Description
Warm up your kitchen with this Autumn Harvest Chicken Skillet, a delightful one-pan meal featuring tender chicken, hearty vegetables, and the comforting flavors of fall.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 large sweet potato, diced
- 2 cups Brussels sprouts, halved
- 1 apple, cored and sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup chicken broth
- 1 tablespoon apple cider vinegar
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season the chicken thighs with salt, pepper, thyme, and rosemary. Add them to the skillet and cook for 6-7 minutes on each side until browned. Remove from skillet and set aside.
- In the same skillet, add the diced sweet potato and onion. Sauté for about 5 minutes until the onion is translucent.
- Add the Brussels sprouts, apple slices, and garlic. Cook for an additional 3-4 minutes, stirring occasionally.
- Pour in the chicken broth and apple cider vinegar, then return the chicken to the skillet.
- Cover and simmer for 20 minutes, or until the chicken is cooked through and the vegetables are tender.
- Adjust seasoning if necessary and serve warm.
Notes
- For a spicier kick, add a pinch of cayenne pepper.
- Feel free to substitute the chicken thighs with chicken breasts if preferred.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 100mg