One-Pot Easy Harvest Chicken Skillet: A Cozy Fall Dinner in Just One Pan

Some nights, you want to feel like you’ve pulled off a culinary masterpiece without juggling five pots, six timers, and a sink full of dishes. That’s where this one-pot chicken skillet comes in—a soul-warming fall dinner that’s as easy on your schedule as it is on your kitchen cleanup.

This isn’t just dinner; it’s an autumn hug in food form. We’re talking tender bites of juicy chicken mingled with caramelized Brussels sprouts, sweet potatoes that soak up all those savory flavors, and pops of sweetness from apples and dried cranberries. Oh, and did I mention there’s? Because life’s too short for boring weeknight meals.

Whether you’re cooking for your family after a long workday or hosting friends for a cozy fall gathering, this harvest chicken recipe delivers big flavor with minimal fuss. Plus, everything comes together in one skillet—because honestly, who wants to spend more time washing dishes than eating?

So, grab that big skillet, and let’s make your kitchen smell like autumn bliss.

Why You’ll Love This One-Pot Chicken Skillet

• Everything cooks in one skillet—easy prep, easy cleanup.

• Perfect balance of savory, sweet, and earthy flavors.

• Seasonal veggies like sweet potatoes and Brussels sprouts bring cozy fall vibes.

• Feeds a crowd or works beautifully for meal prep.

Ingredients

• 3–4 slices thick-cut

• 1 small onion, diced

• 2 cloves garlic, minced

• 1½ lbs boneless, skinless chicken breasts, cut into ½-inch pieces

• 2 small sweet potatoes, diced into ¼-inch pieces

• 1 lb Brussels sprouts, trimmed and halved

• 1 tsp ground cinnamon

• ¾ tsp kosher salt, divided

• ½ tsp black pepper, divided

• ¼ tsp ground nutmeg

• 1 small red apple, diced

• ¼–½ cup low-sodium chicken broth

• ½ cup walnuts, roughly chopped

• ⅓ cup dried cranberries

• 1 tbsp chopped fresh thyme

How to Make Your Harvest Chicken Skillet

1. Cook the – In a large skillet over medium heat, cook until crisp (about 10 minutes). Remove, crumble, and set aside, leaving the grease in the pan.

2. Sauté aromatics – Add diced onion to the grease, cooking 4–5 minutes until softened. Stir in garlic and cook 30 seconds.

3. Brown the chicken – Add chicken, season with half the salt and pepper, and cook about 8 minutes until golden and cooked through. Remove to a plate.

4. Cook the veggies – If the skillet looks dry, drizzle in a bit of olive oil. Add sweet potatoes, Brussels sprouts, cinnamon, nutmeg, and remaining salt and pepper. Cook 3–4 minutes to get some color.

5. Add fruit and broth – Toss in the diced apple and chicken broth. Cover and simmer 10–15 minutes until vegetables are tender, adding more broth if needed.

6. Finish it off – Stir in chicken, walnuts, cranberries, and thyme. Heat through 2–3 minutes.

7. Serve – Sprinkle  over the top and dig in.

Cooking Tips for the Perfect Skillet

• Don’t rush the browning—that golden crust on your chicken and veggies builds flavor.

• Cut evenly—keeping your sweet potatoes and Brussels sprouts similar in size helps them cook at the same rate.

• Adjust the sweetness—if you prefer more savory, swap the apple for extra Brussels sprouts; if you love sweet-salty contrasts, add a drizzle of maple syrup at the end.

• Meal prep bonus—this tastes even better the next day as the flavors mingle.

A Little Story from My Kitchen

The first time I made this recipe, it was one of those “throw everything in the pan” kind of nights. My kids were cranky, my to-do list was too long, and the fridge had… well, let’s call it “random fall stuff.” I cooked it all together, hoping for the best, and the result was pure magic. My husband asked if I’d found the recipe online (which is his way of saying it tasted legit). That night, this became my go-to fall dinner recipe for busy evenings—and my secret weapon when I need to impress without stress.

