Autumn Chicken Skillet with Sweet Potatoes, Apples, and Brussels Sprouts

Happy First Day of Autumn! Bring on the brisk air, cider & donuts, changing leaves… Fall is such a vibrant season. The tastiest recipes come in the Fall, too. This recipe is one you’re going to want to have weekly. Sam and I are finally getting into a routine that works for us. 6am workouts, 8am studying/eating, working from 10-6, and then dinner and more studying! It gets busy, so this one pan/skillet recipe is a life savor. Plus, easy clean-up. WINNING. Sam and I try to eat Whole 30-ish most of the time, so yes, this recipe is #Whole30Approved.img_0366 img_0372

I always make a lot of everything so that Sam and I can put it in tubberware and eat it for the next few days, so feel free to adjust the measurements. I know you’ll love this dish. It just tastes like Fall. The apples make it sooooo delicious. It’s hearty, but refreshing. I hope you enjoy it as much as we do!


A few tips

  • Fresh is always better when it comes to anything, but especially herbs! If you can get some fresh thyme – do it.
  • Chopping, peeling, and cubing can take some time for the veggies and meat. I recommend buying already peeled/cut veggies to save you some time in the kitchen!


P.S. We’ll be eating this while watching the MSU vs. Wisconsin game this Saturday! GO GREEN.


Autumn Chicken Skillet with Sweet Potatoes, Apples, and Brussels Sprouts
All of the flavors of Fall in this one-skillet, 30 minute meal! Hearty, but refreshing and packed with protein and complex carbs. The perfect meal for any day of the week.
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Total Time
40 min
Total Time
40 min
  1. 1 Tablespoon olive oil
  2. 1lb boneless, skinless chicken breasts, cut into cubes
  3. 3 cups Brussels sprouts, trimmed and quartered
  4. 1 medium sweet potato, peeled and cut into cubes
  5. 1 medium onion, chopped
  6. 2 Granny Smith apples, peeled, cored and cut into cubes
  7. 4 cloves garlic, minced (~2 teaspoons)
  8. 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme (fresh is always better though!!)
  9. 1 teaspoon ground cinnamon
  10. 1 cup reduced-sodium chicken stock, divided
  11. Salt, to taste
  12. Black pepper, to taste
  1. Heat the olive oil in a large, nonstick or cast iron skillet over medium high, until hot and simmering.
  2. Add the chicken, salt, and black pepper. Cook until lightly browned and cooked through - ~5 minutes. Transfer to plate lined with paper towels.
  3. Add Brussels sprouts, sweet potato, onion, and a pinch of salt. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 10 minutes. *Cover with a lid, it softens faster.
  4. Stir in the apples, garlic, thyme, and cinnamon. Cook for ~1 minute, then pour in 1/2 cup of the broth. Bring to a boil and cook until evaporated, ~2 minutes. Add the reserved chicken and remaining 1/2 cup broth. Cook until heated through, ~2 minutes.
  5. Serve immediately and ENJOY! <3
  1. Cutting, peeling, and cubing the veggies/meat can take awhile. I recommended buying already cut veggies to cut down on prep time!
Ashley Ellen Howard

À demain

xo, AH

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