1

Peel the sweet potatoes, cut them into 1-inch chunks, and cover them by an inch with cold water and some of the salt in a medium pot.

2

Bring the pot to a boil over high heat, then lower to a steady simmer for 12 minutes until a fork slides through easily.

3

While the potatoes heat, trim the snap peas, mince the garlic, chop the parsley, and halve the lemon.

4

On a separate cutting board, slice the chicken horizontally into 4 thin cutlets, pat them dry, and season both sides with the paprika, some salt, and the pepper.

5

Heat the oil in a 12-inch skillet over medium-high heat for 2 minutes, then lay in the cutlets and sear undisturbed 3 to 4 minutes until golden.

6

Flip and cook 3 to 4 minutes more until cooked through (165 F / 74 C), then move the chicken to a clean plate.

7

Add the snap peas to the skillet with a pinch of salt and toss 2 to 3 minutes until bright green and blistered in spots, then move them beside the chicken.

8

Lower the heat to medium, add a third of the butter and the garlic, and stir 30 seconds until fragrant.

9

Pour in the broth, scrape up the browned bits, and simmer 2 to 3 minutes until reduced by about half, then squeeze in one lemon half.

10

Drain the sweet potatoes, return them to the warm pot, and mash with the remaining butter, the milk, and the remaining salt until smooth.

11

Return the chicken and its juices to the skillet and spoon the lemon-garlic sauce over it for 1 minute to rewarm.

12

Cut the second lemon half into wedges, then plate the mash, chicken, and snap peas, spoon over the sauce, and scatter the parsley.

Lemon-Garlic Pan-Seared Chicken with Sweet Potato Mash & Snap Peas

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Lemon-Garlic Pan-Seared Chicken with Sweet Potato Mash & Snap Peas

Ingredients Tap to check off

Instructions

More weeknight dinners

Never touch your screen with messy hands