# Autumn Harvest Chicken Skillet · ilovescake.com

Autumn Harvest Chicken Skillet · ilovescake.com takes 45 min (15 min prep, 30 min cooking) and serves 4.

Recipe by ilovescake.com · original: https://ilovescake.com/autumn-harvest-chicken-skillet/  
Cuisine: American · Dish: Meat & poultry mains  
On Meez: https://meezenplace.app/recipes/autumn-harvest-chicken-skillet-recipe (with step-by-step Cook Mode)

I make this Autumn Harvest Chicken Skillet when I want a cozy, seasonal dinner made in one pan. It combines tender chicken, colorful fall vegetables, and warm herbs and spices for a comforting yet healthy meal perfect for busy weeknights or relaxed autumn weekends.

## Ingredients (serves 4)

- 4 boneless chicken breasts
- 2 cups butternut squash, cubed
- 1 cup Brussels sprouts, halved
- 1 cup carrots, sliced
- 1 red onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup chicken broth
- Salt and black pepper, to taste

## Steps

1. Heat the skillet over medium-high heat and add the olive oil.
2. Season the chicken breasts generously with salt and black pepper on both sides.
3. Place the chicken breasts in the skillet and sear undisturbed for about 4–5 minutes per side, until a golden crust forms.
4. Remove the chicken breasts from the skillet and set aside on a plate.
5. Using the same skillet, add the cubed butternut squash, sliced carrots, chopped red onion, and halved Brussels sprouts.
6. Sauté the vegetables, stirring occasionally, until they start to soften and develop light caramelization.
7. Add the minced garlic and cook just until fragrant.
8. Sprinkle in the dried rosemary, dried thyme, ground cinnamon, and ground nutmeg, stirring everything together so the vegetables are evenly coated.
9. Pour in the chicken broth, using a spoon to gently scrape up all the browned bits from the bottom of the skillet (deglazing).
10. Carefully place the seared chicken breasts back into the skillet, nestling them among the vegetables.
11. Spoon a little of the broth and vegetables over the top of each chicken breast to help keep them moist.
12. 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.
13. 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.
14. Remove the lid and taste the broth, adjusting the seasoning with additional salt and black pepper if needed.
15. Optionally, let the skillet cook uncovered to reduce the sauce and intensify the flavors.
16. Serve straight from the pan while hot, garnished with fresh chopped parsley if desired.

## Good to know

### Swaps

- No fresh garlic? Use 1/4 teaspoon garlic powder in place of the 2 minced cloves.
- No dried rosemary or thyme? Use 1 tablespoon each of the fresh herbs chopped instead of the 1 teaspoon dried.

### Storing it

Store leftovers in an airtight container in the fridge for 3–4 days and reheat in a skillet or microwave until steaming hot.

### Making it ahead

The vegetables can be cubed, sliced and chopped up to a day ahead and kept covered in the fridge until ready to cook.