I love a dinner that looks like I put in way more effort than I actually did. This One-Pot Easy Harvest Chicken Skillet is exactly that kind of meal for me. I get tender chicken, sweet potatoes, Brussels sprouts, crisp bacon, apples, walnuts, and dried cranberries all hanging out in one skillet, and somehow it tastes like fall without requiring a whole afternoon in the kitchen.

I started making this kind of skillet when I wanted something hearty but didn’t want another casserole or a pile of dishes waiting for me afterward. The first time I made it, I cut the sweet potatoes way too big. They took forever to soften while everything else was ready, so now I cut them pretty small and evenly. That little change makes a bigger difference than I expected.

I also really like the mix of savory and slightly sweet flavors here. The bacon gives me that salty, smoky bite, while the apples and cranberries bring little bursts of sweetness. Cinnamon and nutmeg make the whole skillet smell warm and cozy, but I keep the amounts restrained so the dish still tastes like dinner.

A Fall Dinner That Doesn’t Need Much Fuss

For me, this is a complete meal in one pan. I don’t feel like I need to make rice, potatoes, a vegetable side, and something else just to make dinner feel substantial. The chicken handles the protein, the sweet potatoes make it filling, and the Brussels sprouts add something green and earthy.

I especially like making this when my kitchen already feels busy. While the bacon cooks, I chop the vegetables. While the chicken cooks, I get the apple and walnuts ready. I keep moving around the kitchen instead of standing there waiting for one thing to finish.

The finished skillet has a little bit of everything in every bite, which is honestly my favorite part. I like getting a piece of chicken with a roasted-looking sweet potato, a Brussels sprout, a cranberry, and a little bacon all together. It just works.

Ingredients I Used for the Recipe

• 3-4 slices thick-cut bacon: I use the bacon to add smoky flavor and enough rendered fat to start cooking the onions and chicken.
• 1 small onion, diced: I use the onion as the savory base and cook it until soft and lightly golden.
• 2 cloves garlic, minced: I add garlic right after the onion so it perfumes the skillet without getting burned.
• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces: I use small pieces so the chicken cooks fairly quickly and mixes easily with the vegetables.
• 2 small sweet potatoes, cut into 1/4-inch pieces: I use sweet potatoes for a soft, hearty texture and natural sweetness.
• 1 pound Brussels sprouts, trimmed and halved: I quarter large Brussels sprouts so they cook at the same pace as the smaller pieces.
• 1 teaspoon ground cinnamon: I use cinnamon to bring a gentle warm flavor to the fall ingredients.
• 3/4 teaspoon kosher salt, divided: I divide the salt between the chicken and vegetables so I don’t end up seasoning everything at once.
• 1/2 teaspoon black pepper, divided: I use pepper with the salt to season the chicken and vegetables as they cook.
• 1/4 teaspoon nutmeg: I add just enough nutmeg for warmth without making the skillet taste like dessert.
• 1 small red apple, diced: I like Fuji or Gala because they give me a nice sweet-tart bite and hold up well while cooking.
• 1/4-1/2 cup low-sodium chicken broth: I use the broth to help the sweet potatoes and Brussels sprouts steam and soften without sticking.
• 1/2 cup walnuts, roughly chopped: I add walnuts near the end for crunch.
• 1/3 cup dried cranberries: I use dried cranberries for little sweet and chewy bites throughout the skillet.
• 1 tablespoon fresh thyme, chopped: I finish with thyme because its fresh, earthy flavor fits all the other ingredients really well.

How to Make One-Pot Easy Harvest Chicken Skillet Recipe?

Step 1 – Cook the Bacon

I start by heating a large skillet over medium heat and adding the bacon. I cook it for about 10 minutes, flipping it as needed, until it’s cooked through and nicely crisp around the edges.

I remove the bacon and leave the grease in the skillet. I crumble the bacon and set it aside because I want that crispy texture to stay intact until the very end.

Step 2 – Soften the Onion and Garlic

I add the diced onion straight into the bacon grease and cook it for about 4-5 minutes. I stir it around occasionally until it softens and starts smelling sweet and savory.

Then I add the minced garlic and cook it for about 30 seconds. I don’t let it sit there too long because burnt garlic can take over the whole dish.

Step 3 – Brown the Chicken

I add the small chicken pieces and season them with half of the kosher salt and black pepper. I spread the chicken around the skillet so the pieces have a chance to brown instead of simply steaming.

I cook the chicken for around 8 minutes, turning and stirring as needed, until it’s browned and cooked through. Then I transfer it to a plate, cover it loosely, and keep it warm while I work on the vegetables.

Step 4 – Start the Sweet Potatoes and Brussels Sprouts

If the skillet looks dry, I add about a tablespoon of olive oil. Then I add the sweet potatoes, Brussels sprouts, cinnamon, nutmeg, and the remaining salt and pepper.

I stir everything together and cook it for about 3-4 minutes. I like giving the vegetables this little head start because it adds some browning and gets the cooking process moving before I add the liquid.

