Autumn Harvest Chicken Skillet Recipe

Heat the skillet over medium-high heat and add the olive oil.

Season the chicken breasts generously with salt and black pepper on both sides.

Place the chicken breasts in the skillet and sear undisturbed for about 4–5 minutes per side, until a golden crust forms.

Remove the chicken breasts from the skillet and set aside on a plate.

Using the same skillet, add the cubed butternut squash, sliced carrots, chopped red onion, and halved Brussels sprouts.

Sauté the vegetables, stirring occasionally, until they start to soften and develop light caramelization.

Add the minced garlic and cook just until fragrant.

Sprinkle in the dried rosemary, dried thyme, ground cinnamon, and ground nutmeg, stirring everything together so the vegetables are evenly coated.

Pour in the chicken broth, using a spoon to gently scrape up all the browned bits from the bottom of the skillet (deglazing).

Carefully place the seared chicken breasts back into the skillet, nestling them among the vegetables.

Spoon a little of the broth and vegetables over the top of each chicken breast to help keep them moist.

Reduce the heat to medium-low, cover the skillet with a lid, and let everything simmer until the chicken cooks through and the vegetables finish softening.

Check the chicken toward the end to ensure it's cooked through—juices should run clear and the internal temperature should reach 165°F (74°C); simmer a few extra minutes if needed.

Remove the lid and taste the broth, adjusting the seasoning with additional salt and black pepper if needed.

Optionally, let the skillet cook uncovered to reduce the sauce and intensify the flavors.

Serve straight from the pan while hot, garnished with fresh chopped parsley if desired.