Fall Harvest Balsamic Chicken Skillet
The perfect Fall dinner!
Contains all the ingredients we love.
Ingredients
- 4 slices center-cut bacon
- 1 lb. chicken breasts, cut into 1 inch pieces
- 2 Tbls. olive oil
- 1/2 medium yellow onion, diced
- 2 c. diced butternut squash (1/2 inch cubes)
- 2 c. small brussels sprout halves
- 1 apple, diced and skin on (honey crisp or golden delicious)
- 1/2 t. sea salt
- 1/4 t. course black pepper
- 3 Tbls. good balsamic vinegar (18 year or older)
- 2/3 c. chopped pecans
- 1/2 c. pomegranate arils
- 1 Tbls. fresh thyme or 1 t. dry, for garnish
Instructions
Heat a large skillet to medium-medium high heat. Once hot, spray with non-stick spray and add bacon. Cook for 3-4 minutes per side until bacon reaches desired crispiness. Set aside and crumble. Leave approximately 1-2 tablespoons of bacon fat in the pan to cook chicken. Leave the heat on.
Add the chicken pieces and cook for approximately 5-7 minutes, continuing to toss so all sides are lightly browned. Set aside with bacon. Chicken may still be slightly undercooked, this is fine since they will cook more a bit later.
Coat the pan with 2 tablespoons of olive oil. Toss in onion, butternut squash, and brussels sprouts. Cook for another 5-7 minutes, until veggies become slightly browned and crispy.
Add in apples, chicken, and bacon and toss around so all ingredients begin to flavor each other.
Stir in the salt, pepper and balsamic vinegar; let cook for another 2-3 minutes.
Remove from heat, mix in pecans and pomegranate arils.
Toss in fresh or dried thyme and additional salt to taste. Serve hot!
NOTE: Serves 6