This is also where I remind myself not to rush the chopping stage. When my sweet potato pieces are uneven, I always end up with a few pieces that are still firm while the smaller ones are already soft.

Step 5 – Add the Apple and Broth

I add the diced apple and pour in 1/4 cup of chicken broth to start. I cover the skillet and let everything cook for about 10-15 minutes.

I check the skillet during this time. If it looks dry or anything starts sticking, I add a little more broth. I don’t want the vegetables swimming in liquid, though. I just want enough moisture to help them become tender.

Step 6 – Bring Everything Back Together

Once the sweet potatoes and Brussels sprouts are tender, I return the cooked chicken to the skillet. Then I add the walnuts, dried cranberries, and fresh thyme.

I stir everything together and cook it for another 2-3 minutes, just long enough to warm everything through. This is when the skillet really starts looking like the harvest dinner I had in my head when I started cooking.

Step 7 – Finish With the Bacon

I taste the skillet and add a little more salt or pepper if I think it needs it. Then I scatter the reserved crumbled bacon over the top right before serving.

I don’t mix all the bacon in at this point because I want some of it to stay crisp. That little bit of crunch against the soft sweet potatoes and tender chicken is worth saving it for last.

Tips That Made This Skillet Easier for Me

• I cut the vegetables small: I keep the sweet potatoes around 1/4-inch thick and cut large Brussels sprouts into quarters. Smaller, even pieces cook much more reliably.
• I don’t overcook the chicken: I pull the chicken out once it’s cooked through, then add it back near the end. This keeps me from cooking it through the entire vegetable process.
• I watch the broth: I start with 1/4 cup and add more only if the skillet needs it. Too much broth can make the vegetables soft in a way I don’t really want.
• I use chicken thighs sometimes: Boneless, skinless thighs work nicely if I want a slightly richer, more forgiving chicken option.
• I save leftover chicken for this: When I have cooked rotisserie chicken or leftover turkey, I skip the chicken-cooking step and add the cooked meat near the end just to warm it through.
• I swap the nuts when needed: Pecans work really well in place of walnuts. I use whichever one I happen to have in the pantry.
• I keep the herbs flexible: Fresh thyme is my first choice, but I can use dried thyme or try rosemary when I want a slightly different fall flavor.
• I don’t skip the bacon unless I have to: If I do leave it out, I use about 2 teaspoons of extra-virgin olive oil to sauté the onion and remaining ingredients.

What I Like to Do With the Leftovers

I think this skillet tastes best right after I make it, especially while the bacon is still crisp and the vegetables have that freshly cooked texture. Still, I never complain when I have leftovers because they make an easy lunch the next day.

After I let the leftovers cool, I put them into a covered container and keep them in the refrigerator for up to 4-5 days. When I’m ready to eat them, I reheat a portion over medium-low heat in a skillet or use a microwave-safe container in the microwave.

I usually don’t expect the reheated bacon to be quite as crisp as it was on the first night. That’s just the reality of leftovers. The flavors are still really good, though, and the cranberries and apples seem to make the whole thing taste a little brighter after sitting together.

I also like that I can serve this straight from the skillet. I don’t need another starch or vegetable on the side unless I just feel like making one. When I’m trying to keep dinner simple, that matters more than I thought it would.

The Little Things That Make It Feel Like Fall

For me, the best part of this One-Pot Easy Harvest Chicken Skillet isn’t any single ingredient. It’s the combination. I get salty bacon, savory chicken, sweet potatoes, earthy Brussels sprouts, juicy apple, crunchy walnuts, chewy cranberries, and those warm little hints of cinnamon and nutmeg.

I like recipes where I can make a few substitutions without worrying that I’ve ruined the whole thing. I’ve used chicken thighs instead of breasts, pecans instead of walnuts, and leftover turkey when I had it around after a big holiday meal. The skillet is pretty forgiving.

And honestly, I appreciate how colorful it is. I can be tired after a long day and still put a skillet like this on the table that looks cheerful and generous. That counts for something in my kitchen.

If I were making this for a busy fall weeknight, I would prep the vegetables before I even turn on the stove. Once everything is chopped and ready, the actual cooking feels much easier. I can just move from bacon to onion, chicken to vegetables, and finally bring everything together.

This is one of those dinners I make when I want comfort food but don’t want something overly heavy. It’s hearty enough to satisfy me, colorful enough to make dinner feel special, and simple enough that I’m not staring at a mountain of dishes afterward. That combination is exactly why this skillet earns a regular spot in my fall cooking rotation.

