Description
This One-Pan Chicken and Sweet Potato Skillet is a quick and nutritious meal perfect for busy weeknights. Tender chicken pieces are sautéed with aromatic spices and combined with sweet potatoes, cherry tomatoes, and fresh spinach, all cooked together in a single skillet for easy cleanup and maximum flavor.
Ingredients
Scale
Protein and Vegetables
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 medium sweet potatoes, peeled and diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 1 tablespoon fresh parsley, chopped (for garnish)
Seasonings and Liquids
- 1 tablespoon olive oil
- 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
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Heat the Oil and Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, sautéing for 2-3 minutes until fragrant and translucent.
- Brown the Chicken: Add the bite-sized chicken pieces to the skillet. Season with smoked paprika, ground cumin, dried oregano, salt, and black pepper. Cook for 4-5 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
- Add Sweet Potatoes and Broth, Then Simmer: Stir in the diced sweet potatoes and pour in the low-sodium chicken broth. Cover the skillet and let the mixture simmer for 10-12 minutes, stirring occasionally, until the sweet potatoes are tender and cooked through.
- Incorporate Cherry Tomatoes and Red Pepper Flakes: Add the halved cherry tomatoes and red pepper flakes, if using. Cook uncovered for an additional 2 minutes to soften the tomatoes and blend the flavors.
- Add Spinach and Finish Cooking: Stir in the fresh spinach and cook for another 1-2 minutes until the spinach wilts down. Taste and adjust seasoning with salt and pepper if needed.
- Garnish and Serve: Remove the skillet from heat, sprinkle with chopped fresh parsley for a burst of freshness, and serve warm straight from the pan.
Notes
- For a spicier version, increase the red pepper flakes according to your heat preference.
- Swap sweet potatoes for regular potatoes or butternut squash for variation.
- Use vegetable broth instead of chicken broth to make it suitable for vegetarians (also substitute chicken with tofu or chickpeas).
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Ensure the chicken is cooked through completely; internal temperature should reach 165°F (74°C).
