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4.7 from 36 votes

Harvest Chicken and Vegetable Skillet

Harvest Chicken and Vegetable Skillet has the perfect combination of savory and sweet flavors with an unexpected, but delicious use of cinnamon in the spice blend.

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 4 servings
Calories: 346 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 4 lices bacon, chopped
  • 1/2 pound boneless skinless chicken breasts cubed
  • 3/4 cup diced yellow onion
  • 1 1/2 cups peeled and diced butternut squash
  • 2 cups halved Brussels sprouts
  • 1 teaspoon grated garlic
  • 1 teaspoon poultry seasoning
  • 3/4 teaspoon ground cinnamon
  • 1 granny smith apple, diced
  • Kosher salt and fresh ground black pepper to taste
  • 1/2 cup low sodium chicken broth
  • 2 teaspoons Dijon mustard
  • 1 tablespoon maple syrup
  • 1/4 cup dried cranberries
  • 3 tablespoons toasted pecans, roughly chopped

Instructions

    Cup of Yum
  1. Heat skillet over medium heat and add in the chopped bacon. Cook the bacon until crisp and remove with a slotted spoon onto plate lined with paper towels. Reserve 1 tablespoon of the bacon grease and discard the rest.
  2. Turn the heat up to medium-high with the tablespoon of bacon grease in the skillet. Add in the cubed chicken and season with salt and pepper. Cook the chicken through, approximately 4-5 minutes, then remove onto the plate with the bacon.
  3. If needed add another 1-2 teaspoons of oil to the skillet, then add in the onion, butternut squash and Brussels sprouts. Season lightly with salt and pepper and sauté for approximately 10-12 minutes or until tender.
  4. Add in the garlic, poultry seasoning, cinnamon, apple. Stir together and cook for another minute.
  5. Add the chicken broth to the skillet and scrape the bottom with a wooden spoon to loosen any brown bits. 
  6. Add the chicken and bacon back into the skillet, along with the dijon mustard and maple syrup. Stir together and cook another 2-3 minutes or until the sauce thickens a bit. Taste for seasoning.
  7. Remove from the heat and top with the dried cranberries and chopped pecans.

Notes

  •  To make this recipe paleo, simply leave out the dijon (or use a paleo compliant homemade version) and make sure your dried cranberries aren't sweetened with sugar.

Nutrition Information

Calories 346kcal (17%) Protein 20g (40%) Fat 17g (26%) Saturated Fat 4g (20%) Cholesterol 60mg (20%) Sodium 714mg (30%) Fiber 6g (24%) Sugar 16g (32%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 346

% Daily Value*

Calories 346kcal 17%
Protein 20g 40%
Fat 17g 26%
Saturated Fat 4g 20%
Cholesterol 60mg 20%
Sodium 714mg 30%
Fiber 6g 24%
Sugar 16g 32%

* Percent Daily Values are based on a 2,000 calorie diet.