Chicken and Brussels Sprouts Skillet for Fall Food

When you want a simple, cozy fall food dinner that feels hearty without being fussy, this Chicken and Brussels Sprouts Skillet is exactly the kind of meal I love to make. It’s a one-pan recipe with juicy browned chicken, deeply caramelized Brussels sprouts, tender sweet squash, onion, and crispy bacon that all come together in the most comforting way. The flavors are savory, a little sweet, and perfect for cool evenings when you want something wholesome and satisfying.

I’m especially fond of recipes like this because they look impressive in the skillet, but the process is incredibly approachable. You don’t need a long ingredient list or complicated steps to build big flavor here. The chicken gets golden, the vegetables soften and brown around the edges, and the bacon adds those little savory bites that make every forkful extra delicious.

If you’ve been looking for a reliable weeknight dinner that still feels seasonal and special, I think you’re going to come back to this one all autumn long. It’s the kind of meal I’d happily serve straight from the pan at the table, with everyone helping themselves while the kitchen still smells amazing.

Quick Recipe Info Card

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Difficulty: Easy

Why You’ll Love It

• Everything cooks in one skillet, which means less cleanup for you.
• It’s full of cozy, seasonal flavors that make it perfect for fall dinners.
• The combination of chicken, Brussels sprouts, squash, onion, and bacon is hearty and balanced.
• You get wonderful texture from the browned chicken and caramelized vegetables.
• It’s easy enough for a weeknight but pretty enough to serve to guests.
• You can adapt it with different vegetables or seasonings based on what you have on hand.
• Leftovers reheat beautifully for lunch the next day.

Nutritional Benefits and Adaptable Variations

• Protein-rich: Chicken keeps this skillet satisfying and makes it a complete main dish.
• Fiber and vitamins: Brussels sprouts and squash add fiber, vitamin C, and a range of antioxidants.
• Balanced comfort food: This is a cozy meal that still includes plenty of vegetables.
• Lower-carb option: Skip starchy sides and enjoy it just as it is for a naturally lower-carb dinner.
• Swap the squash: Try sweet potato instead of butternut squash for a similar sweet, earthy flavor.
• Change the protein: Boneless chicken thighs work especially well if you prefer darker meat.
• Make it dairy-free: This recipe is naturally dairy-free as written.
• Add herbs: Fresh thyme, rosemary, or sage are lovely if you want even more autumn flavor.

Step-by-Step Instructions

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1. Cook the bacon: Heat a large cast-iron skillet or heavy sauté pan over medium heat. Add the chopped bacon and cook until browned and crisp. Transfer it to a plate with a slotted spoon, leaving about 1 tablespoon of rendered fat in the pan.
2. Season the chicken: Pat the chicken dry, then season it with the salt, black pepper, smoked paprika, dried thyme, and red pepper flakes if using.
3. Brown the chicken: Add 1 tablespoon olive oil to the skillet if needed. Place the chicken in a single layer and cook for 3 to 4 minutes per side, until nicely browned and nearly cooked through. Remove the chicken to a plate.
4. Sauté the vegetables: Add the Brussels sprouts, butternut squash, and onion to the skillet. If the pan looks dry, drizzle in the remaining olive oil. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables begin to soften and caramelize at the edges.
5. Add the garlic: Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
6. Bring everything together: In a small bowl, stir together the chicken broth, Dijon mustard, and apple cider vinegar. Pour it into the skillet and scrape up any browned bits from the bottom of the pan.
7. Finish cooking: Return the chicken and bacon to the skillet. Stir everything together and cook for another 3 to 5 minutes, until the chicken is fully cooked and the Brussels sprouts and squash are tender.
8. Serve: Taste and adjust seasoning if needed. Sprinkle with chopped parsley and serve warm straight from the skillet.

Nutrition Information

Nutrition values are estimates only and can vary based on the exact ingredients and brands you use.

Storage & Make-Ahead Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium-low heat or in the microwave until the chicken is hot all the way through. For food safety, refrigerate leftovers within 2 hours of cooking.

If you want to get ahead, you can trim the Brussels sprouts, cube the squash, dice the onion, and cut the chicken a day in advance. Keep everything refrigerated separately until you’re ready to cook. You can also mix the mustard, broth, and vinegar ahead of time so dinner comes together even faster.

FAQ

1. Can I use chicken breast instead of chicken thighs?

Yes, absolutely. Chicken breast works well in this recipe. Just be careful not to overcook it, since it can dry out faster than thighs.

2. What can I use instead of butternut squash?

Sweet potato is the easiest substitute. Delicata squash or acorn squash can also work if cut into small, even pieces.

3. Do I have to use bacon?

No. The bacon adds a smoky, savory layer, but you can leave it out. If you do, add a little extra olive oil and consider a pinch of smoked paprika for similar depth.

4. How do I keep Brussels sprouts from getting mushy?

Cook them over medium to medium-high heat and avoid stirring too constantly. Letting them sit against the hot skillet helps them brown instead of steam.

5. Can I make this recipe ahead for meal prep?

Yes, this is a great meal-prep option. Divide it into containers once cooled, then refrigerate and reheat as needed within 4 days.

Chicken and Brussels Sprouts Skillet

A cozy one-pan fall dinner with browned chicken, Brussels sprouts, butternut squash, onion, and bacon in a light Dijon pan sauce.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 4 servings

Calories 410 kcal

Equipment

• 1 cast-iron skillet large
• 1 cutting board
• 1 Chef's knife
• 1 mixing bowl small, for sauce
• 1 slotted spoon

Ingredients

  

For the skillet

• 1 1/2 lb boneless skinless chicken thighs or breasts cut into bite-size pieces
• 4 slices bacon chopped
• 1 lb Brussels sprouts trimmed and halved
• 2 cups butternut squash peeled and cut into small cubes
• 1 small yellow onion diced
• 2 tbsp olive oil divided, as needed
• 2 cloves garlic minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/4 tsp red pepper flakes optional

For the sauce and finishing

• 2 tbsp chicken broth or water
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp fresh parsley chopped, optional for serving

Instructions

 

Cook the bacon and chicken

• Heat a large cast-iron skillet over medium heat. Add the chopped bacon and cook until browned and crisp. Transfer the bacon to a plate with a slotted spoon, leaving about 1 tablespoon of rendered fat in the skillet.
• Pat the chicken dry and season it with the kosher salt, black pepper, smoked paprika, dried thyme, and red pepper flakes if using.
• Add 1 tablespoon olive oil to the skillet if needed. Add the chicken in a single layer and cook for 3 to 4 minutes per side until browned and nearly cooked through. Transfer the chicken to a plate.

Cook the vegetables and finish

• Add the Brussels sprouts, butternut squash, and diced onion to the skillet. Add the remaining olive oil if the pan looks dry. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables begin to soften and caramelize at the edges.
• Stir in the minced garlic and cook for about 30 seconds, until fragrant.
• In a small bowl, stir together the chicken broth, Dijon mustard, and apple cider vinegar. Pour the mixture into the skillet and scrape up any browned bits from the bottom of the pan.
• Return the chicken and bacon to the skillet. Stir and cook for 3 to 5 minutes more, until the chicken is fully cooked to 165°F and the vegetables are tender.
• Taste and adjust seasoning if needed. Sprinkle with chopped parsley if desired and serve warm.

Notes

Cut the squash into small even cubes so it cooks at the same rate as the Brussels sprouts. Brown the chicken in batches if needed to avoid overcrowding. Chicken thighs stay especially juicy, but chicken breast works too if cooked carefully.