Okay, you guys, let me tell you about this Harvest Chicken Skillet. Seriously, it’s become my go-to when I need something *super* satisfying but don’t want to spend hours in the kitchen. It’s got all those cozy fall flavors – you know, the squash, the Brussels sprouts – all mingling together with tender chicken in this rich, creamy sauce. The best part? It all cooks up in just ONE pan! I first whipped this up on a chilly evening last fall, and my family pretty much demanded I make it again the next week. It’s that good, I promise!
Why You’ll Love This Harvest Chicken Skillet
- Weeknight Wonder: Seriously, this comes together so fast – perfect for those busy evenings when you still want a home-cooked meal.
- One-Pan Magic: Less cleanup? Yes, please! Everything cooks in a single skillet, meaning fewer dishes to wash later.
- Cozy Fall Flavors: The combination of butternut squash and Brussels sprouts just screams autumn comfort food.
- Packed with Flavor: Tender chicken, aromatic veggies, and a luscious creamy sauce create an incredibly satisfying bite.
- Hearty and Filling: It’s a complete meal that will keep everyone happy and full.
Ingredients for Your Harvest Chicken Skillet
Alright, gathering your ingredients is the first step to pure deliciousness! I always try to grab the freshest stuff I can find because it really makes a difference. Here’s what you’ll need to get your Harvest Chicken Skillet going:
For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces – Thighs stay so juicy, trust me!
- 1 tsp paprika
- 0.5 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper
For the Skillet:
- 1 tbsp olive oil – A good quality one if you have it!
- 1 medium onion, chopped
- 2 cloves garlic, minced – Fresh garlic is a game-changer here.
- 1 cup butternut squash, peeled and diced – Try to cut them into about ½-inch cubes so they cook evenly.
- 1 cup Brussels sprouts, trimmed and halved – Give them a good wash!
- 0.5 cup chicken broth
- 0.25 cup heavy cream – This makes the sauce so luscious.
- 2 tbsp fresh parsley, chopped – For a pop of freshness at the end!
Expert Tips for the Perfect Harvest Chicken Skillet
Okay, so you’ve got the ingredients, you’re ready to go, but let me give you a few insider tricks that will *really* make your Harvest Chicken Skillet sing. These are the little things I’ve learned that make all the difference between a good dish and a truly amazing one.
First off, don’t be shy with browning your chicken! That golden-brown crust isn’t just pretty; it adds a ton of deep flavor to the whole dish. Just make sure your skillet is nice and hot before you add the chicken, and don’t overcrowd the pan – cook it in batches if you have to. Trust me on this one.
When it comes to your veggies, try to cut them to a similar size. This ensures they cook evenly. You want that butternut squash tender but not mushy, and the Brussels sprouts slightly charred and sweet, not bitter. A little patience here really pays off!
And for the sauce? Don’t let it get too thick too fast. The heavy cream will thicken as it simmers, and you can always add a tiny splash more chicken broth if it looks too gloopy. A little swirl of garlic parmesan chicken pasta magic often happens when the flavors all meld together perfectly!
Step-by-Step Guide to Making Harvest Chicken Skillet
Alright, ready to bring this amazing Harvest Chicken Skillet to life? It’s really straightforward, and honestly, part of the fun is watching it all come together right there in one pan. Trust me, you’ve got this!
Seasoning and Browning the Chicken
First things first, let’s get that chicken seasoned up beautifully. In a medium bowl, toss your chicken pieces with the paprika, garlic powder, salt, and pepper. Make sure every piece is coated! Now, heat your olive oil in a big skillet over medium-high heat. Once it’s nice and hot, add the chicken. Let it brown up on both sides, about 5-7 minutes total. We’re not cooking it all the way through here, just getting a gorgeous sear. Once it’s looking good, scoop it out and set it aside on a plate.
Sautéing Aromatics and Vegetables
Now, into that same skillet (don’t wipe it out!), toss in your chopped onion. Let it soften up for about 3-4 minutes. Then, add the minced garlic and cook for just another minute until it smells amazing – don’t let it burn! Next, add your diced butternut squash and halved Brussels sprouts. Stir them around and let them cook, stirring every now and then, until they’re tender-crisp. This usually takes about 8-10 minutes. You want them to have a little bite, not be mushy. Careful, the pan will be hot!
