Chicken and Sweet Potato Recipe

Looking for a cozy, satisfying, and healthy dinner that doesn’t take much time or effort? Let me share a recipe I recently tried that checks all the boxes. This Chicken and Sweet Potato recipe is a one-pan wonder — full of flavor, quick to cook, and easy to clean up. And guess what? It also goes great with a fresh Caprese Salad Recipe on the side!

I’ve made this dish a few times now, and each time it comes out juicy, savory, and perfectly balanced. The sweetness of the roasted sweet potatoes with the garlic and rosemary is just heavenly. If you’re a fan of hearty meals that still feel wholesome, you’re going to love this one.

Additional Tips for Making This Recipe Better

After making this chicken and sweet potato skillet myself, I picked up a few tips that make it even tastier and easier to prep. These are my go-to tricks:

• Sear for flavor – Don’t skip searing the chicken first. I noticed it locks in the juices and adds so much depth to the overall dish.
• Use a non-stick skillet – It makes cleanup way easier and ensures the sweet potatoes don’t stick or burn.
• Cut sweet potatoes evenly – I cut them into 1-inch cubes so they cook evenly and get that nice golden crisp.
• Lemon is magic – A little squeeze of lemon right before serving really lifts all the flavors. Don’t skip it!
• Rest the chicken – Let the chicken sit for 3–5 minutes before serving. It helps the juices redistribute for the most tender bite.

Easy Recipe Variations You Can Try

This dish is very flexible, and I love customizing it based on what I have in my kitchen. Whether you’re avoiding dairy or just looking for new ways to tweak it, here are a few ideas. You can also explore similar salad recipes that pair perfectly with this dish.

• Add vegetables – Try tossing in some chopped bell peppers or zucchini during the sweet potato step.
• Make it spicy – Sprinkle some red pepper flakes or cayenne into the seasoning mix for a kick.
• Go dairy-free easily – This recipe is naturally dairy-free unless you decide to top it with cheese (which is optional).
• Fresh herb twist – Instead of rosemary, try thyme or even sage for a different earthy flavor.
• Protein switch – You can swap chicken with turkey or even tofu for a vegetarian version.

Must-Have Equipment for This Recipe

Cooking this dish is easy when you have the right tools. Here’s what I use every time:

• Large skillet with lid – For searing the chicken and finishing everything in one pan.
• Sharp knife – Makes cutting sweet potatoes and mincing garlic quick and safe.
• Cutting board – Use one for meat and another for veggies if possible.
• Tongs or spatula – Helps turn the chicken without tearing it apart.
• Measuring spoons – Ensure the spices are balanced every time.

How to Serve Chicken and Sweet Potato Skillet?

This dish is cozy, colorful, and looks beautiful right out of the skillet. I usually serve it directly in the pan on a wooden board for that rustic feel. If you want to dress it up a bit more:

Sprinkle chopped fresh parsley or thyme just before serving. The green herbs contrast beautifully with the golden chicken and orange sweet potatoes. For a full meal, pair it with a chilled Mac Salad Recipe or a fresh green salad. You could even serve it over rice or quinoa if you’re extra hungry.

How to Store Chicken and Sweet Potato Skillet

Want to save some for later? Here’s how I store it:

• Refrigerating: Store leftovers in an airtight container. It stays fresh for up to 4 days in the fridge.
• Freezing: Let everything cool completely, then freeze in portions. It will last well for 2 to 3 months.
• Reheating: Reheat gently on the stovetop with a splash of water or olive oil. You can also microwave it for about 2 minutes (stir halfway through).

Why You’ll Love This Recipe?

This skillet dinner is more than just quick—it’s packed with flavor, nutrition, and flexibility. Here’s why it stands out:

• Super easy to make – Only one pan is required, and cleanup takes less than five minutes.
• Family-friendly – Both adults and kids love the sweet and savory combo.
• Customizable – Easily adaptable with different herbs, spices, or proteins.
• Healthy and filling – High in protein and fiber, thanks to the chicken and sweet potatoes.
• Perfect for meal prep – It reheats beautifully, so you can enjoy leftovers all week.

More Handy Details Before You Start Cooking

If this is your first time making a skillet dinner like this, here are a few extra things I found helpful:

• Use fresh rosemary instead of dried for the best aroma and flavor. The sprigs infuse everything while cooking, and you can remove them easily before serving.
• Don’t overcrowd the pan – Give space between the chicken pieces for even searing.
• Sweet potato softness – If your sweet potatoes are very hard, you can microwave them for 1–2 minutes before cubing to soften slightly.
• Paprika adds warmth – It doesn’t make the dish spicy but adds a beautiful color and earthy note.

Nancy

Chicken and Sweet Potato Recipe

This one-pan Chicken and Sweet Potato dish is the perfect comfort food — hearty, healthy, and incredibly easy to make. Juicy, well-seasoned chicken thighs and soft, golden sweet potatoes come together with garlic and herbs for a rustic, flavorful meal. Best of all, it’s made using only one pan for easy cleanup.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 3

Course: Main Course

Calories: 410

Ingredients Method

Ingredients

  

• 4 boneless skinless chicken thighs or breasts: Thighs offer more flavor and stay juicier, but breasts can be used if you prefer leaner meat.
• 2 large sweet potatoes peeled and cut into cubes: Fresh sweet potatoes work best—avoid frozen as they become mushy.
• 2 tablespoons olive oil: Use extra virgin for the best flavor and even cooking.
• 3 –4 sprigs fresh rosemary: Adds a beautiful aroma—don’t skip it! Use whole sprigs for easy removal later.
• 3 cloves garlic minced: Freshly minced garlic will release stronger flavor than pre-chopped.
• Salt and cracked black pepper to taste: Season generously to bring out the natural sweetness of the potatoes.
• 1 teaspoon paprika: Adds a warm depth of flavor and slight color to the chicken.
• 1 teaspoon onion powder optional: Boosts the savory taste if you’re using chicken breasts.
• 1 lemon optional: A light squeeze at the end brightens the dish.
• Fresh thyme or parsley optional, for garnish: Use just before serving for a pop of freshness and color.

Method

 

1. Start by patting your chicken dry with paper towels. This helps it sear better. Season both sides with salt, cracked black pepper, paprika, and onion powder if using. Next, toss the sweet potato cubes with 1 tablespoon olive oil, a pinch of salt, and pepper in a bowl until evenly coated.
2. Heat 1 tablespoon of olive oil in your skillet over medium heat. Once hot, place the chicken thighs skin-side (or top-side) down. Sear for about 3 to 4 minutes per side, until golden brown. You’re not cooking it through yet—just building flavor and sealing in juices. Remove the chicken and set it aside on a plate.
3. In the same skillet, add the remaining tablespoon of olive oil. Toss in the cubed sweet potatoes and let them cook, stirring occasionally, for 6 to 8 minutes. You want them to soften slightly and start developing a bit of golden color.
4. Once the sweet potatoes begin to soften, stir in the minced garlic and sauté for another minute to release its aroma. Carefully nestle the seared chicken back into the skillet with the sweet potatoes. Add sprigs of rosemary on top. Cover the skillet and cook over medium-low heat for 10 to 15 minutes until the chicken is fully cooked and the potatoes are fork-tender.
5. Once everything is cooked through, remove the lid and turn off the heat. Discard the rosemary sprigs if desired. Squeeze fresh lemon juice over the skillet for brightness and sprinkle with chopped thyme or parsley for added color and flavor. Serve hot right from the skillet for a cozy, delicious meal.