I always enjoy this time of year, especially with all of the amazing produce that's available, and this harvest skillet chicken with apples, brussels sprouts and sweet potatoes is a great way to enjoy some of it! I like this dish with all of the veggies in it and the fact that it's so easy to make; it can be made in one pan! It starts out with, you guessed it, bacon, followed by chicken (or turkey) before moving on to onions, sweet potatoes, brussels sprouts and apples along with some garlic and thyme! A quick and tasty sauce is made with chicken broth, mustard and maple syrup for that amazing combination of sweet and tangy! Finally I like to serve this harvest skillet chicken with apples, brussels sprouts and sweet potatoes garnished with dried cranberries and toasted pecans. This meal is literally like stuffing all of the goodness and flavour of the fall harvest into one pan and it's so easy that you can make it on a busy work night!
Harvest Skillet Chicken with Apples, Brussels Sprouts and Sweet Potatoes
A single skillet chicken dinner with harvest apples, brussels sprouts and sweet potatoes in a tasty maple dijon sauce with bacon, dried cranberries and pecans!
- 4 slices bacon, cut into 1/2 inch pieces
- 1 pound chicken, cut into bite sized pieces
- 1 onion, diced
- 1 sweet potato, peeled and diced
- 1 pound brussels sprouts, trimmed and halved or quartered
- 4 cloves garlic, minced (about 2 teaspoons)
- 2 teaspoons thyme, chopped (or 1/2 teaspoon dried thyme)
- 2 apples, diced
- 1 cup chicken broth
- 2 tablespoons whole grain mustard
- 2 tablespoons maple syrup
- salt and pepper to taste
- Cook the bacon in a large skillet over medium-high heat and set aside, reserving the bacon grease in the pan.
- Add the chicken to the pan and cook until lightly golden brown, about 6-8 minutes, before setting aside.
- Add the onion, sweet potato and brussels sprouts and cook until just tender, about 10-15 minutes before adding the garlic, thyme and apples and cooking until fragrant, about a minute.
- Add the broth and deglaze the pan by scraping up any brown bits from the bottom of the pan with a wooden spoon while the broth sizzles.
- Add the bacon, chicken, mustard, maple syrup and salt and pepper and cook until the sauce thickens a bit, about 2-3 minutes.
Option: Omit the bacon and cook the chicken and vegetables in oil.
Option: Replace the chicken with turkey!
Option: Replace the sweet potato with butternut squash.
Option: Add a pinch or red pepper flakes with the garlic and thyme for some heat!
Option: Replace some or all of the chicken broth with apple cider.
Option: Replace the maple syrup with honey.
Option: Add 1 tablespoon white miso paste to the sauce along with the mustard and maple syrup.
Option: Add 1 tablespoon lemon juice or cider vinegar for a bit of tang!
Option: Add dried cranberries!
Option: Add toasted or candied pecans, walnuts or pepitas.
Option: Add crumbled feta or goats cheese.
Note: I like to add the apples later in the cooking so that they are still fairly crisp but you can add them earlier to ensure that they get tender.