Harvest Chicken and Veggie Skillet Recipe

If you’re looking for a cozy, flavor-packed meal that screams fall comfort, you’ve got to try this Harvest Chicken and Veggie Skillet Recipe. It’s one of those dinners that hits all the right notes—savory, sweet, and a little bit nutty—all in one skillet. I absolutely love how the cinnamon and maple syrup dance with the bacon and tender chicken, making each bite a little celebration of the season. Keep reading because I’m spilling all my best tips to help you nail this amazing dish every single time.

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Ingredients You’ll Need

These ingredients come together beautifully thanks to their complementary flavors and textures. When you’re shopping, pick fresh Brussels sprouts that are firm with tight leaves and a sweet-tart Granny Smith apple for the perfect bite of acidity.

• Bacon: Chopped bacon adds smokiness and renders fat that flavors the whole dish.
• Boneless skinless chicken breasts: Cubed chicken cooks quickly and soaks up the spices and broth nicely.
• Yellow onion: Adds sweetness and depth when sautéed just right.
• Butternut squash: Its natural sweetness softens perfectly while you cook.
• Brussels sprouts: Halved for quick roasting in the skillet; they get a lovely caramelized edge.
• Garlic: Fresh grated garlic brings aromatic warmth to the dish.
• Poultry seasoning: Combines herbs like sage and thyme to elevate the chicken’s flavor.
• Ground cinnamon: A surprising twist that adds cozy warmth without overpowering.
• Granny Smith apple: Diced tart apple balances the richer ingredients.
• Kosher salt and fresh ground black pepper: Essential for seasoning every layer of flavor just right.
• Low sodium chicken broth: Keeps the dish juicy and helps build the sauce.
• Dijon mustard: Adds a subtle tang and depth to the sauce.
• Maple syrup: Sweetens with a natural fall flavor that pairs beautifully with the cinnamon.
• Dried cranberries: Sprinkled on top for a chewy burst of tart sweetness.
• Toasted pecans: Roughly chopped for a satisfying crunch and nutty finish.

Variations

I love how versatile this Harvest Chicken and Veggie Skillet Recipe is. You can easily tweak it to fit your mood or what you have on hand—you’ll enjoy putting your own twist on it!

• Swap the chicken for turkey or sausage: I once used spicy sausage for a bolder flavor and it was fantastic!
• Make it vegetarian: Just leave out the bacon and chicken, add more hearty veggies like mushrooms or chickpeas.
• Add more spices: If you like a little kick, a pinch of cayenne complements the cinnamon nicely.
• Seasonal veggies: Try sweet potatoes or carrots instead of butternut squash for a different texture.

How to Make Harvest Chicken and Veggie Skillet Recipe

Step 1: Crisp the Bacon and Render the Flavor

Start by heating your skillet over medium heat and adding the chopped bacon. Cook it until it’s beautifully crisp—this is where you get all that smoky savoriness. When it’s done, use a slotted spoon to transfer the bacon onto a paper towel-lined plate to drain, but don’t toss the rendered fat! Reserve about a tablespoon of that bacon grease in the pan; we’ll use it to cook the chicken for extra flavor.

Step 2: Sear the Chicken to Juicy Perfection

Turn the heat up to medium-high and add your cubed chicken breasts into the skillet with the reserved bacon grease. Season with salt and pepper. Cook the chicken pieces, stirring occasionally, for 4-5 minutes until they develop a golden crust and are cooked through. Then, set them aside with the bacon on your plate. This searing step locks in moisture and flavor, so don’t rush it!

Step 3: Sauté the Fall Veggies Until Tender

If the pan looks dry, add a teaspoon or two of neutral oil to prevent sticking. Toss in your diced onion, butternut squash, and halved Brussels sprouts. Give them a light seasoning with salt and pepper. Sauté this mix for 10-12 minutes, stirring often, until the veggies are fork-tender with a bit of golden caramelization. This step is crucial because it softens the squash and sprouts just right without turning them mushy.

Step 4: Add Spices and Fruity Freshness

Now, stir in the grated garlic, poultry seasoning, and cinnamon. The cinnamon might sound unusual here, but trust me, it adds an amazing warm note that elevates the dish. Toss in the diced Granny Smith apple and cook everything together for about a minute to let those flavors meld.

Step 5: Build the Sauce and Finish

Pour in the chicken broth and use a wooden spoon to scrape up any tasty browned bits stuck to the pan—this is flavor gold. Return the cooked chicken and bacon to the skillet. Add in the Dijon mustard and maple syrup, then stir everything together. Let it cook for another 2-3 minutes so the sauce thickens slightly and coats all those delicious ingredients. Give it a taste and adjust the seasoning if needed.

Step 6: Garnish and Serve

Remove the skillet from the heat and sprinkle the top with dried cranberries and chopped toasted pecans. The cranberries add that lovely chewy tang, and the pecans give you a satisfying crunch that your family will adore.

How to Serve Harvest Chicken and Veggie Skillet Recipe

Garnishes

I usually stick with the dried cranberries and toasted pecans because they add both texture and flavor contrast that make every bite exciting. Sometimes I’ll toss on a sprinkle of fresh parsley or thyme for a pop of color and freshness, especially when serving to guests.

Side Dishes

For sides, I love pairing this Harvest Chicken and Veggie Skillet Recipe with a simple arugula salad tossed in lemon vinaigrette to brighten the meal. Crusty bread is another favorite, perfect for soaking up the delicious sauce.

Creative Ways to Present

To fancy it up, I’ve served this skillet straight at the table with extra pecans and a drizzle of maple syrup on top for a brunch spread. It also works great over creamy polenta or mashed potatoes for a cozy dinner party twist.

Make Ahead and Storage

Storing Leftovers

After dinner, I let any leftovers cool completely, then store them in an airtight container in the fridge. This Harvest Chicken and Veggie Skillet Recipe keeps well for about 3-4 days, so you’ll have tasty lunches or quick reheats for a couple of days.

Freezing

I’ve frozen this dish a handful of times. Just cool it fully, portion it into freezer-safe containers, and it’ll keep well for up to 3 months. When you’re ready, thaw overnight in the fridge for best results.

Reheating

To reheat, I recommend warming it gently in a skillet over medium-low heat to keep the veggies tender and prevent the chicken from drying out. Add a splash of chicken broth if things seem dry. Microwave works too but watch the time to avoid rubbery chicken.

FAQs

Final Thoughts

This Harvest Chicken and Veggie Skillet Recipe has become one of my absolute go-tos when I want a meal that feels like a warm, comforting hug. I love sharing it with friends because it’s approachable but still special enough to impress. You’ll find that the combination of flavors and textures keeps everyone coming back for seconds. Give it a try—you might just find your new favorite fall dinner!

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