Description
This One-Pan Chicken and Sweet Potato Skillet is a simple, healthy, and flavorful meal made with tender chicken, sweet potatoes, and warm spices. It’s a great gluten-free and paleo-friendly dinner!
Ingredients
Units
Scale
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil (or avocado oil)
- 2 medium sweet potatoes, peeled and diced
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder (optional, for spice)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
- 1 tablespoon fresh parsley or cilantro, chopped (for garnish)
- 1/2 teaspoon red pepper flakes (optional, for extra spice)
Instructions
- Heat the oil – In a large skillet over medium-high heat, heat olive oil.
- Cook the chicken – Add the chicken pieces, season with salt, black pepper, and half the smoked paprika, and cook for 5-6 minutes, stirring occasionally, until browned. Remove and set aside.
- Sauté the aromatics – In the same skillet, add a little more oil (if needed), then add onion and garlic. Sauté for 1-2 minutes until fragrant.
- Cook the sweet potatoes – Add the sweet potatoes, remaining smoked paprika, cumin, chili powder, and chicken broth. Stir well, cover, and let cook for 8-10 minutes, stirring occasionally, until tender.
- Combine & finish – Return the chicken to the pan, stir everything together, and cook for 2-3 more minutes until heated through.
- Serve & garnish – Sprinkle with chopped parsley or cilantro and red pepper flakes, if desired. Serve warm!
Notes
- Make it creamy: Stir in ½ cup coconut milk for a rich and creamy texture.
- Protein swap: Use turkey, shrimp, or tofu instead of chicken.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
- Calories: ~320
- Sugar: ~6g
- Sodium: ~450mg
- Fat: ~10g
- Saturated Fat: ~2g
- Unsaturated Fat: ~6g
- Trans Fat: 0g
- Carbohydrates: ~35g
- Fiber: ~5g
- Protein: ~25g
- Cholesterol: ~65mg