This One Pot Easy Harvest Chicken Skillet is a cozy, colorful dinner packed with tender chicken, sweet potatoes, Brussels sprouts, crisp apples, walnuts, and dried cranberries. Warm cinnamon and nutmeg bring everything together for a comforting fall-inspired meal that is simple enough for a busy weeknight.
Why You’ll Love This Recipe
- Big harvest flavors: Sweet potatoes, apples, cranberries, and warm spices create a delicious sweet-savory combination.
- Easy one-pan cooking: Everything comes together in one large skillet, making cleanup simple.
- Family-friendly: Tender chicken and naturally sweet vegetables make this a satisfying meal for the whole family.
- Colorful and nourishing: The combination of chicken, vegetables, fruit, and nuts makes every serving hearty and flavorful.
Ingredients
- 1 tablespoon olive oil
- 3–4 slices turkey ham, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1½ lbs boneless, skinless chicken breasts, cut into ½-inch pieces
- 2 small sweet potatoes, cut into ¼-inch pieces
- 1 lb Brussels sprouts, trimmed and halved or quartered if large
- 1 teaspoon ground cinnamon
- ¾ teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- ¼ teaspoon nutmeg
- 1 small red apple, diced
- ¼–½ cup low-sodium chicken broth
- ½ cup walnuts, roughly chopped
- ⅓ cup dried cranberries
- 1 tablespoon chopped fresh thyme
Instructions
- Heat a large skillet over medium heat. Add the turkey ham and cook until browned and heated through, turning as needed. Remove from the skillet and set aside, leaving any flavorful drippings in the pan.
- Add the diced onion and sauté for 4–5 minutes, until tender. Add the garlic and cook for another 30 seconds.
- Add the chicken pieces and season with half of the salt and black pepper. Cook for about 8 minutes, turning occasionally, until browned and cooked through. Transfer the chicken to a plate and keep warm.
- If the skillet looks dry, add the olive oil. Add the sweet potatoes, Brussels sprouts, cinnamon, nutmeg, and remaining salt and pepper. Stir well and cook for 3–4 minutes, allowing the vegetables to lightly brown.
- Add the diced apple and chicken broth. Cover the skillet and cook for 10–15 minutes, or until the sweet potatoes and Brussels sprouts are tender. Check occasionally and add a little more broth if needed.
- Return the chicken to the skillet. Stir in the walnuts, dried cranberries, and fresh thyme.
- Cook for another 2–3 minutes, until everything is heated through. Taste and adjust the seasoning with additional salt and pepper if needed.
- Top with the reserved turkey ham and serve warm. This One Pot Easy Harvest Chicken Skillet is best served immediately while the vegetables are tender and the nuts are still pleasantly crunchy.
Tips & Tricks
- Cut the sweet potatoes into small, even pieces so they cook at the same rate as the Brussels sprouts.
- Use a firm red apple such as Fuji or Gala so it holds its shape during cooking.
- Add the broth gradually. You want enough moisture to steam the vegetables without making the skillet watery.
- For extra browning, avoid overcrowding the skillet and let the vegetables cook undisturbed for a minute or two at a time.
- Fresh thyme gives the dish a brighter flavor, but dried thyme can work in a pinch.
- If you prefer a different nut, pecans make an excellent alternative to walnuts.
- For a slightly less sweet dish, reduce the dried cranberries to ¼ cup.
Details
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4–6 servings
- Category: Dinner
- Method: One-pot skillet
- Cuisine: American-inspired
- Difficulty: Easy
- Dietary Notes: Halal-friendly; contains nuts
Notes
For the best texture, use fresh Brussels sprouts and firm sweet potatoes. The chicken can also be replaced with boneless chicken thighs if you prefer darker, more tender meat.
Serve this skillet on its own for a complete meal, or pair it with a simple green salad or warm whole-grain bread. If using packaged chicken broth, choose a halal-certified broth when needed.
