Description
This one-pan chicken and sweet potato skillet is a nutrient-dense, perfectly balanced meal ideal for busy weeknights. Featuring lean chicken breasts and vibrant, earthy sweet potatoes seared in olive oil with smoked paprika and cumin, this dish delivers bold, savory-sweet flavors. It is naturally gluten-free, quick to prepare, and requires minimal cleanup, making it a reliable and healthy dinner option for the entire family.
Ingredients
1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 medium sweet potatoes, peeled and diced
2 tablespoons olive oil
1 small red onion, sliced
2 garlic cloves, minced
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
Salt and black pepper to taste
Optional: Chili flakes, fresh lemon juice, and fresh herbs
Instructions
Cut the chicken breasts and peeled sweet potatoes into uniform, bite-sized cubes.
Combine chicken, potatoes, olive oil, smoked paprika, cumin, salt, and pepper in a large bowl and toss until well coated.
Heat a large skillet over medium-high heat and add the onion, sautéing until softened.
Add the chicken and potato mixture to the skillet in a single layer to ensure proper searing.
Cook for about 12-15 minutes, stirring occasionally, until the chicken is cooked through and the sweet potatoes are tender.
Stir in the minced garlic during the last 2 minutes of cooking to avoid burning.
Remove from heat, garnish with fresh herbs or lemon juice if desired, and serve immediately.
Notes
Ensure the sweet potato cubes are uniform in size to cook at the same rate as the chicken pieces. If the potatoes are not quite tender, add a tablespoon of water to the skillet, cover for 2 minutes to steam them through, then uncover to finish searing. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: American