Harvest Chicken Skillet

Sep 18, 2020


  • 6 boneless, skinless chicken thighs
  • Salt and pepper
  • ½ cup whole pecans
  • 1 lb brussels sprouts, trimmed and halved
  • 1 small onion, sliced
  • 1 tsp minced garlic
  • 1 ½ cup low-sodium bone broth
  • 1 lemon


  1. Preheat oven to 400 degrees.
  2. Heat large skillet over medium heat. Toss pecans until lightly toasted, about 2 minutes. Set aside to cool.
  3. Turn heat on skillet to medium-high. Season chicken with salt and pepper and add chicken to skillet one at a time. Cook for 5-6 minutes until deeply golden. Transfer to a clean plate.
  4. In the same skillet over medium-high heat, add brussels sprouts and onions. Cook until vegetables begin to soften, about 5 minutes. Add the garlic and cook for another 3-5 minutes. Season with salt and pepper.
  5. Add chicken broth to skillet and place the chicken thighs in the skillet. Bring to a boil, then transfer to the oven. Bake for about 20 minutes until chicken is cooked through.
  6. Sprinkle pecans on top. Once served, squeeze a lemon on top.

Nutritional info per serving: serves 5

Calories: 202

Protein: 22.1 g

Fat: 8.4 g

Carbs: 7.2 g

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