Skillet Chicken with Cinnamon-Roasted Sweet Potatoes and Thyme
Ingredients
- 1½ poundschicken breast (boneless, skinless)
- 1½ poundssweet potato
- 3 tablespoonolive oil
- 1yellow onion
- 3 clovegarlic
- ¾ cupchicken broth
- 4 sprigfresh thyme
- ¼ teaspoonground cinnamon
- ·salt
- ·black pepper
Prep
- 01
Cut sweet potatoes into 3/4-inch cubes.
- 02
Dice 1 yellow onion.
- 03
Mince 3 cloves garlic.
Method
- 01
Cut sweet potatoes into 3/4-inch cubes. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add sweet potatoes, season with 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/4 teaspoon cinnamon. Cook for 8–10 minutes, stirring occasionally, until they begin to soften and caramelize at the edges. Transfer to a plate.
- 02
Pat chicken dry. Add remaining 1 tablespoon oil to the skillet and increase heat to medium-high. Season chicken with salt and pepper on both sides. Cook for 5–6 minutes per side until golden and cooked through (internal temperature 165°F). Transfer to a clean plate.
- 03
Return sweet potatoes to the skillet. Add chicken broth, garlic, onion, and thyme sprigs. Bring to a gentle simmer, scraping up any browned bits from the pan. Simmer for 5 minutes until the liquid is slightly reduced and flavors meld.
- 04
Slice chicken into bite-sized pieces and return to the skillet. Warm through for 1 minute. Taste and adjust seasoning. Remove thyme sprigs before serving.
Spice Tips
For deeper warmth, add a pinch of smoked paprika or nutmeg to the sweet potatoes. A dash of cayenne pepper in the broth adds subtle heat. Finish with a sprinkle of fresh sage or rosemary for an herbal lift.