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Sweet Potato Chicken Skillet: One-Pan Comfort Food for Easy Dinner

Sweet Potato Chicken Skillet

This one-pan dinner combines browned chicken, tender sweet potatoes, aromatic onion and garlic, and optional baby spinach in a warmly spiced skillet sauce. Lemon juice and parsley add a fresh finish to this cozy 4-serving meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 pounds Boneless, skinless chicken thighs or chicken breasts, cut into 1-inch pieces
  • 2 medium Medium sweet potatoes, peeled and cut into 3/4-inch cubes
  • 2 tablespoons Olive oil, divided
  • 1 medium Medium yellow onion, diced
  • 3 cloves Garlic cloves, minced
Seasonings
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Ground cumin
  • 1/2 teaspoon Dried thyme or Italian seasoning
  • 1 teaspoon Kosher salt, divided
  • 1/2 teaspoon Freshly ground black pepper
Liquid and Finish
  • 1/2 cup Low-sodium chicken broth
  • 2 cups Baby spinach, optional
  • 1 tablespoon Fresh lemon juice
  • 2 tablespoons Fresh parsley, chopped, optional

Method
 

Step-by-Step
  1. Pat the chicken dry, then toss it with approximately 1/2 teaspoon kosher salt, the black pepper, smoked paprika, cumin, and thyme or Italian seasoning.
  2. Heat 1 tablespoon olive oil in a large 12-inch skillet over medium-high heat. Sear the chicken for about 3 to 4 minutes per side until lightly browned, then transfer it to a plate; it does not need to be fully cooked yet.
  3. Add the remaining 1 tablespoon olive oil to the skillet. Cook the diced onion for 3 to 4 minutes until softened, then stir in the minced garlic and cook for about 30 seconds.
  4. Add the sweet potato cubes, remaining salt, and chicken broth. Stir, cover the skillet, and cook for 8 to 12 minutes, stirring once or twice, until the potatoes are nearly tender.
  5. Return the chicken and any accumulated juices to the skillet. Cover and cook for another 5 to 7 minutes, until the chicken reaches 165°F (74°C) internally and the sweet potatoes are fully tender.
  6. Stir in the baby spinach, if using, and cook for 1 to 2 minutes until wilted. Finish with fresh lemon juice and chopped parsley before serving.

Notes

Cut the sweet potatoes into evenly sized 3/4-inch cubes so they finish cooking at the same time. If the skillet is crowded during searing, work in batches to encourage browning. Refrigerate leftovers in a covered container for up to 3 days and reheat gently in a skillet or microwave.