Chicken Sweet Potato Skillet (Printer-Friendly Layout)
Tender chicken and crispy sweet potatoes team up with herby onions in this quick, no-fuss skillet meal.
# Ingredients You'll Need:
→ Main Components
01 -
3 garlic cloves, finely chopped
02 -
1 medium onion, chopped up
03 -
2 medium sweet potatoes, peeled and chopped into big cubes
04 -
450 g chicken thighs without skin or bones, or swap for 2 big chicken breasts
→ Seasonings and Fat
05 -
1 tablespoon lemon juice (optional for that tangy touch at the end)
06 -
1 teaspoon fresh rosemary or thyme, chopped up, with extra to sprinkle on top
07 -
2 tablespoons olive oil, split
08 -
0.25 teaspoon chili flakes (just if you want some heat)
09 -
0.5 teaspoon black pepper
10 -
1 teaspoon salt (add more if you like)
11 -
1 teaspoon ground cumin
12 -
1 teaspoon paprika
# Step-by-Step Instructions:
01 -
Grab some paper towels and dry off the chicken. Dash over the paprika, cumin, salt, and pepper on both sides. Set it off to the side for now.
02 -
Pour 1 tablespoon of oil into a big skillet over medium-high heat. Lay the chicken in so they're not crowded. Let them sizzle for about 4 or 5 minutes each side until golden. Pull them out and set aside, as they'll finish cooking with everything else.
03 -
Now toss in the rest of the olive oil with your sweet potato cubes right into the pan. Let them cook for 7 to 10 minutes, stir every now and then so they get color and start softening. If they stick, a splash of water does the trick.
04 -
Go ahead and toss in the chopped onion and garlic. Give it a stir. After about 2 minutes, your kitchen should smell awesome and the onions should look see-through.
05 -
Tuck that chicken back into the pan, wiggling the pieces in between the sweet potatoes. Sprinkle over the chopped herbs. Knock the heat back to medium, pop the lid on, and leave it for 5 to 7 minutes so the chicken is cooked all through (aim for 74°C inside) and potatoes are fork-friendly.
06 -
Squeeze that lemon juice over the top, if that’s your vibe. Throw on some more fresh herbs. Dish it up hot, right from your skillet.
# Extra Tips and Tricks:
01 -
Try swapping in butternut squash or regular spuds if you want to switch things up.
02 -
Bone-in thighs totally work, just plan for a bit more time on the stove to get them cooked through.
03 -
Toss in a handful of fresh spinach or kale in the last couple minutes for a hit of leafy greens.
04 -
Want more smoky vibes? Stir in a bit of smoked paprika or some chipotle powder with your spices.
05 -
Leftovers keep great in the fridge up to 4 days, perfect if you’re into meal prep.