Name: Harvest Chicken Skillet with Apples and Greens Recipe
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: American
Ingredients: 6 bone-in, skin-on chicken thighs; Sea salt and black pepper, to taste; 1 Tbsp dried poultry seasoning (or Balanced Bites Savory Blend); 2 Tbsp ghee or other cooking fat; 1 Tbsp fresh sage, chopped; 2 tsp fresh rosemary, minced; 1 tsp fresh thyme leaves; 3 cloves garlic, minced; 3/4 cup pecan halves; 12 oz shredded Brussels sprouts or a mix of chopped kale and shredded Brussels sprouts; 1/4 cup chicken broth or bone broth; 1/4 cup 100% apple juice or apple cider; 1 large honeycrisp apple, thinly sliced or diced; Dried cranberries or raisins (optional); Fresh herbs for garnish

If you’re looking to cozy up your weeknight dinners with a touch of fall, you’re gonna love this Harvest Chicken Skillet with Apples and Greens Recipe. It’s a one-pan wonder bursting with juicy, golden chicken thighs, tender greens, nutty pecans, and sweet-tart apples that all come together in perfect harmony. I absolutely love how this recipe packs wholesome ingredients into a quick, satisfying meal that feels like a celebration of the harvest season. Trust me, once you try this, it’ll become a go-to for those busy evenings when you want something healthy, hearty, and full of flavor without the fuss.

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Why You’ll Love This Recipe

One-Skillet Convenience: You get an entire meal cooked in one pan, saving you on time and cleanup.
Perfect Fall Flavors: Apples, pecans, and fresh herbs beautifully complement savory chicken and greens.
Paleo and Whole30 Friendly: A healthy, compliant recipe you can enjoy guilt-free any night of the week.
Versatile and Adaptable: Easily customize with your favorite greens or dried fruits to suit your tastes.

This image shows a close-up of four cooked chicken thighs with a crispy, browned skin on top. They rest on a bed of shredded green vegetables, likely cabbage or Brussels sprouts, which have a fresh and slightly wet texture. Around the chicken are many pecans, rich brown in color and shiny, mixed with thin slices of red apple with white flesh, adding bright and fresh touches. Small green herb leaves, likely thyme, are scattered on top of the chicken and vegetables, giving color contrast. The whole dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The beauty of this Harvest Chicken Skillet with Apples and Greens Recipe is how simple, fresh ingredients come together to create something truly special. Each component plays a key role, from the crispiness of chicken skin to the subtle sweetness of Honeycrisp apples. When you’re shopping, look for fresh herbs and ripe apples to really make this dish pop.

Bone-in, skin-on chicken thighs: These give you juicy meat with crispy skin, which is my favorite texture combo.
Dried poultry seasoning or savory blend: A little shortcut to layering rich, aromatic flavors without too much hassle.
Ghee or cooking fat: Adds richness and helps get that golden sear on the chicken skin.
Fresh sage, rosemary, thyme: The trinity of fall herbs that beautifully scent the dish.
Garlic: Because almost nothing tastes better with chicken than fresh garlic.
Pecan halves: Adds satisfying crunch and nutty warmth that pairs so well with apples.
Shredded Brussels sprouts or kale and Brussels combo: Greens add color, nutrition, and a bit of earthiness.
Chicken broth or bone broth: To keep everything juicy and add depth of flavor.
100% apple juice or apple cider: For a subtle sweet tang that complements the apples.
Honeycrisp apple: Crisp and sweet, the star fruit that lifts the whole skillet.
Dried cranberries or raisins (optional): A touch of tart sweetness and chewy texture, but totally optional if you prefer.
Sea salt and black pepper: To taste, seasoning is key!
Fresh herbs for garnish: A little fresh pop elevates the whole look and taste.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Harvest Chicken Skillet with Apples and Greens Recipe is. Over time, I’ve found simple swaps and additions that make it just right to your liking, whether you want it more savory, sweeter, or packed with different greens.

Greens Variety: I sometimes swap in Swiss chard or spinach if I want something milder or more tender than Brussels sprouts and kale.
Fruit Swap: If apples aren’t in season, pears work beautifully for that sweet-tart bite and soft texture.
Nuts Swap: Walnuts or sliced almonds can stand in for pecans if those are what you have on hand.
Add a Spice Kick: I’ve added a dash of smoked paprika or a pinch of cayenne for a bit of heat that contrasts with the sweetness.
Make it Dairy-Free: Use olive oil or avocado oil if you want to keep it entirely paleo or Whole30 without ghee.

How to Make Harvest Chicken Skillet with Apples and Greens Recipe

Step 1: Sear the Chicken to Crispy Perfection

Start by preheating your oven to 425°F and heating a large cast iron or oven-safe skillet over medium-high heat with ghee. I love using cast iron here because it holds heat so well and gives you that unbeatable sear. Season the chicken thighs generously on both sides with sea salt, black pepper, and your poultry seasoning. Then place them skin side down in the hot skillet. Let them cook undisturbed for about 5 minutes until the skin gets deep golden and crispy – this is what makes the dish so irresistible. Flip and cook for another 5 minutes on the other side. Once you’ve got that gorgeous sear, pop the skillet in the oven for 10-12 minutes until the chicken reaches an internal temperature of 165°F. While the oven does its work, prep the rest of your ingredients.

