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Chicken, Apple, Sweet Potato, and Brussels Sprouts Skillet
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Brief Description
With sweet potatoes, apples, Brussels sprouts, and bacon, this one-pan chicken dinner is ready in less than 30 minutes. Perfect for a healthy fall dinner!
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Main Ingredient
Chicken
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Category: Poultry
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: texas4h
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Posted On: Mar 27, 2017
Number of Servings:
Ingredients:
- 1 tablespoons - olive oil
- 1 pounds - boneless, skinless chicken breasts cut into 1/2-inch cubes
- 1 teaspoons - kosher salt divided
- 1/2 teaspoons - 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 cloves minced (about 2 teaspoons)
- 2 teaspoons - chopped fresh thyme or 1/2 teaspoon dried thyme
- 1 teaspoons - ground cinnamon
- 1 cups - reduced-sodium chicken stock, 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 4 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.
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 8 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.
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