopped: Adds a smoky, crispy crunch that infuses flavor throughout the dish.
- 1/2 pound boneless skinless chicken breasts, cubed: The hearty protein base that soaks up all the spices and sauce.
- 3/4 cup diced yellow onion: Provides sweetness and depth when sautéed.
- 1 1/2 cups peeled and diced butternut squash: Offers natural sweetness and tender texture that complements the chicken.
- 2 cups halved brussels sprouts: Brings a slightly nutty, crisp bite with vibrant green color.
- 1 teaspoon grated garlic: Infuses the dish with fragrant warmth.
- 1 granny smith apple, diced: Adds a refreshing tartness that balances the rich ingredients.
- 1/4 cup dried cranberries: Provides bursts of sweet-tart flavor and chewy contrast.
- 3 tablespoons toasted pecans, roughly chopped: Delivers crunch and a buttery note for texture variety.
- 1 teaspoon poultry seasoning: The perfect blend of herbs to elevate all the flavors.
- 3/4 teaspoon ground cinnamon: Warms the dish with a subtle, cozy spice.
- Kosher salt and fresh ground black pepper to taste: Essential seasonings to bring everything together.
- 1/2 cup low sodium chicken broth: Helps deglaze the pan and create a light, flavorful sauce.
- 2 teaspoons Dijon mustard: Adds a gentle tang that brightens the sauce.
- 1 tablespoon maple syrup: Sweetens the dish naturally, echoing those autumn vibes.
How to Make Harvest Chicken and Veggie Skillet Recipe
Step 1: Cook the Bacon to Perfection
Start by heating your skillet over medium heat and cooking the chopped bacon until it’s crispy and golden. Use a slotted spoon to transfer the bacon onto a paper towel-lined plate to drain excess fat. Don’t toss out the bacon grease – reserve one tablespoon of it to cook the chicken, as it imparts incredible flavor.
Step 2: Sear the Chicken
Turn your heat up to medium-high and add the cubed chicken to the skillet with that reserved bacon grease. Season with salt and black pepper, then cook for about 4-5 minutes until the chicken pieces are cooked through and no longer pink inside. Once done, remove the chicken to join the bacon on the plate. This step ensures your protein has a lovely sear and locks in juicy flavor.
Step 3: Sauté the Vegetables
If your skillet looks dry, add 1-2 teaspoons of oil to prevent sticking. Toss in the diced onion, butternut squash, and halved brussels sprouts, seasoning lightly with salt and pepper. Sauté these veggies for 10 to 12 minutes until they’re tender and lightly caramelized—this develops their natural sweetness and gives extra depth to the dish.
Step 4: Infuse with Spices and Apple
Sprinkle in the grated garlic, poultry seasoning, and ground cinnamon, stirring everything together. Then add the diced granny smith apple. Let these combine and cook for an additional minute, which allows the fragrant spices and tart apple to mingle beautifully with the vegetables.
Step 5: Deglaze the Pan and Bring it All Together
Pour the half cup of chicken broth into the skillet and use a wooden spoon to scrape up any browned bits sticking to the bottom — those are flavor goldmines! Return the cooked chicken and bacon back to the skillet and stir in the Dijon mustard and maple syrup. Let everything simmer for 2 to 3 minutes so the sauce thickens slightly and coats all the ingredients in a luscious glaze. Adjust salt and pepper if needed.
Step 6: Finish with Cranberries and Pecans
Remove your skillet from the heat and generously sprinkle the dried cranberries and toasted pecans over the top. These final touches add vibrant pops of color and a delightful contrast of texture, making your Harvest Chicken and Veggie Skillet Recipe not only delicious but stunning to serve.
How to Serve Harvest Chicken and Veggie Skillet Recipe
Garnishes
For a fresh, bright finish, garnish your skillet with a handful of chopped fresh parsley or thyme leaves. This adds a lovely herbal aroma and a burst of green that complements the golden hues of the squash and chicken. A quick drizzle of extra maple syrup can also enhance the natural sweetness if you like.
Side Dishes
This skillet is a complete meal on its own, but if you want to round it out, some creamy mashed potatoes or a crisp arugula salad make fantastic companions. Light breads, like a crusty baguette or soft dinner rolls, are also perfect for soaking up every last bit of that maple-Dijon sauce.
Creative Ways to Present
For gatherings, try serving the Harvest Chicken and Veggie Skillet Recipe family-style right from the pan, allowing everyone to help themselves. Alternatively, plate it over a bed of fluffy quinoa or wild rice to add an extra layer of heartiness. You can also divide the dish into small cast iron skillets for a charming individual presentation that feels special and rustic.
