Chicken and Apples

This one-pan chicken and apples is an easy skillet dinner made with tender chicken, vegetables and apples. This dish is the quintessential fall recipe!

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Ingredients

1 Tablespoon olive oil
1 pound boneless, skinless chicken breast , cut into 1-inch cubes
½ teaspoon ground black pepper
1 teaspoon Kosher salt , divided
4-8 slices thick-cut bacon , chopped
3 cups broccoli florets
1 medium sweet potato , peeled and diced into 1/2-inch pieces
1 medium white onion , peeled and chopped
2 granny smith apples , cored and diced
2 cloves garlic , minced
½ teaspoon dried thyme
1/4-1 teaspoon ground cinnamon , to taste
1 cup chicken stock , or chicken broth (divided)

Instructions

Cook chicken. In a large, nonstick pan, heat 1 Tablespoon olive oil over medium-high heat, until shimmering. Add 1 pound cubed chicken, 1/2 teaspoon pepper, and 1/2 teaspoon salt. Cook until lightly browned and cooked through. Transfer the chicken to a paper towel-lined plate.
Fry bacon. Reduce the heat to medium-low. Add 4-8 slices bacon and cook until crisp. Transfer bacon to a paper towel-lined plate. Leave 1 1/2 Tablespoons of bacon fat in the pan.
Add vegetables. Increase the heat to medium-high. Add 3 cups broccoli, 1 cubed sweet potato, 1 chopped onion, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are crisp-tender and the onion is translucent.
Add seasonings and combine. Stir in 2 diced apples, 2 cloves garlic, 1/2 teaspoon thyme, and 1 teaspoon cinnamon. Cook for 1 minute, then pour in 1/2 cup chicken stock. Bring to a boil and cook until the stock has evaporated. Add the chicken and remaining 1/2 cup chicken stock. Cook until heated through. Stir in the bacon. Serve warm.

Notes

Variations:

Swap out sweet potatoes for baby gold or red potatoes.
If you don't love broccoli you can omit or swap for green beans.
While the bacon does give great flavor, you can omit if preferred.

Storage: Store leftovers in a covered container for up to 3 days in the refrigerator. Reheat in the microwave or a skillet over low heat until warm.

Nutrition