Enjoy the best flavors of fall in this one-pan harvest chicken skillet. Ready in 30 minutes or less, this recipe is the perfect weeknight family meal.
Serving Size: generous 1 ¼ cups (208g)
Prep Time: 10 minutes
Total Time: 30 minutes
Nutrition Facts: 280 calories / 23g carbs / 25.5g protein / 8.5g fat
- 1 tablespoon (13g) olive oil (divided)
- 1 lb (454g) boneless, skinless chicken thighs, cut into 1 ½-inch cubes
- 1 teaspoon salt (divided)
- ½ teaspoon pepper (divided)
- ½ lb (227g) Brussels sprouts (trimmed and quartered)
- 1 small (170g) sweet potato (diced in ¼-inch pieces)
- 1 medium (43g) shallot (minced)
- 1 cup (205g) low-sodium fat-free chicken broth (divided)
- 1 medium (3” dia) (182g) Granny Smith apple (diced)
- 2 cloves garlic (minced)
- 2 teaspoons fresh thyme
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- In a large skillet, add 2 teaspoons of olive oil and heat over medium-high heat. Once the oil is hot, add the cubed chicken thighs, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Cook for 2 minutes per side, or until browned but not cooked through. Transfer browned chicken to a paper towel-lined plate and set aside.
- Reduce the heat to medium and add the remaining 1 teaspoon of olive oil to the skillet. Add the brussels sprouts, cubed sweet potato, minced shallot, and remaining ½ teaspoon of salt and ¼ teaspoon of black pepper. Toss to combine, and then add ½ cup of chicken broth. Cook for 8 to 10 minutes, or until the brussels sprouts are tender.
- Stir in the diced apple, garlic, fresh thyme, cinnamon, and nutmeg.
- Add the browned chicken thighs and remaining ½ cup of broth. Cook for 5 minutes, or until the chicken is fully cooked.
- Remove the skillet from the heat and serve with cooked quinoa.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Feel free to use another tart, crispy apple, such as HoneyCrisp, Pink Lady, or Fuji.
- Using a heavy-bottom pan, such as a cast iron skillet or dutch oven will help distribute the heat better and will result in more even cooking.
- Try to avoid overcrowding your skillet when you brown the chicken as it won’t brown as well. If needed, brown your chicken in two batches, using 1 teaspoon of oil per batch.