Dinner
A cozy, one-pan dinner made with juicy chicken, sweet potatoes and seasonal vegetables in a light, dairy-optional creamy sauce. It’s a gut-healthy, gluten-free meal that’s packed with flavor and perfect for busy weeknights.
Creamy Harvest Chicken Skillet
Creamy Harvest Chicken Skillet
A cozy, one-pan dinner made with juicy chicken, sweet potatoes and seasonal vegetables in a light, dairy-optional creamy sauce. It’s a gut-healthy, gluten-free meal that’s packed with flavor and perfect for busy weeknights.
Ingredients
- 1 lb chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp olive oil or avocado oil
- 2 cloves garlic, minced
- 1 small yellow onion, diced
- 1 medium sweet potato, diced small
- 1 cup Brussels sprouts, halved
- 1 small apple, diced (Honeycrisp works great)
- ½ tsp thyme
- ½ tsp rosemary
- Salt + black pepper, to taste
- ½ cup chicken bone broth
- ¼ cup plain Greek yogurt (or coconut milk for dairy-free)
- 1 tsp Dijon mustard
- Juice of ½ lemon
Instructions
- Heat olive oil in a large skillet over medium heat. Add chicken, season with salt and pepper, and cook until golden brown. Remove and set aside.
- In the same pan, sauté onion and sweet potato’s. Sometimes I’ll add a little water to the pan to get the sweet potatoes to soften quicker. Add garlic, cook for one minute and then add Brussels sprouts; cook for 8–10 minutes, until just tender.
- Add apple, thyme, and rosemary. Stir in broth, scraping up any brown bits from the bottom.
- Lower heat, stir in Greek yogurt and Dijon for a creamy sauce, then return chicken to the pan. Simmer a few minutes to thicken.
- Finish with a squeeze of lemon juice before serving.