Harvest Chicken Skillet with Sweet Potatoes and Brussels Sprouts

Recipe by ERIN CLARKE

Harvest Chicken Skillet with Sweet Potatoes, Brussels Sprouts, and Sautéed Apples—one of the top five most popular recipes on my site—  is a skillet dinner recipe that happened due to a chance encounter at Trader Joe’s. Had it not been for a fortuitous introduction in the wine aisle, this gem of a recipe might have been lost forever.

Ingredients

  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon 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 (about 2 teaspoons)
  • 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
  • 1 teaspoon ground cinnamon
  • 1 cup reduced-sodium chicken broth divided

Instructions

  • Heat the olive oil in a large, nonstick or cast iron skillet over medium high, until hot and shimmering. Add the chicken, 1/2 teaspoon kosher salt, and black pepper. Cook until lightly browned and cooked through, about 5 minutes. Transfer to plate lined with paper towels.
  • Reduce skillet heat to medium low. Add the chopped bacon and cook until crisp and brown and the fat has rendered, about 8 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate (I simply laid another paper towel on top of the plate with the chicken, then stacked the bacon on that). Discard all but 1 1/2 tablespoons bacon fat 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. 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 and serve warm.

Notes

  • Store leftovers in the refrigerator for up to 3 days (the bacon will soften somewhat, but the meal is still yummy). Reheat gently in the microwave with a splash of chicken stock to keep it from drying out.

Nutrition

SERVING: 1(of 4) CALORIES: 435kcal CARBOHYDRATES: 30PROTEIN: 32g  FAT: 21
SATURATED FAT: 6CHOLESTEROL: 96mg POTASSIUM: 1024mg FIBER: 7SUGAR: 14g
VITAMIN A: 5252 IUVITAMIN C: 67mg CALCIUM: 69mg IRON: 2mg