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!
ingredients
- 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
directions
- 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: 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.
Chicken Fried Cauliflower Rice
Pumpkin and Chicken Tagine
Thai Peanut Pumpkin Turkey Curry
Chicken Fajita Pasta
Creamy Chicken and Sundried Tomato Pasta
20 Minute Light Sweet and Sour Chicken
20 Minute Light Orange Chicken
Honey and Lime Jalapeno Chicken
Sausage Apple Pancakes with Apple Cider Syrup
This is absolutely beautiful Kevin, just what I would want for dinner tonight!
There are some great Fall flavors in this dish!
What a healthy, beautiful looking dish for just one pan! Wow, I so need to make this asap…
Looks amazing! What size cast iron skillet? I need one od these!
Oh and I made your pumpkin pancakes and butternut squash soup this weekend! Love every recipe I've ever tried of yours!
What an incredible looking dish! I love cooking in my cast iron!
what a amazing recipes, love all the fall recipes. i will be making this week thank you
Looking good! My wife go to try make this I hope it will be same like on the picture. By the way who like to cook I recommended website with huge source of CookBooks http://greatebookhub.com/category/cookbooks/
Abbey Gleichenhaus: Enjoy!
Seriously the pretties colors ever!! I can't help but imagine this topped with a poached egg 🙂
Sues
I actually made this for dinner last night! I left out the chicken since I had pork tenderloin in the fridge that needed to be used. I cooked that separately, but served them together. Delicious!! I think this would be an amazing Thanksgiving side dish. Thanks!
Denise: I'm glad you enjoyed it and I like the sound of the pork swap in!
We Are Not Martha: Count me in for the poached egg!
What are the measurements of the pecans and cranberries? Nothing said in the actual recipe. The recipe looks like it will very yummy. 🙂
Roniquilts2: 1/4 cup is good! Enjoy!
What substitution can I use for mustard?
You can simply omit the mustard. Enjoy!
I’m going to try making this omitting the chicken and the brother (using cider instead) and use it as a side for Thanksgiving.
That would be great! Enjoy!