Harvest Chicken Skillet
Ingredients
-
1
tablespoon
olive oil
-
1
pound
boneless, skinless chicken breasts, cut into ½-inch cubes
-
1
teaspoon
kosher salt, divided
-
½
teaspoon
ground black pepper
-
4
slices
thick-cut bacon, chopped
-
3
cups
Brussels sprouts, trimmed and quartered (about ¾ pound)
-
1
medium
sweet potato, peeled and cut into ½ inch cubes (about 8 ounces)
-
1
medium
onion, chopped
-
2
medium
Granny Smith apples, peeled, cored, and cut into ¾ inch cubes
-
4
cloves
garlic, minced (about 2 teaspoons)
-
2
teaspoons
chopped fresh thyme or ½ teaspoon dried thyme
-
1
teaspoon
ground cinnamon
-
1
cup
reduced-sodium chicken broth, divided
Instructions
- Heat olive oil in a skillet over medium-high heat, add chicken, salt, and pepper, and cook until browned.
- Transfer chicken to a paper towel-lined plate, reduce heat to medium-low, and cook bacon until crisp.
- Remove bacon and leave some drippings in the pan, then add Brussels sprouts, sweet potato, onion, and remaining salt. Cook until crisp-tender.
- Stir in apples, garlic, thyme, and cinnamon, then add half a cup of broth and bring to a boil.
- Return chicken to the skillet with the remaining broth and cook until heated through, then stir in reserved bacon and serve.
Nutrition Facts (estimated)
Servings
4
Calories
397
Total fat
16g
Total carbohydrates
35g
Total protein
31g
Sodium
81mg
Cholesterol
87mg
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