Fall Chicken Skillet

Enjoy this savory fall skillet complete with rotisserie chicken, Brussels sprouts, sweet potato, and onion.


3 cups

Rotisserie chicken, from the deli, shredded

2 cups

Brussels sprouts

1 large

Sweet potato

2 cloves



Yellow onion, chopped

1 Tbsp.

Olive oil

2 tsp.

Fresh rosemary

1 cup

Chicken broth


  1. Heat olive oil in large skillet.

  2. Cook chopped onion, sweet potato, and Brussels sprouts until crisp on medium heat. About 10 minutes.

  3. Stir in the garlic and rosemary. Add in broth and cook until evaporated.

  4. Stir in rotisserie chicken and remaining broth until heated through.

  5. Serve immediately.