Description
A flavorful and nutritious one-pan chicken and sweet potato skillet that combines tender chicken pieces with sweet potatoes, vibrant vegetables, and aromatic spices. This easy-to-make dish is perfect for a quick weeknight dinner, offering a healthy balance of protein, fiber, and vitamins all cooked in a single skillet for minimal 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
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
Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- Prepare the base: Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until fragrant and softened.
- Cook the chicken: Add the bite-sized chicken pieces to the skillet. Season with smoked paprika, cumin, oregano, salt, and black pepper. Cook for 4-5 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
- Add sweet potatoes and simmer: Stir in the diced sweet potatoes, then pour in the low-sodium chicken broth. Cover the skillet with a lid and let it simmer gently for 10-12 minutes, stirring occasionally, until the sweet potatoes are tender and the chicken is cooked through.
- Add tomatoes and spices: Mix in the cherry tomatoes and, if desired, red pepper flakes. Cook uncovered for another 2 minutes to allow the tomatoes to soften slightly.
- Wilt the spinach: Stir in the fresh spinach leaves and cook for 1-2 minutes until the spinach wilts and integrates with the dish. Taste and adjust seasoning with salt and pepper as needed.
- Serve and garnish: Remove the skillet from heat. Sprinkle with fresh chopped parsley and serve the dish warm, enjoying a wholesome and satisfying meal straight from the pan.
Notes
- Use low-sodium chicken broth to control the salt content.
- Sweet potatoes can be swapped for regular potatoes but will require slightly longer cooking time.
- For a spicier dish, increase the red pepper flakes or add a dash of cayenne pepper.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet or microwave.
- Adding a squeeze of lemon juice or a drizzle of balsamic vinegar before serving can brighten the flavors.
