Description
This Autumn Harvest Chicken Skillet is a cozy, one-pan dinner featuring tender seared chicken breasts paired with roasted sweet potatoes, crisp apples, Brussels sprouts, and a savory maple Dijon glaze. Combining sweet, savory, and hearty fall flavors, this dish is quick to prepare and perfect for a wholesome autumn meal ready in under 40 minutes.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 tbsp olive oil
Vegetables & Fruits
- 1 sweet potato, peeled and diced
- 1 apple (Honeycrisp or Fuji), cored and sliced
- ½ red onion, sliced
- 1 cup Brussels sprouts, halved
Glaze & Seasonings
- 2 tbsp butter
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- 1 tsp fresh rosemary (or ½ tsp dried rosemary)
- ½ cup low-sodium chicken broth
Instructions
- Season & Sear Chicken: Season the chicken breasts generously with salt and black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear them for 4 to 5 minutes per side until they develop a golden brown crust. Remove the chicken from the skillet and set aside.
- Cook Vegetables: In the same skillet, add 2 tablespoons of butter to melt. Add the peeled and diced sweet potato, sliced red onion, and halved Brussels sprouts. Sauté the vegetables for 6 to 8 minutes, stirring occasionally, until they start to soften and develop some color.
- Add Apples & Glaze: Stir in the sliced apple pieces along with 2 tablespoons maple syrup, 1 tablespoon Dijon mustard, 1 teaspoon fresh thyme, and 1 teaspoon fresh rosemary. Cook this mixture for 2 to 3 minutes until the glaze evenly coats the vegetables and apples and becomes fragrant.
- Combine & Simmer: Place the seared chicken breasts back into the skillet on top of the vegetable and apple mixture. Pour in ½ cup low-sodium chicken broth, then cover the skillet with a lid. Reduce the heat to low and let everything simmer gently for about 10 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.
- Serve: Carefully remove the lid and spoon the sticky maple-Dijon glaze from the skillet over the chicken and vegetables to finish. Optionally garnish with some fresh herbs and serve warm for a cozy, satisfying fall meal.
Notes
- Substitute chicken thighs instead of breasts for a richer, juicier flavor.
- For added fall warmth, sprinkle a pinch of cinnamon or nutmeg into the glaze.
- This dish pairs beautifully with side dishes like wild rice or quinoa.
- For a dairy-free version, omit the butter or replace it with coconut oil.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
