Chicken Sweet Potato Skillet (Printable Version)

Tender chicken and crispy-edged sweet potatoes come together with onions and herbs for a speedy, filling one-pan meal.

# Everything You’ll Need:

→ Main Components

01 - 3 garlic cloves, chopped up
02 - 1 medium onion, chopped small
03 - 2 medium sweet potatoes, peeled and chopped into chunks
04 - 450 g boneless, skinless chicken thighs or 2 big chicken breasts

→ Seasonings and Fat

05 - 1 tablespoon lemon juice (toss over at the end if you want)
06 - 1 teaspoon chopped fresh rosemary or thyme (plus more for topping)
07 - 2 tablespoons olive oil, just split up
08 - 0.25 teaspoon chili flakes, only if you want it spicy
09 - 0.5 teaspoon ground black pepper
10 - 1 teaspoon salt or as much as you like
11 - 1 teaspoon ground cumin
12 - 1 teaspoon paprika

# Steps to Cook:

01 - Splash with lemon if you'd like. Sprinkle with more fresh herbs. Grab a fork and dish it up straight outta the pan while it’s piping hot.
02 - Gently lay the chicken pieces back into the pan, snuggle them into the sweet potatoes. Throw on the chopped rosemary or thyme. Pop a lid on, let everything bubble over medium heat for around 5–7 minutes 'til the chicken's done (should reach 74°C inside) and the sweet potatoes feel soft when you poke them.
03 - Toss in your diced onion and minced garlic. Let that cook down for a couple minutes, just till the onion's gone see-through and you can smell the garlic.
04 - Pour in the rest of the olive oil, then tip in the sweet potatoes. Stir them now and then for about 7–10 minutes till they’re starting to soften up and brown. If they stick, just splash in some water.
05 - Glug in a tablespoon of olive oil over medium-high in a big skillet. Set your seasoned chicken in, spread out, and cook each side for about 4–5 minutes till brown. Take it out—you’ll cook it through in a bit.
06 - Get your chicken dry using some paper towels. Sprinkle both sides with cumin, paprika, black pepper, plus salt. Leave it to sit for a few.

# Extra Suggestions:

01 - Try swapping in butternut squash or regular potatoes if you want a new flavor.
02 - Bone-in chicken thighs will work here—just let them cook longer so they're fully done.
03 - Toss some fresh spinach or kale into the pan close to the end if you'd like a green boost.
04 - Want a smokier kick? Use smoked paprika or a pinch of chipotle powder with your spices.
05 - Will hang out in your fridge for up to 4 days—great for prepping ahead.

Back