Harvest Chicken Skillet with Sweet Potatoes, Brussels Sprouts, and Sautéed Apples—one of the top five most popular recipes on my site—  is a skillet dinner recipe that happened due to a chance encounter at Trader Joe’s. Had it not been for a fortuitous introduction in the wine aisle, this gem of a recipe might have been lost forever.

cast iron skillet sitting on a green checkered dish towel. Inside: Chicken Apple Sweet Potato Skillet with Bacon and Brussels Sprouts

The original version of harvest chicken skillet with sweet potatoes, Brussels sprouts, and sautéed apples first appeared in my recipe archives four years ago, when I was still snapping haphazard recipe photos with my non-smart phone. I took these photos under our hazy orange kitchen light 30 seconds before dinner. I then casually uploaded the recipe to the interwebs and happily went along my food blogger path. The photos were far from enticing (see for yourself—I included the original at the bottom of this post for posterity), and I assumed no one ever really got around to cooking it.

Fast forward a few years and a few hundred recipes later, and I had all but forgotten this Harvest Chicken Skillet existed.

Then, I went to Trader Joe’s.

healthy chicken dinner served from the pan - Harvest Chicken Skillet with Sweet Potatoes and Apples

Harvest Chicken Skillet History

I was browsing the wine aisle at Trader Joe’s debating which bargain bottle to add to my cart, when a blog reader stopped me to introduce herself. SO FUN! (PS. This does not normally happen.)

She mentioned that she makes this Harvest Chicken Skillet almost every week in the fall…and it took me an indisputably awkward amount of time to figure out which recipe she was talking about.

After attempting to play it cool, I found the recipe on my phone, then promptly purchased every ingredient I needed to remake it right then and there.

cast iron skillet with a dinner of Chicken, Bacon, Brussels Sprouts Skillet with Sweet Potatoes and Sauteed Apples

Harvest chicken skillet with sweet potatoes, Brussels sprouts, and sautéed apples, welcome back into my life!

Harvest Chicken Skillet with Sweet Potatoes Brussels Sprouts and Sautéed Apples—Autumn in a Meal

We’ve eaten this chicken skillet so many times since that run-in at Trader Joe’s, I honesty don’t know how I forgot about it in the first place. It 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 single pan, is healthy and filling, and reheats well too (just like this Sweet Potato Pasta).

If you’re a fellow lover of bacon and Brussels sprouts, give these Maple Bacon Brussels Sprouts a try!

Chicken Apple Sweet Potato Skillet with Bacon and Brussels Sprouts

Today’s version of the recipe is almost identical to the original version I posted back in 2012. I clarified a few things in the recipe directions to make them easier to follow and added the nutritional information.

This recipe is also Paleo and Whole30 approved, so if you are following either diet, you can enjoy it too.

More Stellar, Healthy Chicken Recipes

Recommended Tools to Make This Harvest Chicken Skillet Recipe

Dear Harvest Chicken Skillet with Sweet Potatoes, Brussels Sprouts, and Sautéed Apples, I’ll never forget you again!

Chicken Apple Sweet Potato Skillet with Bacon and Brussels Sprouts

Chicken, Apple, Sweet Potato, and Brussels Sprouts Skillet

4.79 from 88 votes
With sweet potatoes, apples, Brussels sprouts and bacon, this healthy Paleo and Whole30 approved chicken skillet is packed with flavor and delivers every food group in one pan!

Prep: 25 mins
Cook: 25 mins
Total: 50 mins

Servings: 4 servings


  • 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 fat 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.


  • Store leftovers in the refrigerator for up to 3 days (the bacon will soften somewhat, but the meal is still yummy). Reheat gently in the microwave with a splash of chicken stock to keep it from drying out.


Serving: 1(of 4)Calories: 435kcalCarbohydrates: 30gProtein: 32gFat: 21gSaturated Fat: 6gCholesterol: 96mgPotassium: 1024mgFiber: 7gSugar: 14gVitamin A: 5252IUVitamin C: 67mgCalcium: 69mgIron: 2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Erin, this is such a great recipe! I loved how nicely everything cooked up in one skillet. The flavors were such a delightful blend of sweet and savory. My whole family enjoyed eating this dinner, even the younger kids. We will be making it again for sure! Thank you!5 stars

  2. I saw this recipe last year and tucked it away in the back of my mind. I wish I had made it right away it was absolutely amazing and my three little ones enjoyed it and asked to have it again. 
    I was hoping for leftovers for tomorrow but there’s only a spoonful or two left. 
    I’m definitely making this again very very soon!!
    Thanks Erin!5 stars

  3. The first time I made this I took it to a ho else’s shelter for about 30 guys. I was looking for something different and I must admit, I was a little Leary about taking it. It was a huge hit! They loved it and came back for seconds! Tonight I’m making it take to another shelter. Thanks for the great recipe!5 stars

  4. This is a wonderful recipe and the flavors are terrific. In the instructions however it says to cook the vegetables until crisp-tender. I followed the instructions to the letter, but none of the vegetables came out crisp. Am I doing something wrong? It seems to me that crisped brussels sprouts and crisped sweet potatoes would be wonderful and give another texture to this recipe. What would you advise? Thanks so much!5 stars

    1. I’m so happy that you enjoyed the flavors, Jonas! When cooking vegetables to crisp tender, you’ll want them to be cooked through but still have a little snap to them. I hope this helps!

      1. Ah I see! Then perhaps I overcooked the vegetables or had the heat on too high. Thank you very much, Erin. Much love

  5. So easy and delicious to make ! I didn’t have thyme and forgot the cinnamon , and it still came out amazing. Busy mom of 3 here and this will be a new healthy weekly fall dinner !!5 stars

  6. SO GOOD! This has become my go-to dinner this fall, and a great way to use some of my leftovers from apple picking! Thank you!5 stars

  7. Made this on a Sunday for my family meal. It was loaded with lots of flavor and delicious. We will take some time to prepare all The ingredients but well worth it.5 stars

  8. I’m excited to try this recipe. I happen to have Gala apples at home already. Do you think I could replace the granny smith with them? Thanks!

    1. Hi Julia! I haven’t tried it myself, but I think they’ll work fine. If you decide to try it, I’d love to hear how it goes!

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