When you think of a comforting dinner that feels like a warm hug on a plate, this One-Pot Harvest Chicken Skillet comes to mind. It’s a perfect mix of hearty chicken, vibrant fall veggies, and cozy flavors, all cooked together in one pan for easy cleanup.
I first stumbled upon this recipe during a chilly autumn weekend when I craved something simple but special.
The idea of tossing chicken, sweet potatoes, apples, and Brussels sprouts all into one skillet sounded like a dream.
After giving it a try, it quickly became a go-to meal because it’s so satisfying and full of flavor, yet surprisingly quick to make.
It’s the kind of recipe that fills your kitchen with amazing aromas and makes everyone gather around, eager for seconds.
Why You’ll Love This
First, the flavor combo is fantastic. The sweetness from the apples and sweet potatoes pairs beautifully with savory chicken and slightly crispy Brussels sprouts. Every bite delivers a perfect balance that keeps you coming back.
Second, it’s incredibly convenient. Since everything cooks in one skillet, there’s minimal cleanup afterward. That makes weeknight dinners or busy weekends so much easier and stress-free.
Third, it’s packed with nutrition. This dish features a great mix of lean protein, fiber-rich veggies, and wholesome carbs, making it a balanced and nourishing meal for the whole family.
Lastly, it’s versatile and customizable. You can swap out vegetables based on what’s in season or add your favorite herbs and spices to tailor it to your taste. It’s an easy recipe to make your own.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Cuisine Type: American, Comfort Food, Fall Recipes
- Servings: 4
- Estimated Cost: Moderate (depends on local produce prices)
Equipment Needed:
- Large oven-safe skillet or cast iron pan
- Cutting board
- Chef’s knife
- Measuring spoons and cups
- Wooden spoon or spatula
- Oven mitts
Ingredients
- 4 boneless, skinless chicken thighs (or breasts, if preferred)
- 2 tablespoons olive oil, divided
- 1 medium sweet potato, peeled and diced into 1-inch cubes
- 1 cup Brussels sprouts, trimmed and halved
- 1 medium apple (such as Honeycrisp or Fuji), cored and chopped
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1/2 cup low-sodium chicken broth
- 1 tablespoon apple cider vinegar
- Optional: fresh parsley for garnish
Notes:
- Feel free to substitute chicken breasts if that’s what you have. Thighs stay juicier but breasts work well too.
- Use any firm apple variety you enjoy or swap with pears for a slightly different sweetness.
- Brussels sprouts can be replaced with green beans or asparagus, depending on the season.
Step-by-Step Instructions
- Prep and Season the Chicken: Start by patting the chicken thighs dry with a paper towel. Season both sides generously with salt, pepper, thyme, and smoked paprika. This seasoning base really brings out the warm, cozy flavors we want in this dish.
- Brown the Chicken: Heat 1 tablespoon of olive oil in your skillet over medium-high heat. Add the chicken thighs skin side down (if using skin-on) and cook for about 4-5 minutes until golden brown. Flip and cook another 3 minutes on the other side. Remove chicken and set aside. Browning adds flavor and locks in moisture.
- Sauté the Veggies: Reduce heat to medium, add the remaining tablespoon of olive oil. Toss in the diced sweet potatoes, Brussels sprouts, and sliced onions. Cook for 5-7 minutes, stirring occasionally, until veggies start to soften and develop a bit of color.
- Add Garlic and Apple: Stir in the minced garlic and chopped apple. Cook for another 2 minutes, allowing the garlic to get fragrant but not burn. The apples add a nice hint of sweetness that balances the savory elements.
- Deglaze and Combine: Pour in the chicken broth and apple cider vinegar. Use your spoon to scrape up any brown bits stuck to the skillet – that’s pure flavor magic. Nestle the browned chicken thighs back into the pan, placing them on top of the veggies.
- Bake to Finish: Transfer the skillet to a preheated oven at 375°F (190°C). Bake uncovered for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender. This oven finish ensures juicy chicken and perfectly cooked veggies.
- Garnish and Serve: Remove from the oven, let it rest for a few minutes. Sprinkle fresh parsley over the top if desired. Serve this hearty skillet meal straight from the pan for a cozy, rustic touch.
Nutrition Facts (per serving)
- Calories: ~420
- Protein: 35g
- Carbohydrates: 28g
- Fiber: 5g
- Fat: 15g
- Sodium: 450mg
- Vitamin A: 90% DV
- Vitamin C: 35% DV
- Calcium: 6% DV
- Iron: 15% DV
Tips for Success
- Pat the chicken dry before seasoning. This helps achieve a nice brown crust and keeps the meat juicy inside.
