Harvest Chicken Skillet with Sweet Potatoes Brussels Sprouts and Sautéed Apples

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

Harvest Chicken Skillet History

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

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.

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

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

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Chicken Apple Sweet Potato Skillet with Bacon and Brussels Sprouts
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Chicken, Apple, Sweet Potato, and Brussels Sprouts Skillet

Yield: 4 servings
Prep Time:
25 mins
Cook Time:
25 mins
Total Time:
50 mins
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!


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Recipe Notes

  • 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.
Course: Side Dish
Cuisine: American
Keyword: Chicken, Apple, Sweet Potato, and Brussels Sprouts Skillet, Healthy Brussels Sprouts Recipe

Nutrition Information

Amount per serving (1 (of 4)) — Calories: 319, Fat: 11g, Saturated Fat: 3g, Cholesterol: 66mg, Sodium: 708mg, Carbohydrates: 26g, Fiber: 7g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. You had me at Brussels sprouts. This looks like a wonderful combination of flavors! I want some!

  2. Wow Erin, your new blog design is gorgeous!! Congrats! I know this has nothing to do with this very good looking recipe, but I had to mention it! Cheers :)

  3. Hi Erin!

    My mother-in-law, Diane Byers, introduced me to your blog. I’ve made this skillet and your whipped feta crostini…YUM! Thanks for the inspiration, I look forward to trying more of your recipes in the future!


  4. wow! looks super yummy and healthy! I will add it to my list of your recipes I must try!

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  7. I finally made this last night. The combo of flavors was so good! I left James with the leftovers for his lunches this week – he loved it too! (I am taking a lesson from you on sneaking in veggies hehe).

  8. New to your blog – my boyfriend is in law school while i’m in grad school so I FEEL YOUR PAIN.

    This is going to be tonight’s “quick meal because we’re both in the middle of finals and 50 page papers and have no time to cook” option.

    • Oh Tiffany, you can understand more than most! Good luck to both of you with finals. Hope you loved the skillet and thanks for your comment!

  9. Hi Erin! I just made this for lunch today and wow! what a powerhouse of flavors!! Just like you said, each component is crucial to get maximum impact. It looked good on your website but it was even more delicious than I expected. I had to make some substitutions – cabbage for brussel sprouts because they aren’t in season now, and ham instead of turkey bacon because it’s what I had on hand. I used the granny smith apples, but next time will use Reineta – the Spanish apple used for cooking here as it has a nice tart flavor and also maintains its shape during cooking – doesn’t disintegrate. It came out a bit soupier than your photo but I think that’s due to the cabbage’s water content, but flavor-wise it was really great. The sweetness of the apple, sweet potato and cinnamon balance the savory flavors of the thyme and garlic. It reminded me a bit of a red cabbage and apple dish eaten in various parts of Europe. My husband LOVED it, and he’s not a big cruciferous fan. Will definitely be making this again, and for sure once the sprouts are back in season. Thanks for sharing a great recipe! And enjoy the rest of your travels through France!!

  10. The word harvest makes my heart swell. Also I would eat this whole skillet no problem.

  11. This sounds like such a delicious combo of flavors – brussels sprouts and sweet potatoes are my favorite!  Looking forward to trying this recipe!

    – Dani | http://www.styledvariety.com

  12. This skillet looks awesome! I love the way the brussels sprouts get all caramelized and delicious :)

  13. This is a little bit of all my favorite Fall flavors. It looks amazing!

  14. You had me at sweet potatoes and brussels sprouts :)

  15. Ahhh I’m all about sprouts! This immediately struck a craving so thank you. So good!

  16. This is literally the most perfect dish I ever seen, I kid you not!  I love every single ingredient in this recipe, brussel sprouts being number one!  I have almost every ingredient on hand and I will make this this weekend for sure!

  17. I love everything about this recipe, definitely right up my alley. Thanks for sharing!

  18. This combination is unbelievable! I will have to try because I love everything included here! 

  19. Oh yummy! This sounds really good!

  20. Yum! I am totally making this with chicken sausage ASAP!

  21. Erin, this looks like a great combination of flavors! Love the ingredients you chose and also your pictures are very pretty ;-)

  22. Yum!! This looks crazy delicious. So many good flavors and textures!! 

  23. Anything cooked in bacon is going to totally be my jam!

  24. Such a perfect fall meal!  I make something super similar except without the apples but it looks like I’ve been missing out – definitely adding the apples next time!

