One-Pan Chicken Sweet Potato Skillet (Print Version)
# Ingredients:
→ Protein
01 -
1 pound boneless skinless chicken thighs, cut into 2-inch pieces
→ Vegetables
02 -
2 medium sweet potatoes, peeled and diced into 1-inch cubes (about 3 cups)
03 -
1 medium yellow onion, diced
04 -
3 garlic cloves, finely minced
→ Seasonings
05 -
1 teaspoon smoked paprika
06 -
1 teaspoon ground cumin
07 -
1 teaspoon sea salt
08 -
1/2 teaspoon freshly ground black pepper
09 -
1/4 teaspoon red pepper flakes (optional)
10 -
1 teaspoon fresh thyme leaves, chopped (plus extra for garnish)
→ Cooking & Finishing
11 -
2 tablespoons extra virgin olive oil, divided
12 -
1 tablespoon fresh lemon juice (optional)
# Instructions:
01 -
Pat the chicken pieces dry with paper towels - this helps them brown better. In a medium bowl, toss the chicken with half the paprika, cumin, salt, and pepper until evenly coated. Let sit for 5 minutes to absorb the flavors while you prep other ingredients.
02 -
Heat a large 12-inch skillet over medium-high heat. Add 1 tablespoon of olive oil and swirl to coat the pan. When the oil is shimmering hot, add the seasoned chicken in a single layer without crowding. Cook for about 4-5 minutes, turning occasionally, until golden brown on most sides but not fully cooked through. Transfer to a clean plate.
03 -
In the same skillet, add the remaining tablespoon of olive oil. Toss in the diced sweet potatoes along with the remaining seasonings. Spread them out in an even layer and let them cook undisturbed for 3-4 minutes to develop some caramelization. Stir and continue cooking for another 5-6 minutes until they begin to soften around the edges.
04 -
Reduce heat to medium and add the diced onion to the skillet with the sweet potatoes. Cook for 2-3 minutes until the onion starts to become translucent. Clear a small space in the center of the pan and add the minced garlic directly to this spot. Cook for 30 seconds until fragrant, then stir everything together.
05 -
Return the partially cooked chicken to the skillet, nestling the pieces among the sweet potatoes and onions. Sprinkle with fresh thyme leaves. Cover the skillet with a lid or foil, reduce heat to medium-low, and cook for 6-8 minutes, or until the chicken is completely cooked through (internal temperature of 165°F) and the sweet potatoes are fork-tender.
06 -
Remove from heat and let the skillet rest for 2 minutes. If using, drizzle with fresh lemon juice and scatter additional thyme leaves over the top. Serve directly from the skillet for a rustic presentation or transfer to a serving platter.
# Notes:
01 -
This dish stores well in the refrigerator for up to 3 days, making it perfect for meal prep.
02 -
For a spicier version, double the red pepper flakes or add a diced jalapeño with the onions.
03 -
You can substitute chicken breast for thighs, but reduce the cooking time slightly to prevent drying out.