Pan-Seared Chicken with Sweet Potato Wedges
⏱ 15 min prep · 🍳 25 min · 🍽 4
4:15, kids just back from school, and you've got maybe half an hour before someone starts asking about dinner every other minute. Pan-seared chicken with sweet potato wedges is built for exactly that window: the wedges roast unattended in the oven, the chicken takes four to five minutes a side in the pan, and you can whisk the sauce together while the broccoli steams alongside.
Béarnaise with chili and tarragon isn't a flavor every kid is ready for yet. Split the sauce in two before the chili goes in, so the adults get their version and the kids get a milder one — or just serve the chicken and sweet potato plain, which most kids are happy to eat anyway.
If you've got one night a week where time is always tight, both the sweet potato and the broccoli hold up fine prepped the evening before, and the chicken can sit marinating in the fridge until you're home.
Ingredients
- 4.000 stk kyllingfilet
- 2.000 nøytral olje
- 1.000 stk brokkoli
- 2.000 stk søtpotet
- 1.000 pose béarnaisesaus
- 3.000 dl crème fraîche original 35%
- 1.000 dl vann
- 1.000 stk eple
- 1.000 stk rød chili
- 1.000 ss frisk estragon
Instructions
Skrell søtpoteter og skjær dem på langs i båter. Legg på bakepapirkledd stekeplate, drypp over olje og pepper. Stek ved 200°C i ca. 15 minutter til de er møre. Dryss over fleur de sel før servering.
Krydre kyllingfiletene og stek 3–4 minutter på hver side i en varm stekepanne. La hvile like lenge.
Del brokkoli i buketter og hakk stilkene i mindre biter. Kok opp saltet vann, kok buketene i 2 minutter, avkjøl i kaldt vann.
Bland béarnaisepulver med vann i en kjele under omrøring. Tilsett crème fraîche, vann, eple, chili og estragon. Smak til med salt og pepper.
Server kylling med saus, søtpoteter og brokkoli.
The oven-roasted wedges are what make this realistic on an ordinary Tuesday — they don't need watching, so your hands stay free to work on the chicken and sauce at the same time. The béarnaise is the one component that really needs an adult audience; hold the chili back until after you've split the sauce, and you've got two versions ready without cooking two separate dinners. Chicken and sweet potato together hit a rare sweet spot: close enough to fries-and-nuggets logic that kids eat it without a fight, but still a plate adults are glad to sit down to.
FAQ
Can I freeze this chicken dish?
The chicken and sauce freeze well together in one bag or container, up to two months — pack the sauce around the meat so it doesn't dry out during reheating. The sweet potato wedges are the one part that doesn't freeze well; they lose their crisp edge and turn soft once thawed. It's easier to just cut a fresh batch next time you make this — fifteen minutes in the oven is manageable even on a night when everything else is coming out of the freezer.
How do I make this milder for younger kids?
Split the sauce before you add the chili: make the base with just crème fraîche and a little tarragon, and stir the chili in only for the portion the adults are having. Tarragon has a distinct anise flavor that not every child takes to right away, so start with a small amount in the kids' portion and add more as they get used to it. The chicken and sweet potato are mild enough on their own that plenty of kids are happy eating them without any sauce at all.
Can I use regular potatoes instead of sweet potato?
Regular potatoes work well here and hold their shape a bit firmer than sweet potato — cut them into the same wedge shape, but plan on three to five extra minutes in a 400°F oven. The flavor comes out less sweet and more neutral, which can actually work better against the rich sauce if you find sweet potato and béarnaise a bit much together. Half sweet potato, half regular is an easy middle ground if the table's split on which one they prefer.
How long does béarnaise sauce keep in the fridge, and can I make it ahead?
The sauce keeps for two to three days in a sealed container in the fridge. Crème fraîche can split if it's reheated too fast or too hard, so warm it gently over low heat and whisk in a splash of water or cream if it turns grainy. Of the three components, the sauce is the one that holds up best made ahead — the chicken and sweet potato are both better cooked right before serving.
What can I serve alongside if people want more on their plate?
Broccoli covers the vegetable side of things, but rice or whole-wheat pasta on the side adds bulk for bigger appetites or hungry teenagers. A few slices of cucumber or a simple green salad give a fresh contrast to the rich sauce. If you've got leftover sweet potato from another dinner, this is a natural place to use it up instead of peeling a fresh one.
Can I swap in chicken thighs instead of breast?
Boneless, skinless chicken thighs are often cheaper than chicken breast at the supermarket and bring more flavor, and they can handle an extra minute or two per side in the pan without drying out. Thighs tend to come in uneven pieces, so cut them into similarly sized portions before they hit the pan or some pieces will finish cooking well before others. It's a good swap on weeks when chicken breast is priced higher than thighs, without giving up anything in the result.