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This Fall Harvest Balsamic Chicken Skillet is exactly what your dinner needs on a cool fall night! Tender chicken, crispy Brussels sprouts, sweet apples, buttery butternut squash, crunchy pecans, juicy pomegranate seeds, and smoky bacon all come together in one pan for a quick, delicious meal. It is Paleo, gluten free, and Whole30 approved. A perfect way to enjoy seasonal flavors while nourishing your body.
As a nutritionist, I love enjoying foods that match the season. Even when the weather still feels like summer, my body craves those cozy fall tastes!
What You’ll Love About This Recipe
- One pan makes cleanup a breeze
- Seasonal veggies bring natural sweetness and lots of nutrients
- Balanced flavors from smoky bacon, tart pomegranate, and rich balsamic vinegar
- Protein packed chicken makes this a complete, satisfying meal
- Crunchy pecans add texture and healthy fats
- Ready in under 30 minutes, perfect for busy evenings
This recipe was inspired by my Rosemary Balsamic Sheet Pan Chicken with Bacon and Apples. Cooking it in a skillet gives the veggies a toasty, caramelized flavor that really makes this meal stand out. It is simple, wholesome, and perfect for busy weeknights.
My family loved it. Even my picky 11 year old went back for seconds! I hope you enjoy it as much as we did.
Tips for Cooking
- Use fresh Brussels sprouts and crisp apples for the best flavor and texture
- Don’t overcrowd the pan so ingredients brown and caramelize properly
- Cook the bacon first and save some fat to cook the chicken and veggies for extra flavor
- Sear chicken until golden but not fully cooked, then finish cooking with the veggies to keep it juicy
- Add balsamic vinegar near the end to create a tangy glaze that ties all the flavors together
- Stir in fresh thyme, pecans, and pomegranate seeds off the heat for bursts of freshness and crunch
- Swap in other fall veggies like carrots or sweet potatoes for variety
For another quick skillet chicken option, I love my 15-Minute Skillet Cilantro Lime Chicken Tenderloins…tender, flavorful, and ready in minutes, making it just as family-friendly and weeknight-approved.
Serving Suggestions
- Serve this skillet over cooked quinoa, rice, or mashed potatoes for a heartier meal
- Add a side salad or crusty bread to round out the dinner
- Leftovers are great for lunch, enjoy cold or warmed up
- Sprinkle extra pecans or pomegranate seeds on top before serving for added crunch
Bring the cozy tastes of fall to your table tonight with this easy, flavorful Fall Harvest Balsamic Chicken Skillet!
Fall Harvest Balsamic Chicken Skillet
Ingredients
- 4 slices bacon*
- 1 lb chicken breast, cut into 1 inch pieces
- 2 tbsp olive oil or avocado oil
- 1/2 medium yellow onion, diced
- 2 cups diced butternut squash
- 2 cups brussels sprout halves
- 1 apple**, diced
- 1/2 tsp sea salt
- 3 tbsp balsamic vinegar
- 2/3 cup diced pecans
- 1/2 cup pomegranate arils
- 1 tbsp fresh thyme, for garnish
Instructions
- Heat a large skillet to medium-medium high heat. Once hot, spray with non-stick spray and add bacon. Cook for 3-4 minutes per side until bacon reaches desired crispiness. Set aside and crumble. Leave approximately 1-2 tbsp of bacon fat in the pan to cook chicken. Leave the heat on.
- Now add the chicken pieces. Cook for approximately 5-7 minutes, continuing to toss so all sides are lightly browned. Set aside with bacon. Chicken may still be slightly undercooked, this is fine since they will cook more a bit later. Keep heat on.
- Now coat the pan with 2 tbsp oil. Toss in onion, butternut squash, and brussels sprouts. Cook for another 5-7 minutes, until veggies become slightly browned and crispy. Now add in apples, chicken, and bacon. Toss around so all ingredients begin to flavor each other. Stir in the salt and balsamic vinegar. Let cook for another 2-3 minutes.
- Remove from heat, mix in pecans and pomegranate arils. Toss in fresh thyme, and additional salt to taste. Serve hot!
We had this tonight for dinner. I made a few changes…I added a zucchini (had one I needed to use up), used sweet potatoes instead of butternut squash, and added some thyme to the veggies while they were cooking. My veggies weren’t crispy but I think I crowded my pan. We liked the flavors (bacon!) and finishing with pecans and pomegranate arils made an interesting element. Thank you for a delicious and healthy recipe.
I love the different veggies! It sounds like it all worked well together!
WE loved this Will make again and again. WE subbed brussel sprouts with kale and sweet potatoes for butternut squash. So yummy. Thank you!!
So glad you love it!