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When I'm pressed for time but still want dinner to feel nourishing and cozy, this skillet with chicken and sweet potatoes hits the spot. Both cook up together in one pan with just enough kick and comfort to make your night easy. No mountain of dishes, just a simple meal that's ready fast and makes you feel good.
Tasty Ingredients
- Baby spinach or kale: toss some in for extra greens and a vitamin boost look for those super crisp leaves
- Lemon juice: boosts flavor with a zippy lift just squeeze a fresh lemon for the best punch optional but so good
- Smoked paprika: brings that bold, smoky vibe go for Spanish if you can for toastier notes
- Salt: makes everything pop and ties flavors together
- Strong chicken broth (low-sodium): adds depth and helps soften the potatoes shoot for a clear one if possible
- Garlic: diced and tossed in for big aroma and that deep taste fresh is best if possible
- Black pepper: gets your dish warm and zingy freshly cracked gives it more sparkle
- Chili powder: up to you but it brings a gentle heat if you’re craving a little spice
- Ground cumin: gives an earthy kick that's perfect with the sweet potatoes
- Sweet potatoes: peeled and cut up bring earthy taste and gentle sweetness look for nice smooth ones
- Boneless skinless chicken breasts or thighs: chop into chunks pick meat that's got a healthy pink tone and feels nice and firm grabs all the flavor while staying tender
- Onion (small): chopped and tossed in to get those base notes you want something papery but heavy for size
- Olive oil: warms things up and gives you a heart-healthy start
- Fresh parsley or cilantro: throw these on top at the end so you finish with a pop of freshness and color
Simple Step-by-Step
- Finish and Mix
- Bring your cooked chicken (and any juices) back in with everything in the skillet. Mix everything up and let it go another couple of minutes so the flavors meld together. If you’re going for lemon, toss that in now! Add spinach or kale if you’re feeling extra healthy and stir only until the leaves droop a little—don't let them cook too long.
- Let’s Serve
- Turn off the heat and sprinkle fresh parsley or cilantro right over. Dish it up from the pan—best when it’s piping hot.
- Cook the Sweet Potatoes
- Pour diced sweet potatoes into the skillet. Add chicken broth and scrape up the browned bits for flavor gold. Pop on the lid and let everything bubble gently for 10 to 12 minutes, giving it a stir here and there so nothing burns. You want the potatoes soft enough to poke with a fork but not mushed.
- Sear the Chicken
- Start by heating up the olive oil in a big pan over medium-high. Lay out the chicken pieces so they get good contact with the pan, then throw on your salt, pepper, paprika, cumin, and chili powder if you want it spicy. Let it brown for around five minutes—not moving it—so it can get crusty. Set it aside to keep the juices inside.
- Sauté Onion and Garlic
- Using the same pan, toss in onion and let it go for a couple minutes, just until clear and sweetening up. Add only the garlic and wait about thirty seconds—stop once your kitchen smells amazing so you don’t burn it.
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Good to Know
- Satisfying thanks to the sweet potatoes’ fiber and chicken’s protein
- Perfect to make ahead—sits well in the fridge for a few days
- It freezes super well, so go ahead and make extra
Smoky paprika always reminds me of my grandma—she had a little tin in her spice cabinet that made her house smell cozy the second it hit the pan. Every time I open mine, I’m right back at that sunny kitchen table.
Storing Leftovers
Wait until everything's cooled off before you pop leftovers into a container with a tight-fitting lid. They'll do fine in the fridge for up to four days and reheat easily on the stove or in the microwave. To freeze, pack cooled servings in freezer bags and squish flat. Plan to eat within three months to keep the texture nice.
Swap Options
Don't have chicken? Turkey or even shrimp work just as well and switch it up. Skipping sweet potatoes? Butternut squash or Yukon golds are about the same cook time and taste great. Want it smokier? Add a dash of chipotle powder or some coriander. No broth? Use water, just remember a pinch more salt.
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How to Serve
I like to pile this on top of hot, fluffy rice for a super satisfying meal or tuck it in a soft pita to make a loaded wrap. Sometimes, I’ll sprinkle a handful of shredded cheese over the top and let it melt before serving. For a fresh kick, add a crisp salad or spoon on some tangy yogurt.
Some Food Background
Comfort meals like this show up all over—from Spanish stews to West African chicken with roots and yams. Chicken and veggies with a kick just works because it's simple but totally hits the cozy-home spot. For me, it’s pure home-cooked goodness, nothing fancy.
Common Questions
- → Do you need a certain kind of chicken here?
Go with boneless thighs for juiciness or use breasts if you like it lean. Either works great and cooks up tender.
- → What if I want something besides sweet potatoes?
Jump in with carrots, classic white potatoes, or butternut squash—anything with that cozy, sweet flavor.
- → Can this be made meat-free?
Totally! Swap chicken for tofu chunks or canned chickpeas. Use veggie broth to keep it all plant-powered.
- → How do I stop sweet potatoes from falling apart?
Cut your sweet potatoes in even chunks and pull them off the heat when you can poke them with a fork easy, but they’re not falling to bits.
- → What can I serve with it?
It’s awesome with a fresh salad, cooked quinoa, or even some toast if you’re in the mood for carbs.
- → How do I really make it pack a punch?
Crank up the chili powder, pour over your favorite hot sauce, or throw in extra herbs and garlic for a big bold bite.