Description
Harvest Chicken Skillet is a cozy one-pan meal perfect for weeknights, combining tender chicken thighs with smoky turkey bacon, seasonal autumn vegetables, and warm fall spices. This comforting dish features butternut squash, Brussels sprouts, and aromatics cooked together with apple cider vinegar and vegetarian Worcestershire sauce to create rich, layered flavors. Ready in under 40 minutes, it offers a balanced, nourishing dinner full of vibrant colors and satisfying textures.
Ingredients
Scale
Protein
- 4 chicken thighs
- 4 slices smoked turkey bacon, cut into bite-sized pieces
Vegetables
- 2 cups butternut squash cubes
- 2 cups Brussels sprouts, trimmed and halved
- 1 medium red onion, sliced into thin strips
- 3 garlic cloves, minced
Seasonings and Sauces
- 1 tbsp fresh thyme leaves
- 1 tsp smoked paprika
- Salt, to taste
- Black pepper, to taste
- 1 tbsp apple cider vinegar (natural)
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 2 tbsp olive oil
Instructions
- Prepare the Ingredients: Chop the butternut squash into evenly sized cubes. Trim and halve the Brussels sprouts. Slice the red onion into thin strips and mince the garlic cloves. Slice the smoked turkey bacon into bite-sized pieces. Season the chicken thighs generously with salt, pepper, smoked paprika, and fresh thyme leaves.
- Cook the Smoked Turkey Bacon: Heat a splash of olive oil in a large skillet over medium heat. Add the turkey bacon pieces and cook them until crispy and browned, about 4 to 5 minutes. Remove the bacon from the skillet and set aside, leaving the rendered fat in the pan for added flavor.
- Sear the Chicken Thighs: In the same skillet, place the seasoned chicken thighs skin-side down. Sear until golden brown and crisp, about 5 to 6 minutes per side. Remove the chicken and keep warm on a plate.
- Sauté the Vegetables: Add the red onion, Brussels sprouts, and butternut squash to the skillet. Cook, stirring occasionally, until browned and tender, about 8 minutes. Stir in the minced garlic during the last two minutes to avoid burning.
- Deglaze and Combine: Pour in the apple cider vinegar (natural) and vegetarian Worcestershire sauce (natural) to deglaze the pan, scraping up any browned bits for extra flavor. Return the smoked turkey bacon and seared chicken thighs to the skillet, nestling them among the vegetables. Cover and simmer on low heat for 8 to 10 minutes until the chicken finishes cooking and all flavors meld.
- Final Seasoning and Serve: Gently stir everything together, taste, and adjust seasoning with salt and pepper as needed. Garnish with extra fresh thyme leaves if desired. Serve the Harvest Chicken Skillet hot and fresh.
Notes
- Use room temperature chicken for even searing and juicier meat.
- Do not overcrowd the pan to allow proper caramelization of ingredients.
- Chop vegetables uniformly for even cooking and consistent texture.
- Let the skillet rest for 5 minutes off heat after cooking to settle flavors.
- Add apple cider vinegar gradually to adjust tanginess to your liking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 90 mg
Keywords: harvest chicken, autumn skillet, smoked turkey bacon, butternut squash, Brussels sprouts, fall recipe, one-pot meal, weeknight dinner
