Description
A delightful skillet recipe featuring tender boneless skinless chicken breast cutlets glazed with a sweet and tangy maple balsamic sauce, served alongside a flavorful sweet potato hash with caramelized onions and garlic. This balanced meal offers a perfect combination of savory and sweet, cooked primarily on the stovetop and finished in the oven for juicy, flavorful chicken and tender sweet potatoes.
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-inch 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
- Prepare Chicken: Pat the chicken cutlets dry using paper towels and season both sides with salt and pepper. Dredge each piece of chicken in white whole wheat flour, ensuring an even coating for a light crust.
- Brown Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the coated chicken cutlets and brown on each side for 3-4 minutes until they develop a golden-brown crust. Remove chicken from skillet and set aside on a plate.
- Cook Sweet Potatoes and Vegetables: In the same skillet, heat 1 tablespoon olive oil over medium-high heat. Add diced sweet potatoes, finely diced onion, and minced garlic. Sauté for 5-8 minutes, stirring occasionally, until the vegetables are golden and caramelized but sweet potatoes remain slightly firm. Stir in paprika and season with salt and pepper to taste.
- Bake Chicken and Sweet Potatoes: Arrange the browned chicken breasts around the sweet potato mixture in the skillet. Transfer the skillet to a preheated oven at 400°F (200°C) and bake for 20-25 minutes, or until the chicken registers 165°F internally and the sweet potatoes are tender.
- Prepare Maple Glaze: While the chicken bakes, heat 1 tablespoon olive oil in a small skillet over medium-high heat. Sauté the minced garlic until just fragrant, about 30 seconds to 1 minute. Add balsamic vinegar and maple syrup, then season with salt and pepper to taste. Bring the sauce to a boil, reduce heat to medium, and simmer until it thickens and reduces, about 10 minutes.
- Serve: When the chicken and sweet potatoes are done, remove from oven and drizzle the maple glaze over the chicken. Serve immediately and enjoy the delicious contrast of sweet and savory flavors.
Notes
- Use a meat thermometer to ensure chicken reaches 165°F for safe consumption.
- White whole wheat flour adds a nuttier flavor but can be substituted with all-purpose flour if preferred.
- Adjust maple syrup quantity in the glaze depending on your desired sweetness.
- For a gluten-free version, replace flour with gluten-free flour blend.
- Use a cast-iron skillet for best heat retention and even cooking.
- Can substitute sweet potatoes with butternut squash or regular potatoes if desired.