What to Serve with Your Harvest Chicken Skillet

Honestly, this dish can hold its own as a complete meal, but if you want to round it out:

• Crusty bread for mopping up the flavorful juices.

• Side salad with a light vinaigrette for a fresh contrast.

• Mashed potatoes or quinoa if you’re feeding a big, hungry crowd.

• Cider or a light white wine to keep the fall theme going.

How to Store Leftovers

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Cool completely, then freeze in portions for up to 2 months.

• Reheat: Warm gently on the stovetop with a splash of broth to keep everything moist.
  Pro tip—if you’re freezing, hold off on adding the until serving day so it stays crispy.

FAQs

Can I make this ahead of time?

Yes! This is a great meal-prep option. Just reheat with a little broth to revive the flavors.

Can I swap the chicken?

Absolutely—turkey breast or pork tenderloin work beautifully.

What if I don’t like Brussels sprouts?

Substitute with broccoli, green beans, or even zucchini.

Can I make this vegetarian?

Sure—skip the and chicken, and use chickpeas or tofu with vegetable broth.

Bring the Comfort of Fall to Your Table

When you make this one-pot chicken skillet, you’re not just cooking dinner—you’re creating a warm, inviting moment that says, “We’re home, we’re together, and life’s good.” It’s hearty enough for chilly evenings, pretty enough for guests, and easy enough for those “I just can’t even” nights.

Tie on that apron, grab your favorite skillet, and let this dish bring the cozy flavors of harvest right to your table.

Discover more delicious recipes by following me on Facebook and Pinterest.

One-Pot Easy Harvest Chicken Skillet

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• Author: Olivia Hartwellen
• Total Time: 50 minutes
• Yield: 4–6 servings 1x

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Description

One-Pot Easy Harvest Chicken Skillet is a cozy fall dinner made in just one pan, combining juicy chicken, caramelized Brussels sprouts, tender sweet potatoes, crisp apples, dried cranberries, and crunchy walnuts—all tied together with smoky bacon and fragrant thyme. It’s the perfect balance of savory, sweet, and earthy flavors, ideal for busy weeknights or autumn gatherings.

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Ingredients

Scale 1x2x3x

• 3–4 slices thick-cut bacon

• 1 small onion, diced

• 2 cloves garlic, minced

• 680 g (1½ lbs) boneless, skinless chicken breasts, cut into ½-inch pieces

• 2 small sweet potatoes, diced into ¼-inch pieces

• 454 g (1 lb) Brussels sprouts, trimmed and halved

• 1 tsp ground cinnamon

• ¾ tsp kosher salt, divided

• ½ tsp black pepper, divided

• ¼ tsp ground nutmeg

• 1 small red apple, diced

• 60–120 ml (¼–½ cup) low-sodium chicken broth

• 60 g (½ cup) walnuts, roughly chopped

• 45 g (⅓ cup) dried cranberries

• 1 tbsp chopped fresh thyme

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Instructions

• In a large skillet over medium heat, cook bacon until crisp (about 10 minutes). Remove, crumble, and set aside, leaving grease in the pan.

• Add diced onion to the bacon grease; cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds.

• Add chicken, season with half the salt and pepper, and cook about 8 minutes until golden and cooked through. Remove to a plate.

• If skillet is dry, drizzle in a bit of olive oil. Add sweet potatoes, Brussels sprouts, cinnamon, nutmeg, and remaining salt and pepper. Cook 3–4 minutes to brown.

• Add diced apple and chicken broth. Cover and simmer 10–15 minutes until vegetables are tender, adding more broth if needed.

• Stir in chicken, walnuts, cranberries, and thyme. Heat through 2–3 minutes.

• Sprinkle bacon over the top and serve hot.

Notes

Don’t rush browning—caramelization builds flavor.

Cut vegetables to similar sizes for even cooking.

For more savory flavor, swap apple for extra Brussels sprouts.

Add a drizzle of maple syrup for a sweet-salty finish.

For meal prep, store bacon separately to keep it crispy.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Dish
• Method: One-Pot / Skillet
• Cuisine: American