Chicken Sweet Potato Skillet

I added a little more spinach then the recipe called for and sautéed the spinach on the side rather than making it with the chicken and sweet potato. The recipe was fantastic, easy to make, I will definitely be making this again!

So I used what I had…frozen butternut squash instead of sweet potatoes, frozen spinach instead of fresh, dried sage instead of fresh, bourbon instead of Irish whiskey and a green apple instead of a pear. Oh and toasted pecans instead of hazelnuts. I used lots of Salt (butternut squash requires it) and a Pat of butter. Cooked the chicken first pulled it out and then cooked the frozen squash for about 5 mins and then added the frozen spinach, apples, whiskey, water. Beautiful color and delicious with all the sage. I will make this again! Hopefully I will be able to try it the original way:)

We were quite pleased with the outcome. Mostly followed the spirit of the recipe. Added onion & ginger to the sweet potatoes. Used swiss chard instead of spinach. Jameson was the Irish Whisky on hand. Used a small apple & a pear. Could’ve used more (double?)whisky & sage for next time. Will definitely make again. I could easily see adding any variety of root vegetables(radish, beet, parsnip, turnip, rutabegga) or squash and greens of choice. We served with sliced fresh picked heirloom tomatoes to brighten things up.

I added onions, garlic, more salt and pepper, and I used beet green and stems. Added the stems with the sweet potatoes as they need more time to soften. The beet green will take a few minutes to soften.

We have another favourite apple & sweet potato meal (with garlic sausage) so I tried this, but it was not a hit. I ended up deconstructing the leftovers (there were a lot) to make apple sweet potato curry soup and use the chicken in another meal.

This is a really tasty fall recipe, and I will definitely be making it again. Based upon what I know I like, I followed the directions, but with the following changes: Lightly fry 1 hot Italian sausage patty in the pan first. Remove the sausage, then use butter instead of olive oil to cook the chicken. I did not ‘brown’ the chicken, as I didn’t want to dry it out. Remove the chicken, then add 1 small chopped onion and the sausage diced into small pieces to the sweet potatoes. Use chicken broth instead of water. When it was done, there was quite a bit of liquid in the bottom, so I stirred in a tablespoon of corn starch mixed with a little water, and brought back to a quick boil to thicken it. The whole process was easy, and the results are wonderful… it’s very much ‘comfort food’ on a cold day, and I bet the leftovers will be even better!

We liked this but found it a bit dry. And I think the sage I used had lost its savor, because it couldn’t be tasted at all. Still, it was good enough that I’ll be making it again, with new sage and a bit more liquid. Probably chicken stock.

Very good!

Warm, feel good brunchy dish. Between the sage, hazelnuts and pear, it may have been a bit fragrant for my taste and perhaps a bit sweet for breakfast. Might sub pecans for all or part of hazelnuts and add onion. Will make again in the fall and try with some squash instead of sweet potato! Otherwise, for how it was written, I enjoyed the dish and will make it again with revisions!

Used apples and chicken broth in place of pears and water and walnuts for topping and lots of mixed baby greens. What an easy and tasty meal!

I didn’t think the spinach added anything to the dish.

I made this dish for my family – constantly looking for one dish meals – it was good but bland. I wouldn’t make it again.

I used tempeh instead of chicken. The recipe was ok – just a bit boring for me.

I used a very peaty whiskey and it tasted great!

Absolutely delicious!!! Unfortunately, I didn’t plan ahead on this and had to make a few substitutions. I added onion, garlic and chicken stock ( instead of water). I had to substitute hazelnuts for pecans. I had no fruit or whiskey. I know it is almost a completely different recipe, but I wanted to share in cases someone needed ideas or substitutions!

I made this with some changes. First of all i used a green apple instead of a pear, just because i didn’t have a pear- still came out great. I used about 1 cup of spinach, but next time i will add like 3 cups … i love spinach and the more the merrier for all i care. I used 1 tbsp whiskey as in the recipe, next time i will try with twice the amount. I used dry sage and i used about twice the amount- it wasn’t overwhelming at all… that might be because i used the dry kind. Came out great! Very tasty and really felt like a healthy meal

Terrific concept. Our version was non-alcoholic, with better than bouillon, once it was pear, this time a fuji apple peeled and chopped, this time it’s kale, i only had toasted almonds, and it was delicious! Delish and healthy with room for tweaking that was neccesary for us and what I had on hand. But like i said, loved the new concept! Oh and we also only had ground sage. I think that was a first time that i have ever used so much sage…but awesome!

We loved it as I can’t have beef it was grate trying to find some good ones made with other meats

Tastes like a hash with sweet potatoes, rather mushy and spinachy… Don’t like sweet potato and spinach combo….just my opinion. Nobody here ate it except the insinkerator….

Although I have been using Allrecipes for a long time, this is my first review! I made this recipe tonight, and my husband and I really enjoyed it. I substituted a few things because they are what I had on hand. I used butternut squash instead of a sweet potato, chicken stock instead of water, and a heaping teaspoon of dried sage instead of fresh. I will be making this again.

Kicking good, We made some adjustments simply because we didn’t have what the recipe called for and it was great. My feeling is if it was this great with me messing it up it must be 5++++ doing by the recipe. We used Rosemary(always on potatoes) and at the end some tried it with a Thai Peanut sauce…. better without. No pear but I bet that kicks it up more. This is now in the rotation, Fall time I think we add some nutmeg and an apple!