Skillet Sweet Dijon Chicken & Potatoes
Chicken and sweet potatoes set the stage for the main event-Sweet Dijon sauce. Made all in one pan this dish is perfect for your Fall dinner table.
Servings 4 servings
- 2 boneless, skinless chicken breasts split in half to make 4 pieces
- 1 medium yellow onion chopped
- 3 small sweet potatoes cleaned, skin removed and chopped into cubes
- 2 cloves garlic minced
- 1/4 cup Nectevia with Stevia
- 1/3 cup dijon mustard
- 1 Tbs oil
- salt & pepper
Chop the yellow onion and sweet potatoes into cubes.
Take 2 chicken breasts and split it down the middle. Season with salt and pepper.
In a cast iron skillet heat 1 Tbs of oil. Gently add the chicken and cook for 3 minutes, flip and cook for 3 minutes on the other side. Turn off the heat to the skillet.
In a small bowl add the minced garlic, Dijon mustard and then the Nectevia with Stevia. Whisk together.
Arrange the sweet potatoes and onions around the chicken in the skillet.
Pour the Dijon sauce over the top of the chicken.
Put the skillet into a preheated 350 degree oven and bake for 50 minutes. Enjoy!