Preheat your oven to 400°F (200°C).

Season the 4 boneless, skinless chicken breasts generously with salt and pepper on both sides.

In a large ovenproof skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the seasoned chicken breasts and sauté for about 5–7 minutes per side until they are golden brown and cooked through.

Reduce the heat to medium and melt 2 tablespoons of butter in the same skillet. Add 2 cloves of minced garlic and sauté for about 1 minute until fragrant but not browned.

Pour in 1 cup of apple cider and ½ cup of chicken broth into the skillet, using a wooden spoon to scrape up any browned bits. Allow this mixture to come to a simmer for about 2–3 minutes.

Stir in 1 tablespoon of Dijon mustard, 1 teaspoon of dried thyme, and ½ teaspoon of cinnamon into the simmering sauce.

Add peeled and cubed sweet potatoes and sliced apples to the skillet, stirring them to coat thoroughly with the sauce.

Nestle the browned chicken breasts back into the skillet among the sweet potatoes and apples.

Sprinkle ½ cup of chopped pecans over the top of the chicken and vegetables.

Carefully transfer the skillet to your preheated oven and bake for 25–30 minutes until the chicken is cooked through and the sweet potatoes are tender.

Remove the skillet from the oven and let it rest for a few minutes. Before serving, garnish the dish with fresh parsley.