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Harvest Chicken Skillet with Brussels Sprouts

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Chicken Skillet:
  • 4 bone-in, skin-on chicken thighs (or boneless if preferred)
  • 1 ½ tbsp olive oil
  • Salt and black pepper, to taste
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • Vegetables u0026 Fruit:
  • 2 cups Brussels sprouts, trimmed and halved
  • 1 medium sweet potato, peeled and diced
  • 1 crisp apple (like Honeycrisp or Fuji), sliced
  • ½ small red onion, sliced
  • Glaze / Sauce:
  • 2 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • ½ cup low-sodium chicken broth
  • 1 tsp apple cider vinegar (optional, for brightness)
  • ½ tsp dried thyme (or fresh if available)

Instructions
 

  • Step 1: Season the Chicken : Pat chicken thighs dry with paper towels. Season generously with salt, pepper, smoked paprika, and garlic powder on both sides.
  • Step 2: Sear the Chicken : Heat olive oil in a large oven-safe or cast-iron skillet over medium-high heat. Place chicken skin-side down and sear for 4–5 minutes until golden and crisp. Flip and cook another 3 minutes. Remove chicken from skillet and set aside.
  • Step 3: Cook the Vegetables : In the same skillet, add Brussels sprouts and sweet potatoes. Sauté for 7–8 minutes, stirring occasionally, until they begin to brown and soften slightly.
  • Step 4: Add Aromatics and Apples : Stir in sliced red onion and apple. Cook another 2–3 minutes until the apples just begin to soften and the onions become fragrant.
  • Step 5: Make the Glaze : In a small bowl, whisk together maple syrup, Dijon mustard, chicken broth, apple cider vinegar (if using), and thyme. Pour this mixture into the skillet with the veggies. Stir gently to coat.
  • Step 6: Finish Cooking : Nestle the chicken thighs back into the skillet, skin side up. Reduce heat to medium-low. Cover and let everything simmer for 15–18 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the veggies are tender.