Description
Harvest Chicken and Vegetable Skillet is a hearty, flavorful one-pan meal featuring tender chicken, crispy bacon, and a colorful medley of autumn vegetables and fruits. The dish combines savory and sweet elements with a warm blend of poultry seasoning and cinnamon, enhanced by a tangy dijon-mustard maple syrup sauce, finished with crunchy pecans and tart dried cranberries for added texture and depth.
Ingredients
Scale
Protein and Fat
- 4 slices bacon, chopped
- 1/2 pound boneless skinless chicken breasts, cubed
Vegetables and Fruit
- 3/4 cup diced yellow onion
- 1 1/2 cups peeled and diced butternut squash
- 2 cups halved brussels sprouts
- 1 granny smith apple, diced
- 1 teaspoon grated garlic
Seasonings and Sauce
- 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
Garnishes
- 1/4 cup dried cranberries
- 3 tablespoons toasted pecans, roughly chopped
Instructions
- Cook the Bacon: Heat a skillet over medium heat and add the chopped bacon. Cook until the bacon is crisp, then remove with a slotted spoon and place on a paper towel-lined plate. Reserve 1 tablespoon of bacon grease in the skillet and discard the rest.
- Cook the Chicken: Increase the heat to medium-high. Add the cubed chicken to the skillet with the reserved bacon grease. Season with kosher salt and fresh ground black pepper. Cook the chicken through for about 4-5 minutes until no longer pink, then transfer it to the plate with the bacon.
- Sauté the Vegetables: If necessary, add 1-2 teaspoons of oil to the skillet. Add the diced onion, butternut squash, and halved Brussels sprouts. Lightly season with salt and pepper, then sauté for 10-12 minutes or until the vegetables are tender.
- Add Aromatics and Fruit: Stir in the grated garlic, poultry seasoning, ground cinnamon, and diced granny smith apple. Cook for another minute to enhance the flavors.
- Deglaze and Combine: Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Return the cooked chicken and bacon to the skillet, then stir in the dijon mustard and maple syrup. Cook for an additional 2-3 minutes until the sauce thickens slightly. Adjust seasoning with salt and pepper to taste.
- Finish and Serve: Remove the skillet from heat. Sprinkle dried cranberries and chopped toasted pecans over the top before serving to add a sweet and crunchy finish to the dish.
Notes
- The blend of savory spices and cinnamon adds a unique warmth and depth to this autumn-inspired skillet.
- Dried cranberries and pecans provide a satisfying contrast in texture and flavor.
- If you prefer, substitute pecans with walnuts or almonds for a different nutty crunch.
- Adjust the sweetness by varying the amount of maple syrup to suit your taste.
- To make this dish gluten free, ensure that the chicken broth and dijon mustard are certified gluten free.
Nutrition
- Serving Size: 1 serving
- Calories: 346 kcal
- Sugar: 16 g
- Sodium: 714 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 60 mg
