Made with just seven ingredients, this recipe for Maple Mustard Chicken Skillet makes a great weeknight dinner. It’s a paleo, gluten-free and full of flavor!
Time for another easy weeknight skillet dinner. This recipe is brought to you by the fact that these are pretty much the only ingredients I had available to eat yesterday. We haven’t been to the grocery store for a while. My parents arrived yesterday afternoon and we’re cooking up a full Thanksgiving dinner tomorrow so I’ve been trying to clear out some space in the fridge!
Anyways, we’ve been all about chicken lately and I’ve been trying to come up with some flavorful sauces to jazz things up. This sauce is just 4 ingredients – maple syrup, mustard, garlic and ginger. Guys- it’s so flavorful and so good! Chop up some chicken and sweet potatoes and add a bag of frozen green beans to a skillet. Toss in the sauce, stick it in the oven and boom! Dinner is served.
I made this recipe twice this week. The first time I tried just pouring the sauce over the chicken and letting everything cook in rows as pictured above. That ended up making the beans and sweet potatoes on the bottom cook all the way and the ones on the top not cook enough. So, the next time I stirred everything up before cooking and then gave it all a good stir every 10 minutes when it was in the oven and that solved the problem. Also, make sure to slice your sweet potatoes fairly thin and chop them pretty small so they cook all the way!
Here’s how you make it:
So there ya have it!
If you want to go above and beyond, make a little extra sauce and save it to drizzle over at the end once it’s cooked for even more flavor!