Description
Autumn Harvest Chicken Skillet merges savory chicken with seasonal squash, apples, and herbs in a rustic one-pan masterpiece. Crisp fall flavors mingle on your plate, creating a comforting meal that transports taste buds to a charming countryside kitchen.
Ingredients
Scale
Main Ingredients:
- 1.5 lb chicken thighs, skinless, boneless
- 1 pound sweet potatoes, peeled and chopped into 1-inch dice (about 2 medium sweet potatoes)
- 1 cup wild rice, uncooked
Seasonings and Herbs:
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 3 tablespoons fresh thyme, leaves only
- Salt and freshly ground black pepper to taste
Additional Ingredients:
- 3 oz portobello mushrooms, chopped (1 large)
- 5 cloves garlic, minced
- 1 cup chicken stock
- 6 tablespoons olive oil
- 4 tablespoons butter
- 3 cups water
Instructions
- Meticulously rinse wild rice under cold water until the water runs clear, ensuring no debris remains.
- Transfer wild rice to a spacious saucepan, adding appropriate water volume (approximately water to rice). Bring to a vigorous boil, then reduce heat and simmer for 45-50 minutes until grains split and become tender.
- Preheat the oven to 400°F (204°C). Cube sweet potatoes into uniform 1-inch pieces for consistent roasting.
- Toss sweet potato cubes with extra virgin olive oil, kosher salt, freshly cracked black pepper, and finely chopped thyme leaves on a parchment-lined baking sheet.
- Roast sweet potatoes for 20-25 minutes, rotating the pan midway to ensure even caramelization and golden edges.
- Season chicken thighs generously with kosher salt, ground black pepper, smoked paprika, Italian herb blend, and crushed dried thyme.
- Heat a cast iron skillet over medium-high heat, adding olive oil. Carefully place seasoned chicken thighs, allowing 5-6 minutes of undisturbed searing.
- Flip chicken thighs and continue cooking until internal temperature reaches 165°F (74°C), approximately 4-5 additional minutes.
- Transfer cooked chicken to a holding plate, preserving the flavorful skillet drippings.
- In the same skillet, add another tablespoon olive oil, sliced portobello mushrooms, and minced garlic. Sauté until mushrooms release moisture and develop a rich, golden color.
- Reintroduce cooked wild rice to the skillet, incorporating chicken stock and unsalted butter. Stir gently to combine and warm through.
- Fold roasted sweet potatoes into the rice mixture, adjusting seasoning with additional salt and pepper as needed.
- Carefully nestle seared chicken thighs back into the skillet, allowing them to reheat briefly.
- Finish the dish by scattering fresh thyme leaves across the top for a vibrant, aromatic garnish.
Notes
- Rinse wild rice thoroughly to remove debris and ensure a clean, nutty flavor.
- Roast sweet potatoes with fresh thyme for a caramelized exterior and enhanced aromatic profile.
- Use a cast iron skillet for even heat distribution and creating a perfect golden-brown sear on chicken.
- Season chicken with a blend of smoked paprika and Italian herbs to develop deep, complex flavors.
- Allow chicken to cook undisturbed for initial 5 minutes to achieve a crispy, flavorful exterior.
- Leftover skillet drippings create a rich, tasty base for combining rice, mushrooms, and vegetables.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 535 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 180 mg