Maple Mustard Chicken, Sweet Potato and Apple Skillet
An easy and healthy skillet recipe that’s bursting with sweet, savory, tangy flavor!
Servings: 4
Ingredients
- 2 tablespoons olive oil divided
- 1 pound boneless skinless chicken breasts, cut into bite sized pieces
- Kosher salt, freshly ground black pepper, red pepper flakes to taste
- 1/2 cup finely chopped shallots
- 2 cups peeled and diced sweet potatoes
- 1 diced apple (I used Honeycrisp)
- 1/2 cup low sodium chicken broth more if needed
Sauce
- 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
Instructions
- 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.
Notes
Nutrition
Calories: 334kcal | Carbohydrates: 32g | Protein: 27g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 271mg | Potassium: 871mg | Fiber: 4g | Sugar: 16g | Vitamin A: 9523IU | Vitamin C: 8mg | Calcium: 59mg | Iron: 2mg