Chicken, Bacon and Apple Skillet


Chicken, Bacon and Apple Skillet


  • 1 tbsp. olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 4-5 slices thick-cut bacon {nitrate free}, chopped
  • 3 cups Brussels sprouts, trimmed and quartered
  • 1 medium sweet potato, peeled and cut into 1/2 inch cubes
  • 1 medium onion, chopped
  • 2 Granny Smith or Honey Crisp apples, peeled {or not}, cored and cut into 3/4 inch cubes
  • 4 cloves garlic, minced
  • 2 tsps. chopped fresh thyme or 1/2 teaspoon dried thyme
  • 1 tsp. ground cinnamon
  • 1 cup reduced-sodium chicken broth


  1. Heat the olive oil in a large, nonstick or cast iron skillet over medium high, until hot and shimmering. Add the chicken, 1/2 teaspoon salt, and black pepper.
  2. Cook until lightly browned and cooked through, about 5 minutes.
  3. Transfer to plate lined with paper towels.
  4. Reduce skillet heat to medium low. Add the chopped bacon and cook until crisp and brown and the fat has rendered, about 8 minutes.
  5. With a slotted spoon, transfer the bacon to a paper towel-lined plate.
  6. Discard all but 1 1/2 tablespoons bacon fat from the pan.
  7. Increase skillet heat back to medium high. Add Brussels sprouts, sweet potato, onion, and remaining 1/2 teaspoon salt.
  8. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 10 minutes.
  9. Stir in the apples, garlic, thyme, and cinnamon.
  10. Cook 30 seconds, then pour in 1/2 cup of the broth.
  11. Bring to a boil and cook until evaporated, about 2 minutes.
  12. Add the reserved chicken and remaining 1/2 cup broth.
  13. Cook until heated through, about 2 minutes. Stir in reserved bacon and serve.


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