Harvest Chicken Casserole
Harvest Chicken Casserole is healthy, hearty, and packed full of veggies and protein making it the perfect one pan meal!
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Servings: 6
Ingredients
- 1 tablespoon extra-virgin olive oil divided
- 1 ½ pounds boneless skinless chicken breast, cut into 1-inch pieces
- 1 teaspoon kosher salt divided
- ½ teaspoon ground black pepper divided
- 1 onion diced
- 2 ~1/2 pound sweet potatoes, diced small
- 1 carrot diced small
- 1 pound brussels sprouts trimmed and quartered
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- ½ teaspoon dried rosemary
- 1 cup low sodium chicken broth
- ½ cup dried cherries
- ½ cup chopped walnuts
- Optional: 1 cup cooked wild rice
- Optional: chopped sage
Instructions
- Preheat oven to 400 degrees F.
- In a large cast iron skillet or oven-safe skillet over medium heat, add ½ tablespoon oil. Season chicken with ½ teaspoon salt and ¼ teaspoon pepper and add to skillet. Cook 3 to 4 minutes, moving occasionally, until there is not more pink visible on the outside of the chicken. Remove from skillet and set aside.
- Add remaining ½ tablespoon oil to the skillet. Add onion, sweet potatoes, carrot, brussels sprouts, ½ teaspoon salt, ¼ teaspoon pepper, thyme, sage, and rosemary and cook, stirring occasionally, 4 to 5 minutes until vegetables soften.
- Add ¼ cup of broth and deglaze pan, scraping up any brown bits. Add remaining ¾ cup broth and mix well, bring up to a simmer.
- Add back chicken and mix well. Add fruit and mix well. Add walnuts to the top of the mixture. Turn off heat and cover skillet with foil.
- Place skillet in oven for 15 minutes. After 10 minutes, remove foil.
- Optional: broil on hi for 1 to 2 minutes at the end to desired level of golden brown.
- Mix well before serving.
- Optional: serve with wild rice and fresh chopped sage.