Name: Harvest Chicken and Veggie Skillet Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 4 slices bacon, chopped; 1/2 pound boneless skinless chicken breasts, cubed; 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; 1 teaspoon poultry seasoning; 3/4 teaspoon ground cinnamon; Kosher salt and fresh ground black pepper to taste; 1/2 cup low sodium chicken broth; 2 teaspoons dijon mustard; 1 tablespoon maple syrup; 1/4 cup dried cranberries; 3 tablespoons toasted pecans, roughly chopped

If you love cozy dinners that taste like autumn on a plate, you’re going to adore this Harvest Chicken and Veggie Skillet Recipe. It’s one of those dishes I keep coming back to every fall because the warm spices, crispy bacon, and sweet-tart apple all come together just right. Plus, it’s all done in one skillet—winning in my book for an easy clean-up!

💜

Why You’ll Love This Recipe

One-Pan Wonder: You cook everything in one skillet, which means less mess and more flavor as everything caramelizes together.
Perfect Fall Flavors: Butternut squash, apples, and cinnamon bring that cozy, seasonal vibe you crave.
Balanced Sweet & Savory: The maple syrup and dijon mustard add a subtle sweetness with just a hint of tang.
Crunch & Texture: Crispy bacon and toasted pecans give you that satisfying crunch in every bite.

The image shows a black cast iron pan filled with a colorful mix of cooked vegetables and nuts. There are three main layers of small cubed vegetables in orange, white, and light green colors, accompanied by bright green Brussels sprouts scattered throughout. On top, there are dark red dried berries mixed with brown pecan halves, providing a contrasting texture. A wooden spoon with a light surface is inside the pan, resting on the right side, lifting some of the mixture. The pan sits on a white marbled surface decorated with a few scattered red and yellow autumn leaves around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

All the ingredients here combine to create a harmony of late harvest tastes. When picking your produce, lean towards fresh, firm Brussels sprouts and a crisp Granny Smith apple to add brightness and texture.

Bacon: Adds smoky, salty crunch that gives the whole dish amazing depth—don’t skip crisping it just right!
Boneless skinless chicken breasts: Cubed for quick cooking and tender bites.
Yellow onion: Diced finely so it softens into sweetness as you sauté.
Butternut squash: Peeled and diced; it softens while still holding its shape, adding natural sweetness.
Brussels sprouts: Halved for faster cooking and a nice caramelized edge.
Garlic: Freshly grated for that punch of savory aroma.
Poultry seasoning: A blend that’s warm, herby, and perfect with chicken and fall veggies.
Ground cinnamon: Don’t be shy here—it’s what makes this dish unique with that subtle, spicy sweetness.
Granny Smith apple: Diced for tartness that cuts through the richness.
Kosher salt and black pepper: For balanced seasoning.
Low sodium chicken broth: Adds moisture and helps create a light pan sauce.
Dijon mustard: It adds a tangy kick that brightens the dish.
Maple syrup: For that hint of sweetness that amplifies the harvest flavors.
Dried cranberries: Tossed on at the end for bursts of tart sweetness.
Toasted pecans: Roughly chopped for a nutty crunch that rounds out the texture.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with this Harvest Chicken and Veggie Skillet Recipe based on what’s fresh or what my family feels like. Don’t be afraid to make it your own!

Vegetarian: Swap the chicken and bacon for hearty mushrooms and extra pecans, and use vegetable broth instead. I tried this once on a weekday and was pleasantly surprised by how full and satisfied we all felt.
Spice it up: If you like a little heat, add a pinch of cayenne pepper or some red pepper flakes when you cook the veggies. My husband loves this twist and says it adds just the right kick.
Seasonal swap: Instead of butternut squash, try sweet potatoes or acorn squash. I’ve found sweet potatoes give it a creamier texture that’s equally delicious.
Nut-free: Omit the pecans and try pumpkin seeds for crunch, especially if you’re serving this to guests with allergies.

How to Make Harvest Chicken and Veggie Skillet Recipe

Step 1: Crisp the Bacon and Save the Grease

Start by heating your skillet over medium heat and adding the chopped bacon. Cook it until it’s nice and crisp—this usually takes about 6-8 minutes. Use a slotted spoon to remove it onto a paper towel-lined plate to drain, but don’t dump the bacon fat! Reserve about a tablespoon of that golden bacon grease in the pan; it’s flavor gold and will give the chicken and veggies wonderful depth.

Step 2: Cook the Chicken to Juicy Perfection

Turn the heat to medium-high and add your cubed chicken right into the reserved bacon grease. Season generously with salt and pepper. You’ll want to cook the chicken until it’s no longer pink and just starting to brown—about 4 to 5 minutes usually does it. Remove the chicken to the plate with the bacon so it doesn’t overcook.

