Autumn Harvest Chicken Skillet

$- 4 boneless, skinless chicken thighs - 2 tablespoons olive oil - 1 medium onion, thinly sliced - 2 cloves garlic, minced - 2 medium carrots, sliced - 1 cup Brussels sprouts, halved - 1 medium sweet potato, diced - 1 teaspoon dried thyme - 1 teaspoon paprika - ½ teaspoon ground cinnamon - Salt and pepper to taste These ingredients come together to create a warm, hearty dish for fall. The chicken thighs provide rich flavor and protein. The seasonal vegetables add color and nutrition. I love how the sweet potato brings a touch of sweetness. - 1 cup low-sodium chicken broth - 1 tablespoon apple cider vinegar - ¼ cup chopped fresh parsley (for garnish) Chicken broth adds moisture. It makes the dish even more savory. Apple cider vinegar adds a nice tang that brightens every bite. Fresh parsley makes a great garnish. It adds a pop of color and fresh flavor. By using these ingredients, you can create a meal that not only tastes great but also brings the cozy flavors of autumn to your table. {{ingredient_image_1}} First, let's prepare the chicken. Take the four boneless, skinless chicken thighs. Sprinkle salt, pepper, dried thyme, and paprika on both sides. This gives the chicken a nice flavor. Set it aside for a moment. Next, we slice and dice our vegetables. For the onion, thinly slice it. Mince the garlic cloves. Cut the carrots into slices. Halve the Brussels sprouts. Finally, dice the sweet potato into small cubes. Now, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken thighs. Sear them for about five minutes on each side. Look for a golden brown color. Once cooked through, transfer the chicken to a plate. Cover it to keep warm. In the same skillet, add the sliced onion and minced garlic. Sauté these for about 2-3 minutes. You want them to soften and smell great. Next, add the sliced carrots, halved Brussels sprouts, and diced sweet potato. Stir well and let them cook for about five minutes. The vegetables should start to soften. Pour in 1 cup of low-sodium chicken broth and the 1 tablespoon of apple cider vinegar. Bring this mixture to a simmer. Reduce the heat to low. Return the chicken to the skillet. Nestle it among the vegetables. Cover the skillet and cook for an additional 10-15 minutes. Check that the vegetables are tender and the sweet potato is cooked through. Taste the dish. Adjust the seasoning if needed. You can add more salt, pepper, or even a pinch of cinnamon. Finally, remove the skillet from the heat. Sprinkle ¼ cup of chopped fresh parsley over the top before serving. This adds a fresh pop of color and flavor. To achieve a perfectly seared chicken, start with a hot skillet. Heat your olive oil until it shimmers. Season the chicken thighs with salt, pepper, thyme, and paprika. Place them in the pan and don’t move them for five minutes. This helps form a nice crust. Flip and cook the other side until golden brown. For cooking vegetables to tenderness, chop them into even pieces. This helps them cook at the same rate. Add the onions and garlic first, and let them soften. Then, add the carrots, Brussels sprouts, and sweet potato. Stir occasionally and let them cook for about five minutes. Pour in the chicken broth and let everything simmer. To enhance the autumn flavors, try adding nutmeg or sage. These spices bring warmth to your dish. You can also adjust the paprika for a smoky touch. Experiment with different spice levels to find what you like best. When using herbs, fresh herbs often provide brighter flavors. Add fresh parsley right before serving for a pop of color and taste. Dried herbs work well too but use less since they are more concentrated. A teaspoon of dried thyme or rosemary can add depth without overpowering. Pro Tips Use Bone-In Chicken: For added flavor and moisture, consider using bone-in chicken thighs. They will enhance the richness of the dish. Seasoning Variations: Feel free to experiment with different herbs like rosemary or sage instead of thyme for a unique twist on flavor. Vegetable Substitutions: Swap out Brussels sprouts or sweet potatoes for seasonal vegetables like butternut squash or parsnips to suit your taste. Make It One-Pan: For a complete meal, add quinoa or rice directly into the skillet along with the broth for a heartier dish. {{image_2}} You can easily switch up the veggies in this recipe. Use what’s fresh or in season. Try using butternut squash instead of sweet potato. You can also add parsnips or turnips for a unique taste. If Brussels sprouts aren’t your favorite, replace them with green beans or broccoli. When it comes to chicken, you can use different cuts. Chicken breasts work well if you prefer lean meat. Bone-in chicken legs will add more flavor, too. Just adjust the cooking time for thicker cuts. If you need a gluten-free meal, this recipe is perfect! All the ingredients are naturally gluten-free. Just make sure your chicken broth is gluten-free. For a low-carb version, skip the sweet potato. Instead, add more green veggies like zucchini or spinach. This keeps it light while still being filling. You can enjoy all the autumn flavors without the carbs! To store your Autumn Harvest Chicken Skillet, let it cool first. Then, place it in an airtight container. This keeps it fresh for up to three days in the fridge. When you're ready to eat, reheat it on the stove over low heat. Stir it often to warm it evenly. You can also use the microwave for quick reheating. Just cover it with a lid or a damp paper towel. This helps to keep the chicken moist and tasty. If you want to save some for later, freezing is a great option. First, let the skillet meal cool completely. Then, divide it into portions and place them in freezer-safe containers. Make sure to leave some space at the top for expansion. You can freeze it for up to three months. When you’re ready to enjoy it, take it out and thaw it overnight in the fridge. To cook from frozen, heat it in a skillet over medium heat. Add a splash of chicken broth to help it warm up evenly. Cook it until it's heated through, stirring often. This makes for a quick and easy meal later on! Yes, you can use bone-in chicken. It will add a richer flavor. Just adjust the cooking time. Bone-in chicken takes longer to cook than boneless. Make sure the chicken reaches an internal temperature of 165°F. This dish goes well with many sides. Here are some great options: - Crusty bread for dipping - A simple green salad - Roasted potatoes or sweet potatoes - Steamed green beans or broccoli These sides will balance the meal and add more colors to your plate. You can prepare this dish a day ahead. Cook it and let it cool completely. Store it in an airtight container in the fridge. When ready to serve, reheat it on the stove or in the oven. You may need to add a splash of broth to keep it moist. This way, you save time and still enjoy a tasty meal. This blog post shows you how to make a tasty Autumn Harvest Chicken Skillet. You learned about the key ingredients and how to prepare them. I shared cooking tips for perfect chicken and tender veggies. Variations let you customize the dish to fit your diet or taste. Don't forget how to store leftovers properly. Enjoy this meal with family or friends. It brings comfort and warmth to any table. Now, go ahead and create your own delicious version!$

