Recipe

Chicken Sweet Potato Skillet

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!

  • 1 tablespoon olive oil, or as needed
  • 1 skinless, boneless chicken breast half, cut into cubes
  • 1 large sweet potato, peeled and cut into 1/2-inch pieces
  • 1 tablespoon Irish whiskey
  • 1 tablespoon minced fresh sage
  • 1 pear – peeled, cored, and cut into 1/2-inch pieces
  • ½ cup water
  • 2 cups baby spinach
  • ¼ cup chopped toasted hazelnuts
  • salt and ground black pepper to taste

Directions

Instructions Checklist
  • 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.

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