Harvest Chicken and Veggie Skillet Recipe

If you’re craving a cozy, flavorful dinner that feels like a warm hug, you’ve got to try this Harvest Chicken and Veggie Skillet Recipe. It’s the perfect blend of tender chicken, hearty fall veggies, and just the right touch of sweetness that will have your family asking for seconds (and maybe thirds!). Trust me, once I started making this, it quickly became my go-to when I want something wholesome but simple to throw together.

this Recipe

Ingredients You’ll Need

The magic of this Harvest Chicken and Veggie Skillet Recipe lies in its ingredients. I love how the sweetness of the apple and maple syrup balances the savory chicken and smoky bacon, and the seasonal veggies add both nutrition and texture. When shopping, look for fresh, firm vegetables and a crisp apple to get the best flavor.

• Bacon: Adds smoky flavor and fat for cooking – don’t skip it, but you can adjust the amount based on your preference.
• Boneless skinless chicken breasts: Easy to cube and cook quickly, perfect for skillet meals.
• Yellow onion: Provides a sweet, savory base that caramelizes nicely with the veggies.
• Butternut squash: Offers a subtle sweetness and creamy texture when cooked.
• Brussels sprouts: Adds a slightly bitter crunch which contrasts well with the sweet elements.
• Garlic: Brings an aromatic punch—grating it fresh makes a huge difference!
• Poultry seasoning: A classic blend that perfectly complements chicken.
• Ground cinnamon: The secret ingredient that adds unexpected warmth and depth.
• Granny Smith apple: Tart and crisp, this apple brightens the dish.
• Kosher salt & fresh ground black pepper: To balance and enhance all flavors.
• Low sodium chicken broth: Keeps the sauce flavorful but not too salty.
• Dijon mustard: Adds a tangy bite that brings the sauce together.
• Maple syrup: Natural sweetness that ties the dish into a perfect harmony of flavors.
• Dried cranberries: Garnish that adds chewy bursts of sweetness.
• Toasted pecans: Nutty crunch that finishes the dish beautifully.

Variations

I love encouraging you to make this Harvest Chicken and Veggie Skillet Recipe your own! Whether you want to swap out veggies, add some heat, or make it kid-friendly, there are plenty of tasty tweaks to try.

• Spicy Kick: Adding a pinch of cayenne or red pepper flakes gives the dish a warming heat that I adore on chilly nights.
• Veggie Swap: I sometimes swap Brussels sprouts with green beans or carrots—both work beautifully if you’re aiming to use what’s on hand.
• Protein Options: Turkey breast works well too! I once tried chicken thighs for extra juiciness and loved the richer taste.
• Vegetarian Version: Skip the chicken and bacon, and add hearty beans or tofu, plus a splash of smoked paprika for that umami depth.

How to Make Harvest Chicken and Veggie Skillet Recipe

Step 1: Crisp the Bacon and Prepare Your Pan

Start by heating your skillet over medium heat and adding the chopped bacon. Cook until crispy—the sizzling sounds and that irresistible aroma will tell you when it’s ready. Use a slotted spoon to remove the bacon onto a paper-towel-lined plate, then carefully reserve just 1 tablespoon of that flavorful bacon grease in the pan, discarding the rest. This little bit of greasy goodness adds so much flavor and helps with the next steps!

Step 2: Cook the Chicken Until Perfectly Golden

Turn the heat up to medium-high and add your cubed chicken breasts to the skillet with the tablespoon of bacon grease. Season them generously with salt and pepper. Cook the chicken for about 4-5 minutes, stirring occasionally, until it’s no longer pink and has a nice golden crust. Remove the chicken onto the plate with the bacon. This step locks in juices and seals in flavor, which makes a world of difference.

Step 3: Sauté the Veggies to Tenderness

If your skillet looks dry at this point, add 1-2 teaspoons of oil (I usually use olive or avocado oil). Toss in the diced yellow onion, butternut squash, and halved Brussels sprouts. Sprinkle a light seasoning of salt and pepper, and sauté everything for about 10-12 minutes until the veggies are nicely tender but still have a bit of bite. You’ll notice your kitchen filling up with that cozy, homey aroma. Stir occasionally to keep the veggies from sticking or burning.

Step 4: Add Spices, Apples & Mix It Up

Now add in the grated garlic, poultry seasoning, and ground cinnamon, then toss in the diced granny smith apple. Stir everything together and let it cook for about a minute so all those flavors mingle. I discovered this trick of adding cinnamon last—it really enhances the savory-sweet balance without overpowering the other ingredients.

Step 5: Make the Sauce & Bring It All Together

Pour the low sodium chicken broth into the skillet, scraping the bottom with a wooden spoon to lift all those tasty browned bits—that’s where the real flavor lives! Add the chicken and bacon back in, then stir in the Dijon mustard and maple syrup. Let it cook for 2-3 minutes, stirring occasionally until the sauce thickens slightly. At this point, do a quick taste test and adjust seasoning if needed.

Step 6: Finish with Cranberries & Pecans

Remove the skillet from heat and sprinkle the dish with dried cranberries and roughly chopped toasted pecans. These last-minute toppings add bursts of sweetness and a satisfying crunch that elevate every bite. My family can’t get enough of this final touch—definitely don’t skip it!

How to Serve Harvest Chicken and Veggie Skillet Recipe

Garnishes

I love finishing this dish with a sprinkle of fresh parsley or thyme alongside the dried cranberries and toasted pecans—the herbs add a pop of green and freshness that balances the richness. If you’re feeling fancy, a light drizzle of extra maple syrup on the plate right before serving adds a lovely touch.

Side Dishes

While this skillet can stand on its own, my favorite sides to pair are a simple mixed green salad tossed with a tangy vinaigrette or some crusty bread to soak up the sauce. Roasted garlic mashed potatoes are another winner—comfort food squared!

Creative Ways to Present

I’ve found serving this recipe in individual cast iron skillets during special dinners really impresses guests and keeps the food warm longer. You can also spoon it over creamy polenta or wild rice for a heartier presentation that makes it feel extra special for a fall feast.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and usually enjoy them within 3 days. Because of the fresh apple and crisp veggies, the texture is best when reheated gently, but it holds up surprisingly well for next-day lunches.

Freezing

This Harvest Chicken and Veggie Skillet Recipe freezes beautifully. Just let it cool completely, then portion it into freezer-safe containers. When you’re ready, thaw overnight in the fridge for an easy weeknight dinner rescue.

Reheating

I recommend reheating leftovers gently over medium-low heat in a skillet to keep the chicken juicy and prevent the veggies from getting mushy. If needed, add a splash of chicken broth to loosen up the sauce and revive those wonderful flavors.

FAQs

Final Thoughts

This Harvest Chicken and Veggie Skillet Recipe quickly became one of my absolute favorites because it’s so versatile, comforting, and full of flavor without being fussy. It captures everything I love about autumn in one pan—nutty, sweet, savory, and satisfying. I hope you give it a try and discover how easy it is to bring those cozy seasonal vibes right into your kitchen. Honestly, once you try it, you’ll see why it’s a must-have in your meal rotation!

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