Maple-Glazed Skillet Chicken Breasts with Sweet Potato Hash


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


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 350F 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!

Recipe courtesy of

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