Harvest Chicken Skillet with Sweet Potatoes and Brussels Sprouts
Ingredients
- 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)
Directions
- 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 drippings 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.