Maple-Balsamic Skillet Chicken with Smoky Sweet Potatoes and Roasted Broccoli

This maple-balsamic skillet chicken brings together a tangy-sweet glaze, juicy seared chicken breasts, crisp roasted broccoli and buttery sweet potatoes.

The time-saving move is cooking the sweet potatoes in the microwave while the broccoli roasts and the chicken sears, so the whole plate comes together quickly without sacrificing comfort.

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Ingredients

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Sweet and Smoky Spice BlendView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Maple SyrupView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

2.5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F. Wash and dry the produce.
2. Spread the broccoli florets on a baking sheet. Toss with a drizzle of vegetable oil, salt and pepper. Roast until the edges are lightly browned and crisp, about 15 minutes.
3. While the broccoli roasts, pierce the sweet potatoes all over with a fork. Place them on a plate and microwave on high until very tender, about 10 minutes.
4. Meanwhile, heat a drizzle of vegetable oil in a large pan over medium-high heat. Season the chicken breasts all over with salt and pepper.
5. Add the chicken to the hot pan and cook until browned and no longer pink in the center, about 5 minutes per side. Transfer the chicken to a plate and set aside.
6. Pour the balsamic vinegar into the same pan. Simmer until it thickens slightly but does not fully evaporate, 1 to 2 minutes.
7. Stir in the maple syrup and simmer until the glaze turns thick and sticky, about 1 minute. Add 1/2 tablespoon butter and stir until melted.
8. Return the chicken to the pan and turn to coat it in the maple-balsamic glaze.
9. Split the cooked sweet potatoes down the center. Season with salt and pepper, then add the remaining butter and a pinch of sweet and smoky spice blend to taste. Lightly mash the flesh with a fork to mix.
10. Serve the glazed chicken with the smoky buttered sweet potatoes and roasted broccoli. Spoon any extra pan glaze over the chicken.

Recipe Tips

FAQ

How long does the broccoli take to roast?

At 450°F, the broccoli roasts until crisp and lightly browned in about 15 minutes.

Can I microwave the sweet potatoes for this recipe?

Yes. Pierce the sweet potatoes with a fork, place them on a plate and microwave on high until very tender, about 10 minutes.

How do I know the chicken is done?

The chicken should be browned on the outside and no longer pink in the center after cooking about 5 minutes per side over medium-high heat.

What makes the sauce thick and glossy?

Balsamic vinegar is simmered until slightly reduced, then maple syrup is added and cooked briefly until sticky. A small amount of butter finishes the glaze.