As we excitedly welcome the crisp freshness of fall back into our lives, we also get to reap the benefits of the hard-earned harvest. That duo alone makes this season one of the best. Such an event calls for a little seasonal celebration and this Harvest Chicken Bake is a tasty way to do it. Filled with some of your favorite fall veggies, like sweet potatoes and Brussels sprouts, this chicken and rice dish pays the most delicious tribute! It’s warm, herbal, and just slightly sweet, making Harvest Chicken Bake your main course of choice until the snow starts to flurry.
Ingredients
- 2 tablespoons extra-virgin olive oil, divided, plus more, to taste, for greasing the baking dish
- 2 pounds chicken breasts, boneless and skinless
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1/2 onion, chopped
- 2 medium sweet potatoes, peeled and cut into small cubes
- 1 pound Brussels sprouts, trimmed and quartered
- 2 cloves garlic, minced
- 2 teaspoons fresh thyme leaves
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 cup low-sodium chicken broth, divided
- 6 cups wild rice, cooked
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 9×13-inch baking dish with the extra olive oil.
Step 3 –Season the chicken breasts with the salt and the pepper.
Step 4 –In a large, deep skillet over medium-high heat, heat 1 tablespoon of the oil.
Step 5 –Add the seasoned chicken breasts to the skillet and cook until they are golden and they reach an internal temperature of 160 degrees F, about 8 minutes per side.
Step 6 –Transfer the chicken breasts to a cutting board and allow them to cool, about 10 minutes.
Step 7 –Cut the chicken breasts into 1-inch-thick pieces.
Step 8 –In the same skillet over medium heat, heat the remaining 1 tablespoon of olive oil.
Step 9 –Add the onion, the sweet potatoes, the Brussels sprouts, the garlic, the thyme, the paprika, and the cumin to the oil and cook until the sweet potatoes soften, about 5 minutes.
Step 10 –Season the sweet potato mixture with the salt and the pepper.
Step 11 –Add 1/4 cup of the chicken broth to the sweet potato mixture and bring to a simmer. Cover and cook, about 5 minutes.
Step 12 –Add the cooked rice to the prepared baking dish and season with the salt and the pepper.
Step 13 –Add the cooked chicken cubes, the sweet potato mixture, the remaining chicken broth, and the cranberries to the rice and stir until the mixture is well-combined.
Step 14 –Top the chicken bake with the almonds.
Step 15 –Bake the chicken bake until it is heated through and the almonds are toasted, about 15-18 minutes.
Step 16 –Transfer the chicken bake from the oven and allow it to cool, about 10 minutes.
Step 17 –Serve.
