Description
A delightful chicken skillet dish that captures the essence of autumn with seasonal vegetables and savory flavors.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup butternut squash, peeled and cubed
- 1 cup Brussels sprouts, trimmed and halved
- 1/2 cup apple, cored and cubed
- 1/2 tsp dried thyme
- 1/4 tsp dried rosemary
- Salt and freshly ground black pepper to taste
- 1/4 cup chicken broth
- 2 tbsp chopped fresh parsley, for garnish
Instructions
- Season chicken pieces with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
- Add onion to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
- Add butternut squash, Brussels sprouts, and apple to the skillet. Stir in thyme, rosemary, salt, and pepper.
- Pour in chicken broth, bring to a simmer, then cover and cook for 10-15 minutes, or until vegetables are tender-crisp.
- Return the chicken to the skillet and cook for another 5 minutes, or until chicken is cooked through.
- Garnish with fresh parsley before serving.
Notes
- Ensure butternut squash is cut into uniform cubes for even cooking.
- Adjust cooking time for vegetables based on desired tenderness.
- Feel free to add other fall vegetables like carrots or sweet potatoes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American