Print

Autumn Harvest Chicken Skillet

autumn harvest chicken skillet - featured image
Print Recipe

A cozy, one-pan fall dinner featuring juicy chicken thighs, caramelized root vegetables, tart apples, and a maple-mustard glaze. This easy skillet meal is perfect for busy weeknights or festive gatherings and bursts with autumn flavors.

Ingredients

Scale
  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tsp salt, plus more to taste
  • 1/2 tsp black pepper, plus more to taste
  • 2 tbsp olive oil, divided
  • 2 medium sweet potatoes, peeled and cubed (about 2 cups)
  • 1 cup butternut squash, peeled and cubed
  • 1 cup Brussels sprouts, halved
  • 1 large red onion, sliced
  • 2 medium apples, cored and sliced (about 1 cup)
  • 1 tbsp fresh thyme (or 1 tsp dried)
  • 2 cloves garlic, minced
  • 2 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1/2 cup chicken broth
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 cup pecans or walnuts, chopped (optional)
  • 2 tbsp dried cranberries (optional)
  • Crumbled goat cheese or feta, for serving (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Pat chicken thighs dry and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add chicken thighs skin-side down and sear for 5-6 minutes until golden and crisp. Flip and cook another 2 minutes. Transfer chicken to a plate.
  3. While chicken sears, toss sweet potatoes, squash, Brussels sprouts, and red onion with a pinch of salt, pepper, and 1 tbsp olive oil in a mixing bowl. Stir in fresh thyme.
  4. In the same skillet, add minced garlic and cook for about 30 seconds until fragrant.
  5. Arrange sweet potatoes, squash, Brussels sprouts, onion, and sliced apples evenly in the skillet. Nestle browned chicken thighs on top, skin-side up. Sprinkle with more thyme if desired.
  6. In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, chicken broth, cinnamon, and nutmeg. Pour evenly over everything in the skillet.
  7. Transfer skillet to oven and bake uncovered for 20-25 minutes, until chicken is cooked through (internal temp 165°F) and veggies are fork-tender. For crispier skin, broil for 2-3 minutes at the end.
  8. Scatter chopped pecans or walnuts and dried cranberries over the top during the last 5 minutes of baking.
  9. Let skillet rest for 5 minutes before serving. Spoon pan juices over chicken and veggies. Top with crumbled goat cheese or feta if using. Serve straight from the skillet.

Notes

Cut veggies evenly for even cooking. Sear chicken thoroughly for crispy skin. If veggies aren’t browning, spread them out more. Add a splash of broth if the pan gets dry. For dairy-free, omit cheese. For nut-free, skip pecans/walnuts. Leftovers keep well for up to 3 days and flavors deepen overnight.

Nutrition

Keywords: autumn, fall, chicken skillet, one-pan, maple mustard, sweet potatoes, apples, cozy dinner, gluten-free, easy dinner, healthy, comfort food

Find it online: https://realityeats.com/autumn-harvest-chicken-skillet-recipe-easy-cozy-fall-dinner/