Chicken Skillet with Sweet Potatoes, Apples and Brussels Sprouts

🥘 Ingredients

• apples (granny smith, peeled, cored and cut into 3/4 inch cubes)
  2
• bacon (thick-cut, chopped)
  4 slices
• black pepper
  1/2 teaspoon
• boneless (skinless chicken breasts, cut into 1/2-inch cubes)
  1 pound
• broth (reduced-sodium chicken, divided)
  1 cup
• brussels sprouts (about 3/4 pound, trimmed and quartered)
  3 cups
• cinnamon (ground)
  1 teaspoon
• garlic (about 2 teaspoons, minced)
  4 cloves
• kosher salt (divided)
  1 teaspoon
• olive oil
  1 tablespoon
• onions (medium, chopped)
  1
• sweet potato (medium, about 8 ounces, peeled and cut into 1/2 inch cubes)
  1
• thyme (chopped fresh thyme or 1/2 teaspoon dried)
  2 teaspoons

🍳 Cookware

• skillet
• pan

1. 1

   Gather boneless .

   boneless: 1 pound (skinless chicken breasts, cut into 1/2-inch cubes)
2. 2

   Heat the olive oil in a large, nonstick or cast iron skillet over medium high, until hot and shimmering. Add the chicken, 1/2 teaspoon kosher salt , and black pepper . Cook until lightly browned and cooked through, about ⏱️ 5 minutes . Transfer to plate lined with paper towels.

   olive oil: 1 tablespoon, kosher salt: 1 teaspoon (divided), black pepper: 1/2 teaspoon
3. 3

   Reduce skillet heat to medium low. Add the chopped bacon and cook until crisp and brown and the fat has rendered, about ⏱️ 8 minutes . With a slotted spoon, transfer the bacon to a paper towel-lined plate (I simply laid another paper towel on top of the plate with the chicken, then stacked the bacon on that). Discard all but 1 1/2 tablespoons bacon fat from the pan .

   bacon: 4 slices (thick-cut, chopped)
4. 4

   Increase skillet heat back to medium high. Add brussels sprouts , sweet potato , onion, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about ⏱️ 10 minutes .

   brussels sprouts: 3 cups (about 3/4 pound, trimmed and quartered), sweet potato: 1 (medium, about 8 ounces, peeled and cut into 1/2 inch cubes), onions: 1 (medium, chopped)
5. 5

   Stir in the apples , garlic , thyme , and cinnamon . Cook ⏱️ 30 seconds , then pour in 1/2 cup of the broth . Bring to a boil and cook until evaporated, about ⏱️ 2 minutes . Add the reserved chicken and remaining 1/2 cup broth. Cook until heated through, about ⏱️ 2 minutes . Stir in reserved bacon and serve warm.

   apples: 2 (granny smith, peeled, cored and cut into 3/4 inch cubes), garlic: 4 cloves (about 2 teaspoons, minced), thyme: 2 teaspoons (chopped fresh thyme or 1/2 teaspoon dried), cinnamon: 1 teaspoon (ground), broth: 1 cup (reduced-sodium chicken, divided)