When the weeknight rush hits, finding a meal that’s both healthy and satisfying can feel like a challenge.
This easy sweet potato chicken skillet recipe is here to save the day, offering a complete, flavorful dinner all cooked in one pan. It’s a fantastic way to get a balanced meal on the table without a mountain of dishes.
This recipe focuses on simple, wholesome ingredients that come together quickly, making it an ideal choice for busy families or anyone looking for a delicious and nutritious meal without much fuss. The natural sweetness of the sweet potatoes pairs beautifully with savory chicken, creating a dish that’s both comforting and vibrant.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
- Questions People Always Ask Before Making This Recipe
Easy Sweet Potato Chicken Skillet
- Total Time: 35-40 minutes
- Yield: 4 servings 1x
Description
This easy sweet potato chicken skillet recipe offers a complete, flavorful dinner all cooked in one pan. It’s a fantastic way to get a balanced meal on the table without a mountain of dishes, focusing on simple, wholesome ingredients that come together quickly.
Ingredients
Instructions
1. Pat the chicken breasts or thighs dry with paper towels. Cut them into 1-inch bite-sized pieces. In a medium bowl, toss the chicken pieces with 1 tablespoon of olive oil, smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper. Make sure the chicken is evenly coated.
2. Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the seasoned chicken pieces in a single layer. Cook for 3-4 minutes per side, until browned, but not necessarily cooked through. Remove the chicken from the skillet and set aside on a plate.
3. Add the diced sweet potatoes, chopped red onion, red bell pepper, and green bell pepper to the same skillet. If the skillet seems dry, you can add another small drizzle of olive oil. Saute for 8-10 minutes, stirring occasionally, until the sweet potatoes start to soften and the vegetables are slightly tender-crisp.
4. Return the browned chicken to the skillet with the vegetables. Pour in the chicken broth. Stir everything together, scraping up any browned bits from the bottom of the pan.
5. Reduce the heat to medium-low, cover the skillet, and let it simmer for another 7-10 minutes, or until the chicken is cooked through (internal temperature of 165 F) and the sweet potatoes are tender.
6. Remove the skillet from the heat. Taste and adjust seasoning with additional salt and pepper if needed. Garnish generously with fresh chopped parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: main dish
- Method: skillet
- Cuisine: american
Nutrition
- Serving Size: 1 serving
Keywords: chicken, sweet potato, skillet, one pan, weeknight, healthy, easy, dinner, quick, savory
What You’ll Love About This Quick And Easy Recipe
This sweet potato chicken skillet is a true weeknight hero for so many reasons. First, it’s incredibly straightforward, making it perfect for beginner cooks or those days when your brain just can’t handle anything complicated. Everything cooks in a single pan, which means minimal cleanup – a huge win on any busy evening! It’s also naturally gluten-free and packed with lean protein and nutrient-rich vegetables, making it a fantastic healthy option for the whole family. Kids often enjoy the slightly sweet flavor of the roasted sweet potatoes, and the tender chicken is always a hit. Serve it as a standalone meal, or with a simple side salad for an even more complete dinner. It’s a versatile dish that fits perfectly into a healthy eating plan without sacrificing flavor.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients before you start cooking is the best way to ensure a smooth and enjoyable experience in the kitchen. This recipe uses common pantry staples and fresh produce that are easy to find at any grocery store.
INGREDIENTS:
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried thyme
- Salt to taste
- Black pepper to taste
- 2 medium sweet potatoes, peeled and diced into ½-inch cubes
- 1 medium red onion, chopped
- 1 red bell pepper, cored and chopped
- 1 green bell pepper, cored and chopped
- ½ cup chicken broth
- 2 tablespoons fresh parsley, chopped (for garnish)
For the chicken, you can use either boneless, skinless chicken breasts or thighs. Thighs tend to stay a bit juicier, but breasts work perfectly well if that’s your preference. If you don’t have smoked paprika, regular paprika can be used, though you’ll miss a bit of that smoky depth. Feel free to swap out the red and green bell peppers for any color you have on hand, such as yellow or orange. Vegetable broth can be used in place of chicken broth if you prefer, or even just water in a pinch, though the broth adds more flavor.
Time Needed From Start To Finish
This recipe is designed for speed and efficiency, making it perfect for those evenings when you need dinner on the table quickly.
- Preparation Time: 15 minutes
- Cooking Time: 20-25 minutes
- Total Time: 35-40 minutes
How To Make It Step By Step With Visual Cues
Follow these simple steps to create a delicious and healthy sweet potato chicken skillet. The key is to ensure your ingredients are prepped and ready to go before you start cooking.
- Prepare the Chicken: Pat the chicken breasts or thighs dry with paper towels. Cut them into 1-inch bite-sized pieces. In a medium bowl, toss the chicken pieces with 1 tablespoon of olive oil, smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper. Make sure the chicken is evenly coated.
