Name: One-Pan Chicken and Sweet Potato Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts, cut into bite-sized pieces; 2 medium sweet potatoes, peeled and diced; 1 tablespoon olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 1 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1/2 teaspoon dried oregano; Salt and black pepper to taste; 1/2 cup low-sodium chicken broth; 1/2 cup cherry tomatoes, halved; 1/4 teaspoon red pepper flakes (optional); 2 cups fresh spinach; 1 tablespoon fresh parsley, chopped (for garnish)

Description

This One-Pan Chicken and Sweet Potato Skillet is a healthy and easy weeknight dinner packed with juicy chicken, tender sweet potatoes, and a blend of aromatic spices. With minimal cleanup, this delicious recipe combines savory chicken, natural sweetness from sweet potatoes, and a fresh spinach finish. Ready in just 30 minutes, this meal is a perfect balance of flavors and nutrition for busy nights. Try it today for a quick, satisfying dinner!

Ingredients

2 boneless, skinless chicken breasts, cut into bite-sized pieces

2 medium sweet potatoes, peeled and diced

1 tablespoon olive oil

1 small onion, chopped

2 cloves garlic, minced

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

Salt and black pepper to taste

1/2 cup low-sodium chicken broth

1/2 cup cherry tomatoes, halved

1/4 teaspoon red pepper flakes (optional)

2 cups fresh spinach

1 tablespoon fresh parsley, chopped (for garnish)

Instructions

Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic, sautéing for 2-3 minutes until fragrant.
Add chicken pieces, season with smoked paprika, cumin, oregano, salt, and pepper. Cook for 4-5 minutes until the chicken is lightly browned.
Stir in diced sweet potatoes and pour in chicken broth. Cover and let simmer for 10-12 minutes, stirring occasionally, until sweet potatoes are tender.
Add cherry tomatoes and red pepper flakes (if using), cook for another 2 minutes.
Stir in spinach and let it wilt for about 1-2 minutes. Adjust seasoning if needed.
Remove from heat, garnish with fresh parsley, and serve warm.

Notes

This recipe stores well in the fridge for up to 3 days. Reheat in a skillet or microwave.

You can freeze this dish for up to 3 months, but let it cool completely before storing.

For a vegetarian version, swap chicken for chickpeas and use vegetable broth instead of chicken broth.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 2 servings
Calories: 320 kcal