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This one-pan chicken and sweet potato skillet is my ultimate answer to busy weeknights when I want something hearty and wholesome without a pile of dishes. Juicy bites of chicken and sweet potato simmer together with just enough spice for big flavor and plenty of comfort. Everything comes together in under half an hour leaving you with a meal that feels special and nourishing but needs almost no fuss.
Ingredients
- Boneless skinless chicken breast or thighs: diced into bite-sized pieces lean cuts stay tender and absorb all the seasoning try to pick chicken that feels firm and looks pink
- Olive oil: adds a rich heart-healthy base
- Small onion: diced creates the foundational flavor pick one that feels heavy and has papery skin
- Garlic: minced layers on depth and savory aroma use fresh for the best punch
- Sweet potatoes: peeled and diced give natural sweetness and earthy flavor look for ones with smooth orange skin
- Salt: brings out the best in all ingredients
- Black pepper: adds just enough warmth freshly cracked gives more pop
- Smoked paprika: infuses smokiness Spanish varieties give the boldest roasting notes
- Ground cumin: earthy spice that balances the sweetness of the potatoes
- Chili powder: optional but gives gentle heat use if you like a little kick
- Low-sodium chicken broth: helps the potatoes soften while deepening flavor opt for broth that is clear not cloudy
- Lemon juice: totally optional for brightness and lift fresh-squeezed is worth it
- Baby spinach or kale: toss in for extra greens and nutrients pick leaves that are very crisp
- Fresh parsley or cilantro: for garnish the final hit of freshness and color
Step-by-Step Instructions
- Cook the Chicken:
- Heat olive oil in a large skillet over medium-high until shimmering. Add diced chicken directly in a single layer. Sprinkle on salt black pepper smoked paprika cumin and chili powder if you like a little heat. Let it brown undisturbed for 4 to 5 minutes so it builds a golden crust. Remove chicken to a plate to keep it juicy.
- Sauté the Aromatics:
- In the same pan add diced onion and stir occasionally for 2 to 3 minutes. The onion should turn translucent and begin to sweeten that is when you know it is time for the next step. Add minced garlic and cook for only about 30 seconds just until it smells fragrant so it does not burn.
- Cook the Sweet Potatoes:
- Scatter in the diced sweet potatoes. Pour in chicken broth and use your spoon to gently scrape up any bits stuck to the pan because that is pure flavor. Cover the skillet and simmer gently for 10 to 12 minutes. Check and give it an occasional stir you want the sweet potatoes fork-tender not mushy.
- Combine and Finish Cooking:
- Return the browned chicken and all its juices to the skillet. Stir everything well then let it cook together for 2 to 3 minutes so the flavors have a chance to blend. If you want a pop of brightness now is when you add lemon juice. If you love greens add spinach or kale and stir until just wilted.
- Garnish and Serve:
- Take the skillet off the heat. Sprinkle over fresh parsley or cilantro for color and freshness. Serve straight from the pan while it is piping hot.
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You Must Know
- Rich in lean protein and full of fiber from sweet potatoes
- Great candidate for meal prep and holds up well in the fridge
- Freezes like a dream so double your batch for future you
Every time I make this the smoked paprika reminds me of cooking with my grandmother who kept a well-seasoned tin of it in her cupboard. The smell always takes me right back to her little kitchen table.
Storage Tips
Let leftovers cool completely before storing them in an airtight container. This skillet meal keeps well in the fridge for up to four days and reheats beautifully on the stovetop or in the microwave. If you want to freeze it portion cooled servings into freezer-safe bags and lay them flat for even freezing. It will keep its texture for about three months.
Ingredient Swaps
No chicken Try turkey or even shrimp for a fun twist. If you have no sweet potatoes grab butternut squash or even Yukon gold potatoes both cook in a similar amount of time. For extra flavor try tossing in a little chipotle powder or coriander with the spices. If you are out of chicken broth just use water and a pinch more salt.
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Serving Suggestions
Spoon over a pile of fluffy rice for an even more filling dinner or tuck into warm pita bread for a comforting wrap. Sometimes I scatter a little shredded cheese over the hot skillet before serving for a melty finish. To round out the plate add a crisp salad on the side or a scoop of tangy yogurt for brightness.
A Little Cultural Context
Dishes like this span continents with their easy one-pan comfort. Whether it is a Spanish sofrito or West African chicken with yams the combination of spiced chicken and root vegetables pops up everywhere because it is both practical and deeply satisfying. For me it is the taste of home cooking stripped of all fuss.
Frequently Asked Questions
- → What cut of chicken works best for this dish?
Both boneless skinless chicken breasts and thighs are excellent options; thighs add more flavor and moisture, while breasts remain lean and tender.
- → Can I substitute another vegetable for sweet potatoes?
Yes, try using butternut squash, regular potatoes, or even carrots for a similar texture and natural sweetness.
- → Is it possible to make this meal vegetarian?
Absolutely! Substitute the chicken with chickpeas or firm tofu and use vegetable broth for a plant-based option.
- → How do you prevent sweet potatoes from getting mushy?
Dice sweet potatoes evenly and avoid overcooking; simmer just until fork-tender for the ideal texture.
- → What side dishes pair well with this skillet meal?
Serve with a crisp green salad, quinoa, or warm whole-grain bread for a balanced plate.
- → How can I add more flavor or heat?
Increase the amount of chili powder, add a splash of hot sauce, or toss in extra garlic and herbs for bolder taste.