Chicken, Apple, Sweet Potato, and Brussels Sprouts Skillet

Chicken, Apple, Sweet Potato, and Brussels Sprouts Skillet

Chicken, Apple, Sweet Potato, and Brussels Sprouts Skillet

Ingredients

  •  1 tablespoon olive oil
  •  1 pound boneless skinless chicken breasts, — cut into 1/2-inch cubes
  •  1 teaspoon kosher salt — divided
  •  1/2 teaspoon 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 — minced (about 2 teaspoons)
  •  2 teaspoons chopped fresh thyme — or 1/2 teaspoon dried thyme
  •  1 teaspoon ground cinnamon
  •  1 cup reduced-sodium chicken broth — divided

Instructions

  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 8 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 10 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.

Recipe Notes

  • Store leftovers in the refrigerator for up to 3 days (the bacon will soften somewhat, but the meal is still yummy). Reheat gently in the microwave with a splash of chicken stock to keep it from drying out.