Chicken and Brussels Sprouts Skillet | Easy Fall Food

When I’m craving true fall food, this Chicken and Brussels Sprouts Skillet is exactly the kind of dinner I want to make. It’s warm, savory, colorful, and comforting without feeling too heavy. You get juicy bites of chicken, deeply caramelized Brussels sprouts, sweet little cubes of butternut squash, tender onion, and crispy bacon all together in one skillet. It’s the kind of meal that makes your kitchen smell amazing and somehow feels both practical and special at the same time.

I also love this recipe because it fits real life. It’s simple enough for a weeknight, but it looks beautiful enough to serve when you want something cozy and impressive. The mix of green, golden, and orange makes it feel perfect for the season, and everything cooks in a way that builds flavor as you go. If you’ve been looking for an easy dinner that leans into those comforting autumn ingredients, I really think you’re going to come back to this one again and again.

What makes this skillet so satisfying is the balance. The bacon adds smoky richness, the Brussels sprouts get those irresistible browned edges, and the squash brings just enough natural sweetness to round everything out. I like serving it just as it is for a simple one-pan meal, but it’s also wonderful with rice, crusty bread, or a crisp salad on the side.

Quick Recipe Info Card

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Difficulty: Easy

Why You’ll Love It

• It’s a full one-pan dinner with protein and vegetables in every bite.
• The flavors are cozy and classic for fall without being complicated.
• Brussels sprouts turn beautifully caramelized and tender.
• The combination of chicken, bacon, onion, and squash is hearty and satisfying.
• It’s great for busy weeknights but nice enough to serve guests.
• Cleanup is easier since everything cooks in one skillet.
• You can adapt it with different vegetables or seasonings based on what you have.

Nutritional Benefits and Adaptable Variations

• Protein-packed: Chicken breast keeps this meal filling and satisfying.
• Fiber-rich vegetables: Brussels sprouts, onion, and butternut squash add fiber and texture.
• Vitamin boost: This dish offers nutrients like vitamin C, vitamin A, and potassium from the vegetables.
• Lower-carb option: Serve it on its own for a naturally lower-carb meal.
• Swap the protein: You can use boneless chicken thighs if you prefer darker meat.
• Try another vegetable: Sweet potato works well in place of butternut squash.
• Add herbs: Fresh thyme, rosemary, or sage pair beautifully with the fall flavors.
• Make it dairy-free: This recipe is naturally dairy-free as written.

Step-by-Step Instructions

1. Place a large cast-iron skillet or heavy skillet over medium heat. Add the chopped bacon and cook until crisp and browned, about 5 to 7 minutes. Transfer the bacon to a plate with a slotted spoon, leaving about 1 tablespoon of the drippings in the skillet.
2. Season the chicken pieces with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the garlic powder. Increase the heat to medium-high and add the chicken to the skillet in a single layer. Cook for 5 to 6 minutes, stirring occasionally, until lightly browned and cooked through. Transfer the chicken to a plate.
3. If the skillet looks dry, add the olive oil. Add the Brussels sprouts and butternut squash to the pan. Cook for 6 to 8 minutes, stirring every so often, until they begin to soften and pick up golden brown edges.
4. Add the diced onion and cook for 3 minutes, until softened. Stir in the minced garlic, smoked paprika, dried thyme, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Cook for 30 seconds, just until fragrant.
5. Return the cooked chicken and bacon to the skillet. Toss everything together and cook for 2 to 3 more minutes, until the vegetables are tender and the flavors have blended.
6. Drizzle in the apple cider vinegar and stir well, scraping up any browned bits from the bottom of the pan. Taste and adjust seasoning if needed.
7. Sprinkle with chopped parsley and serve warm straight from the skillet.

Nutrition Information

These nutrition values are estimates only and can vary based on the exact ingredients and brands you use.

Storage & Make-Ahead Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium-low heat or in the microwave until the chicken is hot all the way through. For food safety, make sure leftovers are reheated thoroughly before serving.

If you want to get ahead, you can trim the Brussels sprouts, cube the squash, dice the onion, and cut the chicken up to a day in advance. Keep everything refrigerated separately until you’re ready to cook. You can also cook the bacon ahead of time, although I like rendering it fresh in the skillet for the best flavor.

FAQ

1. Can I use chicken thighs instead of chicken breast?

Yes, absolutely. Boneless skinless chicken thighs work very well here and stay especially juicy. Just cut them into bite-size pieces and cook until they reach a safe internal temperature.

2. What can I use instead of butternut squash?

Sweet potato is the easiest substitute and gives a similar sweet, hearty fall flavor. You could also use delicata squash if you have it.

3. How do I keep the Brussels sprouts from getting mushy?

The key is using fairly high heat and not stirring too often. Let the cut sides sit against the pan long enough to brown so they caramelize instead of steaming.

4. Can I make this recipe ahead for meal prep?

Yes. This skillet reheats well and makes a great lunch or dinner prep option for several days. I like dividing it into containers once it has cooled slightly, then refrigerating promptly.

5. Is this recipe gluten-free?

As written, it should be gluten-free if your bacon and seasonings are certified gluten-free and free from additives containing gluten. Always double-check labels if you need to avoid gluten strictly.

Chicken and Brussels Sprouts Skillet

A cozy one-pan fall dinner with chicken, Brussels sprouts, butternut squash, onion, and crispy bacon.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 365

Ingredients Equipment Method Notes

Ingredients

  

For the skillet

• 4 slices bacon chopped
• 1 1/4 pounds boneless skinless chicken breast cut into bite-size pieces
• 1 teaspoon kosher salt divided
• 1/2 teaspoon black pepper divided
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil if needed
• 12 ounces Brussels sprouts trimmed and halved
• 2 cups butternut squash peeled and cut into small cubes
• 1 small yellow onion diced
• 2 cloves garlic minced
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1 tablespoon apple cider vinegar
• 2 tablespoons fresh parsley chopped, for finishing

Equipment

• 1 cast-iron skillet large
• 1 cutting board
• 1 chef's knife
• 1 slotted spoon

Method

 

1. Place a large cast-iron skillet over medium heat. Add the chopped bacon and cook until crisp and browned, about 5 to 7 minutes. Transfer the bacon to a plate with a slotted spoon, leaving about 1 tablespoon of the drippings in the skillet.
2. Season the chicken with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the garlic powder. Increase the heat to medium-high and add the chicken to the skillet in a single layer. Cook for 5 to 6 minutes, stirring occasionally, until lightly browned and cooked through. Transfer to a plate.
3. If the skillet looks dry, add the olive oil. Add the Brussels sprouts and butternut squash. Cook for 6 to 8 minutes, stirring occasionally, until they begin to soften and brown around the edges.
4. Add the diced onion and cook for 3 minutes, until softened. Stir in the minced garlic, smoked paprika, dried thyme, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Cook for 30 seconds, until fragrant.
5. Return the cooked chicken and bacon to the skillet. Toss everything together and cook for 2 to 3 minutes, until the vegetables are tender and the flavors are blended.
6. Drizzle in the apple cider vinegar and stir well, scraping up any browned bits from the bottom of the pan. Taste and adjust seasoning if needed.
7. Sprinkle with chopped parsley and serve warm.

Notes

Cut the butternut squash into small even cubes so it cooks quickly. Avoid overcrowding the skillet so the chicken and Brussels sprouts brown properly. Reheat leftovers until hot throughout.