This flavorful skillet maple glazed chicken cooks up in only one pan with an incredible sweet potato hash and a sweet maple glaze. — This 30-minute skillet dinner is a weeknight keeper!
Also known as the easy as HECK chicken dinner. The best kind of way to eat dinner.
We could also go with the only way if your dinner making motivation is at a current low like mine is…
Whatever the case, these maple glazed chicken breasts fit the dinner bill.
Honestly it always is. Easy dinners are just where it’s at.
And these skillet chicken breasts are just absolutely fitting the dinner bill right now. A moment of silence please for the dinner greatness staring all of us in the face.
Multiple moments of silence. Because you know we have to eat now. ♥
Okay! Here’s how dinner goes down, guys. Don’t blink because you may miss it because it’s for REAL that easy.
Let’s make this maple glazed chicken!
First off, we grab our biggest heavy-duty skillet. We’re gonna keep things basic and season, flour, and sear our chicken breasts.
The chicken won’t be cooked through but that’s okay. We’re gonna throw it all in the oven shortly.
Next, we pan-fry a mess of sweet potato cubes, onion, and garlic in a little olive oil in the same pan until nice and caramelized. Again, the sweet potato won’t be cooked through either. No worries!
Arrange the seared chicken breasts in among the sweet potato goodness and slide everything into the oven.
Meanwhile…sauce time! A simple maple syrup reduction sauce is the key to getting the max amount of flavors outta this skillet dinner.
Once the chicken is cooked through and the sweet potatoes are tender….
…Drizzle/dump/go nuts with the maple sauce. It’s sweet, tangy, perfect, and large amounts are necessary.
And there we have the ultimate lazy-person’s skillet dinner. Do attempt to eat it all at once, please.
Another couple chicken dinners you’re gonna love!
Watch this chicken made step-by-step on Google web stories!
Maple-Glazed Skillet Chicken Breasts with Sweet Potato Hash
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Ingredients
Chicken:
- 1 lb boneless skinless chicken breast cutlets
- Salt and pepper to taste
- 1/2 cup white whole wheat flour
- 2 tablespoons olive oil
Sweet Potatoes:
- 1 tablespoon olive oil
- 2 medium sweet potatoes peeled and diced into 1/2-in cubes
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 teaspoon paprika
- Salt and pepper to taste:
Maple Glaze:
- 1 tablespoon olive oil
- 1 clove garlic minced
- 3 tablespoons balsamic vinegar
- 1/4 cup maple syrup
- Salt and pepper to taste
Instructions
- Pat chicken dry and season with salt and pepper on both sides. Dredge chicken breasts in flour. In a large skillet over medium-high heat, heat oil until shimmery. Place chicken in pan and brown on both sides, 3-4 minutes on each side until golden-brown. Transfer chicken to a plate and set aside for a moment.
- Make the sweet potatoes: Heat 1 tablespoon oil in same skillet over medium-high heat until hot. Saute sweet potatoes, onion, and garlic in oil 5-8 minutes until veggies are golden and caramelized (sweet potatoes won’t be cooked through) Stir in paprika and season with salt and pepper to taste.
- Arrange chicken breasts around the sweet potatoes in skillet. Bake at 400F 20-25 minutes or until chicken registers 165F and sweet potatoes are tender.
- While chicken bakes, make the sauce: In a small skillet over medium-high heat, heat olive oil then saute garlic in oil until just fragrant. Stir in vinegar, syrup, and season with salt and pepper to taste. Bring sauce to a boil, then reduce heat to medium and let simmer until reduced and thickened, about 10 minutes.
- Once chicken is done, drizzle with maple sauce. Enjoy!
Kate says
I love this dish. Any recommendations for wine pairing?
Sarah says
Hi Kate! A dry red wine such as pinot noir goes fantastic with this dish!
Emilie says
Can you put this in a regular glass baking dish instead of skillet?
Sarah says
Yes, absolutely!
Terry says
Should the pan be covered or uncovered in the oven?
Sarah says
Uncovered. 🙂
DaveC says
Made this tonight and the family absolutely loved it! Not a super quick meal, but still very easy. We will double the glaze portion next time, it was a hit!
Sarah says
Glad to hear, Dave! Thanks for coming back to share your results! 🙂
Heather says
Could you use buttermilk cornmeal instead of flour for the chicken? Do you think that would work?
Thanks!
Sarah says
That would likely be fine, Heather!
irene says
I have made this 3 times and incredible every time!
Sarah says
So happy to hear – thanks for letting me know, Irene! 🙂
Steph says
I thought this was super good, fairly quic
(But then again I prepped as much as I could) and simple. Definitely will make often.
Terese Michniok says
This dinner was incredible and so so easy! G
Sarah says
I’m so happy to hear that, Terese! Thanks for letting me know!
Alisha says
This recipe is amazing!! All of the flavors work so well together. I had the leftovers for breakfast because I couldn’t wait till lunch!
Sarah says
I’m so thrilled to hear that, Alisha! Thanks for coming back to let me know. 🙂
Walter says
Thank you for this recipe! I only had boneless, skinless chicken thighs and sweet potatoes. I searched for a recipe that would include both and found this one. It was so delicious – even without the onion and paprika that I did not have on hand. I did add some cinnamon to the sweet potatoes. I was so amazed at how wonderful the sauce finished the dish. Thank you for the wonderful dinner for my family!
Sarah says
Hi Walter! So glad to hear you enjoyed this recipe. 🙂 Thanks for sharing your tweaks!
Helene says
Delicious…will definitely make again. I also doubled the sauce and added a sprinkle of cinnamon.
Thanks for sharing!
Sarah says
Love the addition of cinnamon! Thanks for reporting back, Helene!
Cheryl says
Love this recipe! I threw in sweet potato and chicken in the search bar and up this popped. I had all the ingredients (which never happens) so I decided to try it! So glad I did! Wow!
Sarah says
Woohoo! So happy to hear you enjoyed this chicken, Cheryl! 🙂
Shannon Gonzales says
Can I substitute the maple syrup with brown sugar?
Sarah says
Hi Shannon – we haven’t tested this recipe using brown sugar as a substitute but you can certainly try it! I would recommend adding a little water as needed to thin the sauce since you won’t be using a liquid sweetener.
Kim says
Do you cover the pan in the oven.
Sarah says
No need to cover the pan!