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Whenever I'm after a filling, cozy dinner but can't stand the thought of a pile of pots, this one-pan chicken with sweet potatoes saves the day. Everything comes together in a single big skillet—you'll get juicy, golden chicken, sweet potatoes with just the right crisp, and a punch of flavorful spices. You just need about half an hour, and cleanup's a breeze. You get homemade comfort food, no big effort. Whether it's a busy weeknight or you want something warm for chilly weather, this is always a winning pick.
I stumbled onto this dish when I was on the hunt for a simple fall dinner. The sweet potatoes and fresh herbs cooking made the house smell like Sundays at my mom’s. Now it’s on repeat in my kitchen.
Tasty Ingredients
- Chicken thighs or breasts (boneless, skin off): Look for plump, juicy pieces so your chicken stays tender and tasty
- Sweet potatoes: Grab ones with smooth, unblemished skin—they cook up sweet with crunchy bits at the rim
- Onion: Yellow or white works, brings sweetness and that savory oomph as it softens
- Garlic: Fresh is best—mince it for extra punch and mouthwatering smell
- Paprika: Adds both color and a mild smoky vibe—try Spanish paprika if you want more
- Cumin (ground): This spices things up with gentle warmth and an earthy kick
- Sea salt: Try flaky sea salt if you can, makes all the flavors pop
- Black pepper: Use freshly cracked for some gentle heat
- Chili flakes (optional): Sprinkle in for a little heat wave
- Olive oil: Choose extra virgin for deeper flavor, but any decent oil does the trick
- Rosemary or thyme (fresh): Toss in woody, leafy sprigs for an herby flair
- Lemon juice: Squeeze some over at the end to give everything a fresh tang if you’d like
Easy Instructions
- Finish and Dish Up:
- Squeeze a bit of lemon over everything if you’re a fan of fresh flavor. Throw on extra herbs if you’re feeling fancy, then dish out straight from the hot skillet.
- Simmer to Combine:
- Slide the browned chicken back in and tuck it into the potato mix. Top with some chopped rosemary or thyme. Turn down the heat to medium, put the lid on, and let it go another five to seven minutes until the chicken’s done and the sweet potato chunks are nice and soft.
- Aromatics Go In:
- Toss your chopped onion and minced garlic into that skillet. Stir it up so everything mingles. Cook two minutes until it’s all smelling lovely and the onions look see-through.
- Sweet Potatoes Next:
- Pour in that last bit of olive oil, add the sweet potato cubes, and spread them out in the pan. Let ‘em cook for seven to ten minutes, giving them an occasional stir—don’t do it too much if you want those caramelized edges. Sticky pan bottom? Toss in a splash of water and loosen it all up.
- Sear Up the Chicken:
- Pour a tablespoon of oil into your biggest skillet and get it hot over medium-high. Lay your chicken pieces down, don’t crowd them, and leave them be so they get that deep golden color—four to five minutes each side does it. Move the finished chicken to a plate (but keep the yummy bits in the pan).
- Prep Your Chicken:
- Make sure your chicken's bone dry with some paper towels so it crisps perfectly. Sprinkle both sides with salt, pepper, paprika, and cumin for top flavor all the way through.
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I always reach for thyme for this one. Nothing beats how its smell mixes with the sweet potatoes—makes the kitchen feel extra homey. My kids always show up when they catch a whiff, and I’ll never forget how excited they were the first night I brought the sizzling pan to the table.
Handy Storage
Once your leftovers cool, stash them in a sealed container in the fridge and you’re good for up to four days. Everything tastes even richer after a night or two. Warm it up in a covered skillet with a splash of water for maximum juiciness, or just use the microwave if you’re in a hurry.
Swaps and Variations
Feel free to use regular potatoes or chunks of butternut squash instead of sweet potatoes for a switch-up. If you want even juicier chicken, use bone-in thighs—they’ll just need a few more minutes. Want greens? A big handful of spinach or chopped kale goes great if you stir it in near the end.
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Serving Ideas
Dish it up while it’s still bubbling and throw on a handful of herbs or an extra lemon squeeze. For a heartier meal, serve with some crusty bread, a scoop of rice, or a crisp salad to catch all the good sauce. This one’s great for laid-back get-togethers too, since it stays warm right in the skillet.
Recipe FAQs
- → Can I use another kind of potato instead of sweet potato?
Totally! White potatoes or even butternut squash can be swapped in depending on what you like or have on hand.
- → Which works better—chicken thighs or chicken breasts?
Either is great—thighs are juicy and bold, breasts stay lean. If you’re using bone-in, just cook ‘em a bit longer.
- → What if my sweet potatoes keep sticking?
If they start sticking, just drizzle in a little water, and give everything a gentle stir now and then over medium heat.
- → Which herbs taste best in this meal?
Thyme and rosemary are awesome, but sage or flat-leaf parsley are super tasty too if you want something different.
- → Can I toss in greens or more veggies?
For sure! Add spinach or kale right before you finish cooking for some color and an extra nutritious punch.
- → How do I keep leftovers fresh?
Pop cooled leftovers into a sealed container in the fridge. They’ll be good for four days and reheat well.