If you’re hunting for a weeknight dinner that checks every box—flavorful, nutritious, and blissfully simple—let me introduce you to the One-Pan Chicken and Sweet Potato Skillet. This dish is a longtime favorite in my kitchen, bringing together juicy chicken thighs, caramelized sweet potatoes, and a pop of fresh spinach, all in one pan for minimal cleanup. The colorful medley not only tastes incredible but also makes your dinner table look as vibrant as it feels. With bold spices and the comfort of home-cooked goodness, this skillet meal is destined to become a staple in your rotation.
Ingredients You’ll Need
You’ll be amazed at how a handful of everyday ingredients come together to create something truly special. Each component plays a starring role—whether it’s adding depth, color, or a hint of smokiness to your One-Pan Chicken and Sweet Potato Skillet.
- Chicken thighs: Juicy and flavorful, these hold up beautifully to skillet cooking and stay tender.
- Sweet potatoes: Their natural sweetness balances the savory spices and they caramelize perfectly in the pan.
- Red onion: Adds a mild sweetness and a lovely pop of color throughout the dish.
- Garlic: Freshly minced for a punch of aromatic flavor in every bite.
- Olive oil: Helps everything brown and adds a fruity richness to the skillet.
- Smoked paprika: Gives a subtle smoky depth that pairs so well with chicken and sweet potato.
- Ground cumin: Adds a gentle earthiness that rounds out the spice blend.
- Dried thyme: Brings a woodsy aroma and a hint of herbaceous flavor.
- Salt and pepper: The essential seasoning duo that ties everything together.
- Fresh spinach: Adds freshness and a gorgeous green finish right at the end.
- Fresh parsley (optional): A sprinkle of this takes the dish from tasty to restaurant-worthy.
How to Make One-Pan Chicken and Sweet Potato Skillet
Step 1: Sauté the Sweet Potatoes
Start by heating the olive oil in your biggest skillet over medium-high heat. Toss in the diced sweet potatoes and let them cook for 8 to 10 minutes, stirring every so often. You want them to develop golden brown edges while starting to soften inside—this is where all that lovely caramelized flavor begins.
Step 2: Add the Chicken and Spices
Push the sweet potatoes to one side of the skillet and add your bite-sized chicken thigh pieces to the empty side. Sprinkle on the smoked paprika, cumin, thyme, salt, and pepper right over the chicken. Let it cook for about 5 to 6 minutes, stirring now and then, until the chicken is browned and nearly cooked through. The spices will bloom in the pan, filling your kitchen with the most tempting aroma.
Step 3: Bring in the Onion and Garlic
Now it’s time to add the chopped red onion and minced garlic to the skillet. Mix everything together so the flavors start to mingle. Cook for another 3 to 4 minutes until the onion softens and the chicken is fully cooked. This is when the dish really starts coming together, with the onion adding sweetness and the garlic lending its unmistakable kick.
Step 4: Wilt the Spinach
Toss in the fresh spinach and let it cook just until wilted, about 1 to 2 minutes. The vibrant green leaves not only boost the nutritional value but also make the whole skillet look even more inviting. Remove the pan from the heat as soon as the spinach is just tender.
Step 5: Finish with Fresh Parsley
If you’d like to add an herby flourish, sprinkle chopped fresh parsley over the top. It’s optional, but that little burst of green and freshness is the perfect final touch for your One-Pan Chicken and Sweet Potato Skillet.
How to Serve One-Pan Chicken and Sweet Potato Skillet
Garnishes
I love scattering a handful of chopped fresh parsley or even cilantro over the finished skillet—it brightens up the flavors and looks gorgeous. A quick squeeze of lemon juice is another favorite garnish, adding just the right amount of zing to the hearty chicken and sweet potatoes.
Side Dishes
Honestly, this One-Pan Chicken and Sweet Potato Skillet can stand on its own, but if you want to round out your meal, try a simple green salad or a bowl of steamed quinoa. Warm, crusty bread is a classic choice for soaking up any delicious juices left in the pan.
