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This one-pan meal of chicken, sweet potato, apple slices and kale brims with autumnal colors and flavors. Cooked in a mustard-thyme pan sauce, it’s a simply elegant dish that’s also ideal for a family dinner on busy weeknights.
Storage: Refrigerate for up to 4 days
Servings: 4
Total: 1 hour 20 mins
Ingredients
• 1 1/4 pounds boneless, skinless chicken breasts (4 small or 2 large)
• 1/2 teaspoon fine salt, divided, plus more as needed
• 1/4 teaspoon freshly ground black pepper
• 5 tablespoons olive oil, divided
• 2 medium sweet potatoes (about 1 pound total), scrubbed and cut into 1/2-inch dice
• 1/2 medium yellow onion (4 ounces total), thinly sliced
• 1 medium unpeeled red apple (6 to 7 ounces), such as Jonagold or Honeycrisp, cored and sliced into 1/4-inch-thick wedges
• 2 teaspoons fresh thyme leaves
• 1 1/4 cups low-sodium chicken broth
• 1 teaspoon Dijon mustard
• 4 cups (4 ounces) lightly packed, coarsely chopped kale leaves
Substitutions
• Boneless, skinless chicken breasts >> boneless, skinless chicken thighs.
• Apples >> firm pears, such as Bosc.
• Yellow onion >> other types of onion, or shallots.
• Thyme >> rosemary or sage.
• Chicken broth >> vegetable broth.
• Dijon mustard >> other types of mustard.
• Kale >> Swiss chard or spinach.
Step 1
If you have two large pieces of chicken, slice each one in half across the equator so you have four thinner cutlets.
Step 2
Working on a cutting board, with one piece of chicken at a time, place it between two pieces of plastic wrap and use a mallet or rolling pin to pound it to about 1/2-inch thick. Repeat with the remaining chicken. Sprinkle both sides of the breasts with 1/4 teaspoon of the salt and the pepper.
Step 3
In a large (12-inch) high-sided skillet over medium heat, heat 2 tablespoons of the oil until shimmering. Add the sweet potatoes and cook, stirring occasionally, until lightly browned and mostly tender with some resistance in the center, about 10 minutes. Transfer to a plate.
Step 4
Add 1 tablespoon of the oil to the skillet and increase the heat to medium-high. Add two pieces of the chicken and cook, until nicely browned on both sides, about 2 minutes per side. Transfer to a plate. Then repeat with another 1 tablespoon of the oil and the remaining two pieces of chicken, transferring the chicken to the plate once browned.
Step 5
Reduce the heat to medium, add the remaining 1 tablespoon of oil to the skillet, then add the onion and cook, stirring occasionally, until softened, about 2 minutes. Add the apples and thyme, and cook, stirring once or twice, for about 1 minute.
Step 6
Add the broth, then stir in the mustard and return the potatoes to the skillet. Increase the heat to medium-high and bring to a boil. Cook until the apples soften slightly and the liquid reduces a bit, 1 to 2 minutes.
Step 7
Add the kale in two or three batches, stirring in between, followed by the remaining 1/4 teaspoon of salt, and cook, stirring occasionally, until the kale is just wilted. Return the chicken, and any accumulated juices, to the pan, being sure to nestle the breasts into the vegetables. Reduce the heat to medium, cover and cook until the chicken is just cooked through and registers 165 degrees on an instant-read thermometer, and the vegetables are tender, 2 to 4 minutes. Taste, and season with more salt, if desired.
Step 8
Divide the chicken and the vegetable mixture among plates, drizzle with the pan sauce, and serve right away.
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