Nutrition
Approximate per serving, based on 6 servings:
- Calories: 480
- Protein: 42g
- Carbohydrates: 48g
- Fat: 18g
Nutrition values are estimates and can vary depending on the specific ingredients and portion sizes used.
FAQ
Can I make this harvest chicken skillet ahead of time?
Yes. Cook the skillet as directed, allow it to cool, and refrigerate it in an airtight container. Reheat gently on the stovetop or in the microwave.
Can I use chicken thighs instead of chicken breasts?
Absolutely. Boneless, skinless chicken thighs are a flavorful substitute and may make the dish even more tender.
Can I make this recipe without nuts?
Yes. Simply leave out the walnuts. You can also replace them with pumpkin seeds if desired and if they suit your dietary needs.
What apples are best for this chicken skillet?
Firm, slightly sweet apples such as Fuji or Gala work especially well because they retain some texture while cooking.
How do I keep the vegetables from sticking?
Use enough oil or broth to keep the pan lightly moist, and stir periodically. If the skillet becomes dry before the vegetables are tender, add a small splash of chicken broth.
Can I use frozen Brussels sprouts?
Fresh Brussels sprouts are recommended for the best texture, but frozen can work. Thaw and drain them first, then expect the final texture to be somewhat softer.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
Freezer: For best quality, freeze the cooked chicken and vegetables in airtight freezer-safe containers for up to 2 months. The apples and Brussels sprouts may soften slightly after thawing.
Reheating: Reheat gently in a covered skillet over medium-low heat with a splash of chicken broth, or microwave individual portions until thoroughly heated.
Similar Recipes
One Pot Easy Harvest Chicken Skillet
Ingredients
- 1 tablespoon olive oil
- 3 –4 slices turkey ham chopped
- 1 small onion diced
- 2 cloves garlic minced
- 1½ lbs boneless skinless chicken breasts, cut into ½-inch pieces
- 2 small sweet potatoes cut into ¼-inch pieces
- 1 lb Brussels sprouts trimmed and halved or quartered if large
- 1 teaspoon ground cinnamon
- ¾ teaspoon kosher salt divided
- ½ teaspoon black pepper divided
- ¼ teaspoon nutmeg
- 1 small red apple diced
- ¼ –½ cup low-sodium chicken broth
- ½ cup walnuts roughly chopped
- ⅓ cup dried cranberries
- 1 tablespoon chopped fresh thyme
Instructions
- Heat a large skillet over medium heat. Add the turkey ham and cook until browned and heated through, turning as needed. Remove from the skillet and set aside, leaving any flavorful drippings in the pan.
- Add the diced onion and sauté for 4–5 minutes, until tender. Add the garlic and cook for another 30 seconds.
- Add the chicken pieces and season with half of the salt and black pepper. Cook for about 8 minutes, turning occasionally, until browned and cooked through. Transfer the chicken to a plate and keep warm.
- If the skillet looks dry, add the olive oil. Add the sweet potatoes, Brussels sprouts, cinnamon, nutmeg, and remaining salt and pepper. Stir well and cook for 3–4 minutes, allowing the vegetables to lightly brown.
- Add the diced apple and chicken broth. Cover the skillet and cook for 10–15 minutes, or until the sweet potatoes and Brussels sprouts are tender. Check occasionally and add a little more broth if needed.
- Return the chicken to the skillet. Stir in the walnuts, dried cranberries, and fresh thyme.
- Cook for another 2–3 minutes, until everything is heated through. Taste and adjust the seasoning with additional salt and pepper if needed.
- Top with the reserved turkey ham and serve warm. This One Pot Easy Harvest Chicken Skillet is best served immediately while the vegetables are tender and the nuts are still pleasantly crunchy.
Notes
Conclusion
This One Pot Easy Harvest Chicken Skillet brings together everything you want in a cozy homemade dinner: tender chicken, colorful vegetables, sweet apples, chewy cranberries, crunchy walnuts, and warming spices. With straightforward preparation and just one skillet to clean, it is an easy recipe to keep in your weeknight rotation.