sweet potato and chicken skillet

Published on November 28, 2025
4.8 (245 reviews)

A quick weekday dinner that feels comforting yet light, this Sweet Potato and Chicken Skillet brings autumnal sweetness together with savory chicken in a single pan.

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sweet potato and chicken skillet
Prep Time
15 min
Cook Time
25 min
Servings
4

Why You'll Love This Recipe

✓ One‑Pan Simplicity: Everything cooks together, so cleanup is a breeze and flavors meld perfectly.
✓ Nutrient‑Rich Balance: Sweet potatoes add fiber and beta‑carotene while chicken supplies lean protein.
✓ Versatile Flavor Profile: Spices can be swapped for Mexican, Mediterranean, or Asian twists.

A quick weekday dinner that feels comforting yet light, this Sweet Potato and Chicken Skillet brings autumnal sweetness together with savory chicken in a single pan.

The caramelized edges of the potatoes create a natural glaze, while a splash of broth keeps everything moist and tender without extra oil.

Because it’s built on pantry staples, you can have a wholesome, restaurant‑quality plate on the table in under 45 minutes.

2 medium sweet potatoes, peeled and cubed About 1‑inch cubes for even cooking.
1 red bell pepper, sliced Adds color and mild sweetness.
1 small onion, diced Provides aromatic base.
2 cloves garlic, minced Optional but recommended.
1 tsp smoked paprika Gives a subtle smoky depth.
½ tsp ground cumin Adds earthiness.
¼ tsp cayenne pepper (optional) Adjust for heat.
½ cup low‑sodium chicken broth Helps deglaze and keep moisture.
2 tbsp olive oil Divided for searing and finishing.
Salt and freshly ground black pepper To taste.

Instructions

sweet potato and chicken skillet
1

Prep the Ingredients

Pat the chicken dry, season with salt, pepper, paprika, cumin, and cayenne. Toss the sweet potato cubes with a pinch of salt and 1 tbsp olive oil. Set everything aside.

Pro Tip: Dry chicken browns better and stays juicy.
2

Sear the Chicken

Heat 1 tbsp oil in a large skillet over medium‑high heat. Add chicken pieces in a single layer; sear 3‑4 minutes per side until golden brown but not fully cooked. Remove and keep warm.

Pro Tip: Do not crowd the pan; work in batches if needed.
3

Cook the Vegetables

Add the remaining 1 tbsp oil to the same skillet. Sauté onion and garlic for 2 minutes, then stir in bell pepper and sweet potatoes. Cook 5‑6 minutes, stirring occasionally, until potatoes start to soften and edges caramelize.

Pro Tip: A splash of broth helps deglaze and prevents sticking.
4

Combine & Simmer

Return the chicken to the pan, pour in the chicken broth, and stir to coat. Reduce heat to medium, cover, and simmer 8‑10 minutes until the chicken is cooked through and potatoes are fork‑tender.

Pro Tip: Taste and adjust seasoning before serving.
5

Finish & Serve

Remove the lid, let the sauce reduce for 2 minutes for a glossy finish. Sprinkle fresh parsley or cilantro if desired, then serve hot straight from the skillet.

Pro Tip: A squeeze of lime adds bright contrast.

Expert Tips

Tip #1: Uniform Cuts

Cut potatoes and chicken to the same size so they finish cooking together, preventing over‑done chicken or under‑cooked potatoes.

Tip #2: Pre‑heat the Skillet

A hot pan creates a quick sear, locking in juices and giving the chicken a satisfying crust.

Tip #3: Use Low‑Sodium Broth

Controls salt levels and lets you season precisely at the end of cooking.

Tip #4: Finish with Fresh Herbs

A handful of chopped parsley or cilantro brightens the dish and adds a pop of color.

Storage & Variations

Store leftovers in an airtight container for up to 3 days in the fridge; reheat gently on the stove. Swap chicken for pork or tofu, use butternut squash instead of sweet potato, or add a dash of curry powder for an exotic twist.

Nutrition

Per serving

Calories
420 kcal
Protein
28 g
Carbs
35 g
Fat
16 g

Frequently Asked Questions

Yes, thaw them completely and pat dry before adding to the skillet. They may release extra moisture, so increase the cooking time slightly to achieve caramelization.

Increase cayenne to ¼ tsp or add a sliced jalapeño with the peppers. Finish with a drizzle of hot sauce for an extra kick.

Chop all vegetables and season the chicken up to step 1, then refrigerate in sealed bags for up to 24 hours. Cook as directed when ready to eat.

Serve with a simple green salad, steamed broccoli, or a slice of crusty whole‑grain bread to soak up the sauce.

Recipe Summary

Prep
3 min
Cook
3 min
Total
6 min
Servings
3
Category: Chicken Recipes
Cuisine: International
Difficulty: Easy
Course: Main
Quick Tips
  • Make ahead friendly
  • Freezer safe 3 months
  • Easily doubled
  • Customizable

Ingredients

  • 1 lb (450 g) chicken thighs, cut into 1‑inch pieces
  • 2 medium sweet potatoes, peeled and cubed
  • 1 red bell pepper, sliced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • ¼ tsp cayenne pepper (optional)
  • ½ cup low‑sodium chicken broth
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper

Instructions

1
Prep the Ingredients

Pat the chicken dry, season with salt, pepper, paprika, cumin, and cayenne. Toss the sweet potato cubes with a pinch of salt and 1 tbsp olive oil. Set everything aside....

2
Sear the Chicken

Heat 1 tbsp oil in a large skillet over medium‑high heat. Add chicken pieces in a single layer; sear 3‑4 minutes per side until golden brown but not fully cooked. Remove and keep warm....

3
Cook the Vegetables

Add the remaining 1 tbsp oil to the same skillet. Sauté onion and garlic for 2 minutes, then stir in bell pepper and sweet potatoes. Cook 5‑6 minutes, stirring occasionally, until potatoes start to so...

4
Combine & Simmer

Return the chicken to the pan, pour in the chicken broth, and stir to coat. Reduce heat to medium, cover, and simmer 8‑10 minutes until the chicken is cooked through and potatoes are fork‑tender....

5
Finish & Serve

Remove the lid, let the sauce reduce for 2 minutes for a glossy finish. Sprinkle fresh parsley or cilantro if desired, then serve hot straight from the skillet....

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