Easy Sweet Potato Chicken Skillet for Healthy Weeknight Dinners

Weeknight dinners can be a challenge, especially when you’re aiming for something both healthy and delicious that the whole family will enjoy.

This easy sweet potato chicken skillet recipe is here to save the day, offering a fantastic solution that’s packed with flavor and nutrition. It’s a perfect main dish that comes together quickly, making it ideal for those busy evenings.

What makes this recipe truly special is its simplicity and the minimal cleanup involved. You’ll love how effortlessly you can create a satisfying meal with just one pan, leaving you more time to relax and less time scrubbing dishes. Discover all the details on how to add this fantastic fall-inspired dish to your regular meal rotation.

What You’ll Love About This Quick And Easy Recipe

This sweet potato chicken skillet recipe is a true weeknight hero for so many reasons. It’s designed for busy individuals and families who want to eat well without spending hours in the kitchen. If you’re looking for a healthy, satisfying meal that’s easy to prepare and even easier to clean up, this is it. It’s perfect for those evenings when you need a nutritious dinner on the table fast, but still crave something comforting and flavorful. The combination of tender chicken and sweet, caramelized sweet potatoes makes for a well-rounded meal that appeals to a wide range of palates, even picky eaters. It’s particularly wonderful during the fall months when sweet potatoes are in season, bringing a cozy warmth to your dinner table.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for this skillet meal is straightforward, focusing on fresh, wholesome items you likely already have or can easily find.

• Boneless, Skinless Chicken Breasts or Thighs: About 1.5 pounds, cut into 1-inch cubes. Thighs offer a bit more flavor and tend to stay juicier, while breasts are leaner. Use whichever you prefer or have on hand.
• Sweet Potatoes: Two medium-sized sweet potatoes, peeled and cut into 1/2-inch cubes. Look for firm, unblemished sweet potatoes. You can also use pre-cut sweet potato cubes from the produce section for an even quicker prep.
• Onion: One medium yellow onion, chopped. A white onion works too, but yellow onions tend to sweeten nicely when cooked.
• Bell Pepper: One bell pepper (any color), cored and chopped. Red, yellow, or orange bell peppers add a touch of sweetness, while green offers a slightly more savory note.
• Garlic: Two cloves, minced. Fresh garlic is best here for maximum flavor, but 1/2 teaspoon of garlic powder can be used in a pinch.
• Olive Oil: Two tablespoons. Extra virgin olive oil is great for sautéing and adds a nice flavor. Any neutral cooking oil like avocado or vegetable oil would also work.
• Chicken Broth: 1/2 cup. Low-sodium chicken broth is recommended to control the salt content. Vegetable broth can be substituted if preferred.
• Spices: 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1/4 teaspoon cayenne pepper (optional, for a little kick), salt, and black pepper to taste. Adjust the spices to your preference; you can omit the cayenne if you’re sensitive to heat.
• Fresh Parsley: For garnish, chopped (optional). This adds a fresh, vibrant finish to the dish.

Time Needed From Start To Finish

This recipe is designed for speed and efficiency, making it perfect for those busy weeknights.

• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 35-40 minutes

How To Make It Step By Step With Visual Cues

Creating this delicious sweet potato chicken skillet is a breeze. Follow these simple steps for a perfect meal every time.

