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Harvest Chicken Skillet

Harvest Chicken Skillet

Harvest Chicken Skillet is a cozy, one-pan meal that combines tender chicken with seasonal autumn vegetables like butternut squash, sweet potatoes, and Brussels sprouts. This wholesome and colorful dish is packed with mild spices, fresh herbs, and comforting flavors, perfect for easy weeknight dinners that the whole family will enjoy. It’s nutritious, balanced, and customizable, delivering warmth and natural sweetness with minimal cleanup.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Protein

  • 2 chicken breasts or thighs (about 1 to 1.5 lbs), patted dry

Vegetables

  • 1 cup butternut squash or sweet potatoes, peeled and chopped into bite-sized pieces
  • 1 cup Brussels sprouts, halved (or green beans)
  • 1 medium onion, chopped
  • 3 cloves garlic, minced

Fats and Oils

  • 2 tablespoons olive oil or butter, divided

Herbs and Spices

  • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon fresh rosemary (or 1/2 teaspoon dried)
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste

Liquids

  • 1/2 cup chicken broth or apple cider

Instructions

  1. Prepare the Ingredients: Wash and chop your vegetables into bite-sized pieces so they cook evenly. Pat the chicken dry and season it generously with salt, pepper, and smoked paprika to boost flavor.
  2. Sear the Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat, then add the chicken and cook until golden brown on both sides, about 4-5 minutes per side. Remove chicken and set aside.
  3. Sauté the Aromatics and Vegetables: In the same skillet, add the remaining oil or butter if needed and toss in chopped onion and garlic. Cook until fragrant and slightly softened, then add the squash and Brussels sprouts. Sauté these together until they start to brown, about 6-8 minutes.
  4. Combine and Simmer: Return the chicken to the skillet, nestling it among the vegetables. Pour in chicken broth or apple cider, add fresh herbs, and cover. Lower the heat and simmer gently until the chicken is cooked through and veggies are tender, about 15 minutes.
  5. Finish and Serve: Remove the lid, check seasoning, and let the skillet cook uncovered for a few minutes to reduce any excess liquid. Serve warm with your favorite garnishes or sides.

Notes

  • Let chicken sit at room temperature for 15 minutes before cooking to ensure even cooking and juiciness.
  • Do not overcrowd the pan to allow for better caramelization and flavor development.
  • Using a heavy skillet, such as cast iron, ensures a nice sear and even heat distribution.
  • Cut vegetables uniformly to ensure even cooking without undercooking or overcooking.
  • Add fresh herbs at the end of cooking to preserve their bright flavor.
  • Leftovers can be stored refrigerated for up to 3 days or frozen for up to 2 months.
  • Reheat gently on stove or microwave, adding a splash of broth if dry.
  • Frozen vegetables can be substituted but adjust cooking time accordingly.
  • This recipe is naturally gluten-free and can be adapted for vegetarian diets by substituting chicken with tofu or mushrooms.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Searing and Simmering
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal
  • Sugar: 7 g
  • Sodium: 450 mg
  • Fat: 12 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 5 g
  • Protein: 35 g
  • Cholesterol: 90 mg

Keywords: harvest chicken, one-pan meal, autumn vegetables, healthy dinner, gluten free, easy weeknight meal