  25. This looks AMAZING! Pinning it now and hope to make it SOON!

  26. Hi Erin!  I made this dish last night. I couldn’t believe the aroma of all the ingredients when I was cooking, it was unreal. My hubby came into the kitchen because of the amazing smell. It tasted equally delicious! In loving your blog and can’t wait to make more of the recipes! Thanks for sharing! 

  27. Hi I was thinking about making this dish for my friend and her hubbie, that just had a baby. Is this a stand alone dish or should I make something on the side?

    Do you have any suggestions for a side dish.

  28. this looks delish. Planning to make it tonight. I’m a huge fan of the crock pot. Do you think I can throw it all in the crock pot and cook on high for a few hours?

    • Hi Amy! I love the slow cooker too, but I don’t see this recipe turning out well that way. Sautéing gives the veggies and chicken flavor and texture. I’m afraid that in the slow cooker, they’d turn to mush :-(

  29. It is snowing here in the MidAtlantic and I was looking for something warm and hearty to cook for Sunday dinner. SOO happy I stumbled upon this on Pinterest!  All the flavors work so well together. The aromas had my puppy plant himself right in front of the stove! :) 

    Will definitely be going in my faves! Thanks for posting! !!

  30. This looks fabulous! I am roasting brussels right now! One of my faves.  I love having new combos to come up with! Thank you! – Wendie 

  31. Hi Erin! Just stumbled upon your site, and I am so glad I did! This recipe looks fantastic. I actually don’t love bacon (I know, only person in the world!); think I can just omit it altogether? Thank you!

    • Hi Melissa! SO sorry for the slow response on this—you can definitely make it without the bacon—just add a little extra olive oil to make up for the bacon fat. I actually make it this way myself sometimes and love it. I hope you do too!

  32. Em the Ausmerican Reply

    We are in the middle of a ridiculous heat wave here in Brisbane, but I’m making this tonight anyway.  It will be quick (a definite plus on a weeknight) and I have all the ingredients on hand.  We have had a week of pastas so this will be a nice change!  Thanks for some nice Brussels sprout inspiration, one of my husband’s favorite veggies!

  33. I made this tonight and it was a BIG hit!! Thank you for this healthy and delicious dish :) BIG hugs to you! This is going to be a regular on our dinner rotation. 

  34. When do the crushed black peppers go in?

  35. YES! This looks amazing, and seems like a great opportunity to use my maple balsamic and see what happens. Thank you for this gem!

  36. Found your recipe after I had already started pan fry sliced sweet potatoes, onions, smoked Bratwurst, Brussels Sprouts and apple.  I seasoned with Black Pepper, Garlic and Rosemary.  I just Googled my ingredients to see what seasonings others had used.  The Garlic and Rosemary were nice accents,

  37. Found your site by Google search. Saw a recipe on a Facebook page, they did a little video cooking a recipe & then I did a search on Google with the their recipe name & yours was the first page on Google. People were wanting a printed copy of it, so I shared your link on their page. It looks good & I’m off to make some tonight, wife wont eat it she is not into Brussels sprouts but I love them. So more for me….YEAH ME!!!.

    • I’m so glad you found the recipe and thank you for sharing it with others who were searching too! Do you happen to have a link to the Facebook page that shared the video? I’m quite curious! I hope you and your wife love the recipe (maybe your wife will be converted to a Brussels sprouts lover :) )

      • Here is the page I shared you link too. They did a dish like yours & others wanted a printed copy so, when I found your page I shared your link. This sites does a lot of short cooking videos, but never have a printable copy. So when I see something I like I go & search Google & try to find someone who has it. I hate to hit play & pause to write everything down, to much work. I like to just hit print…. LOL SO here is the page with a dish like yours.

  38. I’ll admit, not my favorite. Not spicy enough and was hoping for more pop. It’s meh. 

    • Stefani, I’m sorry the recipe didn’t do the trick for you as written. Many others have enjoyed it, but everyone’s tastes are different, and I know it’s disappointing to try a recipe and have it not turn out, so I wish this would have been perfect for you!

  39. Love this dish! I’m a big fan of Brussels sprouts and apples so any time I can combine them I’m in! The presentation was the best part with all of the different colors.

