Chicken Sweet Potato Skillet Recipes

CHICKEN SWEET POTATO SKILLET

Chicken Sweet Potato Skillet image

A savory combination of chicken, sweet potato, and spinach is seasoned with sage, sweetened with pear, given a splash of whiskey for a kick, and topped with toasted hazelnuts. It makes a lovely fall supper!

Provided by Always Cooking Up Something

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet

Time 40m

Yield 2

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil, or as needed
1 skinless, boneless chicken breast half, cut into cubes
1 large sweet potato, peeled and cut into 1/2-inch pieces
1 tablespoon Irish whiskey
1 tablespoon minced fresh sage
1 pear - peeled, cored, and cut into 1/2-inch pieces
½ cup water
2 cups baby spinach
¼ cup chopped toasted hazelnuts
salt and ground black pepper to taste

Steps:

Heat olive oil in a skillet over medium heat; cook and stir chicken in the hot oil until browned, 3 to 5 minutes. Remove chicken with a slotted spoon and place on a plate.
Cook and stir sweet potato in the same skillet over medium heat until slightly browned, 5 to 10 minutes; return chicken to the skillet. Add whiskey, sage, pear, and water; stir well. Partially cover skillet, lower heat to medium-low, and cook until chicken is no longer pink in the center and sweet potato is tender, about 10 minutes.
Remove lid and sprinkle spinach over the chicken-sweet potato mixture; cook, stirring occasionally, until spinach is wilted, about 5 minutes. Stir in hazelnuts; season with salt and black pepper.

Nutrition Facts : Calories 485.2 calories, Carbohydrate 62.2 g, Cholesterol 33.6 mg, Fat 17.3 g, Fiber 11.4 g, Protein 19.2 g, SaturatedFat 2 g, Sodium 180.6 mg, Sugar 18.4 g

CHICKEN SWEET POTATO SKILLET

Chicken Sweet Potato Skillet image

One of the first things my husband made for me was a variation of this chicken sweet potato skillet. Over the years, it has become a family favorite. Top with cheese, sour cream, avocado, lettuce or anything else your family likes. -MacKenzie Wright, San Antonio, Texas

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
2 medium sweet potatoes, cubed (about 1/2-inch cubes)
1/2 medium onion, finely chopped
1 garlic clove, minced
2 cups cubed cooked chicken
1 can (15 ounces) black beans, rinsed and drained
1 medium zucchini, chopped
1 cup reduced-sodium chicken broth
1 cup salsa
1/2 large sweet red pepper, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
Optional: Sour cream and minced fresh cilantro

Steps:

In a large skillet, heat oil over medium-high heat. Add sweet potatoes and onion; cook and stir until lightly browned, 5-8 minutes. Add garlic; cook 1 minute longer. Stir in chicken, black beans, zucchini, broth, salsa, red pepper and seasonings., Bring to a boil; reduce heat. Simmer, covered, until sweet potatoes are tender, 10-12 minutes. If desired, serve with sour cream and cilantro.

Nutrition Facts : Calories 392 calories, Fat 9g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 826mg sodium, Carbohydrate 47g carbohydrate (15g sugars, Fiber 9g fiber), Protein 29g protein.

ONE-PAN ROASTED CHICKEN AND SWEET POTATOES RECIPE BY TASTY

One-pan Roasted Chicken And Sweet Potatoes Recipe by Tasty image

Here's what you need: small sweet potato, lemon, green beans, olive oil, fresh rosemary, fresh thyme, garlic, salt, ground black pepper, boneless, skinless chicken breast, paprika

Provided by Mercedes Sandoval

Categories Dinner

Time 30m

Yield 1 serving

Number Of Ingredients 11

Ingredients

1 small sweet potato, diced
1 lemon, sliced, seeds removed
1 cup green beans, trimmed
1 tablespoon olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 clove garlic, minced
½ teaspoon salt, plus more to season
¼ teaspoon ground black pepper, plus more to season
1 boneless, skinless chicken breast
¼ teaspoon paprika

Steps:

Preheat oven to 375˚F (190˚C).
Add the sweet potatoes, lemon slices, green beans, olive oil, rosemary, thyme, garlic, salt, and pepper to a large bowl (or parchment paper-lined sheet tray) and toss until fully coated.
Season the chicken breast with salt, pepper, and paprika.
Transfer to a parchment paper-lined sheet tray and place the chicken breast on top of the vegetables (if you tossed your vegetables in a bowl).
Bake until vegetables are tender and chicken is cooked through, about 20 minutes.
Enjoy!

Nutrition Facts : Calories 692 calories, Carbohydrate 79 grams, Fat 20 grams, Fiber 16 grams, Protein 55 grams, Sugar 26 grams

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