An easy skillet recipe that’s bursting with sweet, savory, tangy flavor! This Maple Mustard Chicken, Sweet Potato and Apple Skillet is a delicious and healthy dinner that will have you going back for seconds!
Thanks to my friends at Just BARE Chicken for sponsoring this post. As always all opinions are my own.
The holiday season is in full swing and it still doesn’t seem possible. It feels like summer just ended and here we are only a few days away from December. Now that Thanksgiving has passed I’m ready to officially embrace Christmas.
Like I’ve mentioned before, I’m always annoyed that as soon as Halloween is over everyone moves on to Christmas and forgets about Thanksgiving. I was not and will never be one of these people.
Another thing people seem to forget this time of year is weeknight cooking. I know cooking dinner isn’t a high priority when we’re all so busy, but come January you’ll be wishing you had spent 30 minutes making a healthy, home cooked meal.
As much as we wish a plate of Christmas cookies qualified as a balanced meal, the scale will tell us otherwise. Rather than eating those cookies or that greasy burger from the fast food joint down the street grab a skillet, a handful of healthy ingredients and make this easy Maple Mustard Chicken, Sweet Potato and Apple Skillet.
I live on skillet dinners this time of year. They don’t require me to dirty a ton of dishes, most of them are on the table in 30 minutes or less and they’re a great way to have a healthy balanced dinner during a season that tends to leave us all feeling a little bloated.
This particular skillet has some great fall/winter flavors thanks to the maple syrup and apples. Along with the sweet potatoes it’s the perfect way to balance the savory flavors from the chicken and Dijon mustard.
I used one of my favorite brands of chicken in this skillet recipe, Just BARE Chicken. Since we eat so much chicken in our house, I’m very particular about what I’m buying and consuming. Just BARE chickens are raised without antibiotics and are only fed a vegetable and grain diet with no added hormones or artificial ingredients.
I love that the organic boneless skinless chicken breasts have been trimmed of all the excess fat. Not only does it save me the time of having to trim it off, but I’m also not paying for something I’ll be throwing away.
This Maple Mustard Chicken, Sweet Potato and Apple Skillet is perfect served on it’s own with a side salad or if you want extra carbs, orzo, couscous or rice would be delicious with it. This recipe is gluten-free, Paleo and one the whole family will love!
- 4 teaspoons olive oil, divided
- 1 pound (package) Just BARE Organic Boneless Skinless Chicken Breast, cut into bite sized pieces
- Kosher salt, fresh ground black pepper, red pepper flakes to taste
- 1/2 cup finely chopped shallots
- 2 cups peeled and diced sweet potatoes
- 1 apple, diced (I used Honeycrisp)
- 1/2 cup low sodium chicken broth, more if needed
- 2 tablespoons maple syrup
- 2 tablespoons dijon mustard
- 1 teaspoon apple cider vinegar
- 1/3 cup low sodium chicken broth
- 1 teaspoon fresh thyme leaves
- In a small bowl, whisk together the ingredients for the sauce and set aside.
- Heat 2 teaspoons of olive oil in a 12-inch skillet over medium high heat. When the skillet is hot, add in the chicken and season with salt, pepper and red pepper flakes. Sauté until the chicken is cooked through then remove it from the skillet onto a plate.
- Turn the heat down to medium and add the remaining 2 teaspoons of olive oil to the skillet along with the shallots and sweet potatoes.
- Sauté for 6-8 minutes adding chicken broth as need to deglaze the pan and keep the shallots from burning and sweet potatoes from sticking to the bottom.
- When the sweet potatoes are almost fork tender, add in the diced apple and cook another 2 minutes.
- Add the chicken back into the skillet along with the sauce and stir everything together. Cook another 2-3 minutes or until the sauce has thickened and is coating everything. Taste for seasoning then remove from the heat. Garnish with more thyme leaves and serve immediately.
Amount Per Serving: Calories: 310Total Fat: 8gSaturated Fat: 1gCholesterol: 83mgSodium: 741mgFiber: 4gSugar: 15gProtein: 28g