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–+ servings
Harvest Chicken and Veggie Skillet

Harvest Chicken and Veggie Skillet: A Cozy Family Favorite

Enjoy this Harvest Chicken and Veggie Skillet, a comforting dinner recipe packed with flavors and perfect for sharing.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 2 pieces Chicken Breast can substitute with chicken thighs for more juiciness
  • 4 slices Bacon swap with turkey bacon for a lighter option
  • 2 cups Brussels Sprouts ensure they are fresh and firm
  • 2 cups Butternut Squash can substitute with sweet potatoes
  • 1 piece Granny Smith Apple other crisp apples may be used
  • 1 piece Onion any variety of onion can work here
  • 3 cloves Garlic fresh is best, but garlic powder can be used in a pinch
  • 1 cup Chicken Broth vegetable broth can be substituted for a vegetarian version
  • 1 tablespoon Dijon Mustard yellow mustard can be a substitute
  • 1 tablespoon Maple Syrup honey can be used as an alternative
  • 1/2 cup Dried Cranberries raisins can be a substitute for sweetness
  • 1/2 cup Toasted Pecans can be omitted or replaced with sunflower seeds for a nut-free version
  • 1 teaspoon Poultry Seasoning fresh herbs can be interchanged based on availability
  • 1/2 teaspoon Cinnamon adds aromatic flavor

Equipment

  • large skillet

Method
 

Cooking Steps
  1. Heat a large skillet over medium heat and add chopped bacon. Cook for 6-8 minutes until crispy and golden brown. Remove with a slotted spoon and drain on paper towels, leaving about 1 tablespoon of drippings for flavor.
  2. Increase the heat to medium-high and add cubed chicken breasts to the skillet. Season with salt and pepper, then cook for 4-5 minutes, stirring gently until browned on all sides. Remove and set aside.
  3. In the same skillet, add diced onion, cubed butternut squash, and halved Brussels sprouts. Season with salt and pepper. Sauté for 10-12 minutes until tender yet firm.
  4. Stir in freshly grated garlic, poultry seasoning, and a dash of cinnamon. Add diced Granny Smith apple and toss together. Cook for an additional minute.
  5. Pour in chicken broth, scraping the bottom to release flavorful bits. Add the browned chicken and crispy bacon back. Stir in dijon mustard and maple syrup, simmering for 2-3 minutes.
  6. Remove from heat and sprinkle dried cranberries and toasted pecans on top. Stir gently and adjust seasoning if needed before serving warm.

Nutrition

Serving: 1bowlCalories: 540kcalCarbohydrates: 45gProtein: 34gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 8gSugar: 12gVitamin A: 1500IUVitamin C: 70mgCalcium: 80mgIron: 3.5mg

Notes

Using fresh herbs and vegetables elevates the dish's flavor. Consider pre-chopping veggies for easier meal prep and reheating leftovers gently.

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