Tasty One-Pan Chicken Sweet Potato Skillet

This one-pan chicken and sweet potato skillet has become my go-to for those evenings when I crave a hearty and nourishing meal but cannot face a mountain of dishes. In just about half an hour, everything is cooked together in one big skillet and you get tender chicken with crispy edges, sweet caramelized potatoes, and a beautiful mix of warm spices. The best part is it is minimal fuss and you get home-cooked comfort every time. Whether you need a weeknight winner or a warming fall favorite, this skillet meal always delivers.

I discovered this recipe while searching for an easy autumn dinner. The aroma of sweet potatoes and herbs filled my kitchen and it reminded me of Sunday meals my mom made. It is now in regular rotation at our house.

Ingredients

• Boneless skinless chicken thighs or chicken breasts: Choose chicken that looks moist and plump for the best flavor and tenderness

• Sweet potatoes: Look for ones with tight skin and no blemishes They roast up sweet and slightly crisp at the edges

• Onion: Yellow or white is perfect This adds savory depth and sweetness as it cooks

• Garlic: Fresh cloves really matter here Minced garlic builds delicious aroma

• Paprika: Gives a warm color and subtle smokiness You can use Spanish paprika for even more depth

• Ground cumin: Brings gentle earthy flavor and a hint of warmth

• Salt: Use a flaky sea salt if possible to brighten all the flavors

• Black pepper: Freshly cracked if you have it Adds mild heat

• Chili flakes: Optional for an extra little kick

• Olive oil: Extra virgin is best for rich flavor but any good oil will work

• Fresh thyme or rosemary: Both add woodsy herby notes Pick sprigs with perky leaves

• Lemon juice: Brightens the whole dish Finish with a squeeze for freshness if you like

Step-by-Step Instructions

Prepare the Chicken:

Pat the chicken pieces thoroughly dry with paper towels so they get a crisp golden crust as they sear. Season both sides generously with paprika cumin salt and pepper for a deep flavor that carries through the entire dish.

Sear the Chicken:

Heat a tablespoon of olive oil over medium-high in a large skillet until shimmering but not smoking. Arrange the chicken in a single layer and sear for about four to five minutes per side without moving them to let them build a rich golden crust. Once both sides are nicely browned transfer the chicken to a plate but keep all those flavorful bits in the pan.

Cook the Sweet Potatoes:

Add the remaining tablespoon of olive oil to the skillet along with the cubed sweet potatoes. Let them cook for about seven to ten minutes stirring just enough to prevent sticking but not so much that they do not get caramelized edges. If potatoes start sticking just add a splash of water and scrape the bottom to loosen up the golden bits.

Build Flavor with Aromatics:

Add the diced onion and minced garlic to the skillet and stir to coat everything in the oil and spices. Cook for two minutes until the onions turn translucent and the garlic smells fragrant. This base gives the whole dish a savory sweet backbone.

Simmer Together:

Return the seared chicken to the skillet nestling the pieces into the sweet potato mixture so flavors meld. Sprinkle chopped thyme or rosemary evenly over everything for a fresh herby lift. Lower the heat to medium then cover the skillet and let everything simmer for five to seven minutes until the chicken is fully cooked and the sweet potatoes are tender enough to pierce with a fork.

Finish and Serve:

If you like a little brightness add a squeeze of lemon juice across the finished dish. Scatter extra fresh herbs on top for color and added aroma then serve everything straight out of the skillet while it is hot.

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I adore adding fresh thyme to this recipe. The way its fragrance fills the kitchen as it mingles with the sweet potatoes is just unbeatable. My kids always come running when they smell it and I remember their excited faces the first time I served this dish straight from the skillet on a chilly evening.

Storage Tips

Once cooled store leftovers in an airtight container in the fridge for up to four days. The flavors deepen overnight so it tastes even better the next day. For a crispier reheat place portions in a covered skillet over medium heat with a splash of water to bring back moisture or microwave if in a rush.

Ingredient Substitutions

You can swap sweet potatoes for regular potatoes or butternut squash for a different flavor and texture. Bone-in chicken thighs give an even juicier result but will need a few more minutes to cook through. If you want to add greens toss in a handful of baby spinach or chopped kale in the last two minutes of simmering.

Serving Suggestions

Serve the skillet piping hot with a scattering of extra fresh herbs or a twist of lemon. For a bigger meal pair it with a scoop of rice a green salad or crusty bread to soak up any extra juices. This dish is fantastic for casual gatherings too since it keeps warm well in the pan.

Frequently Asked Questions About Recipes

→ Can I add greens or extra vegetables?

For sure! Toss in a handful of kale or spinach near the end. It adds color and a healthy boost without making things harder.

→ What herbs pair best with this skillet meal?

Try rosemary or thyme if you have them. You could also use Italian parsley or sage for a nice touch.

→ How do I prevent the sweet potatoes from sticking?

If they start sticking, just toss in a splash of water and give everything a stir as it cooks over medium heat.

→ Can I substitute regular potatoes for sweet potatoes?

Absolutely, regular potatoes or even butternut squash are easy swaps if that’s what you've got on hand.

→ How should leftovers be stored?

Let everything cool, then stick leftovers in a sealed container in the fridge. They'll be good for up to four days and super easy to reheat.

→ Should I use chicken thighs or breasts?

Either one is fine—thighs are juicier, breasts are lighter. If you use bone-in, just give it a little more time to cook through.