Autumn Harvest Skillet

Ingredients:

1 tablespoon olive oil

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes

1 teaspoon kosher salt, divided

1/2 teaspoon black pepper

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 broth, divided

 

Directions:

 

                        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 kosher salt, and black pepper. Cook until lightly browned and cooked through, about 5 minutes. Transfer to plate lined with paper towels.

                        Reduce skillet heat to medium low. Add the chopped bacon and cook until crisp and brown and the fat has rendered, about 8 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.

                        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 10 minutes.

                        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.