How do I store leftovers of this Harvest Chicken Skillet?

Leftovers can be stored in an airtight container in the refrigerator for up to 4-5 days. To reheat, gently warm it in a skillet on medium-low heat or in the microwave until thoroughly heated. This dish also works great as a lunch option the next day!

Can I make this Harvest Chicken Skillet ahead of time?

Yes, you can prep the vegetables and chicken ahead of time. Simply chop the sweet potatoes, Brussels sprouts, and apples, and store them in the fridge until you're ready to cook. When it's time for dinner, you can follow the recipe as usual and have it ready in no time.

Can I use boneless skinless chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs can easily be substituted for chicken breasts in this Harvest Chicken Skillet recipe. Chicken thighs have a slightly richer flavor and will remain tender, making them a great alternative if you prefer dark meat. Just be sure to cook them until fully done, as they may need a little extra time to reach the right temperature.

Harvest Chicken Skillet – Easy and Delicious Fall Recipe

Description

This Harvest Chicken Skillet is a one-pot, easy-to-make dish filled with the best autumn flavors. With tender chicken, roasted sweet potatoes, Brussels sprouts, crispy bacon, apples, walnuts, and dried cranberries, this meal is both comforting and flavorful. Perfect for a cozy fall dinner, it’s also nutritious and simple to prepare, making clean-up a breeze.

Ingredients

Scale

3–4 slices bacon (thick-cut)
1 small onion, diced
2 cloves garlic, minced
1 ½ lbs. boneless, skinless chicken breasts, cut into ½-inch pieces
2 small sweet potatoes, cut into ¼-inch pieces
1 lb. Brussels sprouts, trimmed and halved (quartered if large)
1 teaspoon ground cinnamon
¾ teaspoon kosher salt, divided
½ teaspoon black pepper, divided
¼ teaspoon nutmeg
1 small red apple (Fuji or Gala), diced
¼ – ½ cup low-sodium chicken broth
½ cup walnuts, roughly chopped
⅓ cup dried cranberries
1 tablespoon chopped fresh thyme

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Instructions

Heat a large skillet over medium heat. Add bacon and cook until crispy, about 10 minutes. Remove, crumble, and set aside, leaving the bacon grease in the pan.
Add onion to the pan with the bacon grease and sauté until tender, about 4-5 minutes. Add garlic and cook for 30 more seconds.
Add chicken pieces to the pan, seasoning with half of the salt and pepper. Cook chicken until browned and cooked through, about 8 minutes. Remove and set aside.
If needed, add 1 tablespoon olive oil. Add sweet potatoes and Brussels sprouts, along with cinnamon, nutmeg, and the remaining salt and pepper. Stir to combine and cook for 3-4 minutes to brown the veggies.
Stir in apples and chicken broth. Cover and cook for 10-15 minutes, checking and adding more broth if necessary to prevent burning.
Once vegetables are tender, return chicken to the skillet. Add walnuts, cranberries, and thyme. Stir to combine and cook for another 2-3 minutes, until warmed through.
Season to taste with additional salt and pepper. Serve topped with crumbled bacon.

Notes

Substitute chicken thighs for chicken breasts for a richer flavor.
Leftover rotisserie chicken can be used for a quicker meal—add it at the end to warm through.
If you don’t eat bacon, use 2 teaspoons of olive oil to sauté the onion and garlic.
Pecans can replace walnuts if preferred.
Fresh rosemary can be used in place of thyme for a different flavor profile.
Leftovers can be stored for 4-5 days in an airtight container. Reheat gently in a skillet or microwave.

Nutrition

Serving Size: 1 serving
Calories: 561
Sugar: 18g
Sodium: 755mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 7g
Protein: 63g
Cholesterol: 156mg