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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

  1. 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.
  2. Saute the Brussels sprouts, sweet potato, and onion in the bacon drippings.
  3. 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.

Leftover Ideas

Enjoy leftovers from this chicken skillet over a bed of spaghetti squash (use my easy Crockpot Spaghetti Squash or Roasted Spaghetti Squash method) or farro (just like in my Warm Brussels Sprouts Salad). To turn leftovers into a hearty harvest chicken salad, toss them with some spinach.

Chicken Apple Sweet Potato Skillet with Bacon and Brussels Sprouts

What to Serve with Harvest Chicken Skillet

Recommended Tools to Make this 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).

Harvest Chicken Skillet with Sweet Potatoes and Brussels Sprouts

4.74 From 177 reviews . Help us out! Review HERE.Help out & review HERE

Prep: 25 minutes
Cook: 25 minutes
Total: 50 minutes

Servings: 4 servings
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!

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts cut into 1/2-inch cubes
  • 1 teaspoon kosher salt divided
  • ½ 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

Instructions
 

  • 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.

Video

Notes

  • 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.

Nutrition

Serving: 1(of 4)Calories: 397kcalCarbohydrates: 35gProtein: 31gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 87mgPotassium: 1089mgFiber: 7gSugar: 15gVitamin A: 8656IUVitamin C: 68mgCalcium: 81mgIron: 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. I just made this for the first time, and I love it! The flavors meld so well. I’ll definitely be making it again!5 stars

  2. It says to put onions, sweet potato, and brussels in at once….NO!
    You put onions in last as they cook faster…learned this the hard way

    1. Sorry to hear that you had trouble with the recipe, E. The amounts and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.

  3. Hi there, was just wondering if there was another veggie that I could substitute for the brusel sprouts? This looks amazing but my house isn’t a fan of them.

    1. Hi Jodie! I actually covered this in the post. 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). Hope this helps!

    1. Hi Nabila! I’ve only tested the recipe as is so it would be hard for me to say exactly how to change the recipe. Maybe stir the sweet potatoes at the end? I’d probably keep the same amount. If you decide to experiment I’d love to know how it goes.

      1
  4. I just made this and I’m standing at the stove sneaking bites in before I plate it up for my family. It smells amazing and tastes just as good as it smells! I love this combination of flavors – fall in a skillet!5 stars

  5. Delicious recipe! I added a dash of bourbon to deglaze the pan and a little nutmeg and a little maple syrup at the end.5 stars

  6. Super great recipe. Mine didn’t turn out as pretty as the picture but it was super yummy! It is kind of a lengthy one with all the chopping but so worth it! Can’t wait to make this for the fall!5 stars

  7. For some reason mine turned out all mushy even though I followed the instructions exactly. It looks pretty gross but tastes okay.4 stars

    1. I’m sorry to hear you had problems with the recipe, Katherine. It has worked well for myself (and others) and I wished it would have been a hit for you too. It sounds like it might of been overcooked or the heat not high enough to sautee everything up. Hope this helps!

  8. Hello ! this recipe is specially tasty ! But…. I surely had a “problem” with Instruction no. 3… sweet potatoes and onions were cooked a long time before brussel sprouts !!! And the brussel sprout were particularly small… and firm ! Next time, because there will be a next time, I think I will cook the brussel sproutsat least 10 minutes in water before. And I like them “al dente” !
    Thank you for that very original and tasty recipe !
    Doris B4 stars

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  1. Hi Nabila! I’ve only tested the recipe as is so it would be hard for me to say exactly how to change the recipe. Maybe stir the sweet potatoes at the end? I’d probably keep the same amount. If you decide to experiment I’d love to know how it goes.

    1