This one-skillet dinner is layered with all of my favorite fall flavors! From the savory pancetta to the sweet kabocha squash, hearty Brussels sprouts and tart dried cranberries, it’s like a harvest party in your mouth. Boneless skinless chicken thighs are my protein of choice in this recipe because they cook up quickly and are less likely to dry out in the oven.
- 4 oz. diced pancetta
- 1 ½ lbs. Gerber’s boneless skinless chicken thighs
- Dried thyme
- Salt and pepper
- ¾ lb. Brussels sprouts, trimmed and quartered
- 2 cups kabocha or butternut squash, peeled and diced
- 1 cup purple cabbage, thinly sliced
- ½ cup red onion, chopped
- ½ cup chicken broth
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. maple syrup
- 1 tsp. Dijon mustard
- ¼ cup dried cranberries
Pre-heat oven to 425 degrees.
Heat a large oven-safe skillet or cast iron pan over medium heat. Once hot, add the pancetta and cook until golden brown and crispy, about 4-5 minutes. Use a slotted spoon to remove the pancetta to a paper towel-lined bowl, leaving the drippings in the pan.
Season the chicken thighs on both sides with dried thyme, salt and pepper to taste. Add them to the pan and sear on each side for 2-3 minutes, or until golden brown. Remove the chicken to a plate and set aside (the chicken will not be cooked through).
To the pan add the Brussels sprouts, squash, cabbage and onion. Saute for 10 minutes, stirring occasionally. Season to taste with salt and pepper.
Mix together the chicken broth, vinegar, maple syrup and mustard. Add it to the pan, stirring constantly using a wooden spoon to stir up the browned bits from the bottom of the pan.
Return the chicken to the pan, nestling it in with the vegetables. Transfer pan to oven and bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal cooking temperature of 165 degrees. Remove the pan and top with the cooked pancetta and dried cranberries.
This recipe was developed in paid partnership with Heinen’s Grocery Store. Check out the original post here.