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Chicken and Sweet Potato Recipe
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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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.