Crispy Sage Sweet Potato Skillet

Crispy sage leaves crackle into a fragrant finish in this American one-pan skillet supper. Sweet potatoes and chicken thighs caramelize with onion and zucchini for a hearty weeknight dinner.

Serves 4 · 20 min prep · 30 min cook

Estimate for one serving

• 380 cal
• 26g protein
• 32g carbs
• 17g fat
• 3g fiber

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Ingredients

• 1.5 lb sweet potatoes
• 1/3 cup fresh sage leaves
• 1 lb boneless skinless chicken thighs
• 1 medium red onion
• 2 medium zucchini
• 3 garlic cloves
• 3 tbsp olive oil
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 tbsp apple cider vinegar
• 2 tbsp fresh parsley

Instructions

1. 1Pat the chicken thighs dry and cut them into 1-inch pieces. Season all over with half the salt and pepper.
2. 2Peel the sweet potatoes and cut into ¾-inch cubes. Slice the red onion into thin wedges. Cut the zucchini into half-moons. Mince the garlic and roughly chop most of the sage, reserving whole leaves.
3. 3Heat two tablespoons of olive oil in a large 12-inch cast-iron or heavy skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook undisturbed until deeply browned on the first side, 3 to 4 minutes.
4. 4Flip and cook until the chicken is just cooked through and golden, another 3 to 4 minutes. Transfer to a clean plate.
5. 5Add the remaining olive oil to the same skillet. Scatter in the sweet potato cubes and cook, stirring only occasionally, until the cut sides are well browned and the potatoes are nearly tender, 10 to 12 minutes.
6. 6Push the potatoes to the side and add the onion wedges. Cook until the onion softens and picks up color, about 4 minutes.
7. 7Add the zucchini, minced garlic, chopped sage, remaining salt and pepper, and red pepper flakes. Toss everything together and cook until the zucchini is just tender-crisp and bright, 3 to 4 minutes.
8. 8Return the chicken and any accumulated juices to the skillet. Drizzle in the apple cider vinegar and toss to coat, letting the vinegar reduce for 1 minute so the pan smells bright.
9. 9Nestle the reserved whole sage leaves into the hot skillet; they will crisp in the residual heat and oil within a minute.
10. 10Chop the parsley and scatter it over the top. Serve straight from the skillet while the sweet potatoes stay crispy-edged and the sage is still fragrant.