Fall Skillet Chicken

By clawson

With sweet potatoes, apples, Brussels sprouts, and bacon, this one-pan chicken dinner is ready in less than 30 minutes. Perfect for a healthy fall dinner!

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
• 4 slices thick-cut bacon of choice, chopped
• 3 cups Brussels sprouts, trimmed and quartered
• 1 med sweet potato, peeled and cut into 1/2 inch cubes
• 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 tsp chopped fresh thyme or 1/2 tsp dried thyme
• 1 tsp ground cinnamon
• 1 cup reduced-sodium chicken stock, divided
• 1/2 tsp black pepper

Details

Adapted from healthyfitnessrecipes.com

Preparation

Step 1

Heat 1 tbsp olive oil in a large, nonstick or cast iron skillet over medium high, until hot and shimmering. Add the chicken and 1/2 tsp kosher salt. 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 4 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate. Add more olive oil and 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 8 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.