1. Introduction
Imagine a dish that tastes like autumn in a pan — savory chicken, sweet potatoes, crisp apples, roasted veggies, warm spices, and a hint of sweetness from dried fruit or nuts. That’s pretty much what Harvest Chicken Skillet is. It’s a one-pan or one-skillet meal, combining protein, veggies, and a touch of fall flair.
Why it’s a winner:
- Ease: everything cooks in one skillet (less washing up).
- Balanced: protein + carbs + fiber from sweet potatoes, Brussels sprouts, apples, etc.
- Flavor depth: the contrast of savory and sweet, plus warm spices (cinnamon, nutmeg) gives it comforting complexity.
- Adaptable: you can tweak veggies, swap nuts, go meatless, etc.
Because of its flexibility and cozy flavor, it’s a perfect midweek dinner, a weekend show-off, or something you’ll want leftovers of.
2. Ingredients (Shopping List)
Here is a version for 4 servings. You can scale up or down.
| Ingredient | Quantity | Notes / suggestions |
|---|---|---|
| Boneless, skinless chicken breast (or thighs) | ~ 1 lb (≈ 450 g) | Cut into ~½-inch (1.2 cm) cubes |
| Olive oil (extra virgin) | 1 tablespoon | Divided use |
| Bacon, thick-cut | 4 slices | Chop into small pieces |
| Brussels sprouts | ~ 3 cups trimmed & quartered (~300–350 g) | If sprouts large, quarter them |
| Sweet potato | 1 medium (~200–250 g) | Peel and cut into ~½-inch cubes |
| Onion | 1 medium | Roughly chopped |
| Apple (Granny Smith or crisp variety) | 1 medium | Peeled, cored, diced |
| Garlic cloves | 3–4 cloves | Minced |
| Fresh thyme | 2 teaspoons | Or ~½ teaspoon dried thyme |
| Ground cinnamon | 1 teaspoon | |
| Ground nutmeg | ¼ teaspoon | |
| Chicken broth (low sodium) | 1 cup (≈240 ml) | Use more if needed |
| Salt | 1 teaspoon, divided | Or to taste |
| Black pepper | ½ teaspoon, divided | |
| Walnuts (or pecans) | ½ cup, roughly chopped | Adds crunch |
| Dried cranberries (or raisins) | ⅓ cup | For sweet chewiness |
Tools / extras (optional but helpful):
- Prestige Cast Iron Fry Pan 25 cm – a sturdy skillet for even cooking
- Clazkit Plastic Measuring Cups and Spoons – for precise measurement
- Ganesh Quick Dicer – to help dice veggies/fruits fast
If you don’t want to buy them now, use your best existing pan, a set of measuring spoons, and a good knife.
3. Essential Kitchen Tools & Appliances
Before cooking, gather:
Meat thermometer (helps check chicken doneness)
A large skillet (cast iron or heavy-bottomed nonstick is ideal)
Paring knife (for apple, garlic)
Mixing bowls for prepped ingredients
Wooden spoon or silicone spatula
Paper towels (for draining bacon)
Lid for skillet (or foil if your skillet doesn’t have one)
Oven (optional, if you do partial baking)
Storage containers (for leftovers)
4. Preparation Steps (Before Heating the Pan)
Do these steps first so once the heat is on, you’re ready:
- Cut the chicken into roughly ½-inch cubes. Pat dry with paper towel — moisture causes steaming instead of brown.
- Trim and quarter Brussels sprouts (trim off ends, outer leaves)
- Peel and dice sweet potato into ~½-inch cubes
- Chop onion, dice apple, mince garlic
- Chop walnuts, measure dried cranberries
- Strip thyme leaves (if fresh)
- Measure out spices (cinnamon, nutmeg, salt, pepper)
- Measure broth
- Cook / crisp bacon in advance and drain on paper towels (reserve the fat)
Having all ingredients ready (“mise en place”) means you won’t be scrambling mid-cook.
5. Cooking Instructions
Here’s a step-by-step:
A. Browning Chicken
- Heat your skillet over medium-high heat. Add 1 teaspoon of olive oil.
- Add chicken cubes, season with ½ tsp salt + ¼ tsp pepper.
- Sear until golden on both sides, ~4–5 minutes (not fully cooked through).
- Remove chicken from pan and set aside.
B. Cook Bacon & Sauté Aromatics
- Into the same skillet, turn heat to medium. Add bacon pieces (if not cooked earlier), let them render fat and get crisp.
- Remove cooked bacon (reserve) leaving about 1½ tablespoons fat in pan; discard excess, or add a splash of oil if too dry.
- Add onion; sauté until soft (2–3 min). Add garlic, stir ~30 sec.
C. Veggies & Spices
- Turn heat to medium-high. Add Brussels sprouts, sweet potato, and remaining ½ tsp salt + ¼ tsp pepper. Toss to coat in fat.
- Sprinkle in cinnamon and nutmeg, stir to combine.
- Pour in ½ cup (120 ml) broth, cover the skillet, and let it cook ~8–10 minutes (check occasionally, add more broth if sticking).
