It doesn’t get much more ‘fall’ than this chicken skillet with sweet potatoes, apples and brussels sprouts. Last week while my parents were in town my mom pulled up this recipe to try and it was so delicious! Anything with brussels sprouts usually has me sold, but the sweet potatoes and apples had me convinced. We served this alone, but if you’re feeding really hungry appetites you could always pair it with a simple side salad.
Chicken Skillet with Sweet Potatoes, Apples and Brussels Sprouts
via well plated
1 tbsp olive oil
1 lb boneless, skinkless chicken breasts
1 tsp himalaya sea salt
1/2 tsp black pepper
4 slices bacon, chopped
3 cups brussels sprouts, trimmed and quartered
1 medium sweet potato, peeled and cut into 1/2 inch cubes
1 medium yellow onion, chopped
2 granny smith apples, peeled, cored, and cubed
4 garlic cloves, minced
1/2 tsp dried thyme
1 tsp ground cinnamon
1 cup chicken broth
Heat the olive oil in a large pan over medium heat. Season the chicken with the salt and pepper and place in the pan. Cook for 5 minutes, or until the insides are no longer pink. Set the chicken aside. Turn the skillet heat to medium low and add in the chopped bacon, cooking for 7-8 minutes. Remove the bacon and set aside on another place. Keep 1 1/2 tbsp of the bacon fat in the pan.
Turn the heat back up to mecum-high and dump in the brussels sprouts, sweet potato, onion and a sprinkle of salt. Stir with a wooden spoon every so often for about 10 minutes. Add in the apples, garlic, thyme and cinnamon, cooking for 30 seconds. Gently pour in a 1/2 cup of broth and bring to boil for about 2 minutes. Stir in the cooked chicken and last 1/2 cup of chicken broth for an additional 2 minutes. Mix in the cooked bacon and enjoy!