Chicken, Apple, Sweet Potato, and Brussels Sprouts Skillet

Chicken, Apple, Sweet Potato, and Brussels Sprouts Skillet

YIELD: Serves 4-6

TOTAL TIME: 30 minutes

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
  • 1 teaspoon kosher salt, divided
  • 4 slices thick-cut bacon, chopped
  • 3 cups Brussels sprouts, trimmed and quartered (about 3/4 pound)
  • 1 medium sweet potato, peeled and cut into 1/2 inch cubes (about 8 ounces)
  • 1 medium onion, chopped
  • 2 Granny Smith apples, peeled, cored and cut into 3/4 inch cubes
  • 4 cloves garlic, minced (about 2 teaspoons)
  • 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
  • 1 teaspoon ground cinnamon
  • 1 cup reduced-sodium chicken stock, divided
  • 1/2 teaspoon black pepper

Directions:

  1. Heat the olive oil in a large, nonstick or cast iron skillet over medium high, until hot and shimmering. Add the chicken and 1/2 teaspoon kosher salt. Cook until lightly browned and cooked through, about 5 minutes. Transfer to plate lined with paper towels.
  2. Reduce skillet heat to medium low. Add the chopped bacon and cook until crisp and brown and the fat has rendered, about 4 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate (I simply laid another paper towel on top of the plate with the chicken, then stacked the bacon on that). Discard all but 1 1/2 tablespoons bacon fat from the pan.
  3. Increase skillet heat back to medium high. Add Brussels sprouts, sweet potato, onion, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 8 minutes.
  4. Stir in the apples, garlic, thyme, and cinnamon. Cook 30 seconds, then pour in 1/2 cup of the broth. Bring to a boil and cook until evaporated, about 2 minutes. Add the reserved chicken and remaining 1/2 cup broth. Cook until heated through, about 2 minutes. Stir in reserved bacon and serve warm.

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Posted on March 22, 2016 .