Skillet Chicken with Charred Sweet Potato and Thyme
Ingredients
- 1½ poundschicken breast
- 2 mediumsweet potato
- 3 tablespoonolive oil
- 3 teaspoonfresh thyme
- 3 clovegarlic
- ¾ cupchicken broth
- ·salt
- ·black pepper
Prep
- 01
Cut 2 medium sweet potatoes into 1-inch cubes.
- 02
Mince 3 cloves garlic.
- 03
Pat the chicken breasts dry with paper towels.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season the chicken breasts on both sides with salt and pepper. Once the oil shimmers, add the chicken and cook for 6-7 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a plate.
- 02
Add the remaining 1 tablespoon oil to the skillet. Add the sweet potato cubes and cook for 8-10 minutes, stirring occasionally, until they begin to brown and soften at the edges.
- 03
Add the minced garlic and fresh thyme to the pan, stirring constantly for 30 seconds until fragrant.
- 04
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Return the chicken to the pan and reduce heat to medium-low. Simmer for 3-4 minutes to warm through and meld flavors. Taste and adjust seasoning with salt and pepper.
- 05
Serve the chicken with the sweet potatoes and pan sauce spooned over top.
Spice Tips
For warmth, add 1/4 teaspoon smoked paprika when you add the garlic. For heat, finish with a pinch of cayenne or red pepper flakes. A squeeze of fresh lemon juice at the end brightens the entire dish.
This recipe benefits from using fresh thyme; dried thyme can substitute at 1 teaspoon but reduce to 1 teaspoon total. The sweet potato will caramelize on the edges while staying tender inside, creating a textured finish. Leftovers reheat well in a 350°F oven covered with foil for about 10 minutes.