Autumn Chicken Skillet

Autumn Chicken Skillet

This time of year is so busy, isn’t it? In our house, it’s the definite start of the holiday season as we have Goose’s birthday and an anniversary. Plus there are other special occasions sprinkled in throughout. Not to mention, trips to the pumpkin patch, apple orchard, and corn maze. With all the hustle and bustle going on, I love making quick and easy one pan dinners like this autumn chicken skillet with brussel sprouts, sweet potatoes, butternut squash, and apples in an apple cider pan sauce.

Autumn Chicken Skillet with Brussel Sprouts, Sweet Potatoes, Butternut Squash, and Apples in Apple Cider Pan Sauce

Honestly, any time dinner comes together in a snap and tastes good and is healthy, it’s a win.

Autumn Chicken Skillet with Brussel Sprouts, Sweet Potatoes, Butternut Squash, and Apples in Apple Cider Pan Sauce

And this one is a triple win.

Autumn Chicken Skillet with Brussel Sprouts, Sweet Potatoes, Butternut Squash, and Apples in Apple Cider Pan Sauce

How?

1. It’s fast without sacrificing flavor or health.
2. It’s pretty easy which means I can make it even on days when Goose has nap striked. (Do your 2 year olds ever just REFUSE to nap and then jump on their crib for hours before bed? Why kid, why? Don’t you know how awesome sleep is? Why won’t you do it before the wee hours of the night? Mommy would love the opportunity to sit on the couch and catch up on my current addiction to This is Us.)
3. It’s full of big fall flavor so you feel all festive eating it.
   

   Autumn Chicken Skillet with Brussel Sprouts, Sweet Potatoes, Butternut Squash, and Apples in Apple Cider Pan Sauce

Let’s talk about that fall flavor. Apples, brussels, sweet potatoes, and butternut squash. The only quintessential fall flavor missing is pumpkin, but don’t worry if you are craving a quick fall dinner with pumpkin, you can check out this pumpkin penne with peas, Parmesan, and sage. You won’t miss the pumpkin in this dish either. Apple cider takes its place nicely and makes the base of the apple cider dijon pan sauce that dresses this dish up.

Autumn Chicken Skillet with Brussel Sprouts, Sweet Potatoes, Butternut Squash, and Apples in Apple Cider Pan Sauce

And OMG the sauce. So good. I love the subtle sweet flavors that apple cider vinegar brings to dishes like this or the Cheddar Apple Soup we made a few days ago. It’s sweet and savory all at the same time. The cider lends the sweetness while the balsamic vinegar and dijon mustard bring a bit of savory complexity. Warming ginger and aromatic sage and rosemary bring it all together.

Autumn Chicken Skillet with Brussel Sprouts, Sweet Potatoes, Butternut Squash, and Apples in Apple Cider Pan Sauce

And if you still need a reason to make it. Consider this: it got my popcorn and cookie loving toddler to actually eat 2 brussel sprouts and suck on a piece of sweet potato.

Autumn Chicken Skillet with Brussel Sprouts, Sweet Potatoes, Butternut Squash, and Apples in Apple Cider Pan Sauce

Like I said this Autumn Chicken Skillet is a winner.

Autumn Chicken Skillet with Brussel Sprouts, Sweet Potatoes, Butternut Squash, and Apples in Apple Cider Pan Sauce

Autumn Chicken Skillet

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• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4-6 servings 1x

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Ingredients

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• 2 chicken breasts, cut into bite sized pieces
• 1 medium sweet potato
• 12 ounces of brussel sprouts (1 bag), halved
• 1 green apple
• 1/2 of a small butternut squash
• 1 onion
• 2 tbs butter
• 2 tbs olive oil
• 4–6 cloves of garlic crushed
• 1 tsp of sage
• 1 tsp of rosemary
• 1 tsp of thyme
• 1/2 tsp of ginger
• salt and pepper

For the marinade/gravy

• 1 cup of apple cider
• 2 tbs balsamic vinegar
• 2 tbs dijon mustard
• 1 tsp of sage
• 1 tsp of rosemary
• 1/2 tsp ginger
• salt and pepper
• 1/2 cup of Sherry

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Instructions

1. In a large bowl, whisk together 1 cup of apple cider, 2 tbs of balsamic vinegar, and 2 tbs dijon mustard. Cut up 2 chicken breasts into bite sized pieces. Season the chicken with 1 tsp rosemary, 1 tsp of sage, 1/2 tsp of ginger and salt and pepper. Put the chicken in the bowl with the cider mixture. Cover and let marinade while you prepare the veggies.
2. Heat a large skillet over medium to medium high heat with 2 tbs butter and 2 tbs olive oil. While the skillet is heating, chop the veggies and apples into bite sized pieces and halve the brussel sprouts. Add all the veggies to the skillet.
3. Season the veggies with 4-6 cloves of pressed garlic, 1 tsp of sage, 1 tsp of rosemary, 1 tsp of thyme, 1/2 tsp of ginger, and salt and pepper. Pour in a 1/2 cup of sherry. Let cook for 5-7 minutes or until the veggies start to soften and sherry simmers.
4. Take the chicken out of the marinade and let cook for 3-4 minutes per side. Pour the reserved marinade in. Bring the marinade to a boil, then reduce to a simmer and let simmer for 5 minutes.
5. Serve hot, garnishing with rosemary and sage.

Notes

* To save time, use a prepeeled butternut squash half from the grocery store.
** 12 ounces is 1 small bag of packaged brussel sprouts in the produce section
***Feel free to substitute chicken stock or white wine in the place of sherry.

• Category: dinner

Nutrition

• Serving Size: 4-6