Description
This Fall Harvest Balsamic Chicken Skillet is a comforting and flavorful one-pan meal perfect for autumn. It combines tender chicken breast, crispy bacon, and a medley of roasted fall vegetables like butternut squash and Brussels sprouts. Sweet apples, crunchy pecans, and tart pomegranate arils add layers of texture and brightness, all brought together with a tangy balsamic vinegar glaze and fresh thyme garnish. Ideal for a cozy family dinner or meal prep, this dish balances savory, sweet, and tangy flavors in an easy skillet cook.
Ingredients
Scale
Meat & Protein
- 4 slices bacon
- 1 lb chicken breast, cut into 1 inch pieces
Vegetables & Fruits
- 1/2 medium yellow onion, diced
- 2 cups diced butternut squash
- 2 cups Brussels sprout halves
- 1 apple, diced
Oils & Vinegars
- 2 tbsp olive oil or avocado oil
- 3 tbsp balsamic vinegar
Nuts & Seeds
- 2/3 cup diced pecans
- 1/2 cup pomegranate arils
Herbs & Spices
- 1/2 tsp sea salt, plus additional to taste
- 1 tbsp fresh thyme for garnish
Instructions
- Cook the Bacon: Heat a large skillet over medium to medium-high heat. Spray the skillet with non-stick spray once hot, then add the bacon slices. Cook the bacon for about 3-4 minutes on each side until it reaches your desired crispiness. Remove the bacon from the skillet and set aside to cool, then crumble it.
- Cook the Chicken: Leave 1-2 tablespoons of bacon fat in the skillet for flavor. Add the chicken pieces to the pan and cook for approximately 5-7 minutes, tossing regularly to ensure even browning on all sides. The chicken may still be slightly undercooked, which is fine as it will finish cooking later. Remove and set aside with the bacon.
- Sauté the Vegetables: Add 2 tablespoons of olive or avocado oil to the skillet. Toss in the diced onion, butternut squash, and Brussels sprouts. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to brown and develop a crispy texture.
- Combine and Flavor: Add the diced apple, cooked chicken, and crumbled bacon back into the skillet. Stir to combine so the flavors meld together. Sprinkle in 1/2 teaspoon of sea salt and pour in the balsamic vinegar. Continue cooking for another 2-3 minutes to allow the vinegar to reduce slightly and coat the ingredients.
- Finish and Serve: Remove the skillet from heat. Mix in the diced pecans and pomegranate arils for added texture and bursts of sweetness. Toss in the fresh thyme leaves and adjust seasoning with additional salt if desired. Serve immediately while hot.
Notes
- Use ripe but firm apples like Honeycrisp or Fuji for the best texture and sweetness balance.
- Leaving some bacon fat in the pan adds great flavor to the chicken and veggies.
- This dish can be customized with other fall vegetables like carrots or sweet potatoes.
- For a nut-free version, omit pecans or substitute with roasted sunflower seeds.
- Pomegranate arils can be replaced with dried cranberries if fresh are unavailable.
- Leftovers can be stored in an airtight container in the refrigerator up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 10g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 80mg
