Description
A vibrant and wholesome one-pan chicken and sweet potato skillet recipe that’s perfect for a quick, nutritious weeknight dinner. Tender chicken breast pieces are sautéed with aromatic spices, combined with sweet potatoes, cherry tomatoes, and fresh spinach for a flavorful and colorful meal—all cooked in a single skillet for easy preparation and cleanup.
Ingredients
Scale
Protein and Vegetables
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 medium sweet potatoes, peeled and diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 1 tablespoon fresh parsley, chopped (for garnish)
Spices and Seasonings
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
Liquids and Oils
- 1 tablespoon olive oil
- 1/2 cup low-sodium chicken broth
Instructions
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until they become fragrant and softened.
- Cook Chicken: Add the bite-sized chicken pieces to the skillet. Season with smoked paprika, ground cumin, dried oregano, salt, and black pepper. Cook for 4-5 minutes until the chicken is lightly browned on all sides.
- Simmer Sweet Potatoes: Stir in the diced sweet potatoes and pour in the low-sodium chicken broth. Cover the skillet and let it simmer for 10-12 minutes, stirring occasionally, until the sweet potatoes are tender and cooked through.
- Add Tomatoes and Spice: Mix in the halved cherry tomatoes and red pepper flakes if using. Continue cooking for an additional 2 minutes to allow the flavors to meld.
- Wilt Spinach: Stir in the fresh spinach and cook for about 1-2 minutes until it wilts. Taste and adjust seasoning with salt and pepper if necessary.
- Garnish and Serve: Remove the skillet from heat, garnish with freshly chopped parsley, and serve warm for a satisfying meal.
Notes
- For extra heat, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
- Sweet potatoes can be substituted with regular potatoes if preferred.
- Use fresh chicken broth for better flavor, or vegetable broth to make it pescatarian-friendly (excluding chicken).
- This dish pairs well with a side of steamed rice or a fresh green salad.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet or microwave.
