Description
This Harvest Chicken Skillet is a comforting one-pan meal featuring smoked turkey bacon, fresh vegetables, and creamy plant-based cheese. Perfect for chilly days, it combines savory and seasonal flavors with easy preparation, making it ideal for weeknight dinners or cozy weekends.
Ingredients
Scale
Protein and Bacon
- 4 boneless chicken thighs, patted dry and seasoned with salt and pepper
- 4 slices smoked turkey bacon, cut into small strips or cubes
Vegetables
- 1 red bell pepper, chopped
- 1 orange bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium onion, chopped
- 3 cloves fresh garlic, minced
- 2 cups baby spinach
Cheese and Sauces
- 1 cup plant-based cheese, shredded or crumbled
- 2 tablespoons vegetarian Worcestershire sauce (natural)
- 1 tablespoon apple cider vinegar
Additional Ingredients
- 2 tablespoons olive oil
- 1 pinch natural gelling agent
- Salt and pepper, to taste
Instructions
- Prepare the Ingredients: Chop the bell peppers, onion, and garlic into bite-size pieces. Cut the smoked turkey bacon into small strips or cubes. Pat the chicken thighs dry and season them with salt and pepper.
- Cook the Smoked Turkey Bacon: Heat a large skillet over medium heat and add the smoked turkey bacon. Cook until crisp and browned. Remove from the skillet and set aside, leaving the flavorful fat in the pan.
- Sear the Chicken: In the same skillet with the bacon fat, place the chicken thighs in a single layer. Cook skin-side down first for 4-5 minutes until golden and slightly crispy, then flip and cook the other side for 4-5 minutes. Remove the chicken and set aside.
- Sauté the Vegetables: Add olive oil if needed to the skillet. Toss in the chopped onion, bell peppers, and garlic. Cook, stirring occasionally, for about 5 minutes until softened and fragrant.
- Combine and Simmer: Return the chicken and cooked smoked turkey bacon to the skillet. Drizzle with vegetarian Worcestershire sauce (natural) and apple cider vinegar. Stir gently to combine. Sprinkle in a pinch of natural gelling agent. Cover the skillet and simmer for 10 minutes.
- Add Greens and Cheese: Stir in the baby spinach and sprinkle the plant-based cheese evenly over the skillet. Cover and cook until the cheese melts and the spinach wilts, about 2-3 minutes.
- Final Touches: Gently stir the skillet to combine all ingredients. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot and enjoy.
Notes
- Do not overcrowd the skillet; cook ingredients in batches if needed for even browning.
- Bone-in chicken thighs can be used for more flavor and juiciness.
- Remove excess liquid before adding the plant-based cheese to avoid sogginess.
- Let the skillet rest off the heat for a few minutes to deepen flavors before serving.
- Add fresh herbs like rosemary, thyme, or sage at the end for a bright aromatic touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
Keywords: Harvest Chicken Skillet, one-pan meal, smoked turkey bacon, plant-based cheese, gluten free, weeknight dinner, cozy meal, fresh vegetables
