Skillet Chicken with Apples, Pancetta, and Pecans

Easy, flavor packed, Skillet Chicken with Apples, Pancetta, and Pecans is a one pan dinner that delivers the perfect balance of sweet, salty, and tangy flavors! This simple 30-minute recipe will quickly become a family favorite. It’s Paleo and Whole30 approved, making it a healthy dinner option you’ll want on repeat.

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A Cozy Fall Dinner You’ll Love

Another crisp October evening calls for a warm and comforting meal. As much as I love apple picking, pumpkin candles, and cozy fires, I also love creating fall inspired recipes that showcase the best flavors of the season. Apples are always the star in my kitchen this time of year, and they bring the perfect sweetness to balance out salty pancetta and savory chicken.

If you’ve tried my Creamy Spiced Apple Pecan Chicken, this skillet version is a new twist with bold salty flavors, no cream, and a lighter feel. It’s everything I crave in fall cooking!!

For another quick, flavorful skillet chicken, my 15-Minute Skillet Cilantro Lime Chicken Tenderloins is a go-to…bright, zesty, and ready in minutes for busy weeknights.

As a nutritionist, I especially love this dish because it balances lean protein, healthy fats, and nutrient rich seasonal produce. It’s satisfying without feeling heavy, and the mix of textures keeps every bite exciting.

How to Make Skillet Chicken with Apples, Pancetta, and Pecans

This recipe comes together in just one skillet, making cleanup a breeze. Here’s how to layer the flavors for the best results:

1. Sauté the apples – Start by browning apple slices until golden and tender. Set aside.
2. Crisp the pancetta – Cook pancetta until perfectly crispy, then save a bit of that flavorful fat for the next step.
3. Cook the chicken – Sear chicken cutlets until golden, then add leeks and garlic for extra depth.
4. Build the sauce – Deglaze with chicken broth (or a splash of dry white wine for even more flavor). Toss apples and pancetta back in and let it all simmer together. This step really brings out the fall-inspired magic of the dish and is a great way to enjoy one of my seasonal apple recipes!
5. Finish strong – Top with toasted pecans and fresh thyme. The crunch from the pecans makes this dish irresistible!!

I served mine over mashed acorn squash with roasted potatoes on the side, but it would also be delicious with cauliflower rice or a big green salad.

Recipe Adaptations and Tips

• Pancetta swap: Can’t find pancetta? Crumbled bacon works beautifully.
• Leeks: Love their bold flavor in fall dishes! If you don’t have leeks, a yellow onion makes a great substitute.
• Apples: Honeycrisp is my favorite, but Pink Lady or Gala will also work.
• Chicken broth vs wine: A dry white wine like chardonnay makes a fantastic swap for chicken broth. For Whole30, stick with broth.
• Make it creamy: Stir in a splash of heavy cream or half and half for a richer sauce.
• Fresh herbs: Garnish with thyme or sage for the perfect finish.

For a complete meal, try pairing it with my Toasted Pecan Vinaigrette for extra crunch and fall flavor.

5 from 3 votes

Skillet Chicken with Apples, Pancetta, and Pecans

By Amy Rains

Prep: 15 minutes mins

Cook: 30 minutes mins

Servings: 4

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Ingredients 

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• ▢ 4 chicken breast cutlets*
• ▢ salt + pepper
• ▢ 2 tbsp avocado oil or olive oil
• ▢ 1 large honeycrisp apple, Halved and then sliced into thin wedges
• ▢ 1 cup pancetta
• ▢ 2/3 cup diced leeks
• ▢ 2 cloves garlic, minced
• ▢ 1/2 cup chicken broth**
• ▢ 2/3 cup toasted pecans, chopped
• ▢ 1 tbsp fresh thyme

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Instructions 

• Heat a large skillet to medium high heat. Salt and pepper the chicken breast and set aside.
• Once skillet is hot, add the oil. Toss in the apples and cook for 4-5 minutes, tossing occasionally, and remove once apples are soft and lightly browned. Set aside, keep the skillet hot.
• Now toss in the pancetta. Cook until crispy, another 3-4 minutes. Set aside with the apples. Keep approximately 2 tablespoons of the pancetta fat in the pan, and return the skillet to the heat.
• Now cook the chicken. Cook for 3-4 minutes per side. After 3 minutes, toss in the leeks and garlic around the chicken. Let them saute while the chicken is cooking, gently stirring to cook evenly.
• Pour in the chicken broth. Scrape the bottom of the pan to flavor the broth with any brown bits from the leeks, garlic, and chicken. Reduce the heat to a simmer. Place apples and pancetta back to the pan. Cover the dish and cook another 5 minutes or until the chicken is cooked through, the sauce thickens, and the remaining ingredients heat up with the chicken.
• To serve, salt and pepper to taste. Top with toasted pecans and fresh thyme. Be sure to spoon additional sauce on top of the chicken.

Notes

*You can use regular chicken breast and pound them thinner to about a 1/2 inch thick.

**A dry white wine can be used in place of the chicken broth

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