This Chicken and Sweet Potato Skillet is everything a weeknight dinner should be: quick, comforting, and packed with flavor. Tender chunks of juicy chicken and caramelized sweet potatoes come together in one pan, creating a hearty and wholesome meal with a hint of natural sweetness, savory spices, and a satisfying golden sear. Best of all? It’s made with simple ingredients, cooks in under 30 minutes, and leaves you with minimal cleanup—because no one wants to spend the evening doing dishes!

Why You’ll Love This Recipe

One Pan Wonder: Everything cooks in the same skillet, making prep and cleanup a breeze.
Fast and Fuss-Free: Ready in 30 minutes or less, making it perfect for busy weeknights or last-minute meals.
Nutritious and Filling: Lean protein and complex carbs keep you full and energized without feeling heavy.
Big Flavor, Simple Ingredients: With just a handful of pantry staples and fresh produce, you’ll be amazed at how flavorful this dish turns out.

Ingredients You’ll Need

This skillet keeps it simple but still delivers big on taste. Here’s what you’ll need and why:

Chicken breast or thighs: Lean protein that cooks quickly and absorbs flavor beautifully. Thighs offer more juiciness, while breasts are leaner.
Sweet potatoes: Naturally sweet and packed with fiber. They crisp up perfectly when seared, adding depth and texture.
Red onion: Adds a pop of color and a mild sharpness that balances the sweetness of the potatoes.
Garlic: Brings warmth and aroma—essential in building savory flavor.
Paprika: Smoked or sweet paprika adds a beautiful color and earthy warmth.
Ground cumin: Gives the dish a slightly smoky, nutty flavor that complements the sweet potatoes.
Salt and black pepper: Basic seasonings that enhance every ingredient.
Olive oil: Used to sauté and bring out the natural sweetness of the potatoes while crisping them up beautifully.
Fresh parsley: Optional, but adds a fresh finish and a burst of green that brightens the whole dish.

Variations

This dish is wonderfully flexible. Here are a few ways to switch it up:

Add Greens: Toss in baby spinach or kale during the last few minutes of cooking for added nutrition.
Spice It Up: Add red pepper flakes or a dash of hot sauce if you like a little heat.
Try Different Veggies: Bell peppers, zucchini, or mushrooms can be sautéed along with the onions.
Change the Protein: Swap chicken for turkey, sausage, or even chickpeas for a vegetarian version.

How to Make Chicken and Sweet Potato Skillet

Step 1: Prep the Ingredients

Peel and dice the sweet potatoes into small cubes so they cook faster. Cut the chicken into bite-sized chunks and season with salt, pepper, paprika, and cumin.

Step 2: Sear the Chicken

Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden and cooked through, about 6–7 minutes. Remove and set aside.

Step 3: Cook the Sweet Potatoes

In the same skillet, add a bit more oil if needed and toss in the diced sweet potatoes. Let them cook undisturbed for a few minutes to develop a golden crust, then stir occasionally until tender, about 10 minutes.

Step 4: Sauté the Aromatics

Add the chopped red onion and garlic to the sweet potatoes. Cook for 2–3 minutes until the onions are soft and fragrant.

Step 5: Combine and Finish

Return the cooked chicken to the skillet. Stir everything together and cook for another couple of minutes until heated through. Taste and adjust seasoning as needed.

Step 6: Garnish and Serve

Sprinkle with freshly chopped parsley if using. Serve hot and enjoy immediately.

Pro Tips for Making the Recipe

Cut Sweet Potatoes Evenly: Uniform cubes ensure even cooking and a consistent texture.
Use a Large Skillet: Give the ingredients room to sear instead of steaming. Cast iron works best for that delicious golden crust.
Don’t Overcrowd the Pan: If needed, cook the chicken in batches so it browns nicely.
Let It Sit Before Stirring: Especially with sweet potatoes, letting them sit in the pan a few minutes without stirring gives you a crispier result.

How to Serve

This dish is satisfying on its own but pairs wonderfully with:

Light Sides:

A crisp green salad or steamed green beans adds freshness and balances the heartiness.

Sauces:

A drizzle of sriracha, garlic aioli, or a dollop of Greek yogurt works wonders.

Grains:

Serve over quinoa, couscous, or brown rice if you want to stretch it further or make it extra filling.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen a bit overnight, making it a great meal prep option.

Freezing

This dish freezes well. Let it cool completely, then store in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating

Reheat in a skillet over medium heat with a splash of water or broth to prevent drying out. Microwave is also fine—just cover and heat until warmed through.

FAQs

Can I use precooked chicken?
Yes, rotisserie chicken or any leftover cooked chicken can be added in during the final minutes of cooking. Just make sure it’s well-seasoned and heated through.

Do I need to boil the sweet potatoes first?
Nope! If you dice them small enough, they cook just fine right in the skillet. Boiling first can make them too soft and harder to crisp up.

Can I make this recipe vegan?
Absolutely. Just replace the chicken with chickpeas, tofu, or tempeh, and use plant-based oil. It’s still super flavorful and satisfying.

What if I don’t have cumin or paprika?
You can substitute with chili powder, taco seasoning, or even curry powder for a fun twist. The goal is warm, earthy flavor—don’t be afraid to experiment.

Final Thoughts

If you’re looking for a go-to dinner that’s comforting, nutritious, and quick enough for the busiest weeknight, this Chicken and Sweet Potato Skillet is calling your name. It’s the kind of dish that feels special without requiring any fuss, and once you try it, you’ll want it in your regular rotation. Give it a go, and don’t be surprised if it becomes a new favorite!

Chicken and Sweet Potato Skillet Recipe