I owe this Harvest Chicken Skillet with Sweet Potatoes, Brussels Sprouts, and Sautéed Apples—one of the top five most popular recipes on my site— 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. Watch the short video above to see the recipe being made, then read on below for the tale of how this wonderful chicken skillet came back into my life and into many of your lives as well!
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.
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.
You can find complete recipes of this Chicken, Apple, Sweet Potato, and Brussels Sprouts Skillet in wellplated.com