Pan-Seared Chicken with Sweet Potato and Collard Greens
A comforting Southern-inspired dish featuring juicy pan-seared chicken paired with tender sweet potatoes and sautéed collard greens. This southern-inspired chicken ready in about 45 minutes pairs (6 oz each) skinless chicken breasts, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 pieces (6 oz each) skinless chicken breasts
- 2 medium, peeled and diced into 1-inch cubes sweet potatoes
- 6 cups, stems removed and chopped collard greens
- 4 tbsp olive oil
- 3, minced garlic cloves
- 1 tsp smoked paprika
- 1 1/2 tsp, divided salt
- 1 tsp, divided black pepper
- 1/2 cup chicken broth
- 1/4 tsp (optional) red pepper flakes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat dry 4 skinless chicken breasts and season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp smoked paprika. Heat 2 tbsp olive oil in a large skillet over medium-high heat, then add chicken and cook for 6 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken and keep warm.
- Step 2: In the same skillet, add 2 tbsp olive oil and 3 minced garlic cloves. Sauté for 30 seconds until fragrant, then add 2 diced sweet potatoes and season with 1/2 tsp salt and 1/2 tsp black pepper. Cook for 8-10 minutes, stirring occasionally, until sweet potatoes are tender and edges start to caramelize.
- Step 3: Add 6 cups chopped collard greens and 1/2 cup chicken broth to the skillet with sweet potatoes. Stir well and cover, cooking for 5 minutes until greens are wilted and tender. Season with 1/4 tsp red pepper flakes if using. Serve chicken atop the sweet potato and collard greens mixture.
Frequently asked questions
How long does Pan-Seared Chicken with Sweet Potato and Collard Greens take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Chicken with Sweet Potato and Collard Greens?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Pan-Seared Chicken with Sweet Potato and Collard Greens?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Chicken with Sweet Potato and Collard Greens for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Seared Chicken with Sweet Potato and Collard Greens?
Southern chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
