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!
Joe says
The time estimate is way off on this. It took me way longer than 30 minutes, and I cook a lot.
Dawn says
I love this recipe, so I’m going to make it again tonight. So simple when I don’t feel like cooking but it is also a delicious and fulfilling meal, oh and I love sweet potatoes.
Thank you for this recipe it is always a success and go to meal.
Sarah says
Thanks for the great feedback, Dawn! I’m so thrilled to hear that this chicken has become one of your go-to dinners! 🙂
Gloria says
Used corn starch to coat the chicken since my men like crunchy chicken. I peeled and diced the sweet potato and onions while the chicken cooked. I used a glass cooking dish. When the chicken did it’s 5 minutes on each side I stuck it in the oven in the glass dish and then cooked the sweet potatoes and onion. I started the sauce while that was cooking. When everything carmelized about 10-15 minutes I put it in the glass dish in the oven and let it cook 20 minutes. Made corn bread muffins and quinoa. The sauce worked out well. I didn’t let it get very thick. The family loved it! I will definitely use this again! Thanks!!!
Briana says
I love a sweet garlic recipe so I knew I was going to like this. Eating it as I type for my lunch at work. I love the flavor!
Jennifer says
This is so yummy!!! The sweet potatoes came out perfectly! Only concern is it took a long time to cook (most nights i wouldn’t have time). It tastes like candy on a plate.
Sarah says
So happy to hear that this chicken was a success, Jennifer!
Judy says
Made this for dinner tonight and we absolutely loved it! Followed the recipe exactly and it was Perfect! Will make again and again. Thank you so much for the recipe.
Sarah says
Thanks for letting me know, Judy! So happy to hear that this chicken was a hit. 🙂
Audrey says
Made this tonight and looooooved it! So, so yummy. Substituted carrots for sweet potatoes (didn’t have any) and ,, although they were good, I’m sure sweet potatoes would be better. Will definitely make this again! A new favourite.
Sarah says
I love the sound of carrots in place of the sweet potatoes! Glad to hear you loved this recipe, Audrey. 🙂
Kathy says
Wonderful meal – followed given directions; halved the recipe and it came together beautifully. This is a keeper of a weeknight meal recipe. Served with steamed-but-crunchy broccoli florets
Brooke McNulty says
Could this be made in a crockpot and still taste good?
Sarah says
I wouldn’t recommend making this chicken in the crockpot due to the fact that the chicken needs to be seared first and then baked with the sweet potatoes and sauce.
Nathan says
I used butternut squash instead of sweet potatoes because I like it better. Turned out nicely. There’s no way that it’s six servings. Four at most, if you do lots of sweet potatoes. For us, it was two servings (unfortunately, because I was planning on having leftovers for lunch).
David thompson says
Great meal. I pounded the chicken breast so there more even in thickness and also after cooking was complete added 1 cup of frozen peas and put back in oven for 3 to 5. Adds great colour and flavour.
Lisa says
Fabulous! My sister and I made this following a day at a Maple Festival in Vermont. Use high quality balsamic and a robust 100% maple syrup and you will not be disappointed.
Jenny says
I just made this and it was amazing!! Tasted like thanksgiving. My boyfriend puts ketchup on most of my dishes and didn’t on this. That’s a huge compliment.