  40.  I came across your recipe on Pinterest and was all in at sweet potatoes, I looove sweet potatoes! I normally eat them 3-4 times a week but haven’t had them in about a month, so I was super exited about this recipe. This is delicious! I got up this morning at 10 am and made this and had a taste before throwing it in the refrigerator. Ohmygod! I’ll definitely be making this again. I was hesitant, at first, about adding the apples, because I usually don’t like savory/sweet, but all the flavors came together nicely! I shared the recipe with me sister and she can’t wait to try it! 

    • Remi, I am soooo excited to hear how much you loved the recipe! Thanks for taking time to share your review, and thank you especially for sharing it with your sister too. That means a lot!

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  44. Tried this! Loved this! The only thing I did differently is instead of brussel sprouts I used asparagus. (No one in my family like cooked sprouts.)

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  46. I really love Brussels sprouts and also like adding apples to savory dishes, really looking forward to trying this …….I read where you mentioned picking apples…….Cortland apples?……I wonder if we are in the same neighborhood as I live in Cortland, NY and enjoy getting apples at Hollenbecks in Virgil…..can’t wait for Fall!!!!  Thanks for the recipe

    • Hi Cheryl! I LOVE Cortland apples! I actually pick ours in Wisconsin though, which is where I live. The state grows a good amount of Cortland apples too. I hope you enjoy the recipe! Apple picking is so fun :)

  47. awesome recipe! easy, healthy and so tasty. Thank you Erin!

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  53. Erin, I have a semi-stupid question (cooking novice) – is a normal skillet fine if I don’t have cast iron? Will it alter the taste?

  54. Oh my goodness, I just had to tell you that you made my night!! I have been eating AIP for about 6 weeks now and my taste buds had a party with this dish!! SOOO delicious!! Thank you so much for sharing it!!!!

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  58. Erin, I had this printed when you first posted it, but it got buried in my “to cook” pile. Even though we’re in the middle of a heat wave, we had it tonight. Another awesome winner! Thanks so much!

  59. I just made this – so delicious and easy! I’ve been trying to find easy (not a lot of clean up) fall meals that give lot of leftovers for one person, and this hit the spot! Thanks!!

  60. Thank you for this recipe!! I just made it and it tastes incredible and now I have leftovers for days :)

  61. Looks like a fantastic recipe! Just so happens we are going apple picking this weekend! This will be on the docket after that! Question: What size skillet are you using? I want to make sure everything will fit into mine before I start. Thanks!

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  64. Is this able to be frozen and reheated?? Sounds delicious!

    • Hi Michelle! Although it can be reheated, this is not a recipe I would recommend freezing, and I think the chicken and vegetables, as well as the bacon, would lose some texture. It does reheat excellently from the refrigerator though! When you reheat it, try microwaving it gently with a bit of chicken stock to keep it from drying out. You could also play around with freezing it if texture isn’t a big concern (I would let it thaw overnight in the refrigerator). If you decide to try, I’d love to hear how it turns out.

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  66. Hi Erin,
    I came across your recipe from an Instagram post by Every Girl. Once I showed my husband the recipe he immediately said yes! We actually live in Milwaukee, (moved here 3 years ago) and we LOVED this dish. You’re right that it doesn’t need any grains, rice, etc, it’s so good and hearty but also healthy by itself! 

  67. I made it and it was really yummy! It took me about 1.5 hours to make (I’m a slow chopper) but it was worth it. Loved the combo of cinom & apple with chicken & potato. Will make this again. 

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  69. hey girl this looks amazing! Yummy! I wish we had a Trader’s Joe closer ,but it’s not to far 1 hour. I have heard a lot about the store but I have never been into one!

  70. That’s it! I’m convinced, you are a zombie. and never sleep. You are an amazing person in all this fantastic work you do for us. I appreciate you Erin, vastly. Love the pumpkin no bakes. The zombie thing will work well for you in a couple of weeks.

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  73. Looks so yummy! For non-cinnamon lovers, what would you recommend as a substitute spice? Thanks in advance!

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  75. Saw the video on Facebook! Awesome. I made this for dinner tonight. Just took  a taste and it’s delicious. Love the spices! 

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  77. This recipe was absolutely delicious and everything I had hoped it would be. Friends were putting on a birthday party for me, and upon being asked what to serve, I requested this recipe. I love seasonal dishes and this fit the bill! The main cook forgot to add the cinnamon, and although that would have made it even better, I thought the main ingredients were so flavorful in and of themselves that I didn’t miss it (too much at least : ) ).

