If you’re craving a meal that’s both comforting and vibrant, the One-Pan Chicken and Sweet Potato Skillet Recipe is going to become your new go-to dinner. This dish is a perfect blend of tender chicken, sweet and soft sweet potatoes, and a burst of fresh veggies, all cooked together in one pan for ultimate simplicity. It delivers deep, smoky flavors with a touch of warmth from the spices, making every bite a cozy delight without the fuss of a complicated recipe. Whether you’re short on time or just love minimal cleanup, this skillet recipe checks all the boxes for a satisfying, home-cooked meal you’ll want to make again and again.
Ingredients You’ll Need
What’s brilliant about this One-Pan Chicken and Sweet Potato Skillet Recipe is how it brings together simple, wholesome ingredients that each play an essential role in building layers of flavor, texture, and color. From the sweetness of the potatoes to the aromatic spices and fresh herbs, every component adds something special to the dish.
- 2 boneless, skinless chicken breasts: Cut into bite-sized pieces for quick, even cooking and juicy tenderness.
- 2 medium sweet potatoes: Peeled and diced to add natural sweetness and a creamy texture.
- 1 tablespoon olive oil: A heart-healthy fat that helps sauté ingredients and adds subtle richness.
- 1 small onion: Chopped finely to create a flavorful, savory base.
- 2 cloves garlic: Minced to infuse the skillet with warm, aromatic notes.
- 1 teaspoon smoked paprika: Adds a smoky depth that compliments the chicken beautifully.
- 1/2 teaspoon ground cumin: Gives the dish an earthy, slightly nutty flavor that’s irresistible.
- 1/2 teaspoon dried oregano: Introduces a hint of herbal brightness to balance richer flavors.
- Salt and black pepper: To taste, enhancing and tying all the flavors together.
- 1/2 cup low-sodium chicken broth: Keeps everything moist and perfect for simmering the sweet potatoes.
- 1/2 cup cherry tomatoes: Halved, they add a pop of juicy freshness and lovely color contrast.
- 1/4 teaspoon red pepper flakes (optional): For those who love a gentle kick of heat.
- 2 cups fresh spinach: Stirred in last for a vibrant green boost and subtle earthiness.
- 1 tablespoon fresh parsley: Chopped for garnish, offering a fresh, herbaceous finish.
How to Make One-Pan Chicken and Sweet Potato Skillet Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large skillet over medium heat. Toss in the chopped onion and minced garlic, then sauté them for 2 to 3 minutes until they turn soft and release a fragrant aroma. This step builds a flavorful foundation that sets the stage for the chicken and sweet potatoes to shine.
Step 2: Cook the Chicken
Add the bite-sized chicken pieces to the skillet, then sprinkle in the smoked paprika, ground cumin, dried oregano, salt, and pepper. Stir well to coat every piece in those irresistible spices. Let the chicken cook for about 4 to 5 minutes, stirring occasionally until it’s lightly browned. This seals in the juices and develops that mouthwatering, golden exterior.
Step 3: Simmer the Sweet Potatoes
Now, stir in the diced sweet potatoes and pour the chicken broth over everything. Cover the skillet and let it simmer gently for 10 to 12 minutes. Make sure to stir occasionally to prevent sticking and check the tenderness of the sweet potatoes. Once they’re soft but not mushy, you’re ready for the next step.
Step 4: Add Cherry Tomatoes and Spice
Drop in the halved cherry tomatoes along with the red pepper flakes if you’re using them. Cook for another 2 minutes uncovered. The tomatoes will soften slightly, releasing a burst of sweet juiciness that complements the smoky and savory flavors perfectly.
Step 5: Wilt the Spinach
Finally, toss in the fresh spinach and stir gently until it wilts, which should only take about 1 to 2 minutes. This step adds a lovely hit of green and freshness that brightens the entire skillet. Taste and adjust the seasoning with extra salt or pepper if needed.
Step 6: Garnish and Serve
Turn off the heat, sprinkle the freshly chopped parsley over the skillet, and dig in while it’s warm. The vibrant colors, the comforting mix of spices and textures, and the ease of cooking all in one pan make this dish a pure winner every time.
How to Serve One-Pan Chicken and Sweet Potato Skillet Recipe
Garnishes
A simple sprinkle of fresh parsley is all you need to elevate this dish with a fresh, herbaceous note that contrasts beautifully with the smoky chicken and sweet potatoes. You could also add a squeeze of lemon juice or a dollop of Greek yogurt if you want to introduce a bit of tang and creaminess.
Side Dishes
This skillet meal is so hearty it doesn’t demand much on the side. However, if you want to round it out, a crisp green salad with a light vinaigrette or some roasted broccoli would work wonderfully. Crusty bread or warm pita can also help scoop up any delicious juices left on the plate.