D. Add Apple, Chicken & Final Ingredients
- Uncover. Stir in diced apple, thyme, dried cranberries.
- Return chicken to the pan, along with any juices from resting plate.
- Add remaining broth, let mixture simmer ~2–3 minutes until chicken is cooked through and flavors meld.
- Stir in walnuts and reserved bacon.
E. Season & Finish
- Taste, adjust salt/pepper if needed.
- If you want more caramelization, increase heat briefly and stir so the bottom bits crisp slightly (watch carefully to avoid burning).
Cooking times approximate:
- Chicken sear: ~5 min
- Bacon + aromatics: ~5 min
- Veg + cover cooking: ~8–10 min
- Final simmer: ~2–3 min
Secret tips / tricks:
- Don’t overcrowd the pan when browning—do in batches, if needed.
- Use a heavy skillet (cast iron) to get more even heat.
- If sweet potatoes are slow to cook, you can partially microwave them for 1-2 min first (just soften slightly) to reduce skillet time.
- Let the pan rest a moment before serving — flavors settle.
6. Serving Suggestions
- Serve straight from the skillet into bowls — it’s rustic and cozy.
- Garnish with fresh thyme sprigs or a sprinkle of chopped parsley.
- You can drizzle a little maple syrup or balsamic glaze if you like a sweet-acid accent.
- On the side:
• Green salad (simple vinaigrette)
• Crusty bread or dinner rolls
• Steamed rice, quinoa, or mashed potatoes
• Roasted vegetables (if you skipped any)
Leftovers make a great lunch — you can reheat gently in a skillet, adding a splash of broth to moisten.
7. Additional Tips & Variations
- Substitute chicken thighs (boneless) — juicier, slightly more forgiving.
- Omit bacon / make vegetarian: skip bacon, use extra olive oil. Add smoked paprika for smoky touch.
- Swap nuts: pecans, almonds, pistachios — whatever you have.
- Low-sodium version: use low-sodium broth, cut back salt, rely more on herbs.
- Add greens near the end: spinach, kale — stir in last 2 minutes so they wilt.
- Spice twist: add a pinch of cayenne or smoked paprika if you like heat.
- Make ahead: you can chop all veggies, marinate chicken (in salt/pepper/herbs) a day ahead.
8. Nutrition Details (Approximate)
This is an estimate for one serving (if recipe serves 4) based on similar versions. Well Plated by Erin+2Family Food on the Table+2
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~ 397 kcal Well Plated by Erin |
| Carbohydrates | ~ 35 g Well Plated by Erin |
| Protein | ~ 31 g Well Plated by Erin+1 |
| Fat | ~ 16 g Well Plated by Erin |
| Saturated fat | ~ 4 g Well Plated by Erin |
| Fiber | ~ 7 g Well Plated by Erin |
| Sugar | ~ 15 g Well Plated by Erin |
| Sodium | variable (depends on broth, bacon) |
| Vitamins & minerals | good source of vitamin A, C, potassium, etc |
These values will shift depending on exact ingredient brands, portion sizes, whether you use more or less oil, etc.
9. Frequently Asked Questions (FAQ)
Q: How do I store leftovers?
A: After cooling, transfer to an airtight container and refrigerate up to 3–4 days. Reheat in a skillet over medium-low heat; add a splash of broth if it dries.
Q: Can I freeze this?
A: You can, though textures shift (sweet potato may soften). Freeze in portions, thaw overnight, and reheat gently with a little moisture.
Q: What if I don’t have Brussels sprouts?
A: Substitute broccoli florets, cabbage, green beans, or zucchini — add them slightly later in cooking so they don’t overcook.
Q: Can I use dried thyme instead of fresh?
A: Yes — use about ½ teaspoon dried instead of 2 tsp fresh; add it earlier when spices go in.
Q: How to make it lower carb / keto?
A: Skip the apple or reduce sweet potato, or replace sweet potato with cauliflower florets. You can also omit dried cranberries (they have sugar) or reduce nuts.
Q: How to ensure the chicken doesn’t dry out?
A: Don’t overcook — sear just until golden and finish cooking in the sauce. Use a meat thermometer and remove when internal temp ~165°F (74 °C).
10. Wrap-Up & Final Thoughts
This Harvest Chicken Skillet with Sweet Potatoes is a cozy one-pan meal that balances savory chicken, warm spices, gently roasted veggies, and just enough sweetness from apple and cranberries. It’s satisfying, hearty, and ideal for those seasons when you want comfort food that still feels wholesome.
Fun fact / story: Many harvest-style recipes emerged from the idea of using the “harvest” of seasonal produce (root vegetables, apples, nuts) in one dish. Combining them with meat and spices made them festive, nourishing, and efficient (think: farmers using what’s available post-harvest). Over time, such dishes became favorites in autumn and winter for their flavor and simplicity.
I hope you enjoy making (and eating) this as much as I do imagining it. Let me know if you want a vegetarian version, or want to adjust it further (for gluten-free, spicy, etc.). Happy cooking and hearty meals!
