This paleo chicken skillet is loaded with flavors you will love, including bacon, sweet potato, apple, and more!
To Make this Recipe You will Need:
- bacon (beef or turkey preferred, plus cooking fat – see recipe instructions)
- onion
- boneless, skinless chicken breast
- sea salt
- freshly ground black pepper
- Brussels sprouts
- sweet potato
- Granny Smith apple
- garlic
- thyme
- cinnamon
- chicken broth or stock
- large skillet
I think everyone loves a good “one pot” meal. The fact that this one contains so many goodies and is fairly quick to make is an awesome bonus. I mean just look at the gorgeousness in that skillet right there!
Watch me make this recipe in the video below:
To begin, sauté the bacon and onion together in a large skillet over medium low heat, until the bacon is golden and the onions are tender.
If you are using beef or turkey bacon (as I prefer), add a tablespoon of good cooking fat, such a butter or duck fat.
Using a slotted spoon, scoop those to a plate lined with paper towels. Set it aside for now.
You want about 2 tablespoons of the drippings in the skillet. Remove any excess.
Sprinkle the diced chicken with the salt and pepper.
In the same skillet, cook the chicken in the drippings over medium heat until opaque.
Click Here for More Chicken Recipes
Add in the Brussels sprouts and sweet potato. Give them a stir and cook for about 8-10 minutes.
Stir in the apples, garlic, thyme, cinnamon, and chicken broth.
Bring this all to a boil, reduce the heat to a simmer, and cook until the sweet potatoes are fork tender.
Stir in the bacon and onions.
Enjoy!
Did you Make this Recipe? I’d love for you to give me a 5 star rating in the recipe card below. If you share it on Instagram, please tag me! You can also post it to my Facebook Page.
Chicken & Brussels Sprouts Skillet Supper
Ingredients
- 6 slices thick-cut bacon (I prefer beef bacon), cut into 1/2 inch pieces (SEE NOTE BELOW)
- 1 medium sized onion, diced
- 1 large boneless, skinless chicken breast , cut into 1/2 inch pieces
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 c Brussels sprouts, washed, trimmed, and cut into quarters
- 1 sweet potato, peeled and cut into 1/2 inch pieces
- 1 Granny Smith apple, cored and cut into 1/2 inch pieces. I do not peel them, but you can if you prefer
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dry thyme leaves
- 1/2 teaspoon cinnamon
- 1 c chicken broth
Instructions
- To begin, sauté the bacon and onion together in a large skillet over medium low heat until the bacon is golden and the onions are tender. Using a slotted spoon, scoop those to a plate lined with paper towels. Set it aside for now.
- You want about 2 tablespoons of the bacon drippings in the skillet. Remove any excess.
- Sprinkle the diced chicken with the salt and pepper.
- In the same skillet, cook the chicken in the bacon drippings over medium heat until opaque.
- Add in the Brussels sprouts and sweet potato. Give them a stir and cook for about 8-10 minutes.
- Stir in the apples, garlic, thyme, cinnamon, and chicken broth. Bring this all to a boil, reduce the heat to a simmer, and cook until the sweet potatoes are fork tender.
- Stir in the bacon and onions.
- Enjoy!
Notes
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
This recipe was published in 2018 and updated in 2023.
Made this recipe tonight and was absolutely the best.