Chicken and Sweet Potato Skillet
User Reviews
5.0
9 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
6
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Calories
460 kcal
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Course
Main Course, Dinner
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Cuisine
American
Chicken and Sweet Potato Skillet
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🍗🍁🍠 An EASY one-skillet chicken dinner recipe complete with sweet potatoes, bell peppers, and onions for impressive texture and flavor! It's all seasoned with smoked paprika, oregano, rosemary, thyme, and there's a simple sauce with maple syrup and Dijon mustard that lends all the cozy fall vibes! This is COMFORT FOOD that's great for busy weeknights and chillier weather.
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Ingredients
- 6 bone-in chicken thighs for questions about types of chicken, see the FAQs in blog post
- 1 teaspoon salt or to taste
- 1 teaspoon freshly ground black pepper or to taste
- ½ teaspoon smoked paprika or more to taste
- 2 tablespoons olive oil divided, plus more if necessary
- 2 large sweet potatoes peeled and diced into 1/2-inch cubes (no bigger or they take too long to cook)
- 1 large yellow onion diced into bite-sized pieces (white onion may be substituted)
- 3 cloves garlic minced
- 1 green bell pepper seeded and diced into bite-sized pieces (another color pepper may be substituted)
- ½ cup chicken broth I used reduced sodium
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 3 fresh thyme sprigs or use 1/2 teaspoon dried thyme
- fresh parsley optional for garnishing, finely minced
Instructions
- Generously season the chicken on both sides with salt, pepper, and smoked paprika, or to taste.
- To the skillet, add 1 tablespoon olive oil, turn the heat to medium-high, add the chicken, sear it, and then cook for about 5-7 minutes per side, or until it's golden browned and cooked through to 165F as measured on a digital thermometer. Set chicken aside on a plate. Cooking and Searing Tips - Once you place the chicken in the skillet to sear it, just let it be. Don't move it around or fuss with it; if it resists flipping, it likely means it's not ready to be flipped. Allow it to cook a bit longer until it can be flipped with more ease.
- Add 1 tablespoon olive oil (or more if necessary), the sweet potatoes, onion, and cook for about 5 minutes, stirring and flipping frequently to ensure even cooking. Veggie Size Tips - Sweet potatoes are the ingredient in this entire recipe that will take the longest to cook through if they are cut too large. Do yourself a favor and keep them to 1/2-inch cubes so that they don't hold up the entire meal. Conversely, I like to keep the onions and green bell pepper a little chunkier so as they cook through they don't get too small, but it's personal preference.
- Add the garlic and cook for 1 minute; stir continuously.
- Add the bell peppers and cook for 3-4 minutes; stir very frequently.
- In a small bowl, whisk together the broth, maple syrup, Dijon mustard, and pour it over the vegetables in the skillet.
- Return the chicken to the skillet, evenly sprinkle the oregano, rosemary, and lay the thyme sprigs (or sprinkle dried thyme) over the chicken and veggies, and reduce the heat to medium-low.
- Cover the skillet with a lid, and allow it to simmer for about 15 minutes, or until the sweet potatoes are tender, and the sauce has thickened slightly. Sauce too thin or too thick? Read the FAQs in blog post for how to adjust and make a thicker or thinner sauce.
- Optionally, garnish with parsley. Spoon the sauce over the sweet potatoes and spoon it all over the chicken, or as you desire, and serve warm.
Equipments used:
Notes
- Storage - Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat gently in the microwave for about 30 seconds, or as needed.
Nutrition Information
Show Details
Serving
1serving
Calories
460kcal
(23%)
Carbohydrates
24g
(8%)
Protein
25g
(50%)
Fat
29g
(45%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
6g
Monounsaturated Fat
13g
Trans Fat
0.1g
Cholesterol
142mg
(47%)
Sodium
643mg
(27%)
Potassium
658mg
(19%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
10969IU
(219%)
Vitamin C
20mg
(22%)
Calcium
62mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 460kcal | 23% |
| Carbohydrates | 24g | 8% |
| Protein | 25g | 50% |
| Fat | 29g | 45% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 142mg | 47% |
| Sodium | 643mg | 27% |
| Potassium | 658mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 10969IU | 219% |
| Vitamin C | 20mg | 22% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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