Heat skillet over medium heat and add in the chopped bacon. Cook the bacon until crisp and remove with a slotted spoon onto plate lined with paper towels. Reserve 1 tablespoon of the bacon grease and discard the rest.

Turn the heat up to medium-high with the tablespoon of bacon grease in the skillet. Add in the cubed chicken and season with salt and pepper. Cook the chicken through, approximately 4-5 minutes, then remove onto the plate with the bacon.

If needed add another 1-2 teaspoons of oil to the skillet, then add in the onion, butternut squash and Brussels sprouts. Season lightly with salt and pepper and sauté for approximately 10-12 minutes or until tender.

Add in the garlic, poultry seasoning, cinnamon, apple. Stir together and cook for another minute.

Add the chicken broth to the skillet and scrape the bottom with a wooden spoon to loosen any brown bits. 

Add the chicken and bacon back into the skillet, along with the dijon mustard and maple syrup. Stir together and cook another 2-3 minutes or until the sauce thickens a bit. Taste for seasoning.

Remove from the heat and top with the dried cranberries and chopped pecans.