One-Pan Chicken and Sweet Potato Skillet
This one-pan chicken and sweet potato skillet is your answer to a comforting, healthy dinner that doesn’t require a sink full of dishes. With just one skillet and 35 minutes, you can have a well-rounded, flavorful meal on the table that’s hearty, nourishing, and full of warm spices. The chicken is seasoned and seared to develop a golden crust, while the sweet potatoes soften and caramelize alongside savory onions, garlic, and herbs. It’s a delicious harmony of sweet and savory, all cooked in one pan, making cleanup a breeze. Whether you’re looking for a quick weeknight dinner, a meal prep staple, or a cozy fall favorite, this recipe checks all the boxes.
- Total Time: 35 minutes
Ingredients
1 pound boneless, skinless chicken thighs (or use 2 large chicken breasts)
2 medium sweet potatoes, peeled and cut into 1-inch cubes
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon salt, or to taste
½ teaspoon black pepper
¼ teaspoon chili flakes (optional, for a little kick)
2 tablespoons olive oil, divided
1 teaspoon fresh thyme or rosemary, chopped (plus extra for garnish)
1 tablespoon lemon juice (optional, for finishing)
Instructions
Start by preparing the chicken. Pat it dry with a paper towel to help it brown nicely, then season both sides with paprika, cumin, salt, and pepper. Set it aside while you prep your vegetables.
Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and sear it for about 4 to 5 minutes per side until golden brown. It doesn’t need to be cooked all the way through at this stage since it will finish cooking later. Once both sides are seared, transfer the chicken to a plate and set aside.
Add the remaining tablespoon of olive oil to the same skillet. Toss in the diced sweet potatoes and cook for 7 to 10 minutes, stirring occasionally, until they begin to soften and turn golden in spots. If they start to stick, you can add a splash of water to help them along.
Next, stir in the diced onion and minced garlic. Cook everything together for another 2 minutes until the onions turn translucent and the garlic is fragrant. This base builds a rich, savory depth for the entire dish.
Return the chicken to the skillet, nestling it in among the sweet potatoes. Sprinkle the fresh thyme or rosemary evenly over the top. Reduce the heat to medium, cover the skillet, and let it all simmer gently for another 5 to 7 minutes. The chicken should be fully cooked (165°F internal temperature), and the sweet potatoes should be fork-tender.
If using, drizzle a bit of lemon juice over the dish just before serving for a fresh, bright finish. Garnish with more chopped herbs if you’d like, then serve hot, straight from the skillet.
Notes
You can substitute regular potatoes or butternut squash for the sweet potatoes if you prefer a different flavor or want to use what’s on hand
Bone-in chicken thighs work well too, but they’ll take slightly longer to cook through—just adjust the timing accordingly
To add some greens, stir in a handful of spinach or kale during the last few minutes of cooking
This dish is great for meal prep and stores well in the fridge for up to 4 days
For a smokier flavor, try adding a dash of smoked paprika or chipotle powder to the seasoning blend