1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
Salt and pepper
4 T Better Butter Garlic Herb Craft Butter
2-3 cups Brussels sprouts, trimmed and halved
1 Medium butternut squash, peeled and cut into 1-inch cubes
1 Medium onion, sliced thin
2 Granny Smith apples, peeled, cored, and cut into 1-inch cubes
½ tsp. Dried thyme
1 tsp. Ground cinnamon
½ C. Chicken broth, divided
2 oz. Crumbled bacon
In a large skillet, heat the olive oil over medium-high heat until shimmering.
Add the cubed chicken and season with salt and pepper. Cook until browned and cooked through, 3-5 minutes. Transfer to a bowl and set aside.
Reduce the heat to medium and add the Garlic Herb Craft Butter to the skillet. Once melted, add the prepared brussels sprouts, butternut squash, and onion. Season with more salt and pepper, and cook until almost tender, about 8-10 minutes.
Add the apple, thyme, cinnamon, and ¼ C. chicken broth. Stir and bring to a simmer. Cook until the broth has cooked off, about 2 minutes.
Add the remaining chicken broth and the reserved chicken. Stir to combine.
Transfer the mixture to a dish, and garnish with crumbled bacon to serve.