One Pot Meal: Chicken and Brussels Sprout Skillet

Who doesn’t LOVE one pot meals? Easy to make, easy to serve, easy to eat, and easy to clean up. WIN WIN WIN WIN. The combination of flavors here has won over all of our hearts here at Balanced Well Being Healthcare. It’s a great warming, cold weather, meal and it is full of veggies and protein. Bonus, it is Paleo Friendly.


  • 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes. You can also use pulled chicken from a rotisserie chicken already cooked if short on time. I do this ALL the time.
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper
  • 12-16 oz bacon, chopped
  • 3 cups Brussels sprouts, trimmed and quartered (about 3/4 pound)
  • 1 medium sweet potato, cut into 1/2 inch cubes
  • 1 medium onion, chopped
  • 2 apples, cut into 3/4 inch cubes
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1 teaspoon cinnamon
  • 1 cup chicken broth, divided


  • Add the chopped bacon to a large skillet (cast iron works great) and cook until crisp and brown and the fat has rendered, about 8 minutes.
  • Leave the bacon and fat in the skillet. If there is too much bacon fat in the skillet for your liking, it is ok to discard some. Just make sure to leave enough to cook the rest of the meat and veggies. About 1.5 tbsp at least.
  • Add the chicken, 1/2 teaspoon kosher salt, and black pepper. Cook until lightly browned and cooked through, about 5 minutes.
  • Increase skillet heat 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 10 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 remaining 1/2 cup broth. Cook until heated through, about 2 minutes. Serve warm.