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
Scale
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.
