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When I'm crunched for time but craving something comforting, this all-in-one pan chicken and sweet potato skillet always saves the day. The tender chicken and sweet potatoes soak in just enough seasoning for big taste and maximum coziness. It comes together in roughly twenty-five minutes so you get a special, feel-good meal with nearly zero hassle or mess.
Tasty Ingredients
- Fresh parsley or cilantro: top at the end for a fresh and colorful finish
- Baby spinach or kale: toss in for extra good-for-you greens bigger leaves give more crunch
- Lemon juice: totally up to you but adds freshness right at the end squeeze it straight from the fruit if you can
- Low-sodium chicken broth: pour in to help things simmer broth should look clear not murky
- Chili powder: spice is optional if you're after a little heat just sprinkle in a bit
- Ground cumin: deepens the flavor and pairs well with the sweet potatoes
- Smoked paprika: brings smoky notes Spanish paprika has the deepest flavor
- Black pepper: use fresh cracked for a bigger kick
- Salt: bumps up every flavor in the pan
- Sweet potatoes: peel and chop into cubes pick orange ones that look smooth
- Garlic: mince it fine for max flavor go for fresh garlic for best results
- Small onion: dice up an onion with lots of papery skin for best taste
- Olive oil: start the pan off with this healthy base
- Boneless skinless chicken breast or thighs: chop chicken into cubes firmer, pinker cuts work best they'll soak in the seasoning and stay juicy
Simple How-To
- Garnish and Dish Up
- When everything's done, take the skillet off the heat. Sprinkle on parsley or cilantro and dig in while it's still warm and steamy. Serve right from the pan for less mess.
- Bring It All Together
- Pour the chicken and its juices back in, stirring it all up so flavors melt together. Let it cook another 2 or 3 minutes. Squeeze in some lemon now if you want. Toss in those greens and stir till they're wilted but still bright.
- Cook Up the Sweet Potatoes
- Add the diced sweet potatoes, then pour over the chicken broth. Go ahead and scrape up all those tasty bits stuck to the pan. Put a lid on and let it all simmer about 10 to 12 minutes. Give it a stir here and there. You want the potatoes to be soft but not mushy.
- Sizzle the Aromatics
- With the pan still hot, add your chopped onion and move it around for a minute or two until it's see-through and sweet-smelling. Mix in the garlic for just half a minute until you can smell it—don't let it brown.
- Brown the Chicken
- Heat up the olive oil in a big skillet over medium-high. Toss in the diced chicken so it covers the bottom. Add your salt, pepper, paprika, cumin, and some chili powder if you like the spice. Let it sit and brown for four to five minutes until it's golden, then set the chicken aside to keep the juices in.
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Good Things to Know
- Freezes super well so stash some away for later
- Nice mix of protein and sweet potato fiber keeps you fueled
- Makes a fantastic lunch or dinner for the week since leftovers last
Honestly, every time I make this, that smoky paprika smell takes me back to my grandma's kitchen. She always had a tin of the good stuff in her drawer. It's pure nostalgia in a skillet.
Keep It Fresh
Let everything cool off fully first, then stash it in a sealed container. It'll last in the fridge up to four days and comes back to life super easily on the stove or in the microwave. Want to freeze it Just spoon cooled portions into zip-top bags, lay them flat, and freeze for up to three months—it keeps its taste and texture just fine.
Easy Swaps
No chicken on hand Go with shrimp or turkey for a fun change-up. Out of sweet potatoes Try Yukon golds or butternut squash—they cook in about the same time. Want more flavor Throw in a dash of coriander or some chipotle powder. If broth is missing, water plus a little salt does the trick.
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How To Serve
Load it up over hot rice for a cozy meal, or wrap it up in pita for an easy handheld feast. Sometimes I toss a little cheese on top before serving so it melts. Try it with cool yogurt on the side or a simple salad for crunch and tang.
A Bit of Background
Folks all over the world whip up comforting, one-pan meals like this. From Spanish-style sofrito to West African chicken and yams, the blend of spiced chicken and roots pops up anywhere you want something easy and satisfying. I love how it's simple, homey, and never fussy.
Common Questions
- → Which chicken part should I use for this?
Thighs are juicier and taste richer, but breasts are lean and still turn out nice and tender too. Use whatever you've got!
- → What can I use if I don't have sweet potatoes?
Swap in carrots, white potatoes, or some butternut squash—any of those give you a similar sweet bite and texture.
- → Can this be made meatless?
For sure! Grab a can of chickpeas or some firm tofu in place of chicken and swap in veggie stock. It's just as tasty and all plant-based.
- → How do I keep sweet potatoes from turning to mush?
Cut them in even pieces and keep an eye while cooking. Take them off the heat once they're just soft enough to poke with a fork.
- → What goes well with this chicken skillet?
A bowl of quinoa, crunchy salad, or some warm bread works awesome on the side—pick your favorite.
- → What's the best way to kick up the flavor or spice?
Add extra garlic, some more chili powder, or a splash of your favorite hot sauce if you like things spicy and bold.