Are you ready for the perfect FALL dish?
First, a HUGE thank you to Coach Isaac for this amazing recipe!
This easy chicken skillet recipe with bacon and Brussels sprouts comes together in one skillet. It’s the perfect cozy dinner to make during fall and winter.
The flavor of this skillet recipe is unreal and the perfect combination of savory and sweet with the unexpected, but delicious use of cinnamon in the spice blend. It’s a filling meal served on its own or you could serve it along with your favorite whole grain. Enjoy!
If you want to be a little extra, toast a few slices of good crusty bread to soak up all the flavorful juices.
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Harvest Chicken & Vegetable Skillet
This easy chicken skillet recipe with bacon and Brussels sprouts comes together in one skillet. It’s the perfect cozy dinner to make during fall and winter.
Ingredients
4 slices of bacon
1/2 pound of chicken breast (cubed)
3/4 cup yellow onion (diced)
1 1/2 cup butternut squash (peeled and diced)
2 cups Brussels sprouts (halved)
1 teaspoon garlic (grated)
1 teaspoon poultry seasoning
3/4 teaspoon cinnamon
1 Granny Smith apple (diced)
Salt and pepper (to taste)
1/2 cup chicken broth
2 teaspoons Dijon mustard
1 tablespoon maple syrup
1/4 cup dried cranberries
3 tablespoons toasted pecans (chopped)
Instructions
- Heat a skillet to medium heat. Cook bacon until crisp. Remove and place on a paper towel. Reserve 1 tablespoon grease, discard the remainder
- In the same skillet over medium/high heat with the 1 tablespoon bacon grease, add cubed chicken, and cook thoroughly (4-5 minutes). Remove and put with bacon.
- If needed, add 1-2 teaspoons of oil to the skillet. Add onion squash, Brussels sprouts, and salt and pepper. Saute 10-12 minutes or until tender.
- Add garlic, poultry seasoning, cinnamon, and apple. Stir and cook for 1 more minute. Add broth, and scrape the pan to loosen bits.
- Add chicken and bacon back. Add mustard and syrup. Cook 2-3 minutes, or until sauce thickens. Remove from heat. Add cranberries and pecans.
- Enjoy!
Prep: 10 minutes | Cook Time: 25 minutes | Total: 35 minutes
Yield: Makes 4 servings