Fall Harvest Balsamic Chicken Skillet Recipe

If you’re craving a cozy, flavorful dinner that screams autumn, you’re going to want to try this Fall Harvest Balsamic Chicken Skillet Recipe. I absolutely love how it balances savory, sweet, and tangy elements—all in one pan—making weeknight cooking feel downright special. Trust me, once you make this, it’ll become your go-to for fall evenings.

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Ingredients You’ll Need

These ingredients blend together to create a harvest-style meal that tastes fresh and cozy. When shopping, I recommend picking a firm apple variety for the best texture and making sure your butternut squash is ripe yet still firm.

• Bacon: This adds a smoky depth and a bit of crisp texture—don’t skip it, it’s a game changer.
• Chicken breast: Cut into bite-sized pieces so they cook evenly and soak up all the flavors.
• Olive oil or avocado oil: Use these for their high smoke point and subtle flavor.
• Yellow onion: Adds sweetness and a savory base when sautéed.
• Butternut squash: Perfect fall veggie, offering sweetness and a tender bite as it roasts in the pan.
• Brussels sprouts: When browned, they turn nutty and pair beautifully with balsamic vinegar.
• Apple: Provides a juicy contrast—choose something like Honeycrisp or Fuji for the best balance.
• Sea salt: Enhances every component without overpowering.
• Balsamic vinegar: The star for that tangy layer that pulls everything together.
• Pecans: For a crunchy texture and buttery flavor—toast them lightly if you want to boost their aroma.
• Pomegranate arils: These add a pop of color and a burst of sweet-tart freshness.
• Fresh thyme: The finishing herb that brightens the dish with its subtle earthiness.

Variations

I like to switch things up depending on what’s in season or what I have on hand. This Fall Harvest Balsamic Chicken Skillet Recipe is very forgiving, making it perfect for some fun personalization.

• Swap the Protein: Sometimes I use boneless skinless thighs instead of breasts for juicier chicken without extra fuss.
• Nut-Free Option: Replace pecans with roasted pumpkin seeds if you need to avoid nuts—still adds great texture.
• Vegetarian Twist: Skip the chicken and bacon, then add extra butternut squash and chickpeas for protein and heartiness.
• Spice It Up: A pinch of crushed red pepper flakes adds a warming heat that pairs surprisingly well with the sweetness.

How to Make Fall Harvest Balsamic Chicken Skillet Recipe

Step 1: Crisp the Bacon and Prep Your Pan

Start by heating your skillet over medium to medium-high heat. Once hot, spray with non-stick spray and add the bacon slices. Cook each side for 3-4 minutes until they reach your preferred crispiness. Then, carefully remove and set them aside to crumble later. Leave about 1 to 2 tablespoons of bacon fat in the pan—that’s going to elevate your chicken flavor, trust me. Keep that heat on; we’re just getting started.

Step 2: Brown the Chicken Pieces

Drop your cut chicken breast pieces into the bacon fat. Toss and cook for about 5-7 minutes, turning often so each side gets lightly browned but not fully cooked through. This way, the chicken finishes cooking with the veggies later, soaking up all those wonderful flavors. Set aside with the bacon for now, but keep your skillet hot.

Step 3: Sauté Your Fall Veggies to Perfection

Coat the pan with your choice of oil—olive or avocado—and add the diced onion, butternut squash, and brussels sprout halves. Cook for another 5-7 minutes, stirring occasionally, until the veggies start to get a nice golden-brown color and a little crunch on the edges. That browning is where the magic happens.

Step 4: Bring It All Together with Apples, Chicken, and Bacon

Add diced apples back into the pan along with the partially cooked chicken and crumbled bacon. Stir everything to evenly combine. Sprinkle with sea salt and drizzle those 3 tablespoons of balsamic vinegar over the top. Let it cook for another 2-3 minutes so the flavors marry beautifully. The balsamic will reduce a bit and coat every ingredient with that perfect tangy gloss.

Step 5: Finish with Pecans, Pomegranate & Fresh Thyme

Take the pan off the heat and gently fold in the pecans and pomegranate arils. The warmth from the skillet wakes them up without cooking them, so you get that crunch and those juicy bursts. Sprinkle fresh thyme over the top for a bright herbal lift and season with extra salt if you feel it needs a tiny boost. Serve it hot and watch everyone dig in.

How to Serve Fall Harvest Balsamic Chicken Skillet Recipe

Garnishes

I always finish this dish with a few extra fresh thyme sprigs and a scattering of additional pomegranate arils. The subtle green and ruby red not only make your plate look stunning but give a fresh aroma and juicy surprise with each bite. Sometimes I add a sprinkle of flaky sea salt—it’s a small touch that makes a big difference.

Side Dishes

This skillet is a pretty hearty meal on its own, but I love pairing it with a simple arugula salad tossed in lemon vinaigrette. The peppery greens contrast nicely. If you want carbs, creamy mashed potatoes or a warm crusty bread soak up all those balsamic juices perfectly.

Creative Ways to Present

For holiday dinners or special occasions, I like to serve this skillet family-style in a rustic cast-iron pan straight to the table. Adding edible flowers or a side of roasted root veggies dressed with a bit of fresh thyme also elevates the look. It’s such a comforting, cozy presentation that invites everyone to relax and dig in.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they stay fresh for about 3 days. I recommend separating leftovers into smaller portions if you want to reheat just a bit without disturbing the whole batch. The pecans remain crunchy if you add them fresh when reheating.

Freezing

While I’ve frozen this dish successfully, I recommend freezing without the pomegranate arils, which can turn mushy. Reheat thoroughly and add fresh arils after warming for the best texture. Freeze in airtight containers or heavy-duty freezer bags for up to 2 months.

Reheating

To reheat, I usually warm the skillet gently on low heat on the stovetop, stirring occasionally. This method keeps the chicken tender and helps maintain the crispiness of the veggies. If you’re short on time, a quick microwave burst works too—just add the pomegranate fresh after heating.

FAQs

Final Thoughts

This Fall Harvest Balsamic Chicken Skillet Recipe is one I keep coming back to whenever the weather cools down. It’s got all the cozy, comforting vibes you want from a home-cooked dinner, but also that layered, sophisticated flavor that feels restaurant-worthy. Honestly, it’s such a simple dish with a big payoff, and I can’t wait for you to taste it. Try it out this week—you’ll thank me later when your kitchen smells like fall and everyone’s asking for seconds!

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