Braised Chicken with Sweet Potatoes

Braised Chicken with Sweet Potatoes

Health Rating
Prep Cook Ready in Servings
10 min 40 min 50 min 2


2 tbsp All-purpose white flour
1/4 tsp Black pepper
1 cup Chicken broth (stock)
4 thigh(s) Chicken thighs, boneless, skinless
2 tbsp Extra virgin olive oil
4 clove(s) Garlic (minced)
12 tomato Plum tomatoes (halved)
1 large Red onion (sliced)
1 1/2 tbsp Rosemary, fresh (fresh leaves)
1/4 tsp Salt
2 medium potato Sweet potato


Wash chicken thighs. Shake off water. Lightly coat with flour salt and pepper.

Heat 2 tbsp of olive oil in a large skillet on medium-high heat. Place chicken thighs in the skillet. Cook until golden brown (flipping over once). Remove chicken from the skillet and set aside.

Add the sliced onions and minced garlic to the skillet. Sauté until golden brown. Add peeled sweet potato chunks, rosemary and thyme into the skillet with 1/2 cup chicken broth. Cover and let it simmer for 10 minutes.

Add chicken back in to the skillet. Cover and let it simmer until potatoes and chicken are tender. Add more chicken broth if it evaporates before the chicken is cooked.


Nutrition Facts

Per Portion

Calories 643
Calories from fat 225
Calories from saturated fat 37
Total Fat 25.0 g
Saturated Fat 4.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.7 g
Monounsaturated Fat 12.5 g
Cholesterol 152 mg
Sodium 928 mg
Potassium 1974 mg
Total Carbohydrate 56 g
Dietary Fiber 10.3 g
Sugars 18.5 g
Protein 48 g

Dietary servings

Per Portion

Grain 0.4
Meat 2.3
Vegetables 6.6

Energy sources



Sweet potatoes and braised chicken thighs with garlic and fresh herbs make a complete meal.
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