Description
Sizzling one-pan chicken and sweet potato skillet brings together juicy chicken and caramelized sweet potatoes in a quick dinner that saves your evening cleanup. Packed with protein and wholesome ingredients, this skillet meal delivers maximum flavor with minimal effort.
Ingredients
Scale
Proteins:
- 1 lb boneless, skinless chicken breast
Vegetables:
- 2 medium sweet potatoes
- 1 small onion
- 3 cloves garlic
- ½ cup baby spinach or kale
Seasonings and Liquids:
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ cup low-sodium chicken broth
- 1 tablespoon lemon juice
- Fresh parsley or cilantro
Instructions
- Heat 1 tablespoon olive oil in a large skillet at medium-high heat (375°F). Slice chicken breast into bite-sized pieces and season with ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, and ½ teaspoon chili powder.
- Cook chicken for 4-5 minutes, turning once, until golden brown on all sides. Transfer chicken to a clean plate and set aside.
- Drop diced onion into the same skillet and sauté for 2-3 minutes until translucent. Add 3 minced garlic cloves and cook 30 seconds until aromatic.
- Add 2 medium sweet potatoes (diced into ½-inch cubes) and ¼ cup chicken broth to the skillet. Cover and simmer for 10-12 minutes, stirring twice, until potatoes become tender.
- Return chicken to the skillet and stir to combine ingredients. Cook 2-3 minutes to reheat chicken and blend flavors.
- Drizzle 1 tablespoon lemon juice over the mixture. Fold in ½ cup baby spinach or kale.
- Remove skillet from heat. Garnish with chopped fresh parsley or cilantro. Serve immediately while hot.
Notes
- Use a cast-iron skillet for the best browning and flavor development on the chicken and vegetables.
- Dice sweet potatoes into uniform 1/2-inch cubes to ensure even cooking and prevent some pieces from becoming mushy while others stay firm.
- Let the chicken rest for a few minutes after initial browning to help retain its moisture when returned to the skillet for final cooking.
- For a gluten-free version, swap chicken broth with vegetable or bone broth, and for a vegetarian option, replace chicken with firm tofu or chickpeas.
- Prep Time: 5 minutes
- Cook Time: 19-23 minutes
- Category: One-Skillet
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 3
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 230 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg