Chicken and Sweet Potato Skillet

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Perfectly seared chunks of chicken breast paired with caramelized sweet potatoes—this Chicken and Sweet Potato Skillet is comfort food at its healthiest. The dish bursts with flavor thanks to a simple yet effective seasoning blend and a touch of fresh herbs, all brought together in one skillet for minimal cleanup and maximum flavor. With golden crispy edges and tender interiors, every bite is as satisfying as it is nourishing.

This recipe is an ideal choice for a quick weeknight dinner or meal prep for the week ahead. Not only is it packed with protein and fiber, but the naturally sweet and savory combination creates a balanced dish that feels indulgent without being heavy. Whether you’re on a clean-eating streak or just want something simple and filling, this skillet delivers.

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Why You’ll Love This Chicken and Sweet Potato Skillet

• One-pan simplicity: Less cleanup, more flavor.
• Wholesome and hearty: Packed with lean protein and complex carbs.
• Customizable: Add your favorite herbs or veggies.
• Perfect for meal prep: Stays great in the fridge for days.
• Family-friendly: A hit with both adults and kids.

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Preparation Phase & Tools to Use

For the best results, use a large cast-iron skillet—it retains heat well and gives the chicken a perfect sear. A sharp chef’s knife is key to evenly cubing the sweet potatoes and chicken for uniform cooking. A wooden spatula or silicone turner will help you stir without damaging your skillet. You’ll also need a cutting board, measuring spoons, and a mixing bowl to coat the chicken with seasoning before it hits the pan.

These tools aren’t just for convenience—they ensure even cooking, prevent sticking, and help develop those golden brown edges that make this skillet irresistible.

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Preparation Tips

To speed up prep time, peel and cube the sweet potatoes in advance and store them in water in the fridge. Pat the chicken dry with paper towels before cooking—this helps achieve a beautiful sear and keeps the chicken juicy. Season generously, but don’t overcrowd the skillet; cook in batches if needed to avoid steaming the ingredients. A quick toss of fresh herbs at the end adds color and freshness that elevates the entire dish.

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Ingredients for this Chicken and Sweet Potato Skillet

• 2 large boneless, skinless chicken breasts (about 1.5 lbs), cut into 1-inch cubes
• 2 large sweet potatoes, peeled and diced into 3/4-inch cubes
• 2 tablespoons olive oil (divided)
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley or thyme, chopped (for garnish)
• Optional: 1 tablespoon butter for added richness

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Step 1: Season the Chicken

In a large bowl, toss the chicken pieces with 1 tablespoon of olive oil, garlic powder, smoked paprika, onion powder, thyme, salt, and pepper. Mix thoroughly until the chicken is well-coated. Let it sit for 5–10 minutes while you prep the sweet potatoes. This short marination helps the chicken absorb flavor before hitting the pan.

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Step 2: Cook the Sweet Potatoes

Heat the remaining tablespoon of olive oil in a large cast-iron skillet over medium heat. Once hot, add the sweet potato cubes in a single layer. Season lightly with salt and pepper. Cook for 10–12 minutes, stirring occasionally, until the potatoes are tender and nicely caramelized on the outside. Remove them from the skillet and set aside.

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Step 3: Sear the Chicken

In the same skillet, add the seasoned chicken pieces in a single layer. Avoid crowding the pan—cook in two batches if needed. Sear for 5–7 minutes, turning occasionally until the chicken is golden brown and fully cooked through. Internal temperature should reach 165°F (74°C).

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Step 4: Combine and Finish

Return the sweet potatoes to the skillet with the cooked chicken. Toss everything together gently to mix. If using, stir in a tablespoon of butter for a silkier finish. Cook for another 2–3 minutes to reheat the sweet potatoes and allow flavors to meld.

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Step 5: Garnish and Serve

Remove from heat and sprinkle freshly chopped parsley or thyme over the top. Serve hot, straight from the skillet for a rustic, family-style presentation. This dish pairs well with a light side salad or steamed greens.

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Notes

This Chicken and Sweet Potato Skillet is incredibly adaptable. You can swap sweet potatoes with butternut squash or use chicken thighs instead of breasts for a juicier texture. Adjust the spices to your liking—add chili flakes for heat or use Italian seasoning for a herbaceous twist. This recipe is naturally gluten-free and can be made paleo by avoiding the optional butter or replacing it with ghee.

For a complete meal, serve it over quinoa, brown rice, or alongside a crisp arugula salad with lemon vinaigrette.

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Watch Out for These Mistakes While Cooking

• Overcrowding the skillet: This leads to steaming instead of searing. Work in batches if necessary.
• Undercooking the sweet potatoes: Make sure they’re fork-tender before adding them back with the chicken.
• Skipping the seasoning: The simple spice mix makes this dish shine—don’t skip it or under-season.
• Not preheating the skillet: A hot skillet is key to caramelizing both the chicken and sweet potatoes.
• Overcooking the chicken: Keep an eye on internal temperature; dry chicken can ruin the texture.

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Storage Instructions

Let the skillet cool completely before transferring the leftovers to an airtight container. Store in the refrigerator for up to 4 days. To reheat, use a skillet over medium-low heat with a splash of water or broth to maintain moisture. Avoid microwaving too long, as it can dry out the chicken.

You can also freeze this dish for up to 2 months, though the sweet potatoes may soften slightly upon reheating.

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Estimated Nutrition (Per Serving — serves 4)

• Calories: 370 kcal
• Protein: 32g
• Carbohydrates: 24g
• Dietary Fiber: 4g
• Sugars: 6g
• Fat: 17g
• Saturated Fat: 3g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Cholesterol: 85mg
• Sodium: 320mg

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Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes, boneless skinless thighs work wonderfully and tend to be juicier. Just adjust cook time slightly.

How can I make this vegetarian?

You can replace the chicken with chickpeas or tofu. Just make sure to season well and adjust cook time accordingly.

Can I meal prep this dish?

Absolutely! It holds up great for 3–4 days and reheats well in the skillet or microwave.

What herbs go best with this skillet?

Fresh thyme, rosemary, or parsley all complement the sweet potatoes and chicken beautifully.

Is this freezer-friendly?

Yes, but for best texture, freeze the chicken and sweet potatoes separately and combine them when reheating.

How do I know when the chicken is fully cooked?

Use a meat thermometer. The internal temperature should reach 165°F (74°C).

What can I serve this with?

A side salad, steamed green beans, or quinoa pairs well for a complete meal.

Can I make this dish spicier?

Yes! Add a pinch of cayenne pepper or chili flakes while seasoning the chicken.

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Conclusion

This Chicken and Sweet Potato Skillet is a wholesome, satisfying dish that delivers bold flavor with minimal fuss. With just one pan and a handful of everyday ingredients, you’ll have a nourishing meal perfect for busy weeknights or make-ahead lunches. It’s flexible, delicious, and designed to fit into your routine—without sacrificing taste or nutrition.

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