Spicy Southern Skillet Chicken with Sweet Potato & Collard Greens

Spicy Southern Skillet Chicken with Sweet Potato & Collard Greens ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1.5 tbsp Creole seasoning
• 2 tbsp olive oil
• 2 medium sweet potatoes
• 1 bunch (about 10-12 oz) collard greens
• 1 medium yellow onion
• 4 cloves garlic
• 1 cup chicken broth
• 2 tbsp apple cider vinegar
• 1 tsp hot sauce (optional)
• 0.5 tsp red pepper flakes (optional)
• to taste salt
• to taste black pepper

How to make Spicy Southern Skillet Chicken with Sweet Potato & Collard Greens

1. Pat the 1.5 lbs boneless, skinless chicken thighs dry with paper towels. Season them generously on both sides with 1.5 tablespoons of Creole seasoning, ensuring an even coating.
2. Prepare the vegetables: Peel and dice the 2 medium sweet potatoes into 3/4-inch cubes. Wash the 1 bunch of collard greens thoroughly, then stack the leaves, roll them tightly, and slice them into thin ribbons (chiffonade). Dice 1 medium yellow onion and mince 4 cloves of garlic.
3. Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once hot, sear the seasoned chicken thighs for 4-5 minutes per side until beautifully browned and a slight crust forms. Remove the chicken from the skillet and set aside on a plate.
4. Add the remaining 1 tablespoon of olive oil to the skillet. Reduce heat to medium. Add the diced yellow onion and cook for 3-4 minutes until softened and translucent, scraping up any browned bits from the bottom of the pan.
5. Stir in the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
6. Add the diced sweet potatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until they begin to soften slightly and get a bit of color.
7. Gradually add the sliced collard greens to the skillet, stirring until they wilt down. This may need to be done in batches if your skillet is full.
8. Pour in 1 cup of chicken broth and 2 tablespoons of apple cider vinegar. Add 1 teaspoon hot sauce and 0.5 teaspoon red pepper flakes (if using) for an extra kick. Bring the liquid to a gentle simmer.
9. Return the seared chicken thighs to the skillet, nestling them amongst the vegetables and liquid. Cover the skillet tightly with a lid.
10. Reduce the heat to medium-low and simmer for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the collard greens are tender. The sweet potatoes should also be soft.
11. Remove the skillet from the heat. Taste the broth and vegetables, adjusting seasoning with salt and black pepper as needed.
12. Serve the chicken thighs immediately with a generous helping of the spicy sweet potato and collard greens mixture, ensuring some of the flavorful braising liquid is spooned over each plate.

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