Chicken Sweet Potato Skillet Recipes

Steps:

• In a large skillet, heat oil over medium-high heat. Add sweet potatoes and onion; cook and stir until lightly browned, 5-8 minutes. Add garlic; cook 1 minute longer. Stir in chicken, black beans, zucchini, broth, salsa, red pepper and seasonings., Bring to a boil; reduce heat. Simmer, covered, until sweet potatoes are tender, 10-12 minutes. If desired, serve with sour cream and cilantro.

Steps:

• 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.
• 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.
• 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.

Steps:

• In a small, shallow bowl, mix together vinegar and honey. Mix in half the red onion and a pinch of salt and set aside for garnish, tossing the mixture occasionally as the chicken cooks.
• In a large bowl, mix together 1 teaspoon salt, garlic, coriander and black pepper. Add chicken to bowl and rub the mixture all over it. Let marinate for 30 minutes.
• Heat oven to 425 degrees. In a large bowl, toss together 2 tablespoons oil, sweet potato, pepper, remaining onion, sage, remaining 1/2 teaspoon salt, paprika, cayenne and allspice. Spread vegetables out on a rimmed baking sheet.
• Add remaining 1/2 tablespoon oil to marinated chicken and turn to coat. Place chicken pieces, skin-side up, among the vegetables, making sure chicken is surrounded by them, but not on top of them. (Chicken should rest directly on the baking sheet.)
• Roast for 15 minutes. Remove pan from oven and raise heat to 450 degrees. Use a wide spatula to flip vegetables over (but not chicken). Drizzle chicken (but not vegetables) with 2 teaspoons liquid from the onion-vinegar mixture. Roast until chicken is cooked through, 15 to 20 minutes longer.
• To serve, top chicken and vegetables with a spoonful of onion-vinegar mixture and plenty of cilantro leaves.

Steps:

• In 12-inch nonstick skillet, add milk, hot water and sauce mix (from Hamburger Helper™ box); stir to combine. Stir in uncooked pasta (from Hamburger Helper™ box), sweet potato, frozen chicken and pepper. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 9 to 11 minutes, stirring occasionally, until pasta is tender and sauce is thick. Remove from heat.
• Stir in cheese.

Steps:

• Preheat oven to 375˚F (190˚C).
• Add the sweet potatoes, lemon slices, green beans, olive oil, rosemary, thyme, garlic, salt, and pepper to a large bowl (or parchment paper-lined sheet tray) and toss until fully coated.
• Season the chicken breast with salt, pepper, and paprika.
• Transfer to a parchment paper-lined sheet tray and place the chicken breast on top of the vegetables (if you tossed your vegetables in a bowl).
• Bake until vegetables are tender and chicken is cooked through, about 20 minutes.
• Enjoy!

Steps:

• Using a 12" nonstick skillet, heat oil over medium heat. Add chicken and seasoning. Stir well to combine oil and seasoning and evenly coat chicken. Cook, turning once until browned on both sides.
• Add potatoes to skillet, turning mixture gently to incorporate potatoes into mixture and coat with seasoning.
• Add pineapple to skillet, turning mixture gently again to combine all ingredients.
• Cover and cook 10 minutes, stirring occasionally, until chicken temps at 165 degrees and potatoes are heated through.

Steps:

• Melt margarine over medium heat in a large skillet. Add chicken and cook for about 15 minutes until browned, turning occasionally.
• In a small bowl, combine paprika, gravy powder, and pepper. (If using garlic powder instead of fresh, add this too.).
• Sprinkle over chicken pieces . Add garlic and onions. Pour apple juice into skillet.
• Cover and reduce heat to medium-low. Cook for 10 minutes.
• Add potatoes and carrots, and continue cooking, covered for another 30-35 minutes, or until potatoes are tender.
• In a small bowl, mix together sour cream, flour and chives. Stir into skillet, coating all the chicken and vegetables. Heat sauce until thickened, about 3-5 minutes.