Description
Harvest Chicken and Vegetable Skillet combines savory bacon and chicken with sweet butternut squash, apple, and a hint of cinnamon for a comforting, flavorful one-pan meal. The dish features tender sautéed vegetables, a touch of maple syrup and Dijon mustard for balance, and garnished with dried cranberries and toasted pecans for added texture and taste.
Ingredients
Scale
Meat and Protein
- 4 slices bacon, chopped
- 1/2 pound boneless skinless chicken breasts, cubed
Vegetables
- 3/4 cup diced yellow onion
- 1 1/2 cups peeled and diced butternut squash
- 2 cups halved brussels sprouts
- 1 teaspoon grated garlic
Fruits and Nuts
- 1 granny smith apple, diced
- 1/4 cup dried cranberries
- 3 tablespoons toasted pecans, roughly chopped
Seasonings and Others
- 1 teaspoon poultry seasoning
- 3/4 teaspoon ground cinnamon
- Kosher salt and fresh ground black pepper to taste
- 1/2 cup low sodium chicken broth
- 2 teaspoons Dijon mustard
- 1 tablespoon maple syrup
Instructions
- Cook Bacon: Heat skillet over medium heat and add the chopped bacon. Cook until crisp, then remove with a slotted spoon onto a plate lined with paper towels. Reserve 1 tablespoon of the bacon grease and discard the rest.
- Cook Chicken: Increase heat to medium-high and add the cubed chicken to the skillet with the reserved bacon grease. Season with salt and pepper. Cook the chicken through about 4-5 minutes until no longer pink, then remove it onto the plate with the bacon.
- Sauté Vegetables: If needed, add 1-2 teaspoons of oil to the skillet. Add diced onion, butternut squash, and halved Brussels sprouts. Season lightly with salt and pepper. Sauté these vegetables for approximately 10-12 minutes or until tender.
- Add Spices and Apple: Stir in grated garlic, poultry seasoning, and cinnamon along with the diced apple. Cook together for another minute to release the flavors.
- Deglaze and Combine: Pour the chicken broth into the skillet and use a wooden spoon to scrape up any browned bits from the bottom. Return the cooked chicken and bacon to the skillet. Add Dijon mustard and maple syrup. Stir well and cook for another 2-3 minutes until the sauce thickens slightly. Adjust seasoning as needed.
- Finish and Serve: Remove skillet from heat and sprinkle dried cranberries and chopped toasted pecans on top for added texture and a sweet finish.
Notes
- This skillet dish perfectly balances savory and sweet notes, enhanced by the subtle warmth of cinnamon.
- Use low sodium chicken broth to control sodium levels in the dish.
- To toast pecans, spread them in a dry skillet over medium heat for a few minutes until fragrant and slightly browned.
- Feel free to swap Brussels sprouts with other hearty vegetables like green beans or carrots if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 346 kcal
- Sugar: 16 g
- Sodium: 714 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 60 mg