- Don’t skip browning the chicken. It adds depth of flavor and texture that makes the dish more satisfying.
- Use an oven-safe skillet. This way, you can easily transfer the entire dish from stovetop to oven without extra dishes or mess.
- Adjust seasoning to your taste. Add a pinch of cayenne if you like a little heat, or sprinkle fresh herbs like rosemary for an aromatic twist.
Common Questions
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work just fine, but they tend to dry out faster. Keep a close eye while baking and consider reducing oven time slightly to prevent overcooking.
Is this recipe gluten-free?
Absolutely! All ingredients here are naturally gluten-free, making it a great option for anyone avoiding gluten.
How long can I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave to keep the chicken tender.
Can I prepare this recipe ahead of time?
You can prep the veggies and season the chicken ahead, but for best texture, cook it fresh. If needed, you can assemble everything and refrigerate for up to 24 hours before cooking.
Variations and Substitutions
Feel free to mix things up based on what you have or your preferences. Swap sweet potatoes for butternut squash or carrots to change up the sweetness and texture. Add a handful of chopped walnuts or pecans before baking for a nutty crunch. For a dairy twist, sprinkle some shredded cheese on top in the last 5 minutes of baking. If you want extra green, stir in some spinach or kale right before serving.
Serving and Pairing Suggestions
This One-Pot Harvest Chicken Skillet is a meal on its own, but pairing it with a simple side can elevate your dinner. Try serving it with a crisp green salad dressed in lemon vinaigrette or some warm crusty bread to soak up the delicious pan juices. For drinks, a chilled apple cider or a light white wine like Pinot Grigio complements the fall flavors beautifully.
One-Pot Harvest Chicken Skillet
Ingredients
- 4 boneless skinless chicken thighs (or breasts, if preferred)
- 2 tablespoons olive oil divided
- 1 medium sweet potato peeled and diced into 1-inch cubes
- 1 cup Brussels sprouts trimmed and halved
- 1 medium apple such as Honeycrisp or Fuji, cored and chopped
- 1 small onion thinly sliced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- ½ cup low-sodium chicken broth
- 1 tablespoon apple cider vinegar
- Optional: fresh parsley for garnish
Instructions
- Prep and Season the Chicken: Start by patting the chicken thighs dry with a paper towel. Season both sides generously with salt, pepper, thyme, and smoked paprika. This seasoning base really brings out the warm, cozy flavors we want in this dish.
- Brown the Chicken: Heat 1 tablespoon of olive oil in your skillet over medium-high heat. Add the chicken thighs skin side down (if using skin-on) and cook for about 4-5 minutes until golden brown. Flip and cook another 3 minutes on the other side. Remove chicken and set aside. Browning adds flavor and locks in moisture.
- Sauté the Veggies: Reduce heat to medium, add the remaining tablespoon of olive oil. Toss in the diced sweet potatoes, Brussels sprouts, and sliced onions. Cook for 5-7 minutes, stirring occasionally, until veggies start to soften and develop a bit of color.
- Add Garlic and Apple: Stir in the minced garlic and chopped apple. Cook for another 2 minutes, allowing the garlic to get fragrant but not burn. The apples add a nice hint of sweetness that balances the savory elements.
- Deglaze and Combine: Pour in the chicken broth and apple cider vinegar. Use your spoon to scrape up any brown bits stuck to the skillet – that’s pure flavor magic. Nestle the browned chicken thighs back into the pan, placing them on top of the veggies.
- Bake to Finish: Transfer the skillet to a preheated oven at 375°F (190°C). Bake uncovered for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender. This oven finish ensures juicy chicken and perfectly cooked veggies.
- Garnish and Serve: Remove from the oven, let it rest for a few minutes. Sprinkle fresh parsley over the top if desired. Serve this hearty skillet meal straight from the pan for a cozy, rustic touch.
Notes
- Feel free to substitute chicken breasts if that’s what you have. Thighs stay juicier but breasts work well too.
- Use any firm apple variety you enjoy or swap with pears for a slightly different sweetness.
- Brussels sprouts can be replaced with green beans or asparagus, depending on the season.
Thank you for stopping by my kitchen today!
I hope you give this cozy One-Pot Harvest Chicken Skillet a try soon.
It’s a wonderful way to enjoy seasonal produce and satisfy hungry appetites with minimal fuss.
Whether it’s a weeknight dinner or a casual weekend feast, this skillet meal always hits the spot.
Happy cooking, and come back anytime for more warm and welcoming recipes!
