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Honey Balsamic Autumn Chicken

This chicken dinner is basically fall in a skillet, minus the leaf-raking and questionable pumpkin spice decisions. Juicy chicken, Brussels sprouts, butternut squash, apple, honey, and balsamic vinegar team up for a sweet-savory meal that actually deserves your trust.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Servings 2

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 2 boneless skinless chicken breasts
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon canola oil
  • ½ cup balsamic vinegar
  • ¼ cup honey
  • 1 teaspoon Italian seasoning
  • 2 cups Brussels sprouts trimmed and halved
  • 2 cups butternut squash peeled and cubed
  • 1 apple cored and diced
  • ½ teaspoon kosher salt

Instructions

  • Season Chicken: Sprinkle the chicken breasts on both sides with ½ teaspoon kosher salt and black pepper.
  • Heat Oil: Add canola oil to a large skillet. Heat it over medium-high heat until the oil is hot and shiny.
  • Sear Chicken: Place the chicken breasts in the skillet. Cook for 5 to 6 minutes per side, until browned. Remove the chicken from the skillet and set it aside.
  • Make Balsamic Sauce: Add balsamic vinegar, honey, and Italian seasoning to a small saucepan. Simmer over medium heat for 8 to 10 minutes, stirring occasionally, until the sauce slightly thickens.
  • Prep Autumn Mix: Place the halved Brussels sprouts, cubed butternut squash, and diced apple in a mixing bowl.
  • Cook Vegetables and Apple: Add the Brussels sprouts, butternut squash, and apple to the skillet. Sprinkle with the remaining ½ teaspoon kosher salt. Cook over medium heat for 10 to 12 minutes, stirring occasionally, until the squash is tender and the Brussels sprouts are browned in spots.
  • Finish Chicken: Return the chicken to the skillet with the vegetables. Cook for 4 to 6 minutes more, until the chicken is cooked through and reaches 165°F in the center.
  • Slice Chicken: Remove the chicken from the skillet and slice it into thick pieces.
  • Plate and Sauce: Spoon the Brussels sprouts, butternut squash, and apple onto plates. Top with sliced chicken and drizzle with the honey balsamic sauce.