Harvest Chicken Skillet
This one-pan Harvest Chicken Skillet brings together tender chicken, sweet potatoes, zucchini, Brussels sprouts, mushrooms, and juicy cherry tomatoes. It's a hearty and flavorful dish that's both satisfying and nourishing, perfect for a cozy fall dinner.
ingredients
- 4 chicken breasts, boneless and skinless
- 2 medium-sized sweet potatoes, peeled and cubed
- 2 zucchinis, sliced
- 1 cup Brussels sprouts, halved
- 8 oz mushrooms, sliced
- 1 cup cherry tomatoes, halved
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper to taste
steps
- 1.
Preheat your oven to 400°F (200°C).
- 2.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- 3.
Season the chicken breasts with salt, pepper, and paprika, then sear them in the skillet until golden brown on each side. Remove the chicken from the skillet and set aside.
- 4.
In the same skillet, add the remaining tablespoon of olive oil and sauté the garlic for a minute until fragrant.
- 5.
Add the sweet potatoes, zucchini, Brussels sprouts, and mushrooms to the skillet. Cook for 8-10 minutes, stirring occasionally, until the vegetables are slightly softened.
- 6.
Season the vegetables with dried thyme, salt, and pepper. Stir well to combine.
- 7.
Return the seared chicken breasts to the skillet, nestling them in the vegetable mixture. Scatter the cherry tomatoes on top.
- 8.
Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.
- 9.
Remove from the oven, let it cool for a few minutes, and serve the Harvest Chicken Skillet warm.
