Harvest Chicken Skillet With Sweet Potatoes Brussels Sprouts and Sautãƒâ©ed Apples

Harvest Chicken Skillet with Sweet Potatoes and Brussels Sprouts is one of the most popular recipes on my site, and it's not hard to see why. It will satisfy your taste buds in the best way, fulfill your desire for a nutritious meal, and leave you with only one skillet to clean up afterward.

Harvest chicken skillet with sweet potatoes and Brussels sprouts in a skillet

The original version of harvest chicken skillet with sweet potatoes, Brussels sprouts, and sautéed apples first appeared in my recipe archives nearly 10 years ago (!!), when I was still snapping haphazard recipe photos with my non-smartphone.

Fast forward to today, and this harvest chicken recipe is still one of my (and your) favorites!

In addition to being an undeniably simple one-pan recipe, it's also incredibly cozy and delicious.
The fall-inspired flavors will wrap you in a hug so comforting, you'll want to keep going back for more.
From the creaminess of the sweet potatoes to the savoriness of the bacon to the sweetness of the apples, this easy skillet meal truly has it all.
Plus, you have the added bonus of easy cleanup (SCORE!).
It's also Paleo and Whole30 approved, so if you are following either diet, you can enjoy it too.

With this chicken sweet potato Brussels sprouts skillet, you can sneak oodles of veggies, lean protein, and fruit into one single meal.

That's my kind of multitasking!

A delicious one pan meal with fall flavors and healthy ingredients

5 Star Review

"My family has made this recipe every fall for 4 years now. It has SO much flavor and is perfect for leftovers! It's a crowd-pleaser for sure."
— Rory —

How to Make Harvest Chicken Skillet with Sweet Potatoes and Brussels Sprouts

This harvest chicken breast skillet recipe features all of my favorite fall ingredients—sweet potatoes, apples, Brussels sprouts, and a touch of cinnamon—along with one of my favorite year-round ingredients, BACON.

I love that it's made in a single pan, is healthy and filling, and reheats well too (just like this Sweet Potato Pasta).

Pssst. If you're a fellow lover of bacon and Brussels sprouts, give these Maple Bacon Brussels Sprouts a try.

The Ingredients

Chicken Breasts. A source of lean protein with mild flavor, chicken breasts are a healthy and versatile ingredient. I love how well they pair with the bacon and veggies.

Substitution Tip

You can also make this recipe with diced boneless, skinless chicken thighs or diced pork tenderloin.

Bacon. This bacon harvest chicken skillet wouldn't be complete without the pieces of salty, crispy thick-cut bacon.
Brussels Sprouts. Sautéed Brussels sprouts are just as yummy as roasted Brussels sprouts with garlic. In the pan, they become caramelized on the outside and melt-in-your-mouth tender on the inside. Brussels sprouts are rich in fiber, vitamins, and antioxidants.
Sweet Potato. One of my go-to fall veggies. They're naturally sweet and packed with vitamins.
Granny Smith Apples. Granny Smith apples are ideal for this recipe because they will hold up during the cooking process. Their crisp texture and tart flavor are ideal complements to the more creamy, savory elements in this dish.
Fresh Thyme. For a touch of fresh, savory herb flavor.
Cinnamon. The secret cozy ingredient that makes this dish extra comforting. It's especially delicious with the sweet potatoes.

The Directions

Brown the chicken. Remove it to a paper towel-lined plate. Cook the bacon, then remove it to a paper towel-lined plate. Remove most of the bacon drippings from the pan.
Saute the Brussels sprouts, sweet potato, and onion in the bacon drippings.
Stir in the apples, garlic, thyme, and cinnamon. Add the broth. Bring to a boil, then return the chicken to the skillet with the remaining broth. Cook for a few minutes. Stir in the bacon and ENJOY!

Bacon harvest chicken skillet with sweet potatoes and Brussels sprouts

Storage Tips

To Store. Refrigerate leftovers in an airtight storage container for up to 3 days. The bacon will soften a little, but it will still be yummy.
To Reheat. Gently rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave, adding a splash of chicken stock to keep it from drying out.

Meal Prep Tip

Up to 1 day in advance, cut the chicken into cubes and chop the veggies. Refrigerate each in a separate airtight storage container.

Chicken Apple Sweet Potato Skillet with Bacon and Brussels Sprouts

What to Serve with Harvest Chicken Skillet

Side Dishes

Sauteed Cabbage

15 mins

Recommended Tools to Make this Recipe

Cast Iron Skillet. A must-have kitchen tool! This is another excellent, more budget-friendly option.
Non-Slip Cutting Board. This cutting board will stay put while you chop.
Vegetable Peeler. Makes light work of peeling potatoes, carrots, apples, and more.

The Best Cast Iron Skillet

This beautiful cast iron skillet will last you a lifetime! It's ideal for making skillet recipes like this one.

Chicken Apple Sweet Potato Skillet with Bacon and Brussels Sprouts

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

Frequently Asked Questions

Can I Use a Red Apple Variety?

Granny Smith apples are wonderful in this recipe because they hold up well during cooking and have great flavor. However, I think you could use any firm, crisp variety of red apples with good results.

Can I Omit the Cinnamon?

The cinnamon adds a wonderful warmth and coziness to the dish, but you can omit it if you prefer.

What Can I Use Instead of Brussels Sprouts?

For a swap with a similar flavor profile, try using cabbage. I think you could also substitute the Brussels sprouts for broccoli florets (I'd recommend adding the florets in with the apples).

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts cut into 1/2-inch cubes
1 teaspoon kosher salt divided
1/2 teaspoon black pepper
4 slices thick-cut bacon chopped
3 cups Brussels sprouts trimmed and quartered (about 3/4 pound)
1 medium sweet potato peeled and cut into 1/2 inch cubes (about 8 ounces)
1 medium onion chopped
2 Granny Smith apples peeled, cored and cut into 3/4 inch cubes
4 cloves garlic minced (about 2 teaspoons)
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon ground cinnamon
1 cup reduced-sodium chicken broth divided

Heat the olive oil in a large, nonstick or cast iron skillet over medium high, until hot and shimmering. Add the chicken, 1/2 teaspoon kosher salt, and black pepper. Cook until lightly browned and cooked through, about 5 minutes. Transfer to plate lined with paper towels.
Reduce skillet heat to medium low. Add the chopped bacon and cook until crisp and brown and the fat has rendered, about 8 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate (I simply laid another paper towel on top of the plate with the chicken, then stacked the bacon on that). Discard all but 1 1/2 tablespoons bacon drippings from the pan.
Increase skillet heat back to medium high. Add Brussels sprouts, sweet potato, onion, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 10 minutes.
Stir in the apples, garlic, thyme, and cinnamon. Cook 30 seconds, then pour in 1/2 cup of the broth. Bring to a boil and cook until evaporated, about 2 minutes. Add the reserved chicken and remaining 1/2 cup broth. Cook until heated through, about 2 minutes. Stir in reserved bacon and serve warm.

TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days. The bacon will soften a little, but it will still be yummy.
TO REHEAT: Gently rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave, adding a splash of chicken stock to keep it from drying out.

Serving: 1 (of 4) Calories: 397 kcal Carbohydrates: 35 g Protein: 31 g Fat: 16 g Saturated Fat: 4 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 7 g Trans Fat: 1 g Cholesterol: 87 mg Potassium: 1089 mg Fiber: 7 g Sugar: 15 g Vitamin A: 8656 IU Vitamin C: 68 mg Calcium: 81 mg Iron: 2 mg

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Berrick Bressibity