Creative Ways to Present
For a fun twist, you can serve the One-Pan Chicken and Sweet Potato Skillet Recipe over fluffy quinoa or brown rice, turning it into a satisfying bowl. Alternatively, transfer it to individual shallow bowls for a cozy, rustic presentation that’s perfect for sharing with family or friends.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers into an airtight container and store them in the refrigerator. The flavors actually deepen after resting overnight, making it a fantastic next-day meal. Consume within 3 to 4 days for the best taste and food safety.
Freezing
You can freeze this One-Pan Chicken and Sweet Potato Skillet Recipe for up to 2 months. Just make sure it’s completely cooled before placing it into a freezer-safe container or heavy-duty freezer bag. When ready to enjoy, thaw in the refrigerator overnight.
Reheating
Reheat leftover skillet meal gently on the stove over low to medium heat, stirring occasionally, or microwave in short bursts to maintain the sweet potatoes’ texture and keep the chicken tender. Adding a splash of chicken broth or water while reheating can help keep everything moist and fresh-flavored.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add a bit more richness and stay juicy, especially if you prefer dark meat. Just adjust cooking time slightly to ensure they’re cooked through but remain tender.
How can I make this dish vegetarian?
Swap the chicken for hearty plant-based proteins like chickpeas or tofu. You may want to add extra spices or vegetable broth to boost the flavor.
Is it possible to add other vegetables?
Definitely! Bell peppers, zucchini, or mushrooms would all complement this skillet beautifully. Just add them at appropriate stages—for example, bell peppers with the sweet potatoes and mushrooms closer to the end to avoid overcooking.
What’s the best way to avoid sweet potatoes turning mushy?
Make sure to cut them into even, bite-sized cubes and monitor cooking time closely. Stir occasionally but gently, and test the potatoes with a fork for tenderness without letting them fall apart.
Can I prepare this recipe for meal prep?
Yes! This One-Pan Chicken and Sweet Potato Skillet Recipe is perfect for meal prep because it stores well and reheats easily. Portion it out into containers for quick lunches or dinners throughout the week.
Final Thoughts
This One-Pan Chicken and Sweet Potato Skillet Recipe is a delightful blend of simplicity and bold flavor that anyone can whip up without a second thought. It’s a dish that feels like a warm hug on a plate, and I can’t recommend enough giving it a try soon. Whether for a busy weeknight or a cozy weekend meal, it’s sure to become a beloved staple in your cooking repertoire.
Print
One-Pan Chicken and Sweet Potato Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 to 2.5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This One-Pan Chicken and Sweet Potato Skillet is a quick, wholesome, and flavorful meal perfect for busy weeknights. Tender chicken pieces are sautéed with aromatic spices, sweet potatoes, and fresh vegetables, all cooked together in a single skillet for easy cleanup and maximum taste. Enhanced with garlic, smoked paprika, and fresh parsley, this dish offers a balanced blend of protein, fiber, and vibrant flavors in every bite.
Ingredients
Protein and Vegetables
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 medium sweet potatoes, peeled and diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup cherry tomatoes, halved
- 2 cups fresh spinach
Spices and Seasonings
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
Liquids and Garnishes
- 1 tablespoon olive oil
- 1/2 cup low-sodium chicken broth
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Prepare Aromatics: Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic, sautéing for 2-3 minutes until fragrant and translucent.
- Cook Chicken: Add the bite-sized chicken pieces to the skillet. Season with smoked paprika, cumin, oregano, salt, and black pepper. Cook for 4-5 minutes until the chicken is lightly browned on all sides.
- Simmer Sweet Potatoes: Stir in the diced sweet potatoes and pour in the chicken broth. Cover the skillet and let it simmer for 10-12 minutes, stirring occasionally, until the sweet potatoes are tender and cooked through.
- Add Tomatoes and Spice: Mix in the halved cherry tomatoes and red pepper flakes if using. Continue to cook for an additional 2 minutes to soften the tomatoes and develop flavor.
- Wilt Spinach: Stir in the fresh spinach and cook for 1-2 minutes until wilted. Taste and adjust seasoning with extra salt or pepper if desired.
- Serve: Remove the skillet from heat, garnish with chopped fresh parsley, and serve the dish warm.
Notes
- This recipe can easily be doubled to serve more people.
- Substitute chicken broth with vegetable broth for a lighter flavor.
- For extra spice, increase the amount of red pepper flakes or add a dash of cayenne pepper.
- Sweet potatoes can be replaced with regular potatoes or butternut squash for variation.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
