Harvest Chicken, Apple & Sweet Potato Skillet
Colourful, comforting, and filled with seasonal ingredients, this one-pan dinner combines tender chicken, sweet potatoes, apples, and Brussels sprouts in a light maple-Dijon glaze. It is hearty enough for a cool evening while still feeling fresh and balanced.
Servings: 4
Ingredients
1 lb (450 g) boneless, skinless chicken thighs or chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil, divided
½ teaspoon kosher salt, divided
¼ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon dried sage
1 medium sweet potato, peeled and cut into small cubes
2 cups Brussels sprouts, trimmed and halved
1 small red onion, chopped
1 firm apple, cored and chopped
2 cloves garlic, minced
½ cup low-sodium chicken broth
1 tablespoon Dijon mustard
1 tablespoon maple syrup
1 teaspoon apple cider vinegar
¼ cup dried cranberries, optional
¼ cup chopped pecans or walnuts, optional
Method
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Heat half of the olive oil in a large, deep skillet over medium-high heat.
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Season the chicken with half of the salt, the pepper, thyme, and sage.
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Add the chicken to the skillet and cook for approximately 5–7 minutes, stirring occasionally, until browned and cooked through.
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Transfer the chicken to a plate and set aside.
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Add the remaining olive oil to the same skillet.
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Add the sweet potato and Brussels sprouts. Cook for approximately 8–10 minutes, stirring occasionally.
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Add the onion and cook for another 3 minutes.
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If the vegetables begin to stick, add a small splash of chicken broth.
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Stir in the chopped apple and garlic.
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Cook for approximately 2–3 minutes, until the apple begins to soften but still holds its shape.
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Whisk together the chicken broth, Dijon mustard, maple syrup, apple cider vinegar, and remaining salt.
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Pour the mixture into the skillet and stir well.
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Return the chicken to the skillet.
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Cover and simmer for approximately 5 minutes, or until the sweet potato is tender and the sauce has reduced slightly.
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Stir in the dried cranberries, if using.
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Finish with chopped pecans or walnuts before serving.
Why We Love This Recipe
This recipe brings a full harvest meal together in one skillet. The sweet potatoes and apples balance the savoury chicken and Brussels sprouts, while the maple-Dijon sauce ties everything together without overpowering the seasonal ingredients.
Notes
Make It Your Own: Substitute butternut squash for the sweet potato or green beans for the Brussels sprouts.
Vegetarian Swap: Replace the chicken with chickpeas or cubed extra-firm tofu.
Shortcut Tip: Cut the sweet potato into small, even cubes so it cooks within the same time as the other ingredients.
Leftover Idea: Serve leftovers over quinoa, brown rice, or mixed greens the next day.
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