Brown Sugar Mustard Chicken with Sweet Potatoes

Sometimes you come across something so weird sounding that also sounds absolutely delicious that you have to make it.

I wasn’t really expecting much from this recipe. I had no clue how the brown sugar, the mustard, the chicken, the sweet potatoes, or the pickled red onions were going to work. Everything seemed rather random. But when you get a bite of everything, all the flavors, somehow it became a party in my mouth. I was quite surprised as well as the husband.

Want to try something different? Tired of the same boring chicken? Need something to do with the sweet potatoes other than boiling, mashing, and frying them? Have mustard you don’t know what to do with? This recipe is for you.

Brown Sugar Mustard Chicken with Sweet Potatoes

6 chicken breasts
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 medium sweet potatoes, cubed
2 garlic cloves, peeled
3 tablespoons brown mustard
1 tablespoon brown sugar
pickled red onions as garnish


In a large oven-safe pan over high heat, place chicken breast into pan and sear both sides. Take chicken breast out of pan and set aside on a plate.

In the same pan, add potatoes and garlic cloves. Stir to coat the potatoes in the chicken drippings.

Place chicken breasts on top of potatoes.

In a bowl, combine mustard and brown sugar together. Pour evenly on chicken.

Place in the oven and roast at 375 for 50 minutes. Remove and allow to rest for 5 minutes before serving.

Garnish with pickled red onions.

Makes 6. PER SERVING. Calories: 203, Carbohydrates: 13 grams, Sugar: 2 grams, Fiber: 1 gram, Protein: 28 grams.

Originally the recipe called for thighs. I decided to use chicken breasts. I think it would be a lot more flavorful with the thighs as well as a crispier chicken. However, it did taste pretty amazing with the chicken breasts.

Please cut the sweet potatoes into medium cubes. I did not and the sweet potato never fully cooked despite being on in an oven for 50 minutes. I tried microwaving the sweet potatoes but it still didn’t work. So size matters.

And you have to eat this with the picked red onion. It makes the whole dish.


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