If you need a quick, wintery weeknight meal in a flash, this Maple Glazed Cranberry Pecan Skillet Chicken will do the trick! Diced sweet potatoes, mixed with cranberries and pecans pair nicely alongside chicken thighs covered in a maple-balsamic glaze.
- 4 chicken thighs, seasoned with salt and pepper
- 2 tablespoon salted butter
- 2 tablespoon maple syrup
- 1 ½ cups diced sweet potatoes
- 2 teaspoon balsamic vinegar
- ¼ cup whole pecans
- ¼ cup dried cranberries
Preheat oven to 400°F.
Add a drizzle of olive oil to an oven-safe skillet. Heat over medium high-heat.
Once hot, add chicken thighs and sear on each side, about 3 minutes on each side. Set chicken aside.
Add butter and maple syrup to the pan. Deglaze the pan with balsamic vinegar by adding it in and stirring. Add sweet potatoes, pecans, and cranberries to skillet and stir to combine.
Add chicken back into skillet, on top of potatoes. Place skillet in oven to finish cooking, about 20 to 25 minutes until chicken reaches an internal temperature of 165°F and sweet potatoes are soft.