    I typically am not one post comments about how I think the recipe could be improved upon because I know everyone has their own preferences, but I thought I would share an addition I made to the dish that I highly recommend: gorgonzola cheese. We served it on the side so that people could sprinkle some on as they desired, and it turned out to be a big hit.

    Thanks for sharing the recipe—oh, also recently had your pumpkin pie parfaits…fantastic.

    • Mary, I am so excited that you loved this so much! I’m also HONORED that it was featured at your birthday (HAPPY BIRTHDAY!). The gorgonzola sounds so yummy. I’m going to try it myself that way some time!

  78. I just made this last night for my husband and some company and we all adored it! Hearty, healthy, and perfect for fall! Great recipe! ???

  79. I forgot to comment when I made this recipe. It was delicious and a perfect fit for my elimination diet. Thank you!

  80. I made this last night. YUMMY! I then told my husband that I am starting whole 30 on November 1st and tried to explain it to him. His response was “If this is what I get to eat I am in.” He loved it as much as I did. Even better he got leftovers for lunch. Thank you for the tasty, colorful, beautiful meal last night.

    • I am soooo happy to hear that Stephanie. Good luck with Whole 30! I hope you find many more yummy recipes. If you liked this one, I definitely recommend this sheetpan chicken. They are similar: http://www.wellplated.com/sheet-pan-chicken-sweet-potatoes-apples-brussels-sprouts/

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  82. Hi Erin , so happy to find your blog. This skillet dis looks delist!!!   I was wondering if I could use Frozen Brussel sprouts.
    That’s all I have at the moment.  And should I thaw them first or even roast then?  Can’t wait to try this recipe.

    • Hi Therese! To be honest, I wouldn’t recommend this swap. Frozen brussels sprouts (which are usually whole) would need to be thawed first, and I’m afraid that they would have a pretty soggy texture and not get the lovely crispness on the outside that the fresh ones do. If the texture doesn’t bother you, you can certainly experiment though. Use your best judgement, and if you do try the recipe, I’d love to hear what you think!

  83. Just tried this recipe and I love it! Wonderful mix of flavors! I did cook the potatoes, sprouts, and onions longer than you said to get a nice sear on them like they were roasted. Next time I will do even more sprouts because I just love them!

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  86. I made this a couple weeks ago and loved it! I plan to make it without the chicken as a side dish for Thanksgiving. When I made it for myself, I microwaved the leftovers and that worked great. When I make it this time, I plan to make it the night before Thanksgiving. How do you think it would taste if I serve it cold? Or can you recommend the best way to reheat the entire recipe? Should I still use the microwave? Thanks!

    • Melissa, good thinking! This would be a perfect Thanksgiving side dish. I actually wouldn’t recommend serving this recipe cold. To warm it up, the microwave would work well, with a splash of chicken broth to keep it from drying out. You could also warm it up, covered, in the oven. I do think it could work at room temperature if you don’t have time or oven/microwave space available!

  87. Love this recipe! So easy to make and a great way to get your veggies in! I added quinoa and used apple chicken sausages instead of chicken- turned out great!! Thank you!

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  89. Hi there! Thinking about making this tonight- can I use frozen Brussels sprouts? I have a 2 year old and the faster I can have things done and on hand is always a plus

    • Hi Jenna! I believe I addressed this a few comments above—you can read there for more details, but essentially you can. The Brussels sprouts will be a little “mushy” though, so if texture is important to you, I’d suggest fresh. Thanks!

  90. Thanks Erin! Sorry I missed that post! I read so many of the comments that I missed have zoomed past that one at the end. Thanks for responding so fast! Have a great day!! 

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  95. I thought this was ok. It just needed something, like a binder. Tasted like just a bunch of things thrown together and it doesn’t cook the sweet potatoes much and I even let them cook a little longer. It was kinda time consuming to make and I had higher expectations on the taste because it sounded amazing. Sorry, I was disappointed.

    • Hi Rhea, I’m sorry to hear you didn’t enjoy this recipe. As you can see from the other reviews, many have liked it very much, but everyone has different tastes. I know it’s disappointing to try something new and not have it turn out, so I truly wish you would have loved this.

