Maple Chicken with Sautéed Sweet Potatoes Recipe
A delicious and easy-to-make Maple Chicken with sautéed sweet potatoes, combining tender chicken tenderloins glazed with maple syrup and fresh thyme with perfectly cooked, buttery sweet potato slices. This one-pan meal is flavorful, comforting, and perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3-4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Sautéed Sweet Potatoes
- 3 medium sweet potatoes
- 2 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon butter
Maple Chicken
- 1 lb chicken tenderloins
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 tablespoon butter
- ¼ oz fresh thyme (about 1 tablespoon fresh thyme leaves)
Instructions
- Prepare Sweet Potatoes: Peel the sweet potatoes and slice each into approximately ½ inch thick round slices.
- Sauté Sweet Potatoes: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sweet potato slices in a single layer. Season with salt and freshly ground black pepper. Cook for about 5 minutes until the bottoms begin to brown.
- Flip and Finish Cooking Sweet Potatoes: Flip the sweet potato slices, reduce heat to medium-low, and cook for an additional 5 minutes. Add 1 tablespoon of butter to the skillet and stir gently to melt and coat the potatoes. Remove from heat and set aside.
- Season Chicken: Season the chicken tenderloins generously with salt and freshly ground black pepper.
- Heat Skillet for Chicken: Preheat a cast-iron skillet over medium heat for 3 minutes. Add 2 tablespoons olive oil once hot.
- Cook Chicken First Side: Add chicken tenderloins to the skillet and cook over medium heat without moving for 5 minutes to allow a golden-brown sear.
- Cook Chicken Second Side: Flip the chicken to the other side and cook on medium-low heat without moving for another 5 minutes or until cooked through. Remove skillet from heat.
- Add Maple Syrup and Butter: Add 1 tablespoon maple syrup and 1 tablespoon butter to the skillet with the chicken. Stir gently to coat the chicken pieces evenly with the glaze.
- Combine and Garnish: Add the sautéed sweet potatoes back into the skillet with the maple chicken. Top with fresh thyme leaves and gently mix to combine flavors.
Notes
- The thickness of sweet potato slices is important for even cooking; avoid slices thinner than ½ inch to prevent burning and thicker slices could take longer to cook.
- Using a cast-iron skillet for the chicken helps achieve a nice sear and even cooking.
- If fresh thyme is unavailable, dried thyme may be used but reduce quantity to 1 teaspoon due to its stronger flavor.
- Adjust seasoning and maple syrup amount to taste, especially if you prefer a sweeter or less-sweet glaze.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