Step 3: Sauté Your Veggies Until Tender

If the skillet looks dry, add a teaspoon or two of cooking oil to help the veggies cook evenly. Toss in the diced onion, butternut squash, and halved Brussels sprouts. Season lightly with salt and pepper and sauté away for 10 to 12 minutes, stirring occasionally. You’re looking for soft but not mushy—the squash should have a bit of bite, and the Brussels sprouts should be tender with a touch of caramelization.

Step 4: Stir in Garlic, Seasonings, and Apple

Next up, add in the freshly grated garlic, poultry seasoning, and cinnamon. Stir them in well, then add the diced Granny Smith apple. Cook for another minute just to let everything mingle. This is where the dish starts filling your kitchen with that warm, inviting aroma that hooks you in.

Step 5: Build the Sauce and Finish It Off

Pour in the chicken broth and scrape the bottom of the pan with a wooden spoon to lift all those tasty browned bits—that’s pure magic for flavor! Stir in the cooked chicken and bacon, add the dijon mustard and maple syrup, and give everything a good mix. Simmer for 2 to 3 minutes until the sauce thickens slightly. Give it a taste and adjust salt and pepper as needed.

Step 6: Finishing Touches with Cranberries and Pecans

Remove the skillet from heat and sprinkle with dried cranberries and toasted pecans. These add pops of sweetness and crunch that perfectly balance the savory elements.

👨‍🍳

Pro Tips for Making Harvest Chicken and Veggie Skillet Recipe

Don’t Rush the Veggies: Patience here pays off—the squash and Brussels sprouts need time to brown and soften to develop their full flavor.
Use Fresh Spices: I learned this the hard way — old, stale spices make a big difference in taste! Fresh cinnamon and poultry seasoning really pop.
Keep the Bacon Grease: Saving a bit of bacon grease for cooking the chicken adds richness that no oil can match.
Balance Sweetness Carefully: Maple syrup and cranberry sweetness can sneak up on you. Taste and adjust to your liking before serving.

How to Serve Harvest Chicken and Veggie Skillet Recipe

A close-up view of a cast iron pan filled with a mix of cooked, chunky orange sweet potato pieces, seasoned light brown chicken chunks, black beans, and halved yellow cherry tomatoes. The dish is topped with melted yellow and white shredded cheese sprinkled with small, bright green cilantro leaves. A wooden spoon rests on the left side, partly scooping the mixture. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always finish this dish with extra toasted pecans and a sprinkle of fresh parsley when available. The parsley adds a little color and freshness that contrasts nicely with the warm spices. If you like a touch of heat, a few red pepper flakes on top are a lovely option too.

Side Dishes

This skillet is hearty enough on its own, but if you want to round out the meal, I recommend serving it alongside a simple green salad with a citrus vinaigrette or a crusty whole-grain bread to soak up all those delicious juices.

Creative Ways to Present

For a festive fall gathering, I like to serve this Harvest Chicken and Veggie Skillet Recipe in a cast iron skillet right at the table with little bowls of extra pecans and cranberries. It feels warm and inviting, perfect for sharing stories over dinner.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge. It keeps well for about three days. When I’m reheating, I find the flavors even meld together more, so often the next day’s meal tastes just as good if not better!

Freezing

Freezing works, but I suggest freezing before adding the pecans and dried cranberries, since they can get soggy. Freeze in portion-sized containers or bags and thaw in the fridge overnight.

Reheating

I reheat leftovers gently in a skillet over medium-low heat to maintain the texture of the veggies and avoid drying out the chicken. Add a splash of broth or water if it looks dry, stirring occasionally until warmed through.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs will add extra juiciness and flavor and are a great alternative if you prefer dark meat. Just adjust the cooking time slightly, as thighs may take a bit longer to cook through compared to cubed breasts.
Is this recipe gluten-free?

Yes, this Harvest Chicken and Veggie Skillet Recipe is naturally gluten-free, especially if you double-check that your chicken broth and dijon mustard don’t contain gluten-containing additives. It’s a great option for gluten-sensitive folks.
Can I make this recipe vegetarian?

Yes! You can swap the chicken and bacon for hearty mushrooms or even tofu and use vegetable broth instead of chicken broth. For flavor, adding smoked paprika can substitute for the smoky bacon taste.
What can I substitute for pecans if I have a nut allergy?

Try substituting toasted pumpkin seeds or sunflower seeds to add that crunchy texture without nuts. Both work wonderfully and keep the dish wholesome.
Can I prepare any parts of this recipe in advance?

You can chop veggies and apples ahead of time to save prep on cooking day. Cooking the bacon in advance and storing separately is also a good time saver.

Final Thoughts

I absolutely love how this Harvest Chicken and Veggie Skillet Recipe turns out every time—it’s my go-to for those cooler evenings when I want something comforting but still fresh and flavorful. Cooking it feels like a little celebration of fall’s best offerings. I know you’ll enjoy how the sweet and savory balance fills your kitchen and your belly with warmth. Give it a try and make it your own—trust me, this recipe will become a favorite in your rotation too!