It’s hard to find a recipe with fresh Fall vegetables, lean protein, and fruit in a single meal, but this Fall Chicken Skillet does it all. Plus, it makes enough for the whole family to enjoy! 👩🍳 After testing this out, our whole team had a chance to try it out and we all went back for seconds 😍
Eat Well.
SERVES6 SERVINGS
PREP TIME20 MINS
COOK TIME25 MINS
Fall Chicken Skillet
Olive Oil
1 tbsp
Chicken Breast
1 lb
Kosher Salt
2 tsp
Ground Black Pepper
1/2 tsp
Thick-Cut Bacon - Diced
4 slices
Brussels Sprouts
3 cups
Sweet Potato
1-2 each
White Onion
1 medium
Granny Smith Apples
2 each
Garlic Cloves - Minced
4 each
Thyme
2 tsp
Cinnamon
1 tsp
Chicken Broth
1 cup
Directions
1. Heat the olive oil in a large cast iron pan or stick skillet over medium-high heat. Add the chicken, 1 tsp kosher salt, and black pepper. Cook until lightly browned and cooked through, about 5 minutes. Set aside.
2. Add the bacon and cook until browned and crispy. Once the fat has been rendered with a slotted spoon, transfer the bacon to a paper towel-lined plate to allow the oil to drain. Discard all but 1 1/2 tablespoons of bacon drippings from the pan.
3. 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.
4. Stir in the apples, garlic, thyme, and cinnamon. Cook 30 seconds, then pour in 1/2 cup of the broth. Bring to a boil and cook until evaporated, about 2 minutes. Add the reserved chicken, bacon, and remaining 1/2 cup broth. Cook until heated through and serve!
