Description
Discover how to make a delicious Chicken and Sweet Potato Skillet that’s perfect for a quick and flavorful weeknight dinner. Try our easy recipe now!
Ingredients
- – 1 tablespoon (15 ml) 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 (1 cm) pieces
- – 1 tablespoon (15 ml) apple juice
- – 1 tablespoon (15 ml) minced fresh sage
- – 1 pear – peeled, cored, and cut into 1/2-inch (1 cm) pieces
- – 0.5 cup (120 ml) water
- – 2 cups (60 g) baby spinach
- – 0.25 cup (30 g) chopped toasted hazelnuts
- – salt and ground black pepper to taste
Instructions
- Warm olive oil in a frying pan over medium heat; sauté the chicken in the warm oil until it turns golden, around 3 to 5 minutes. Use a slotted spoon to transfer the chicken to a plate.
- In the same pan, sauté the sweet potato over medium heat until it starts to brown slightly, about 5 to 10 minutes; then reintroduce the chicken to the pan. Pour in apple juice, add sage, pear, and water; mix thoroughly. Partially cover the pan, reduce the heat to medium-low, and cook until the chicken is fully cooked through and the sweet potato is soft, approximately 10 minutes.
- Take off the cover and scatter the spinach over the chicken and sweet potato mixture; cook, stirring occasionally, until the spinach is wilted, roughly 5 minutes. Mix in the hazelnuts and season with salt and black pepper.
Notes
- For a sweeter flavor, consider using apple cider instead of apple juice.
- Add a nutty crunch by using chopped almonds instead of hazelnuts.
- Experiment with herbs like thyme or rosemary for a unique taste.
