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Chicken, Apple, Sweet Potato, and Brussels Sprouts Skillet


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


  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 kosher salt, and black pepper. 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 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.

  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 10 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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