Chicken Sweet Potato Skillet Recipe - Allrecipes.com
Chicken Sweet Potato Skillet Recipe
  • READY IN 40 mins

Chicken Sweet Potato Skillet

Recipe by  

"A savory combination of chicken, sweet potato, and spinach is seasoned with sage, sweetened with pear, given a splash of whiskey for a kick, and topped with toasted hazelnuts. It makes a lovely fall supper!"

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  1. Heat olive oil in a skillet over medium heat; cook and stir chicken in the hot oil until browned, 3 to 5 minutes. Remove chicken with a slotted spoon and place on a plate.
  2. Cook and stir sweet potato in the same skillet over medium heat until slightly browned, 5 to 10 minutes; return chicken to the skillet. Add whiskey, sage, pear, and water; stir well. Partially cover skillet, lower heat to medium-low, and cook until chicken is no longer pink in the center and sweet potato is tender, about 10 minutes.
  3. Remove lid and sprinkle spinach over the chicken-sweet potato mixture; cook, stirring occasionally, until spinach is wilted, about 5 minutes. Stir in hazelnuts; season with salt and black pepper.
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Reviews More Reviews

Nov 25, 2012

Really nice hash style recipe. Only thing I added was some spicy seasoning at the end. Do toast the hazlenuts.. there is a huge difference in thair flavor. Taste some untoasted and then toast some up... so much better toasted

 
Feb 20, 2013

Made this tonight on a whim to use some sweet potatoes I had. I used some drumsticks instead just because I had them and it was great. It was delicious! I would however make a few adjustments next time. I loved the pears and would add another. I would also double the spinach, since it cooks down so much. Other than that - fab!

 
May 23, 2013

I changed a few things... use apples instead of pears as that was all I had, used Jack Daniels instead of Irish Whiskey, walnuts instead of hazelnuts and used chicken boullion instead of just water. I also tripled the whiskey amount, as my husband and I both love the taste of whiskey and the dish was not overpoweringly whiskey tasting. It was perfect! Absolutely will make again, especially in the fall.

 
Oct 25, 2013

I hate when people rate recipes after they've altered it, but I'm sure the original is just as good, if not better, than the version I made. Based on what I had on hand, I used granny smith apples instead of pears, omitted the whiskey, and used toasted almonds instead of hazelnuts. It was delicious! Next time I will make it as written to see which version is better, but I'll leave the chicken out because I don't think it adds anything.

 
Sep 24, 2013

I doubled the recipe and used leftover cooked chicken. I even made sure to buy hazelnuts for this and toasted them which was very easy to do. This recipe was delicious and a good way of getting a lot of healthy items into my hubbys diet in one dish. Spinach cooked down so much that even more could be added without overpowering the taste of this lovely hash.

 
Nov 24, 2014

So flavorful and delicious. Used almonds instead of hazelnuts, added the chicken bouillon to the water and a lot of extra spinach....no other changes!

 
Nov 23, 2014

I also made it with apple and walnuts. Used dried sage, a pkg of frozen chopped spinach (thawed) and a whiskey liqueur. My husband raved about it!

 
Nov 11, 2014

I replaced the spinach with kale (all I had) and cut it into tiny pieces. It didn't effect it. I also used pre-cooked chicken meatballs (again, all I had) and my 16 year old daughter ate it and didn't complain. That's a plus! Thanks for the great recipe!

 

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Nutrition

  • Calories
  • 485 kcal
  • 24%
  • Carbohydrates
  • 62.2 g
  • 20%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 17.3 g
  • 27%
  • Fiber
  • 11.4 g
  • 46%
  • Protein
  • 19.2 g
  • 38%
  • Sodium
  • 181 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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