One-Pan Chicken Sweet Potato Skillet (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
02 -
1 tablespoon olive oil
03 -
1 small onion, diced
04 -
3 cloves garlic, minced
05 -
2 medium sweet potatoes, peeled and diced
→ Seasonings
06 -
1/2 teaspoon salt, or to taste
07 -
1/2 teaspoon black pepper
08 -
1 teaspoon smoked paprika
09 -
1 teaspoon ground cumin
10 -
1/2 teaspoon chili powder, optional
→ Liquids and Add-Ins
11 -
1/4 cup low-sodium chicken broth
12 -
1 tablespoon lemon juice, optional
13 -
1/2 cup baby spinach or kale, optional
→ For Garnish
14 -
Fresh parsley or cilantro, chopped
# Instructions:
01 -
Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt, black pepper, smoked paprika, cumin, and chili powder. Cook for 4–5 minutes, stirring occasionally, until the chicken is golden and cooked through. Remove the chicken from the skillet and set aside.
02 -
In the same skillet, add the diced onion. Sauté for 2–3 minutes until softened. Add the minced garlic and cook for 30 seconds, stirring, until fragrant.
03 -
Stir in the diced sweet potatoes and pour in the chicken broth. Cover and cook for 10–12 minutes, stirring occasionally, until the sweet potatoes are fork-tender.
04 -
Return the chicken to the skillet and stir to combine with the sweet potatoes. Cook for 2–3 minutes so the flavors meld. Add lemon juice and spinach or kale if desired, stirring until the greens are wilted.
05 -
Remove from heat and sprinkle with fresh parsley or cilantro. Serve immediately.
# Notes:
01 -
For extra nutrition, add more leafy greens during the final minutes of cooking.
02 -
Customize the protein or vegetables to suit your preferences.