Brussels Sprouts, Squash, and Apple Stew with Chicken


Inspired by Well Plated

This harvest-inspired dish has so many tantalizing flavors – savory chicken, crunchy apples, butternut squash, toasted pecans and more!


  • 1 tablespoon extra-virgin olive oil
  • 1-pound boneless, skinless chicken breasts cut into 1/2-inch cubes
  • 1 teaspoon sea salt divided
  • 1/2 teaspoon black pepper
  • ½ teaspoon chili powder
  • ½ cup diced pancetta or 4 slices of thick-cut bacon chopped in small pieces
  • 3 cups Brussels sprouts trimmed and quartered (about 3/4 pound)
  • 1 medium butternut squash, seeded, peeled and cut into 1/2 inch cubes (about 8 ounces)
  • 1 medium onion chopped
  • 2 apples peeled, cored and cut into 3/4 inch cubes
  • 4 cloves garlic minced (about 2 teaspoons)
  • 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
  • 1 teaspoon ground cinnamon
  • 1 cup chicken broth divided
  • ¼ cup toasted pecans


  1. Heat olive oil in a large, nonstick, or cast-iron skillet over medium high, until hot, about 1-2 minutes.
  2. Add the chicken, 1/2 teaspoon salt, black pepper, and chili powder.
  3. Cook until lightly browned and fully cooked, about 5 minutes.
  4. Transfer cooked chicken to plate.
  5. Using the same skillet, turn heat to medium low, add the diced pancetta and cook until crisp and brown - about 8 minutes.
  6. Using a slotted spoon carefully drain the fat from the cooked pancetta or bacon and transfer a paper towel-lined plate.
  7. Increase skillet heat back to medium high. Add Brussels sprouts, squash, onion, and remaining 1/2 teaspoon salt to pan.
  8. Cook, stirring occasionally, until crisp-tender and the onions start to look translucent, about 10 minutes.
  9. Next, stir in the apples, garlic, thyme, and cinnamon.
  10. Cook 30 seconds, then pour in 1/2 cup of the broth. Bring to a boil and cook until evaporated, about 2 minutes.
  11. Add the reserved chicken breasts and remaining 1/2 cup broth.
  12. Cook until heated through, about 2 minutes.
  13. Stir in reserved pancetta, top with toasted pecans, and serve warm.