Tuesday, November 14, 2023

Harvest Skillet {Chicken, Sweet Potato, Apples, and Brussels Sprouts}

It is a glorious 60 degree day here, and I will take it! And I will also take delicious dinners like this that are a snap to make, are beautiful, delicious, and super fall-like, even though the temperature is not fall-like. (Not a complaint - I'm loving the warm temps this week!) 

This simple skillet dinner features some of my favorite things - brussels sprouts, sweet potato, apples - and the bacon is just a bonus. 

Chicken provides good protein, and thyme, cinnamon and craisins just add to the autumn appeal. This would also be great to make with leftover chopped turkey... file that somewhere...

The best part? One pan is dirtied, and supper is ready within 30 minutes!! Winner, winner, harvest skillet dinner!

Harvest Skillet {Chicken, Butternut Squash, Apples, and Brussels Sprouts}

1 Tbsp. olive oil
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 tsp. salt
1/2 tsp. black pepper
4 slices thick-cut bacon, chopped
3 cups Brussels sprouts, trimmed and quartered (about 3/4 pound)
1 medium sweet potato, peeled and cut into 1/2 inch cubes (about 8 ounces)
1 medium onion, chopped
2 Granny Smith apples, peeled, cored and cut into 3/4 inch cubes
4 cloves garlic, minced
1/2 tsp. dried thyme
1 tsp. cinnamon
1 cup chicken broth, divided
2 Tbsp. maple syrup
1/3 cup craisins
1/4 cup pepitas

Heat the olive oil in a large, nonstick skillet over medium high heat. Add the chicken, 1/2 teaspoon salt, and black pepper. Cook until lightly browned and cooked through, about 5 minutes. Transfer to a bowl.

Reduce skillet heat to medium low. Add the chopped bacon and cook until crisp, about 8 minutes. Transfer the bacon to a paper towel-lined plate and discard all but 1 1/2 tablespoons bacon drippings from the pan.

Increase skillet heat back to medium high. Add Brussels sprouts, sweet potato, onion, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 10 minutes.

Stir in the apples, garlic, thyme, and cinnamon. Cook 30 seconds, then pour in 1/2 cup of the broth and the maple syrup. Bring to a boil and cook until evaporated, about 2 minutes. Add the reserved chicken and remaining 1/2 cup broth. Cook until heated through, about 2 minutes. Stir in reserved bacon, pepitas, and craisins and serve warm.

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