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
Scale
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.