Creating the Sauce and Finishing the Harvest Chicken Skillet
Time to bring it all together! Pour in that chicken broth and use your spoon to scrape up all those yummy browned bits stuck to the bottom of the skillet – that’s where all the flavor lives! Let this bubble for a minute. Now, pop the browned chicken back into the skillet. Stir in the heavy cream, giving everything a good mix. Let it simmer gently for a couple of minutes until the sauce just starts to thicken up a bit. It should be dreamy and coats everything nicely. Finally, stir in your fresh chopped parsley for a burst of freshness. And that’s it! Dinner is served!
Ingredient Notes and Substitutions for Harvest Chicken Skillet
So, about these ingredients! I’ve found that certain things just *work* best in this Harvest Chicken Skillet, but don’t worry if you need to make a swap. Those chicken thighs? They’re my top pick because they stay so tender and juicy, even when cooked through. If you only have chicken breast, just be a little more careful not to overcook it so it doesn’t get dry.
And the veggies! That butternut squash adds such a lovely sweetness. If you can’t find it or aren’t a fan, sweet potatoes are a fantastic substitute, or even acorn squash if you’re feeling adventurous. Just make sure to cut them into similar-sized pieces. A lot of people love butternut squash dishes, so you know it’s a crowd-pleaser!
The heavy cream is what makes that sauce ridiculously good and creamy, but if you need a lighter option, you could try half-and-half, or even a splash of milk thickened with a little cornstarch (though it won’t be quite as rich). Happy cooking!
Serving Suggestions for Your Harvest Chicken Skillet
This Harvest Chicken Skillet is pretty much a meal in itself, but if you want to round it out, I’ve got some easy ideas! A simple cucumber salad adds a nice fresh crunch, or you could serve it alongside some creamy orzo if you’re feeling extra hungry. A crusty piece of bread for sopping up that yummy sauce is always a winner too!
Storage and Reheating Your Harvest Chicken Skillet
Got leftovers? Lucky you! This Harvest Chicken Skillet actually tastes even better the next day. Just let it cool down a bit, then pop it into an airtight container and stash it in the fridge. It’ll stay delicious for about 3 to 4 days. If you don’t think you’ll get to it within that time, freezing is a great option too! Just make sure to use a freezer-safe container.
When you’re ready to reheat, the stovetop is my favorite way to go. Gently warm it up in a skillet over medium-low heat, maybe with a tiny splash of extra broth or water if it seems a little dry. You can totally use the microwave too – just cover it loosely to prevent splattering. Either way, you’ll have a delicious meal ready to go in minutes!
Frequently Asked Questions About Harvest Chicken Skillet
Got questions about this fabulous Harvest Chicken Skillet? I’ve got answers! It’s a pretty flexible dish, so let’s dive into what you might be wondering.
Can I make this Harvest Chicken Skillet ahead of time?
You totally can! Cook it up, let it cool, and store it in the fridge. Reheat gently on the stove or in the microwave. It makes for a great make-ahead lunch!
What are the best vegetables to substitute?
Great question! You can swap in sweet potatoes, broccoli florets, bell peppers, or even green beans. Just make sure to cut them so they cook evenly with the chicken. Think of all those yummy variations, like a sheet pan cashew chicken but in a skillet!
Is this Harvest Chicken Skillet low-carb?
It’s got carbs from the butternut squash and onion, but you can easily make it lower-carb! Just skip the squash and add more Brussels sprouts or maybe some zucchini and bell peppers instead. That should do the trick!
Estimated Nutritional Information
Okay, so let’s talk numbers! While every kitchen and ingredient can vary a bit, a serving of this incredible Harvest Chicken Skillet usually comes in around 450-550 calories, with about 25-35g of fat, 30-40g of protein, and 20-30g of carbohydrates. Remember, these are just estimates, but it gives you a good idea of this hearty, satisfying meal!
Harvest Chicken Skillet
Ingredients
Equipment
Method
- In a bowl, toss the chicken pieces with paprika, garlic powder, salt, and pepper. Set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from the skillet and set aside.
- Add the chopped onion to the skillet and cook until softened, about 3-4 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- Add the diced butternut squash and Brussels sprouts to the skillet. Cook, stirring occasionally, until the vegetables are tender-crisp, about 8-10 minutes.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer.
- Return the chicken to the skillet. Stir in the heavy cream and cook until the sauce has thickened slightly, about 2-3 minutes.
- Stir in the fresh parsley. Serve hot.