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One-Pot Easy Harvest Chicken Skillet Recipe

Author: Elly Cooking Method: Skillet Cooking Cuisine: American Courses: Main Course

Difficulty: Easy Prep Time Cook Time Rest Time Total Time 65 hrs

Cooking Temp: Medium  C Servings: 6 Estimated Cost: $ 18 Calories: 590 kcal

Best Season: Fall, Winter

Description

I love how this skillet gives me a hearty fall dinner without a pile of dishes or a long cooking session. I get savory chicken, crisp bacon, tender vegetables, sweet apple and cranberries, and plenty of warm seasonal flavor in every serving.

ingredients

Servings

• 3-4 slices thick-cut bacon (Cook until crisp, then crumble and reserve.)
• 1 small onion (Diced.)
• 2 cloves garlic (Minced.)
• 1 ¹⁄₂ pounds boneless, skinless chicken breasts (Cut into 1/2-inch pieces.)
• 2 small sweet potatoes (Cut into 1/4-inch pieces.)
• 1 pound Brussels sprouts (Trimmed and halved; quarter large sprouts.)
• 1 teaspoon ground cinnamon
• ³⁄₄ teaspoon kosher salt (Divided.)
• ¹⁄₂ teaspoon black pepper (Divided.)
• ¹⁄₄ teaspoon ground nutmeg
• 1 small red apple (Fuji or Gala recommended; diced.)
• ¹⁄₄-¹⁄₂ cup low-sodium chicken broth (Start with 1/4 cup and add more only as needed.)
• 1 tablespoon olive oil (Use only if the skillet is dry after cooking the chicken.)
• ¹⁄₂ cup walnuts (Roughly chopped.)
• ¹⁄₃ cup dried cranberries
• 1 tablespoon fresh thyme (Chopped.)

Instructions

1. Cook the Bacon

   I heat a large skillet over medium heat and add the bacon. I cook it for about 10 minutes, flipping as needed, until it is cooked through and crisp around the edges.
   I remove the bacon but leave the rendered grease in the skillet. I crumble the bacon and keep it aside so it stays crisp for serving.
   Mark as complete

2. Cook the Onion and Garlic

   I add the diced onion to the bacon grease and cook it for 4-5 minutes, stirring occasionally, until it softens and begins to turn lightly golden. I add the minced garlic and cook for about 30 seconds.
   I keep the garlic moving and avoid cooking it too long so it does not burn.
   Mark as complete

3. Brown the Chicken

   I add the chicken pieces and season them with half of the salt and black pepper. I spread the chicken around the skillet and cook for about 8 minutes, turning and stirring as needed, until browned and cooked through.
   I transfer the cooked chicken to a plate and cover it loosely to keep it warm while I cook the vegetables.
   Mark as complete

4. Cook the Sweet Potatoes and Brussels Sprouts

   If the skillet looks dry, I add about 1 tablespoon of olive oil. I add the sweet potatoes, Brussels sprouts, cinnamon, nutmeg, and remaining salt and pepper. I stir and cook for 3-4 minutes to give the vegetables a little browning.
   I keep the sweet potato pieces small and evenly cut so they soften at the same rate.
   Mark as complete

5. Add the Apple and Broth

   I stir in the diced apple and pour in 1/4 cup of chicken broth. I cover the skillet and cook for 10-15 minutes, checking occasionally and adding a little more broth if the pan becomes dry or the vegetables begin sticking.
   I use only enough broth to help the vegetables steam and become tender. I do not want the skillet to become watery.
   Mark as complete

6. Return the Chicken and Add the Finishers

   Once the sweet potatoes and Brussels sprouts are tender, I return the cooked chicken to the skillet. I add the chopped walnuts, dried cranberries, and fresh thyme, then stir and cook for another 2-3 minutes until everything is hot.
   This short final cooking time lets the chicken warm through while keeping some texture in the apples, walnuts, and cranberries.
   Mark as complete

7. Finish With Bacon

   I taste the skillet and adjust the salt and pepper if needed. I scatter the reserved crumbled bacon over the top just before serving.
   I keep the bacon mostly on top rather than stirring it all through so some of it stays crisp.
   Mark as complete

Nutrition Facts

Servings 6

Serving Size About 1/6 of the skillet

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Amount Per Serving

Calories 590 kcalkcal

% Daily Value *

Total Fat 27 gg42%

Saturated Fat 6 gg30%

Trans Fat 0.1 gg

Cholesterol 117 mgmg39%

Sodium 620 mgmg26%

Potassium 1090 mgmg32%

Total Carbohydrate 49 gg17%

Dietary Fiber 8 gg32%

Sugars 19 gg

Protein 51 gg102%

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Calcium 105 mg mg

Iron 3 mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

I cut the sweet potatoes into small, even pieces because larger pieces take much longer to soften. I start with 1/4 cup broth and add more only if needed. Boneless, skinless chicken thighs can replace the chicken breasts, and pecans can replace the walnuts. Cooked rotisserie chicken or leftover turkey can also be added near the end instead of raw chicken. For a bacon-free version, I use about 2 teaspoons of extra-virgin olive oil to cook the onion and remaining ingredients. Leftovers can be refrigerated in a covered container for 4-5 days and reheated over medium-low heat in a skillet or in the microwave.

Keywords: One-Pot Easy Harvest Chicken Skillet, harvest chicken skillet, one-pot chicken dinner, easy fall dinner, chicken skillet recipe, sweet potato chicken skillet, Brussels sprouts chicken, fall chicken recipe