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Featured image of a delicious Autumn Chicken dish perfect for a fall dinner.

Easy Autumn Chicken Skillet

This easy Autumn Chicken Skillet combines the best fall flavors in one delicious dish. Chicken breasts are baked with butternut squash, apples, cranberries, and nuts in a tangy apple cider vinegar sauce for a comforting and flavorful meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup diced butternut squash
  • 1 cup diced apple Granny Smith or Honeycrisp
  • 1/2 cup dried cranberries
  • 1/4 cup chopped pecans or walnuts
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon maple syrup
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • Salt to taste
  • Pepper to taste
  • 2 tablespoons butter
  • Fresh parsley, chopped for garnish

Equipment

  • Oven
  • Oven-safe skillet (cast iron recommended)
  • cutting board
  • knife
  • small bowl
  • whisk
  • Measuring cups
  • Measuring spoons
  • Meat Thermometer

Method
 

  1. Preheat oven to 400°F (200°C). Season chicken breasts with salt, pepper, sage, and thyme.
  2. Heat olive oil in an oven-safe skillet (cast iron is ideal) over medium heat. Add onion and cook until softened and lightly caramelized, about 8-10 minutes. Add garlic and cook for another minute until fragrant.
  3. Stir in butternut squash, apple, cranberries, and nuts. Cook for 5 minutes, stirring occasionally, until the squash starts to soften slightly.
  4. Whisk together apple cider vinegar, Dijon mustard, and maple syrup in a small bowl. Pour over the vegetable mixture. Bring to a simmer.
  5. Arrange the seasoned chicken breasts on top of the vegetable mixture.
  6. Dot the top of the chicken with butter. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  7. Remove from the oven and let the chicken rest for 5 minutes before serving. Garnish with fresh parsley.

Notes

For best results, sear the chicken breasts on the stovetop before adding them to the vegetable mixture to enhance browning and flavor. Toast the nuts before adding them for a richer flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days. Serve over quinoa, rice, or mashed sweet potatoes.