Description
This Chicken and Sweet Potato Skillet is a flavorful and hearty one-pan meal featuring tender chicken breast pieces sautéed with sweet potatoes, vibrant bell peppers, and aromatic herbs. Cooked in a savory chicken broth and finished with a touch of balsamic vinegar, this dish offers a perfect balance of sweet and savory flavors complemented by fresh parsley garnish. It’s an easy, nutritious, and colorful meal perfect for weeknight dinners.
Ingredients
Scale
Protein and Oil
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
Vegetables
- 1 large sweet potato, peeled and diced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
Seasonings and Liquids
- Salt and black pepper to taste
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 cup chicken broth
- 1 tablespoon balsamic vinegar
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Prepare and Brown the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, black pepper, paprika, and garlic powder. Add the chicken to the skillet and cook until golden brown and cooked through, about 7-8 minutes. Remove the chicken from the skillet and set aside.
- Cook Sweet Potatoes: In the same skillet, add the remaining tablespoon of olive oil. Add the diced sweet potatoes and cook for about 5-6 minutes until they start to soften.
- Sauté Vegetables: Add the sliced red and green bell peppers, chopped onion, and minced garlic to the skillet. Stir to combine and cook for an additional 4-5 minutes until the vegetables begin to soften.
- Add Herbs and Liquids: Sprinkle the dried thyme and oregano over the vegetables, then stir in the chicken broth and balsamic vinegar. Bring the mixture to a simmer.
- Combine Chicken and Simmer: Return the cooked chicken to the skillet. Stir everything together, cover the skillet, and let it simmer for about 10-12 minutes until the sweet potatoes are tender and the flavors meld together.
- Garnish and Serve: Remove the skillet from heat and garnish with fresh parsley before serving. Enjoy your delicious Chicken and Sweet Potato Skillet!
Notes
- You can substitute chicken thighs for a juicier meat option.
- Adjust the seasoning to your taste, adding more or less paprika and garlic powder as preferred.
- For a spicier version, add a pinch of cayenne pepper or red chili flakes.
- Serve with a side of steamed greens or a fresh salad for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop.
