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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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.