If you’re craving a dish that captures the very essence of autumn in every bite, the Harvest Chicken and Veggie Skillet Recipe is an absolute must-try. Bursting with tender chicken, crispy bacon, and a vibrant mix of butternut squash, Brussels sprouts, and tart apples, this skillet meal beautifully balances hearty savoriness with just the right touch of sweetness. It’s a wholesome, colorful celebration of fall flavors that comes together quickly and easily, making it ideal for busy weeknights or cozy weekend dinners alike!
Ingredients You’ll Need
These ingredients are simple yet quintessential, each bringing its own unique flair to the dish. From the smoky crispiness of bacon to the warm aroma of cinnamon, every component is essential in creating the perfect harmony of textures, colors, and rich flavors.
- Bacon, 4 slices chopped: Adds a smoky crunch that elevates the entire skillet.
- Boneless skinless chicken breasts, 1/2 pound cubed: The lean protein base that soaks up all those cozy seasonings.
- Yellow onion, 3/4 cup diced: Provides natural sweetness and depth.
- Butternut squash, 1 1/2 cups peeled and diced: Brings a velvety, earthy sweetness and vibrant orange color.
- Brussels sprouts, 2 cups halved: Adds a hearty, slightly nutty bite with beautiful green contrast.
- Grated garlic, 1 teaspoon: Infuses bold aromatics for layered flavor.
- Granny Smith apple, 1 diced: Offers a crisp tartness and a fresh burst to brighten the dish.
- Dried cranberries, 1/4 cup: Sprinkle of chewy sweetness that complements savory notes.
- Toasted pecans, 3 tablespoons roughly chopped: Adds crunch and a warm nuttiness.
- Poultry seasoning, 1 teaspoon: Classic herb blend that ties all the flavors together.
- Ground cinnamon, 3/4 teaspoon: A subtle spice that hints at fall comfort.
- Kosher salt and fresh ground black pepper to taste: Essential for seasoning balance.
- Low sodium chicken broth, 1/2 cup: Brings moisture and richness without overpowering.
- Dijon mustard, 2 teaspoons: Provides a tangy kick and depth to the sauce.
- Maple syrup, 1 tablespoon: Adds natural sweetness that complements the autumn veggies perfectly.
How to Make Harvest Chicken and Veggie Skillet Recipe
Step 1: Crisp the Bacon
Start by heating your skillet over medium heat and toss in the chopped bacon. Cook it until it’s satisfyingly crisp, then scoop it out with a slotted spoon onto a paper towel-lined plate to drain excess fat. Reserve just one tablespoon of that flavorful bacon grease — this golden liquid will infuse your chicken with extra depth in the next step.
Step 2: Sear the Chicken
Turn the heat up a bit to medium-high and add your cubed chicken to the skillet with the reserved bacon fat. Season lightly with salt and pepper. Let the chicken cook until it’s no longer pink inside, about 4 to 5 minutes. Once cooked through, transfer the chicken to the plate holding the bacon. This method locks in juiciness and builds a rich base of flavor.
Step 3: Sauté the Veggies
If your skillet looks a little dry, add a teaspoon or two of oil before adding your diced onion, butternut squash, and halved Brussels sprouts. Season these veggies with a pinch of salt and pepper, and let them cook for around 10 to 12 minutes until tender. This step softens the vegetables while letting their natural sweetness and earthiness shine.
Step 4: Add Aromatics and Apple
Next, stir in the grated garlic, poultry seasoning, and cinnamon. Then toss in the diced Granny Smith apple, cooking it for another minute. This not only releases all the warm aromas but also creates a lovely contrast of savory and tart, making each bite exciting and comforting.
Step 5: Build the Sauce and Combine
Pour in the chicken broth to deglaze the skillet, using a wooden spoon to scrape up those tasty browned bits stuck to the bottom. Return the cooked chicken and crispy bacon to the pan. Add Dijon mustard and maple syrup, then stir everything together. Let it simmer for 2 to 3 minutes so the flavors meld and the sauce thickens just right. Taste and adjust seasoning if needed — this is where the magic happens.
Step 6: Finish with Cranberries and Pecans
Remove the skillet from heat and sprinkle the dried cranberries and toasted pecans over the top. These finishing touches deliver bursts of chewy sweetness and delightful crunch, making this dish as texturally satisfying as it is flavorful.
How to Serve Harvest Chicken and Veggie Skillet Recipe
Garnishes
Simple garnishes elevate the dish beautifully. Consider a handful of fresh chopped parsley for a pop of color and freshness. A light drizzle of extra maple syrup or a few more toasted pecans add an inviting shine and crunch that make every mouthful memorable.
Side Dishes
This skillet is hearty enough to stand alone, but pairing it with warm crusty bread or a creamy mashed potato serve-up complements the textures perfectly. For a lighter option, a crisp green salad with a tangy vinaigrette cuts through the richness and keeps the meal balanced.