  96. This is a simple, delicious meal. This week I began a new health journey that is leading me down the paleo road. Baby steps but what a difference 5 days has made. This recipe is loved by my family after one meal.  Thank you for sharing and I WILL me trying a more of what you post!! Awesomeness!!!!!

    • I’m so glad to hear you and your family enjoyed it, Jason! Thank you so much for taking the time to leave this kind comment. Best of luck to you on your health journey!

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  99. Hi! Could I do this with cubed pork roast?

    • Hi Angela! I’ve never tried the recipe this way (and I don’t usually cook with pork roast), so I can’t say for certain. If you have had success using cubed pork roast in similar dishes or have swapped it for sauted chicken pieces with good results, then I think it would work nicely here too.

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  101. This was FANTASTIC – thanks so much! I found you on Pinterest by searching for something to use up chicken, Brussels and sweet potatoes. A winner for sure and going into the dinner rotation!

    • YAY! Welcome, Amy! I’m so glad to hear you enjoyed the recipe. Isn’t it perfect when you’re able to find something that uses up all the ingredients you’ve got? Thank you so much for taking the time to leave this lovely review!

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  107. I made this tonight for the first time and it was so flavorful.  Thank you for sharing this recipe.

    • Thank you, Janice! I’m so happy to hear you enjoyed it, and I really appreciate your taking the time to leave this wonderful review!

  108. LOVE THIS MEAL. So easy and less clean up! I made this at least 5 or 6 times throughout the fall! I could never contain myself to just four slices of bacon though lol

    • I’m so happy to hear you enjoy the recipe, Sarah. No bacon judgment from me! ;) Thank you so much for leaving this wonderful comment!

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  110. This was absolutely delicious! My husband was skeptical  but loved and commented several times how great the dinner was. The house also smelled great. I will definitely make this recipe again. 

    • Thank you so much, Mollie! I’m so glad to hear the recipe was a hit. I appreciate your taking the time to leave this great review!

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  113. Loved this!  So yummy and simple to prepare once all the chopping was done.

  114. Just stumbled on your blog while looking up recipes on Pinterest. I came home from school and wanted a healthy, yummy dinner and this was amazing! My mom and sister loved it, and so did I! This is amazing, thank you!

    • That’s awesome, Hannah! I’m so glad everyone enjoyed the recipe. Thanks so much for coming back to share how it went!

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  119. I made this as written and it was okay. I decided to tweek it next time and found success by subbing apple cider for the chicken stock and adding a tablespoon of apple cider vinegar. This made the flavors pop!

  120. Amethyst Cannady Reply

    Hi Erin,

    We made this tonight and we noticed that the broth made everything slightly mushy – is that normal? Your photos made everything look so crisp – ours looked a bit sad haha

    The recipe is great besides that! Took a while to prep but we are not fast choppers :)

    • Hi Amethyst, the mushiness might be it from the temperature of your skillet, or the length of time you sautéed them. I would suggest turning the temp up a bit higher and cooking them for less time next time around! I’m glad you enjoyed it regardless!

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  122. I was a bit reluctant to put Brussels sprouts in this but they cooked wonderfully with everything else and it was AMAZING!!!!! I am always looking for new things to add to the recipe box and this is definitely a keeper recipe. Thank you. 

    • YAY Sandy! I’m so glad you enjoyed it. Thank you so much for trying the recipe and taking the time to share this awesome review!

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  124. We loved this recipe! So easy a d delicious.

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  132. Delicious! Posted this all over Snapchat and got so many people drooling over it, and they didn’t even get to smell or taste it! Super easy recipe to follow, I will definitely make again. Looking forward to left overs today!

  133. I made this for my family and they absolutely loved it.  The perfect fall dinner.  My husband had three servings!  The flavors of the chicken and vegetables plus the apples really makes this dish pop with flavor! 

  134. This sounds fantastic! Going to try it this week for sure! Recommendations for a wine to pair with it? :) Thanks!!

    • Hi Blakesley, I  think it really depends on what you like! I think this would be great with a crisper Chardonnay (something unoaked, unless you love the really buttery Chards, in which case you can do that too), or maybe a Pinot Noir. You best bet would be to ask the wine shop! I hope you enjoy the recipe!

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  136. Looove this recipe. I’m making it for the third time tonight. However, I have a question about the chicken broth. I used it the first time and all it did was make my crispy veggies mushy. :( I left it out the second time with much better results. Can I ask what purpose it serves? Also, I cook my bacon first and use the bacon fat for all the other ingredients.

