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Chicken and Sweet Potato Skillet

This Chicken and Sweet Potato Skillet is a flavor-packed one-pan meal that's quick, easy, and nutritious!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: Easy, Healthy, One-Pan, Quick
Servings: 4 servings

Ingredients

  • 1 pound boneless, skinless chicken breasts cut into cubes
  • 2 medium sweet potatoes peeled and diced
  • 1 tablespoon olive oil
  • 1 unit bell pepper diced (any color)
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • to taste Salt and pepper
  • 1/4 cup chicken broth
  • Fresh parsley for garnish

Instructions

  • Start by prepping your ingredients. Cut the chicken into cubes, peel and dice the sweet potatoes, chop the onion, and dice the bell pepper. Mince the garlic and set everything aside.
  • In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the cubed chicken, season it with salt and pepper, and cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
  • In the same skillet, add the chopped onion and bell pepper. Sauté for about 3-4 minutes until they begin to soften. Add the minced garlic, paprika, and cumin, stirring for an additional minute until fragrant.
  • Now, it's time to add the diced sweet potatoes to the skillet. Stir them in with the sautéed onion and bell pepper, and season with a bit more salt and pepper. Cook for about 10-12 minutes, stirring occasionally, until the sweet potatoes are tender.
  • Return the cooked chicken to the skillet. Pour in the chicken broth, stirring to combine everything. Allow the mixture to simmer for another 3-5 minutes, until heated through. Check seasoning and adjust if needed.
  • Once everything is cooked through, remove the skillet from heat and garnish with freshly chopped parsley. Serve hot and enjoy your delicious Chicken and Sweet Potato Skillet!

Equipment

  • Large Skillet
  • Cutting Board
  • Sharp knife
  • Measuring cups and spoons
  • Spatula or Wooden Spoon

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Add a splash of chicken broth when reheating to prevent drying out.
  • You can freeze portions for a quick meal later, consuming within 2-3 months.