The recipe and photography for this post was provided by Carolyn Hodges of The Dinner Shift.
This one-skillet dinner is layered with all of my favorite fall flavors! From the savory pancetta to the sweet kabocha squash, hearty Brussels sprouts and tart dried cranberries, it’s like a harvest party in your mouth. Gerber’s boneless skinless chicken thighs are my protein of choice in this recipe because they cook up quickly and are less likely to dry out in the oven.
My all-time favorite winter squash is the kabocha squash because it’s so sweet and buttery! I try to cook with it as often as I can when it’s in season. Look for kabocha squash near the other seasonal winter squash (it looks like a squat green pumpkin). If you can’t find kabocha, feel free to swap in butternut.
- Total time:
- 4 oz. diced pancetta
- 1 ½ lbs. Gerber’s boneless skinless chicken thighs
- Dried thyme
- Salt and pepper
- ¾ lb. Brussels sprouts, trimmed and quartered
- 2 cups kabocha or butternut squash, peeled and diced
- 1 cup purple cabbage, thinly sliced
- ½ cup red onion, chopped
- ½ cup chicken broth
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. maple syrup
- 1 tsp. Dijon mustard
- ¼ cup dried cranberries
- Pre-heat oven to 425˚F.
- Heat a large oven-safe skillet or cast iron pan over medium heat. Once hot, add the pancetta and cook until golden brown and crispy, about 4-5 minutes. Use a slotted spoon to transfer the pancetta to a paper towel-lined bowl, leaving the drippings in the pan.
- Season the chicken thighs on both sides with dried thyme, salt and pepper to taste. Add them to the pan and sear on each side for 2-3 minutes, or until golden brown. Remove the chicken to a plate and set aside (the chicken will not be cooked through).
- To the pan, add the Brussels sprouts, squash, cabbage and onion. Sauté for 10 minutes, stirring occasionally. Season to taste with salt and pepper.
- Mix together the chicken broth, vinegar, maple syrup and mustard. Add it to the pan, stirring constantly using a wooden spoon to stir up the browned bits from the bottom of the pan.
- Return the chicken to the pan, nestling it in with the vegetables. Transfer pan to oven and bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal cooking temperature of 165˚F. Remove the pan and top with the cooked pancetta and dried cranberries.