Autumn Harvest Chicken Skillet

A hearty skillet dish featuring chicken thighs and seasonal vegetables, perfect for fall.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

4 pieces boneless, skinless chicken thighs
2 tablespoons olive oil
1 medium onion, thinly sliced
2 cloves garlic, minced
2 medium carrots, sliced
1 cup Brussels sprouts, halved
1 medium sweet potato, diced
1 teaspoon dried thyme
1 teaspoon paprika
0.5 teaspoon ground cinnamon
to taste salt and pepper
1 cup low-sodium chicken broth
1 tablespoon apple cider vinegar
0.25 cup chopped fresh parsley (for garnish)

Instructions

Heat the olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt, pepper, thyme, and paprika.
Add the chicken to the skillet and sear for about 5 minutes on each side, or until golden brown and cooked through. Transfer the chicken to a plate and cover to keep warm.
In the same skillet, add the sliced onion and garlic. Sauté for about 2-3 minutes until softened and fragrant.
Add the carrots, Brussels sprouts, and sweet potato to the skillet. Stir well and cook for about 5 minutes, allowing the vegetables to start to soften.
Pour in the chicken broth and apple cider vinegar. Bring the mixture to a simmer, then reduce the heat to low.
Return the chicken to the skillet, nestling it among the vegetables. Cover and cook for an additional 10-15 minutes, or until the vegetables are tender and the sweet potato is cooked through.
Taste and adjust the seasoning with additional salt, pepper, or cinnamon if desired.
Once everything is cooked, remove from heat and sprinkle with fresh parsley before serving.

Notes

Serve directly from the skillet for a rustic look, garnished with additional parsley and a sprinkle of freshly cracked black pepper. Add a side of crusty bread for perfect dipping.

Keyword autumn, Chicken, fall, one-pan, skillet