- Sauté the Chicken: Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet (cast iron works wonderfully here) over medium-high heat. Once hot, add the seasoned chicken pieces in a single layer. Cook for 3-4 minutes per side, until browned, but not necessarily cooked through. Remove the chicken from the skillet and set aside on a plate.
- Cook the Vegetables: Add the diced sweet potatoes, chopped red onion, red bell pepper, and green bell pepper to the same skillet. If the skillet seems dry, you can add another small drizzle of olive oil. Sauté for 8-10 minutes, stirring occasionally, until the sweet potatoes start to soften and the vegetables are slightly tender-crisp.
- Combine and Simmer: Return the browned chicken to the skillet with the vegetables. Pour in the chicken broth. Stir everything together, scraping up any browned bits from the bottom of the pan – these bits add wonderful flavor!
- Finish Cooking: Reduce the heat to medium-low, cover the skillet (if you have a lid, otherwise you can use foil), and let it simmer for another 7-10 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the sweet potatoes are tender.
- Serve and Garnish: Remove the skillet from the heat. Taste and adjust seasoning with additional salt and pepper if needed. Garnish generously with fresh chopped parsley before serving.
Easy Variations And Serving Ideas That Fit Real Life
This sweet potato chicken skillet is incredibly versatile, allowing for easy adaptations to suit different tastes or what you have on hand. For a touch of heat, add a pinch of red pepper flakes with the spices. If you enjoy a hint of sweetness, a drizzle of maple syrup or honey over the vegetables during the last few minutes of cooking can be delightful. To make it even more hearty, you could stir in a can of drained black beans or chickpeas during the last 5 minutes of cooking. For a different flavor profile, try adding ½ teaspoon of cumin or a dash of chili powder to the spice mix.
This dish is a complete meal on its own, but it also pairs beautifully with other simple sides. Serve it alongside a fresh green salad with a light vinaigrette for extra freshness. It’s also excellent with a side of quinoa or brown rice to soak up the delicious pan juices. For a kid-friendly twist, you can serve smaller portions and offer a side of applesauce or a simple fruit salad. The vibrant colors and sweet-savory balance make it appealing to most palates.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have common pitfalls, but knowing what to watch out for can help you achieve perfect results every time.
- Overcrowding the Pan: When browning the chicken, resist the urge to cram too many pieces into the skillet at once. Overcrowding lowers the pan’s temperature, which steams the chicken instead of browning it, leading to less flavor. Cook in batches if necessary.
- Unevenly Diced Sweet Potatoes: If your sweet potato cubes are different sizes, some will be mushy while others are still hard. Aim for uniform ½-inch cubes so they cook evenly and become tender at the same time.
- Overcooking the Chicken: Chicken breasts, especially, can dry out quickly if cooked too long. Brown them well, but remember they will finish cooking when simmering with the vegetables. Use a meat thermometer to check for an internal temperature of 165°F to ensure they are perfectly cooked and juicy.
- Not Seasoning Enough: Sweet potatoes and chicken both benefit greatly from proper seasoning. Don’t be shy with salt and pepper, and taste before serving to adjust as needed. The spices listed are a great starting point, but feel free to add more to your preference.
- Using a Skillet That’s Too Small: A large skillet (10-12 inches) is crucial for this one-pan meal. A smaller pan will lead to overcrowding, steaming, and uneven cooking. Ensure you have enough surface area for all your ingredients to cook properly.
How To Store It And Make It Ahead Without Ruining Texture
This sweet potato chicken skillet makes for excellent leftovers, and it can even be partially prepared in advance to save time on a busy weeknight.
To store leftovers, allow the skillet to cool completely to room temperature. Transfer the chicken and vegetable mixture to an airtight container and refrigerate for up to 3-4 days.
For reheating, you can warm individual portions in the microwave until heated through. For larger quantities, place the mixture back into a skillet over medium-low heat on the stovetop, adding a splash of chicken broth or water if it seems dry, and stir occasionally until thoroughly warmed. Alternatively, you can reheat it in an oven-safe dish covered with foil at 350°F (175°C) for 15-20 minutes, or until hot.
To get a head start, you can chop the sweet potatoes, red onion, and bell peppers up to a day in advance and store them in separate airtight containers in the refrigerator. You can also cut and season the chicken ahead of time and keep it refrigerated. This prep work significantly cuts down on the active cooking time when you’re ready to make dinner.
Questions People Always Ask Before Making This Recipe
Can I use frozen sweet potatoes?
Yes, you can use frozen diced sweet potatoes. They might release a bit more water, so you might need to cook them a few minutes longer to get them tender, or sauté them until the excess moisture evaporates
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
