Description
A warm and hearty Harvest Chicken and Vegetable Skillet featuring tender chicken breasts, crisp bacon, and seasonal vegetables like butternut squash and Brussels sprouts. This dish combines savory spices with sweet accents from maple syrup and dried cranberries for a perfect balance of flavors, ideal for a cozy autumn meal.
Ingredients
Scale
Protein
- 4 slices bacon, chopped
- 1/2 pound boneless skinless chicken breasts, cubed
Vegetables & Fruit
- 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
Seasonings & Sauces
- 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
Add-ins & 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 crisp, then remove with a slotted spoon onto a plate lined with paper towels to drain. Reserve 1 tablespoon of bacon grease in the skillet and discard the rest.
- Cook Chicken: Increase heat to medium-high, add the cubed chicken to the skillet with the reserved bacon grease. Season with salt and pepper and cook for 4-5 minutes until the chicken is cooked through. Remove chicken and transfer to the plate with the bacon.
- Sauté Vegetables: If needed, add 1-2 teaspoons of oil to the skillet. Add diced onion, butternut squash, and halved Brussels sprouts. Season lightly with salt and pepper. Sauté for 10-12 minutes until vegetables are tender.
- Add Spices and Apple: Stir in grated garlic, poultry seasoning, ground cinnamon, and diced apple. Cook for 1 minute to combine flavors.
- Deglaze Skillet: Pour in the chicken broth and scrape the bottom of the skillet with a wooden spoon to loosen any browned bits, enriching the sauce.
- Combine All Ingredients: Return cooked chicken and bacon to the skillet. Add Dijon mustard and maple syrup, stirring to combine. Cook for an additional 2-3 minutes until the sauce thickens slightly. Adjust seasoning as needed.
- Serve and Garnish: Remove from heat and top the skillet with dried cranberries and chopped toasted pecans before serving.
Notes
- The cinnamon adds an unexpected but delicious warm note complementing the savory ingredients.
- For extra depth, consider using smoked bacon.
- Use low sodium chicken broth to better control salt levels in the dish.
- Toasting pecans enhances their flavor and adds a crunchy texture contrast.
Nutrition
- Serving Size: 1 serving
- Calories: 346 kcal
- Sugar: 16 g
- Sodium: 714 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 60 mg
