One-Pan Chicken and Sweet Potato Skillet

Cubed sweet potatoes caramelize in the same skillet used to sear the chicken, picking up all the flavor left behind before everything finishes cooking together under a lid. Warm spices like cumin and paprika tie the chicken and sweet potatoes together, and a finishing squeeze of lemon brightens the whole dish. It's a simple, balanced dinner that only needs one pan.

Seared chicken and caramelized sweet potatoes cook together in one skillet with warm spices for an easy, balanced dinner.

Why You'll Love This Recipe

• Fast: ready in about 35 minutes (10 min prep, 25 min cook)
• Simple: 12 everyday ingredients
• Feeds the family: 4 servings
• Light: about 320 calories per serving

Ingredients

• 1 lb boneless skinless chicken thighs ((or 2 large chicken breasts))
• 2 medium sweet potatoes (peeled and diced into 1-inch cubes)
• 1 medium onion (diced)
• 3 cloves garlic (minced)
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1/4 teaspoon chili flakes (optional)
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme or rosemary (chopped (plus extra for garnish))
• 1 tablespoon lemon juice (optional, for garnish)

Instructions

1. Pat the chicken dry with a paper towel.
2. Season both sides with paprika, cumin, salt, and pepper.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
4. Add the chicken and cook for 4 to 5 minutes per side, until golden but not fully cooked through.
5. Remove the chicken from the skillet and set it aside.
6. Add the remaining olive oil to the skillet.
7. Add the diced sweet potatoes and cook for 7 to 10 minutes, stirring occasionally, until they start to soften and caramelize.
8. Stir in the diced onion and minced garlic and cook for another 2 minutes, until fragrant.
9. Nestle the chicken back into the skillet among the sweet potatoes.
10. Sprinkle fresh thyme or rosemary over everything.
11. Cover the skillet, reduce the heat to medium, and cook for 5 to 7 minutes, until the chicken reaches 165°F and the sweet potatoes are tender.
12. Drizzle with lemon juice, if using, and garnish with extra fresh herbs.
13. Serve hot.

Cooking Tips

• Cut the sweet potatoes into even, roughly 1-inch pieces so they cook at the same rate.
• Don't crowd the pan when browning the sweet potatoes, or they'll steam instead of caramelize.
• Let the chicken rest a couple of minutes before serving so the juices settle.

Substitutions

• Chicken breasts can replace thighs if you prefer white meat.
• Butternut squash can be used in place of sweet potatoes.
• Fresh rosemary can stand in for thyme for a different herbal note.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat in a skillet over medium heat to help the sweet potatoes re-crisp slightly.

Serving Suggestions

• Finish with a drizzle of lemon juice and extra fresh herbs.
• Serve with a simple green salad or steamed greens on the side.
• Add a dollop of Greek yogurt for a cooling contrast to the spices.

Nutrition (per serving)

Nutrient	Amount
Calories	320 kcal

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