Step 2: Sauté Aromatics, Nuts, and Greens

When the chicken is finished roasting, transfer it to a plate but leave all those flavorful drippings in the skillet. Place the skillet back on medium heat and add the minced garlic along with chopped fresh sage, rosemary, and thyme. These herbs really bring that harvest aroma alive in your kitchen. Give it just 30 seconds to cook so the garlic doesn’t burn. Next, toss in the pecan halves and toast them lightly for about another 30 seconds. Then stir in your shredded Brussels sprouts or the kale-brussels mix, plus the chicken broth and apple juice (or cider). Stir everything and cook it for another minute or so until the greens are tender but still bright green.

Step 3: Add Apples, Reunite Chicken, and Finish Cooking

Next up, add the thinly sliced or diced Honeycrisp apple and some dried cranberries or raisins if you’d like that little extra pop of sweetness. Season everything with salt and pepper to taste. Place the chicken back into the skillet, nestling it among the apples and greens, along with any juices left on your plate. Let it cook just until the apples soften to your liking—about 3-4 minutes is perfect for me—then turn off the heat. I love garnishing with a sprinkle of fresh herbs before serving to brighten up the flavors and the plate. And voilà, your Harvest Chicken Skillet with Apples and Greens is ready to enjoy!

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Pro Tips for Making Harvest Chicken Skillet with Apples and Greens Recipe

Get That Crispy Skin: Don’t move the chicken for at least 5 minutes on the first sear; this helps build that beautiful golden crust.
Use Fresh Herbs: Fresh is always better here – the aroma and flavor of sage, rosemary, and thyme make a huge difference to the final dish.
Don’t Overcook the Apples: Adding apples late keeps them from turning mushy; I like a bit of bite for contrast with tender greens.
Rest Your Chicken: Letting chicken rest a few minutes after roasting helps juices redistribute so every bite stays moist.

How to Serve Harvest Chicken Skillet with Apples and Greens Recipe

The dish shows a black pan filled with five golden-brown cooked chicken thighs, each with a crispy textured surface and sprinkled with small green herb leaves. Between and underneath the chicken pieces are light green shredded vegetables, adding a fresh layer. Several red apple slices with pale interiors are placed around the chicken, adding bright color and smooth texture. Pecans with a rich brown, glossy finish are scattered evenly throughout. The entire dish has a warm, inviting look with a mix of crunchy, soft, and juicy textures. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle extra chopped fresh parsley or thyme over the skillet right before serving—it brightens up the plate and adds fresh herbal notes. A light drizzle of high-quality extra virgin olive oil or a squeeze of lemon juice can also amp up the freshness without overpowering the dish.

Side Dishes

While this recipe is a complete meal on its own, I’ve enjoyed pairing it with a simple roasted sweet potato mash or even some creamy cauliflower rice to soak up all those delicious juices. If you want to go traditional, a warm crusty bread or crustless stuffing complements it beautifully too.

Creative Ways to Present

For a fall dinner party, I’ve served this harvest skillet right in the pan on a rustic wooden board surrounded by cinnamon sticks and fresh herbs for a beautiful table centerpiece. Individual servings plated with microgreens and a few toasted pecans sprinkled on top make it feel extra special without extra effort.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers and refrigerate for up to 3 days. The chicken skin softens over time, but the flavors actually deepen, making for a delicious next-day meal. I recommend reheating gently to keep the greens from getting too soggy.

Freezing

I’ve frozen this Harvest Chicken Skillet with Apples and Greens Recipe a couple of times, and it freezes well when packaged tightly. I recommend freezing before adding the apples if possible, to maintain their texture. When thawing, do so overnight in the fridge, then reheat gently.

Reheating

The best way I’ve found to reheat leftovers is gently in a skillet over medium-low heat, adding a splash of broth or water to revive moisture. Microwave works in a pinch but can sometimes make the greens a bit limp. Reheating in the oven at 350°F for about 10 minutes also does a nice job keeping the chicken skin from getting rubbery.

FAQs

Can I use boneless chicken for this Harvest Chicken Skillet with Apples and Greens Recipe?

Yes, you can use boneless chicken thighs if that’s what you prefer. Just keep in mind that bone-in thighs tend to stay juicier and have more flavor, plus the skin crisps up better. If boneless, reduce the oven roasting time slightly, and watch for doneness closely to avoid drying out the chicken.
What can I substitute if I don’t have fresh herbs?

If fresh herbs aren’t available, dried herbs will work in a pinch—just use about one-third the amount since dried herbs are more concentrated. Add them a little earlier in the cooking process to allow their flavors to bloom.
Is this recipe suitable for Whole30 and Paleo diets?

Absolutely! This recipe is naturally paleo and Whole30 compliant, thanks to its use of whole foods like chicken, vegetables, nuts, and fruit, plus compliant fats like ghee. Just be sure your apple juice or cider has no added sugars or non-compliant ingredients.
Can I make this recipe dairy-free?

Yes! Simply swap the ghee for a dairy-free cooking fat like avocado oil or refined coconut oil. The crispy texture may be slightly less pronounced, but the flavors still come together beautifully.
How do I know when the chicken is cooked through?

The best way is to use a meat thermometer and ensure the internal temperature reaches 165°F in the thickest part of the thigh. If you don’t have a thermometer, make sure the juices run clear and the meat is no longer pink inside.

Final Thoughts

This Harvest Chicken Skillet with Apples and Greens Recipe is one of those dishes that feels like a warm hug on a plate. I love how it brings together so many textures and seasonal flavors without needing a million steps or special equipment. Whether you’re cooking for family or meal-prepping for the week, it’s reliable, delicious, and surprisingly elegant for such a simple dish. I really hope you give it a try and that it becomes a fall favorite in your house, just like it did in mine.