    • Hi Elise! The chicken stock, for me, helps lightly steam the veggies so that they get softer more quickly. If you like the recipe without, feel free to omit it. I’m so glad this has been such a hit for you!

  137. Trying this tonight but there will be a coup if I attempt to serve Brussels sprouts. Thoughts on a different veggie that would work? Broccoli is a favorite but I’m not sure how it would play.

    • Hi Lynn, I think you could use broccoli! Cabbage would be another similar flavor to brussels sprouts too. I hope you enjoy the recipe!

  138. Easy and so delicious.

  139. This was amazing! I swapped the Brussels sprouts for some butternut squash I had in the fridge, and it was delicious! So easy to throw together too!

    • Laura, that sounds like a delicious swap! Thanks for sharing your tweaks—I’m happy to hear you enjoyed the recipe!

  140. Could one perhaps use broccoli instead? It’s all I’ve got!  Do you think you would cook the broccoli the same amount of time? 

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  144. This is a staple meal in our house! Great for meal prep as well ?

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  146. Looks wonderful! All my favorite things and looks quite easy. I’m definitely going to make it this weekend!

    PS. Have you ever checked out Darby Smart? They have awesome food videos posted by creators and you would be awesome on there! 

  147. Oh my gosh this recipe is DELICIOUS! Thank you so much! Will be making again and again. ?

  148. This looks wonderful. I’m going to try it tonight however my daughter revolts at the mention of sweet potatoes so I am going to substitute a russet which also means eliminating the cinnamon. I may opt for a little bit of a smokey spice like chipotle that may add a little depth that should complement the bacon without overpowering the potatoes or being just weird with the sprouts. If you have thoughts, would love to hear them!

    • Chris, I think that everything you suggested sounds wonderful! I agree that the cinnamon might be a little out of place. I’d start with 1/4 to 1/2 teaspoon of the chipotle and see how you like it from there. I’d love to hear what you think once you try it!

  149. Loved how healthy it was and a great combo of vegs and fruit.  We felt it was a bit bland for us, so next time I will increase the apples (double) and add more thyme and cinnamon.  Just our taste buds!

    • Corinne, I’m glad the recipe is a keeper! Thanks so much for giving it a try and taking the time to leave this review!

  150. Thanks for taking the time to review, Kate! This is definitely a recipe that can be tweaked to your taste!

  151. Much better as leftovers but still needs more seasoning. It would be fab with pork as well. Next time I plan on roasting the veggies a bit first.

    • Kate, I think pork sounds delicious too! Thanks so much for giving the recipe a try and taking the time to leave this review!

  152. What can I sub for Granny Smith apples? I’m not a big fan of tart apples. I’m guessing the Granny Smith holds texture when cooking-is there another apple that will hold its shape that would taste good in this dish?

    • Hi Heather, you’ll want to look for a crisp, firm apple to substitute. Some varieties that might work are Braeburn, Cortland, Fuji, and Gala. I hope you enjoy the recipe!

  153. What are the measurements of the pecans and cranberries? Nothing said in the actual recipe. The recipe looks like it will very yummy.

  154. This is one of our family’s favorite recipes. We have made it so many times and I have shared it with so many other families. It is just delicious.

  155. I love these flavors together. I decided to drizzle mine with balsamic vinegar at the end and it made it even better!

  156. First time I have seen your recipes and oh my word. Perfect combination of flavors. You can really taste each and every part of it with every bite. Perfect flavor!

    • Brittany, I’m so happy to hear you enjoyed the recipe! Thanks so much for taking the time to leave this wonderful review!

  157. This recipe came together nicely and was good, but I wasn’t super crazy about the cinnamon and thyme, just preference. I was considering coconut aminos. Maybe balsamic vinegar, too? Any suggestions on amounts and if the apples should be left out with the change?

    • Hi Debbie, you could try the balsamic vinegar, but it would be an experiment. You also could simply omit the cinnamon and use a different herb like rosemary.

  158. This was SOOOOO GOOD! The cooked apple, with the cinnamon, and the sweet potato – absolutely magic! I am making this for Thanksgiving (minus the chicken) as a side dish.  I may add one more apple (that was my favorite part).  Thank you for sharing this.  Yum, Yum!!

