Chicken Skillet with Sweet Potatoes, Brussels Sprouts and Sautéed Apples

Fall produce in one flavorful dish. Roast for a wholesome dinner.


  • 1 tbsp. olive oil

  • 1 pound boneless

  • skinless chicken breasts

  • 1 tsp salt 

  • 1/2 tsp. black pepper

  • 4 slices thick-cut bacon - chopped

  • 3 cups Brussels sprouts - trimmed and quartered

  • 1 medium sweet potato - peeled and cut into 1/2 inch cubes

  • 1 medium onion - chopped

  • 2 Granny Smith apples - peeled, cored and cut into 3/4 inch cubes

  • 4 cloves garlic 

  • 2 tsp chopped fresh thyme

  • 1 tsp cinnamon

  • 1 cup reduced-sodium chicken broth.


  • Heat the olive oil in a large skillet over medium high.

  • Add the chicken, salt, and black pepper. Cook until lightly browned and cooked through, about 5 minutes. Transfer to plate.  

  • Reduce skillet heat to medium low. Add the chopped bacon and cook until crisp and brown and the fat has rendered, about 8 minutes. Transfer

  • the bacon to a paper towel-lined plate.

  • 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.

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