Who doesn’t love a hearty, one-pan meal that’s both delicious and healthy?
This chicken and sweet potato skillet recipe is a game-changer for busy nights when you need something quick but satisfying.
Bursting with bold flavors, tender chicken, and caramelized sweet potatoes, it’s a dish you’ll want to make again and again.
Plus, with minimal cleanup, you’ll have more time to relax and enjoy!
Ready to dive into this easy, flavorful dinner? Let’s get cooking!
Ingredients You’ll Need
To make this one-pan wonder, you’ll need:
- Chicken: Boneless, skinless thighs or breasts work best for tender, juicy results.
- Sweet potatoes: Peeled and diced into small cubes for even cooking.
- Aromatics: Garlic, onion, and fresh herbs like thyme or rosemary.
- Spices: Paprika, cumin, salt, pepper, and a pinch of chili flakes for optional heat.
- Olive oil: Essential for sautéing and enhancing the flavor.
Optional additions include fresh spinach, bell peppers, or a squeeze of lemon for extra zest.
Step-by-Step Cooking Instructions
1. Prepare the Chicken
- Season the chicken with salt, pepper, paprika, and cumin.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the chicken for 4-5 minutes per side until golden brown. Remove and set aside.
2. Cook the Sweet Potatoes
- In the same skillet, add more olive oil if needed.
- Toss in the diced sweet potatoes and cook for 7-10 minutes, stirring occasionally, until they start to caramelize.
3. Combine the Flavors
- Add chopped onions and minced garlic to the skillet. Sauté until fragrant, about 2 minutes.
- Return the chicken to the skillet, nestling it among the sweet potatoes.
4. Simmer and Finish
- Lower the heat to medium, cover the skillet, and cook for 5-7 minutes until the chicken is fully cooked and the sweet potatoes are tender.
- Garnish with fresh herbs and a squeeze of lemon before serving.
Tips for the Best Skillet Meal
- Use the right pan: A cast-iron skillet is ideal for even cooking and a beautiful sear.
- Uniform sizes: Cut the sweet potatoes into similar-sized cubes to ensure they cook evenly.
- Don’t overcrowd the pan: Overcrowding can prevent caramelization. Cook in batches if necessary.
- Adjust the seasoning: Taste as you go and tweak the spices to suit your preferences.
Variations and Substitutions
- Protein swaps: Replace chicken with turkey, pork, or even tofu for a plant-based option.
- Add veggies: Incorporate bell peppers, spinach, or zucchini for added nutrition.
- Spice it up: Use Cajun seasoning, smoked paprika, or curry powder for a flavor twist.
- Diet-friendly tweaks: Make it Whole30 or paleo by using compliant seasonings and oils.
Serving Suggestions
This chicken and sweet potato skillet is satisfying on its own but pairs beautifully with these options:
- A crisp green salad with a tangy vinaigrette.
- A side of quinoa, brown rice, or cauliflower rice for a complete meal.
- Roasted seasonal vegetables for added texture and flavor.
For meal prep, portion into containers and refrigerate for up to four days. Reheat in the skillet or microwave, adding a splash of water to maintain moisture.
Recipe FAQ’s
Can I make this ahead of time?
Yes! This dish stores well in the fridge and reheats beautifully.
Can I use frozen sweet potatoes?
Absolutely! Just thaw them slightly and adjust cooking time as needed.
How do I prevent the skillet from sticking?
Make sure to use enough oil and preheat the pan before adding ingredients.
One-Pan Chicken and Sweet Potato Skillet
Ingredients
- 1 lb boneless skinless chicken thighs (or 2 large chicken breasts)
- 2 medium sweet potatoes peeled and diced into 1-inch cubes
- 1 medium onion diced
- 3 cloves garlic minced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ¼ teaspoon chili flakes optional
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme or rosemary chopped (plus extra for garnish)
- 1 tablespoon lemon juice optional, for garnish
Instructions
Prepare the Chicken
- Pat the chicken dry with a paper towel.
- Season both sides with paprika, cumin, salt, and pepper.
Sear the Chicken
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the chicken and cook for 4-5 minutes per side until golden brown but not fully cooked through.
- Remove the chicken from the skillet and set it aside.
Cook the Sweet Potatoes
- Add the remaining olive oil to the skillet.
- Toss in the diced sweet potatoes and cook for 7-10 minutes, stirring occasionally, until they start to soften and caramelize.
Add Aromatics
- Stir in the diced onion and minced garlic. Cook for another 2 minutes until fragrant.
Combine and Simmer
- Return the chicken to the skillet, nestling it among the sweet potatoes.
- Sprinkle fresh thyme or rosemary over the dish.
- Cover the skillet, reduce the heat to medium, and cook for 5-7 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the sweet potatoes are tender.
Garnish and Serve
- Drizzle with lemon juice (optional) and garnish with additional fresh herbs.
- Serve hot and enjoy!