Make Ahead and Storage
Storing Leftovers
Allow your skillet to cool to room temperature before transferring leftovers into an airtight container. Store in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making the next-day meal even more flavorful.
Freezing
This recipe freezes beautifully for up to 2 months. Portion it into freezer-safe containers or heavy-duty zip bags, making sure to press out any excess air. When you’re ready, thaw overnight in the fridge for best results.
Reheating
To reheat, warm your leftovers gently on the stovetop over medium-low heat until heated through, stirring occasionally. You can also microwave portions, but heating slowly helps preserve the texture of the veggies and chicken without drying them out.
FAQs
Can I use chicken thighs instead of breasts in this Harvest Chicken and Veggie Skillet Recipe?
Absolutely! Chicken thighs add a bit more richness and stay juicy. Just ensure they’re cut into uniform pieces for even cooking and adjust cooking time slightly if needed.
Is this recipe suitable for a gluten-free diet?
Yes, the Harvest Chicken and Veggie Skillet Recipe is naturally gluten-free as long as you use gluten-free chicken broth and verify that your Dijon mustard contains no gluten additives.
How can I make this dish vegetarian?
To turn this into a vegetarian meal, skip the bacon and chicken and substitute with firm tofu or chickpeas. Use vegetable broth instead of chicken broth and consider adding smoked paprika to replicate the smoky flavor.
Can I prepare this recipe ahead of time for a dinner party?
You sure can! Cook everything up to the final garnishing step, refrigerate, and then reheat gently just before serving. Add the dried cranberries and pecans last to maintain their texture.
What other vegetables work well in this recipe?
Feel free to swap or add veggies like carrots, parsnips, or sweet potatoes for variety. Just keep in mind that root vegetables may need a bit longer to cook until tender.
Final Thoughts
If you want a dish that bursts with autumnal flavors and is easy to make any night of the week, the Harvest Chicken and Veggie Skillet Recipe is your winner. It’s a heartwarming meal that brings together sweet, savory, and crunchy elements in a way that feels both special and perfectly approachable. Trust me, once you try it, this skillet will quickly become a beloved favorite to share with family and friends.
Print
Harvest Chicken and Veggie Skillet Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A warm and hearty Harvest Chicken and Veggie Skillet that combines tender chicken, crispy bacon, and a delightful autumn medley of butternut squash, Brussels sprouts, and apple, enhanced with cozy spices and a hint of maple sweetness. Perfect for a wholesome, flavorful dinner in just 45 minutes.
Ingredients
Meat and Protein
- 4 slices bacon, chopped
- 1/2 pound boneless skinless chicken breasts, cubed
Vegetables & Fruits
- 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
- 1 teaspoon grated garlic
Seasonings & Spices
- 1 teaspoon poultry seasoning
- 3/4 teaspoon ground cinnamon
- Kosher salt and fresh ground black pepper to taste
Liquids & Sauces
- 1/2 cup low sodium chicken broth
- 2 teaspoons Dijon mustard
- 1 tablespoon maple syrup
Garnishes
- 1/4 cup dried cranberries
- 3 tablespoons toasted pecans, roughly chopped
Instructions
- Cook Bacon: Heat a skillet over medium heat and add the chopped bacon. Cook until the bacon is crisp, then remove it using a slotted spoon and place it on a plate lined with paper towels to drain. Reserve 1 tablespoon of the rendered bacon grease in the skillet and discard the rest.
- Cook Chicken: Increase the heat to medium-high and add the cubed chicken breast to the skillet with the reserved bacon grease. Season the chicken with salt and pepper. Cook for about 4 to 5 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center. Remove the chicken and set it aside on the plate with the bacon.
- Sauté Vegetables: If needed, add 1-2 teaspoons of oil to the skillet. Add the diced onion, peeled and diced butternut squash, and halved Brussels sprouts. Lightly season with salt and pepper and sauté the vegetables for 10 to 12 minutes, stirring frequently, until they are tender and starting to caramelize.
- 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 another minute to meld the flavors and soften the apple slightly.
- Deglaze and Combine: Pour the low sodium chicken broth into the skillet, using a wooden spoon to scrape up and loosen any 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 to combine. Continue cooking the mixture for 2 to 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 heat. Sprinkle the dried cranberries and chopped toasted pecans over the top for a delightful texture contrast and a sweet finishing touch. Serve warm.
Notes
- For extra crispiness, you can cook the bacon in the oven on a wire rack.
- If butternut squash is unavailable, sweet potatoes work well as a substitute.
- Adjust poultry seasoning and cinnamon according to taste preference.
- Use low sodium chicken broth to control salt levels.
- To keep the dish gluten free, ensure all ingredients, especially mustard, are certified gluten free.
