Chicken, Apple, and Brussels Sprout Bake

Print Friendly, PDF & Email

Courtesy Apples from New York 

If one dish described fall, this would be it. All of the flavors come together beautifully in this comforting one-dish recipe.

Chicken, Apple, and Brussels Sprout Bake

Chicken, Apple, and Brussels Sprout Bake

Makes 4 serrvings


  • 1 pound boneless, skinless chicken breast
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 slices thick-cut bacon, cooked and chopped into ¾ inch pieces
  • 3 cups Brussels sprouts, trimmed and quartered (about ¾ pound)
  • 1 medium sweet potato, peeled and cut into ½ inch cubes (about 8 ounces)
  • 1 medium onion, chopped
  • 2 New York State CORTLAND apples, peeled, cored and cut into ¾ inch cubes
  • 4 cloves garlic, minced (about 2 teaspoons)
  • 1 Tablespoon fresh rosemary
  • ½ teaspoon cinnamon
  • 3 Tablespoons olive oil
  • Pinch salt and pepper


  1. Preheat the oven to 425° F.
  2. Drizzle chicken with 1½ tablespoons olive oil, then sprinkle with garlic, cinnamon, salt, and black pepper.
  3. Place chopped Brussels sprouts, sweet potato, onion, and Cortland apple on a large baking sheet. Drizzle with the remaining 1 ½ tablespoons olive oil.
  4. Roast vegetables and Cortland apples in the oven for 10 minutes.
  5. Remove from oven, mix in chicken, and return to oven to cook for an additional 10 to 15 minutes, until vegetables are tender and chicken is thoroughly cooked.
  6. Sprinkle mixture with fresh rosemary. Serve warm with the rested chicken.


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.