Creative Ways to Present
Serve this dish family-style right out of the skillet for a rustic, cozy vibe that invites everyone to dig in. Alternatively, plating individual portions topped with a sprinkle of fresh herbs and an extra drizzle of maple syrup adds a touch of elegance and makes it feel like a special occasion meal.
Make Ahead and Storage
Storing Leftovers
You can safely store leftover Harvest Chicken and Veggie Skillet Recipe in an airtight container in the refrigerator for up to 3 days. The flavors often meld further overnight, making leftovers even more delicious.
Freezing
This recipe freezes well! Portion the cooled skillet meal into freezer-safe containers and freeze for up to 2 months. Just be sure to leave some room at the top of the container because the veggies may expand slightly.
Reheating
For reheating, thaw frozen leftovers overnight in the refrigerator. Warm everything gently in a skillet over medium heat, stirring occasionally to avoid drying out the chicken and veggies. You can add a splash of chicken broth if it needs a bit more moisture.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add a slightly richer, juicier texture and work wonderfully in this skillet recipe. Just adjust the cooking time to ensure they’re cooked through.
What can I substitute for butternut squash?
If butternut squash isn’t available, cubed sweet potatoes or pumpkin both make excellent swaps. They provide similar sweetness and texture that complement the overall dish.
Is this recipe gluten-free?
Yes! This Harvest Chicken and Veggie Skillet Recipe is naturally gluten-free, especially if you choose gluten-free Dijon mustard and ensure your chicken broth is gluten-free as well.
Can I make this recipe vegetarian?
For a vegetarian twist, omit the chicken and bacon, and increase the amount of vegetables and pecans. Adding a smoky chipotle seasoning or smoked paprika can help mimic that savory depth.
How spicy is this dish?
This recipe leans toward mild warmth thanks to the poultry seasoning and cinnamon, so it’s perfect for those who prefer cozy, comforting flavors without heat. You can easily add a pinch of cayenne if you want a subtle spicy kick.
Final Thoughts
The Harvest Chicken and Veggie Skillet Recipe is truly a celebration of fall’s finest flavors wrapped up in one pan. It’s the kind of meal that feels like a warm hug after a busy day — nourishing, colorful, and brimming with personality. I genuinely hope you give it a try and make it your own; once you do, it’ll quickly become one of your go-to dishes when you want something satisfying and simply unforgettable.
Print
Harvest Chicken and Veggie Skillet Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
A hearty and flavorful Harvest Chicken and Veggie Skillet that combines tender chicken, crisp bacon, and a vibrant mix of autumn vegetables with sweet and savory accents of apple, maple syrup, and toasted pecans. Perfect for a wholesome weeknight dinner bursting with seasonal tastes.
Ingredients
Protein and Bacon
- 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 teaspoon grated garlic
- 1 Granny Smith apple, diced
Other Ingredients
- 1/4 cup dried cranberries
- 3 tablespoons toasted pecans, roughly chopped
- 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
Instructions
- Cook Bacon: Heat a skillet over medium heat and add the chopped bacon. Cook until crisp, then remove the bacon with a slotted spoon onto a plate lined with paper towels. Reserve 1 tablespoon of the bacon grease and discard the rest to infuse flavor into the dish.
- Cook Chicken: Increase heat to medium-high and add the cubed chicken to the skillet with the reserved bacon grease. Season with salt and pepper. Cook the chicken thoroughly for about 4-5 minutes until no longer pink inside. Remove the chicken and place it on the plate with the bacon.
- Sauté Vegetables: If necessary, add 1-2 teaspoons of oil to the skillet. Add diced yellow onion, peeled and diced butternut squash, and halved Brussels sprouts. Lightly season with salt and pepper, then sauté for approximately 10-12 minutes or until the vegetables become tender and develop a slight caramelization.
- Add Aromatics and Apple: Stir in the grated garlic, poultry seasoning, and ground cinnamon followed by the diced Granny Smith apple. Cook together for another minute to allow the flavors to meld and the apple to slightly soften.
- Deglaze & Combine: Pour in the low sodium chicken broth and use a wooden spoon to scrape up any browned bits stuck to the bottom of the skillet. Return the cooked chicken and crispy bacon to the pan. Add the Dijon mustard and maple syrup, stirring well. Continue to cook for 2-3 minutes until the sauce thickens slightly and coats the ingredients. Taste and adjust seasoning as needed.
- Finish with Cranberries and Pecans: Remove the skillet from heat and sprinkle the dried cranberries and toasted chopped pecans over the top to add a delightful texture and a hint of natural sweetness to the dish before serving.
Notes
- Use a well-seasoned cast-iron or heavy-bottomed skillet for even heat distribution.
- Adjust maple syrup sweetness to preference or substitute with honey if desired.
- For a nut-free version, omit pecans and substitute with seeds like pumpkin or sunflower if preferred.
- To make this dish gluten free, ensure the Dijon mustard and chicken broth are labeled gluten free.
- Leftovers keep well in an airtight container refrigerated for up to 3 days.