1. Prepare Your Ingredients: Start by cutting your chicken into uniform 1-inch cubes. This ensures even cooking. Peel and cube your sweet potatoes into 1/2-inch pieces. Chop your onion and bell pepper, and mince your garlic. Having everything prepped before you start cooking is key to a smooth process.
2. Season the Chicken: In a medium bowl, toss the cubed chicken with 1 tablespoon of olive oil, smoked paprika, dried thyme, salt, and black pepper. Make sure the chicken is evenly coated with the spices. This step infuses the chicken with flavor right from the start.
3. Sear the Chicken: Heat the remaining 1 tablespoon of olive oil in a large skillet (preferably cast iron or a heavy-bottomed skillet) over medium-high heat. Once the oil is shimmering, add the seasoned chicken in a single layer. Cook for 3-4 minutes per side, until browned. The chicken doesn’t need to be cooked through at this point, just nicely seared on the outside. Remove the chicken from the skillet and set aside.
4. Sauté the Vegetables: In the same skillet, add the chopped onion, bell pepper, and sweet potatoes. You might need to add a tiny splash more olive oil if the pan looks dry. Sauté for 8-10 minutes, stirring occasionally, until the vegetables start to soften and the sweet potatoes begin to caramelize slightly around the edges. This browning adds depth of flavor.
5. Add Garlic and Broth: Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Those bits are packed with flavor!
6. Simmer and Finish: Return the seared chicken to the skillet, nestling it among the vegetables. Bring the mixture to a gentle simmer, then reduce the heat to medium-low, cover the skillet, and cook for 10-12 minutes, or until the chicken is cooked through (no longer pink inside) and the sweet potatoes are tender.
7. Check for Doneness and Serve: Uncover the skillet and check the tenderness of the sweet potatoes with a fork. If they’re not quite tender, cook for a few more minutes uncovered until the liquid has reduced slightly. Taste and adjust seasonings if needed. Garnish with fresh chopped parsley, if using, and serve hot.

Easy Variations And Serving Ideas That Fit Real Life

This sweet potato chicken skillet is incredibly versatile and can be adapted to suit various tastes and occasions.

• Add More Veggies: Feel free to toss in other quick-cooking vegetables like chopped zucchini, spinach (add at the very end to wilt), or green beans during the last 5-7 minutes of cooking.
• Spice It Up: For those who love a little heat, increase the cayenne pepper or add a pinch of red pepper flakes. A dash of hot sauce at the table is also a great option.
• Herb Swaps: Instead of thyme, try dried rosemary or a blend of Italian herbs. Fresh herbs like sage or oregano would also be delicious.
• Make it Creamy: Stir in a few tablespoons of cream cheese or a splash of heavy cream at the very end for a richer, creamier sauce.
• Kid-Friendly Tweaks: If your kids are sensitive to certain spices, reduce or omit the cayenne. You can also cut the sweet potatoes and chicken into smaller, bite-sized pieces to make them easier for little ones to eat. Serving it with a side of plain rice or a dollop of sour cream can also make it more appealing.
• Serving Suggestions: This skillet meal is a complete dinner on its own, but it also pairs wonderfully with a simple side salad, a scoop of fluffy quinoa or brown rice, or even some crusty bread to soak up the delicious juices. For a heartier meal, serve it over a bed of spinach or kale.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have small pitfalls. Being aware of these common mistakes will help ensure your sweet potato chicken skillet turns out perfectly.

• Overcrowding the Skillet: When searing the chicken or sautéing the vegetables, resist the urge to cram everything into the pan at once. Overcrowding lowers the pan’s temperature, leading to steaming instead of searing, which means less browning and less flavor. Cook in batches if necessary.
• Unevenly Cut Ingredients: If your chicken cubes or sweet potato pieces are different sizes, they will cook at different rates. Some pieces might be overcooked and dry, while others are undercooked. Take a few extra minutes to cut everything as uniformly as possible.
• Under-Seasoning: Don’t be shy with your salt and pepper, and taste as you go. Bland food is a common complaint. Remember that sweet potatoes absorb a lot of seasoning, so ensure there’s enough to go around.
• Overcooking the Chicken: Chicken breasts, especially, can dry out quickly. Once the chicken is no longer pink inside and reaches an internal temperature of 165°F, it’s done. Remove it from the heat promptly.
• Not Scraping Up the “Fond”: Those browned bits stuck to the bottom of the skillet after searing the chicken and sautéing the vegetables are called “fond,” and they are packed with flavor. When you add the chicken

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.