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A single skillet chicken dinner with harvest apples, brussels sprouts and sweet potatoes in a tasty maple dijon sauce with bacon, dried cranberries and pecans!
I always enjoy this time of year, especially with all of the amazing produce that’s available, and this harvest skillet chicken with apples, brussels sprouts and sweet potatoes is a great way to enjoy some of it! I like this dish with all of the veggies in it and the fact that it’s so easy to make; it can be made in one pan! It starts out with, you guessed it, bacon, followed by chicken (or turkey) before moving on to onions, sweet potatoes, brussels sprouts and apples along with some garlic and thyme! A quick and tasty sauce is made with chicken broth, mustard and maple syrup for that amazing combination of sweet and tangy! Finally I like to serve this harvest skillet chicken with apples, brussels sprouts and sweet potatoes garnished with dried cranberries and toasted pecans. This meal is literally like stuffing all of the goodness and flavour of the fall harvest into one pan and it’s so easy that you can make it on a busy work night!
Harvest Skillet Chicken with Apples, Brussels Sprouts and Sweet Potatoes
Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Servings: 4
A single skillet chicken dinner with harvest apples, brussels sprouts and sweet potatoes in a tasty maple dijon sauce with bacon, dried cranberries and pecans!
ingredients
- 4 slices bacon, cut into 1/2 inch pieces
- 1 pound chicken, cut into bite sized pieces
- 1 onion, diced
- 1 sweet potato, peeled and diced
- 1 pound brussels sprouts, trimmed and halved or quartered
- 4 cloves garlic, minced (about 2 teaspoons)
- 2 teaspoons thyme, chopped (or 1/2 teaspoon dried thyme)
- 2 apples, diced
- 1 cup chicken broth
- 2 tablespoons whole grain mustard
- 2 tablespoons maple syrup
- salt and pepper to taste
directions
- Cook the bacon in a large skillet over medium-high heat and set aside, reserving the bacon grease in the pan.
- Add the chicken to the pan and cook until lightly golden brown, about 6-8 minutes, before setting aside.
- Add the onion, sweet potato and brussels sprouts and cook until just tender, about 10-15 minutes before adding the garlic, thyme and apples and cooking until fragrant, about a minute.
- Add the broth and deglaze the pan by scraping up any brown bits from the bottom of the pan with a wooden spoon while the broth sizzles.
- Add the bacon, chicken, mustard, maple syrup and salt and pepper and cook until the sauce thickens a bit, about 2-3 minutes.
Option: Omit the bacon and cook the chicken and vegetables in oil.
Option: Replace the chicken with turkey!
Option: Replace the sweet potato with butternut squash.
Option: Add a pinch or red pepper flakes with the garlic and thyme for some heat!
Option: Replace some or all of the chicken broth with apple cider.
Option: Replace the maple syrup with honey.
Option: Add 1 tablespoon white miso paste to the sauce along with the mustard and maple syrup.
Option: Add 1 tablespoon lemon juice or cider vinegar for a bit of tang!
Option: Add dried cranberries!
Option: Add toasted or candied pecans, walnuts or pepitas.
Option: Add crumbled feta or goats cheese.
Note: I like to add the apples later in the cooking so that they are still fairly crisp but you can add them earlier to ensure that they get tender.
Nutrition Facts: Calories 339, Fat 5.1g (Saturated 0.1, Trans 0), Cholesterol 72mg, Sodium 313mg, Carbs 43g (Fiber 8.7g, Sugars 21.3g), Protein 34.2g
Nutrition by: 
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Reader Interactions
Comments
Heather Christo says This is absolutely beautiful Kevin, just what I would want for dinner tonight!
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- Maria Lichty says
There are some great Fall flavors in this dish!
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- Unknown says
What a healthy, beautiful looking dish for just one pan! Wow, I so need to make this asap…
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- Chris Savage says
Looks amazing! What size cast iron skillet? I need one od these!
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- Chris Savage says
Oh and I made your pumpkin pancakes and butternut squash soup this weekend! Love every recipe I've ever tried of yours!
What an incredible looking dish! I love cooking in my cast iron!
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- Abbey Gleichenhaus says
what a amazing recipes, love all the fall recipes. i will be making this week thank you
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- CookBooks says
Looking good! My wife go to try make this I hope it will be same like on the picture. By the way who like to cook I recommended website with huge source of CookBooks http://greatebookhub.com/category/cookbooks/
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- kevin says
Abbey Gleichenhaus: Enjoy!
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- We Are Not Martha says
Seriously the pretties colors ever!! I can't help but imagine this topped with a poached egg 🙂
Sues
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- Denise says
I actually made this for dinner last night! I left out the chicken since I had pork tenderloin in the fridge that needed to be used. I cooked that separately, but served them together. Delicious!! I think this would be an amazing Thanksgiving side dish. Thanks!
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- kevin says
Denise: I'm glad you enjoyed it and I like the sound of the pork swap in!
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- kevin says
We Are Not Martha: Count me in for the poached egg!
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- Roniquilts2 says
What are the measurements of the pecans and cranberries? Nothing said in the actual recipe. The recipe looks like it will very yummy. 🙂
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- Bren says
I threw in a handful of each and it seemed to work well.
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- kevin says
Roniquilts2: 1/4 cup is good! Enjoy!
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- Debbi says
What substitution can I use for mustard?
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- kevin says
You can simply omit the mustard. Enjoy!
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- Cheryl says
I’m going to try making this omitting the chicken and the brother (using cider instead) and use it as a side for Thanksgiving.
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- kevin says
That would be great! Enjoy!
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- Deb says
Is this recipe gluten free? If not, what can be substituted to make it so? It sounds so good, but want to share with GF friends.
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- kevin says
This recipe is gluten-free; enjoy!
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- Mary says
This is absolutely a fantastic dish! I have made this without the chicken and serve it as a side dish for a roasted whole chicken and as a side dish for Cornish game hens. I plan to serve this for my Thanksgiving dinner this year.
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- GleeAnn says
My kind of cooking and Can’t wait to try this, I have been using honey mustard in a lot of my recipes and often Agave to keep glycemic levels low. Question .
My husband does not care for Brussels sprouts, what would you substitute?Reply
- kevin says
Broccoli would be a good substitute! Enjoy!
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- April Kelley says
Hi! Could this be made with bone in chicken thighs, rather than boneless chicken? Thanks! Sounds delicious!
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- kevin says
This is amazing with bone-in chicken thighs! Make it pretty much the same way, with a bit more cooking time for the chicken in step 2 to cook it through. Enjoy!
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- Janice I Pintarich says
I made this skillet harvest dinner. it is delicious.
I definitely will be making this often.Reply
- Kathy McLean-Davis says
Can I used frozen vegetables instead of fresh?
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- kevin says
Yes you can!
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- Karen says
We had this tonight using leftover turkey. I used an apple and a pear and substituted prosciutto browned in bacon fat for the bacon. We loved it! Thanks for the recipe.
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- Dawn Phelps says
Thank you for all your wonderful recipes. I can’t tell you how many
I have used and reused. Keep up the good work/cooking….Reply
- Bebe says
This looks great! I was going to make it tonight but went to open the ingredients list and apples were not listed so I’m hoping it’s good without them!
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- kevin says
This will be good without them; enjoy!
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- Liz says
I made this minus the chicken as my vegetable side for turkey dinner. I now want to do it again for my Christmas roast beef and want to know if I can add parsnips to this and if I should par boil them first?
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