One Pan Chicken, Apple, Sweet Potato, and Brussels Sprouts Skillet
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper
4 slices thick-cut bacon, chopped
3 cups Brussels sprouts, trimmed and quartered (about 3/4 pound)
1 medium sweet potato, peeled and cut into 1/2 inch cubes (about 8 ounces)
1 medium onion, chopped
2 Granny Smith apples, peeled, cored and cut into 3/4 inch cubes
4 cloves garlic, minced (about 2 teaspoons)
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon ground cinnamon
1 cup reduced-sodium chicken stock, divided
Heat the olive oil in a large, nonstick or cast iron skillet over medium high, until hot and shimmering. Add the chicken, 1/2 teaspoon kosher salt, and black pepper
Cook until lightly browned and cooked through, about 5 minutes. Transfer to plate lined with paper towels.
Reduce skillet heat to medium low.
Add the chopped bacon and cook until crisp and brown and the fat has rendered, about 4 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate
Discard all but 1 1/2 tablespoons bacon fat from the pan.
Increase skillet heat back to medium high.
Add Brussels sprouts, sweet potato, onion, and remaining 1/2 teaspoon salt.
Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 8 minutes.
Stir in the apples, garlic, thyme, and cinnamon.
Cook 30 seconds, then pour in 1/2 cup of the broth.
Bring to a boil and cook until evaporated, about 2 minutes.
Add the reserved chicken and remaining 1/2 cup broth.
Cook until heated through, about 2 minutes.
Stir in reserved bacon and serve warm.