Maple Glazed Chicken and Sweet Potato Hash

This quick and tasty recipe is balanced by a maple glazed chicken with a sweet potato and Brussels sprouts hash that’s topped with bacon.

Sweet potatoes and Brussels sprouts are a match made in heaven. I’ve made a few different hash recipes like my autumn hash that involve these two ingredients specifically and they’ve all been great. Really the main thing is just changing some of the spices.

This recipe was actually inspired by another blog I came across recently – Whole and Heavenly Oven.

Now this chicken and sweet potato hash is a little different as I didn’t cook the hash in a skillet. I know, I know – well then is it really a hash? Yes as you put it in the skillet at the end. I just love the taste of roasted vegetables and it allowed me to cook the different ingredients all at one time.

This chicken hash is one of those recipes where there are a few steps and you’ll want to time everything so it comes out ready at the same time. But looking past that, the maple glaze over the chicken is what puts this over the top and makes those steps worth it.

So if you just want the chicken and skip the hash, that will work just fine. It would go great with a side dish like shaved Brussels sprouts with bacon.

What Ingredients are in this Maple Glazed Chicken Recipe?

• Bacon – adds flavor and crunch to the dish.
• All-purpose flour – coats the chicken which gives it a slightly crisp texture.
• Chicken breast cutlets – can also use chicken breasts, but pound them thin or cut in half.
• Sweet potatoes, onion, Brussels sprouts, garlic – makes a delicious hash that goes well with the glazed chicken.
• Olive oil – helps cook the chicken and hash.
• Paprika, salt, black pepper – adds flavor to the meal.
• Balsamic vinegar – hash a strong fruity but tart taste that complements the maple syrup.
• Maple syrup – gives a sweetness that helps glaze become sticky as well.

How to Make Maple Glazed Chicken with Hash

1. Preheat oven to 425°F. In a large bowl, add the diced sweet potatoes, onion, sliced Brussels sprouts and garlic. Toss with 3 tbsp olive oil, kosher salt, paprika and black pepper until everything is combined. Spread evenly on a parchment-lined baking sheet. Roast in oven for 25 minutes, tossing halfway through.
2. Heat large skillet over medium heat and cook bacon until crisp. Remove and place on paper towel-lined plate. Reserve 2 tbsp bacon fat in skillet.
3. Heat same large skillet over medium-high heat. Season chicken with salt and pepper and dredge in flour. Cook chicken for 3-4 minutes on both sides, or until golden-brown. Transfer to a plate and cover.
4. Heat olive oil in small skillet over medium-high heat. Saute garlic for 30 seconds or until fragrant.
5. Add balsamic vinegar, maple syrup and salt and pepper to taste. Bring to boil and then reduce to medium heat and let simmer until thickened, about 10 minutes. 
6. Once hash and chicken are done, add hash to bowl and place chicken on top. Drizzle maple glaze over chicken and sprinkle with bacon.

Ways to Shave Brussels Sprouts

There are three ways to shave Brussels sprouts:

• The easiest is adding Brussels sprouts to a food processor with a slicing attachment.
• You can also use a mandolin to slice although I find that the most cumbersome and dangerous.
• If you have neither you can just go old school and use a knife to thinly slice the Brussels sprouts. Yes it takes the most work, but you’ll be done before you know it.

What Cast Iron Skillet Do You Use?

For this maple chicken as well as many other recipes such as my sun-dried tomato chicken, I use a Lodge cast iron skillet. It’s surprisingly affordable and will last years if you take care of it.

Pro Tips/Recipe Notes

• Use a food processor with a slicing attachment to shave the Brussels sprouts quickly and safely.
• Be consistent when cutting the sweet potatoes and onion so they will cook evenly.
• You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
• Leftover  chicken will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.

Other Hash Recipes

• Autumn Hash
• Turkey Hash
• Corned Beef Hash
• Chorizo Sweet Potato Hash

If you’ve tried this Maple Glazed Chicken or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.