  159. Following ^^ Jennifer’s lead and making this for a Thanksgiving side dish this week (also sans chicken), and might just throw that extra apple in there per her recommendation. These flavors sounds incredible and the pictures of the dish are marvelous. I am head over heels for colorful dishes (“taste the rainbow” I like to say.) I am an admin of a recipe exchange fb group between my friends and I and have many members my parents’ ages that enjoy the group so much! I will more than likely be submitting your recipe to the exchange group. I dont know any adult that would say no to such a beautiful meal! Thanks for sharing yours with us all. I can’t wait to dive into it on Thursday!

  160. This dish  is my autumn staple – at home, at potlucks… everytime I get a lot of ‘send me that recipe!’ I love to
     mix it up with turkey bacon and butternut squash- totally works. Thanks for making me look good! Xo

  161. Made this today and it was delicious! Perfect for a rainy November day. Thanks for sharing! I have a couple notes for newbies trying this (based on my own mistakes, lol) :
    1) Try to cut everything a similar size. I cut my chicken in bite-size chunks but they were still much bigger than my brussel sprouts (which I only halved, because they were pretty small) and sweet potatoes, so they didn’t distribute as well as I’d have hoped.
    2) Fry the bacon in pieces, then chop it up. It was much harder to flip the chopped bits than it is to flip a whole piece.
    3) When sauteing the brussels/potatoes, undercook them slightly to account for the brief time they spend cooking in stock. I overcooked them just a tad because I forgot they’d be on the stove 4 more minutes.
    4) If you are anything like me, double the bacon! ;)
    Thanks again for sharing, so delicious!

  162. Made this tonight for the first time! AWESOME – didn’t have sweet potatoes so subbed in butternut squash – perfect weeknight skillet dinner!!! Thanks Erin!

  163. Made this tonight for the first time. I am just starting to cook for my family and this was the second dish I made. It was fairly easy to make and my family liked it. Only thing that was negative would be the apples: the overall taste the apple provided was not good. I think if I made this again I would try a different apple, such as the red and delicious. That way it would have a sweeter taste. Thank you though for the dish, it was a healthy alternative for what my family usually eats.

  164. Made this tonight for my family, as I am wanting to make healthier meals that taste great. This was a huge hit! Very few leftovers. I am adding this to my meal roatation. 
    Thanks for the recipe!

  165. Erin,

    Just made this for my girlfriend and I literally 10 minutes ago. I have to say this dish is amazing. She approves and I highly recommend this to anyone reading this. 

    Thanks Erin! Happy New Year 🎆 

  166. Me and my husband made this last night. It was delicious! The flavors were so wonderful together! We had never had Brussel sprouts. Mmm. Looking forward to trying other ways to cook them. Thank you so much for this recipe! 

  167. Hi Erin, how do you think this would work with bosc pears in place of apple?

    • Hi Teresa, I haven’t tried that myself, but I’d worry the pears would get too mushy from cooking—Granny Smith is a firm apple that keeps its texture while cooking. If you do decide to experiment, I’d love to hear how it goes.

  168. Hi Erin,
    I used 2 Bosc pears tonight in the recipe. They are a very firm type. Worked perfectly as they only cook a few minutes near the end of your recipe. It was a delicious meal!

  169. Hi! I’ve loved this recipe with chicken in the past but am wondering what a good vegetarian variation, without sacrificing flavor and protein, might be. 

    • Hi Alexandra, a few readers have made this and left out the chicken, which you could try too! They both thought about adding an extra apple instead. I hope you enjoy if you give it a try!

  170. My kids (7,7,8 & 11) love this. They call it “Home skillet” because they forget what’s in it but it is a household favorite

  171. Hi! I was wondering if I could use frozen sweet potatoes in this recipe?

    • Hi Holley! Frozen veggies usually lose a lot of water and tend to become mushy when reheated. I haven’t experimented with it myself, but if texture isn’t a concern for you, you could give it a try.

  172. I wanted to like this dish so much ! But unfortunately it wasn’t for me.. the teaspoon of cinnamon made this seem more dessert-like rather than a side dish

    • Hi Lyla, thanks for giving it a try! I know not everyone has the same tastes, but I truly wish you would have enjoyed it.

  173. Absolutely delish. I did on a cookie sheet in 400 degree oven.  We both loved it. Will be on a steady schedule.

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