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This simple one-skillet dish brings together tender chicken and naturally sweet diced potatoes with the earthy fragrance of rosemary. It is quick to prepare and even quicker to clean up which makes it a perfect weeknight dinner that feels both nourishing and satisfying.
I made this for dinner after a long workday and the aroma of rosemary alone felt comforting. My family asked me to add it to our regular meal rotation.
Ingredients
- Canola or olive oil: contributes healthy fats and aids in browning
- Garlic: builds a strong aromatic base be sure it is fresh and finely minced
- Kosher salt: seasons evenly and enhances every bite use a coarse grain for best results
- Fresh rosemary: gives the dish a woodsy warm note choose vibrant green sprigs
- Black pepper: adds gentle heat use freshly ground for best flavor
- Refrigerated diced sweet potatoes: speed up prep and cooking choose firm not mushy packages
- Boneless skinless chicken breast halves: are lean and cook evenly when sliced crosswise
- Fresh lemon slices: brighten the entire skillet avoid dry or underripe lemons
Step-by-Step Instructions
- Infuse the Oil:
- In a large nonstick skillet heat three teaspoons of oil over medium heat then add the garlic half the salt a quarter of the rosemary and a quarter of the pepper. Stir until fragrant for about one minute.
- Start the Sweet Potatoes:
- Add the sweet potatoes to the skillet and toss well to coat in the seasoned oil. Cover and cook for five minutes without stirring to allow browning.
- Add the Chicken:
- Push the potatoes to one side of the pan and add the remaining teaspoon of oil to the empty side. Place the chicken pieces in that space allowing contact with the pan surface. Cook uncovered for eight minutes without flipping.
- Season and Finish:
- Turn the chicken and stir the potatoes. Season the chicken with the remaining salt rosemary and pepper. Layer the lemon slices on top. Cover the skillet and continue cooking for eight to ten more minutes until the chicken reaches 165 degrees Fahrenheit and potatoes are golden and tender.
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I always keep rosemary in my kitchen window because it makes even a simple dinner feel special. This dish reminds me of fall evenings when we wanted something warm and filling without much effort.
Storage Tips
Leftovers can be stored in an airtight container for up to four days. Reheat gently in a covered skillet or in the microwave with a splash of water to keep the chicken moist.
Ingredient Substitutions
If you do not have diced sweet potatoes you can microwave peeled sweet potatoes and cube them before adding. Chicken thighs can be used instead of breasts but may need a few extra minutes to cook through.
Serving Suggestions
This skillet meal pairs nicely with a crisp green salad or roasted Brussels sprouts. For a more filling meal serve it with warm crusty bread or brown rice on the side.
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Cultural Context
Rosemary has been used in Mediterranean cooking for centuries known for both its flavor and its preservation qualities. Pairing it with lemon and garlic is a classic combination found in many traditional European dishes.
Frequently Asked Questions About Recipes
- → Can I use fresh sweet potatoes instead of refrigerated ones?
Yes, but make sure to parboil or microwave them first so they cook evenly in the skillet.
- → Is it possible to substitute chicken breasts with thighs?
Absolutely. Boneless, skinless thighs work well but may require a few extra minutes of cooking.
- → How can I make this dish vegetarian?
You can replace the chicken with firm tofu or chickpeas and adjust seasoning accordingly.
- → What sides pair well with this meal?
Try serving with a crisp green salad, steamed green beans, or sautéed spinach for a complete meal.
- → Can this meal be made ahead of time?
Yes, it stores well in the fridge for up to four days and reheats easily in a skillet or microwave.