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Autumn Harvest Chicken Skillet Dinner

A one-pan wonder dish packed with protein, seasonal autumn vegetables, and sweet and smoky flavors.

Course Main Course, Main Dish
Cuisine American
Keyword 30-minute meal, autumn skillet meal, fall dinner, harvest skillet dinner, one pan chicken dinner, one pan wonder recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 4 servings
Author Jazzmine from Dash of Jazz


  • Mazola corn oil
  • 1 pound chicken breast
  • ½ teaspoon chili powder
  • black pepper to taste
  • sea salt to taste
  • 3 cloves garlic diced or minced
  • onion chopped
  • ½ pound brussels sprouts
  • 2 handfuls chopped kale
  • 6 ounces sweet potato noodles
  • 2 tablespoons maple syrup
  • ¼ cup walnut pieces optional garnish


  1. Cut chicken into one-inch chunks and season with chili powder, sea salt, and black pepper. Heat a couple of tablespoons of oil in a large skillet over medium high flame. Add chicken and sauté until golden brown and cooked through (about 6 minutes). Remove chicken from pan.

  2. While chicken cooks, prepare vegetables: trim ends of brussels sprouts and cut in half, chop onion, kale, and dice garlic.

  3. Add another tablespoon of oil to pan then add in garlic and onion. Allow them to cook down until onions start to become translucent and garlic is fragrant (about 2 minutes).

  4. Add in brussels sprouts, and kale. Season with more sea salt and black pepper. Cook for about 3 minutes or until sprouts start to brown a bit and kale wilts then stir in maple syrup. Cook for another 2 to 3 minutes.

  5. Mix in sweet potato noodles then turn off heat. Add chicken back to pan and allow residual heat and steam to soften sweet potato noodles.

  6. If desired, sprinkle walnut pieces over top for added texture. Serve warm.