Creative Ways to Present
Serve straight from the skillet for rustic charm, or spoon portions into shallow bowls and top with extra herbs or a drizzle of good olive oil. For a family-style approach, let everyone dig in at the table—there’s something so cozy about sharing a colorful, hearty dish made in just one pan.
Make Ahead and Storage
Storing Leftovers
Allow any leftovers to cool completely before transferring them to an airtight container. The One-Pan Chicken and Sweet Potato Skillet will keep well in the fridge for up to 4 days, making it a fantastic option for meal prepping your lunches or quick dinners.
Freezing
This skillet meal freezes beautifully. Place cooled portions in freezer-safe containers or bags, and store them for up to 2 months. When you’re ready to enjoy, thaw in the refrigerator overnight for the best texture and flavor.
Reheating
To reheat, simply warm leftovers in a skillet over medium heat, adding a splash of water or broth if needed to keep things moist. You can also reheat individual servings in the microwave—just cover and heat in 30-second bursts until hot throughout.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While thighs offer a bit more juiciness and flavor, chicken breast works perfectly well in this recipe. Just be careful not to overcook, as breast meat can dry out more quickly.
What other vegetables can I add?
Feel free to get creative! Diced bell peppers, zucchini, or even mushrooms would be delicious additions to your One-Pan Chicken and Sweet Potato Skillet. Just add them with the onion and garlic so they cook through.
Is this dish spicy?
Not at all—the smoked paprika adds more smokiness than heat. If you like a bit of spice, sprinkle in some red pepper flakes or a dash of cayenne when adding the seasonings.
Can I make this recipe ahead of time?
Yes! This dish is excellent for meal prep. Make it up to 3 days in advance, store in the fridge, and reheat when ready to serve. The flavors even deepen as it sits.
How do I keep the sweet potatoes from getting mushy?
Be sure not to overcrowd the pan and keep the heat at medium-high so the sweet potatoes caramelize rather than steam. Stirring occasionally helps them cook evenly without falling apart.
Final Thoughts
If you’re looking for a recipe that brings ease, comfort, and a burst of flavor to your dinner table, give the One-Pan Chicken and Sweet Potato Skillet a try. It’s a meal you’ll come back to again and again—because sometimes the simplest things really are the best. Happy cooking!
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One-Pan Chicken and Sweet Potato Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Enjoy a wholesome and flavorful One-Pan Chicken and Sweet Potato Skillet that’s perfect for an easy weeknight dinner. This gluten-free, dairy-free, and paleo-friendly recipe features tender chicken thighs, nutrient-rich sweet potatoes, and fresh spinach all cooked together in a single skillet for minimal cleanup and maximum deliciousness.
Ingredients
Chicken and Vegetables
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 medium sweet potatoes, peeled and diced
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 2 cups fresh spinach
Seasonings and Oil
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon dried thyme
- Salt and pepper, to taste
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Heat the oil and cook sweet potatoes: In a large skillet, warm 2 tablespoons of olive oil over medium-high heat. Add the diced sweet potatoes and sauté for 8 to 10 minutes, stirring occasionally until they begin to soften and develop a golden brown color.
- Cook the chicken: Push the sweet potatoes to one side of the skillet. Add the chicken thigh pieces to the other side. Season the chicken with smoked paprika, ground cumin, dried thyme, salt, and pepper. Cook for about 5 to 6 minutes, stirring occasionally until the chicken is browned and almost cooked through.
- Add onion and garlic: Mix in the chopped red onion and minced garlic with the chicken and sweet potatoes. Continue to cook for another 3 to 4 minutes, stirring often, until the onion is softened and the chicken is fully cooked through.
- Wilt spinach: Stir in the fresh spinach leaves and cook for 1 to 2 minutes more, just until the spinach wilts and is tender.
- Finish and serve: Remove the skillet from heat. Sprinkle with chopped fresh parsley if using. Serve the dish warm for a satisfying and nutritious meal.
Notes
- You can use chicken breast instead of thighs if preferred.
- For added sweetness, drizzle maple syrup over the dish just before serving.
- This meal reheats well, making it ideal for meal prep and leftovers.
Nutrition
- Serving Size: 1 portion
- Calories: 360
- Sugar: 6g
- Sodium: 310mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 110mg
