Autumn Chicken Sweet Potatoes Apple (Print)
Golden chicken, sweet potatoes, and apples roasted in cider glaze for a cozy autumn meal.
# What You'll Need:
→ Main Ingredients
01 -
4 boneless, skinless chicken breasts
02 -
2 tablespoons olive oil
03 -
2 tablespoons butter
04 -
3 cloves garlic, minced
05 -
1 cup apple cider
06 -
1 cup chicken broth
07 -
1 tablespoon Dijon mustard
08 -
1 teaspoon dried thyme
09 -
1/2 teaspoon ground cinnamon
→ Vegetables and Additions
10 -
2 small sweet potatoes, peeled and cubed
11 -
1 large apple, cored and sliced
12 -
1/2 cup pecans, chopped
13 -
Salt and pepper to taste
14 -
Fresh parsley, chopped for garnish
# How to Make It:
01 -
Preheat your oven to 200°C (400°F).
02 -
Season chicken breasts with salt and pepper.
03 -
Heat olive oil in a large ovenproof skillet over medium-high heat. Add chicken breasts and cook for 5-7 minutes on each side until golden brown. Remove chicken from skillet and set aside.
04 -
Reduce heat to medium. Melt butter in the same skillet and sauté minced garlic until fragrant, about 1 minute.
05 -
Pour in apple cider and chicken broth, scraping up any browned bits on the skillet bottom. Stir in Dijon mustard, dried thyme, and ground cinnamon. Simmer for 2 minutes.
06 -
Add cubed sweet potatoes and sliced apple to the skillet, stirring to coat them in the sauce.
07 -
Nestle the chicken breasts back into the skillet among the sweet potatoes and apples.
08 -
Sprinkle chopped pecans over the top.
09 -
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
10 -
Let the dish rest for a few minutes after removing from the oven. Garnish with fresh parsley before serving.
# Additional Notes:
01 -
This dish pairs well with a green salad or steamed vegetables.
02 -
Use a cast iron skillet for seamless stovetop-to-oven transfer.
03 -
Use a sweeter apple variety like Fuji or Honeycrisp for a sweeter flavor.
04 -
Toast the pecans beforehand to add extra depth of flavor.