One-Pan Chicken and Sweet Potato Skillet

Bianca

Founder of Red Recipe

This post may contain affiliate links learn more.

Dinner time in our house used to be a bit of a battlefield. Between juggling work, after-school activities, and the general chaos of family life, getting a healthy and delicious meal on the table felt like a Herculean task. Then, we discovered the magic of the one-pan chicken and sweet potato skillet. Honestly, it’s been a revelation. From the vibrant colors popping out of the pan to the mouthwatering aroma that fills the kitchen, this recipe is a winner on all fronts. Even my pickiest eater devours the tender chicken and slightly sweet potatoes, and cleanup? A breeze! This dish has become a regular feature in our weekly rotation, not just for its simplicity and speed, but because it truly tastes incredible. It’s the kind of meal that feels both wholesome and satisfying, perfect for busy weeknights or a relaxed weekend dinner. If you’re looking for a recipe that ticks all the boxes – easy, healthy, flavorful, and family-friendly – then look no further. This one-pan chicken and sweet potato skillet is about to become your new best friend in the kitchen.

Ingredients

Chicken Thighs: 1.5 lbs, bone-in, skin-on for maximum flavor and moisture. You can also use boneless, skinless thighs or breasts, adjusting cooking time accordingly.
Sweet Potatoes: 2 large, peeled and cubed into bite-sized pieces. They provide sweetness, fiber, and vibrant color to the dish.
Red Onion: 1 medium, sliced into wedges. Adds a savory and slightly pungent flavor that complements the sweetness of the potatoes and chicken.
Bell Pepper: 2 (any color, or a mix), cored, seeded, and chopped into large pieces. Bell peppers contribute sweetness, crunch, and extra vitamins.
Olive Oil: 3 tablespoons, extra virgin. Used for sautéing and roasting, adding healthy fats and flavor.
Garlic: 4 cloves, minced. Essential for flavor, adding a pungent and aromatic base to the skillet.
Dried Rosemary: 1 teaspoon. Provides a fragrant, piney aroma that pairs beautifully with chicken and sweet potatoes.
Dried Thyme: 1 teaspoon. Adds an earthy and slightly lemony flavor, enhancing the overall herb profile.
Smoked Paprika: 1 teaspoon. Offers a smoky depth and warmth, giving the dish a richer flavor.
Salt: 1.5 teaspoons, or to taste. Enhances the flavors of all ingredients and seasons the dish perfectly.
Black Pepper: 1 teaspoon, freshly ground, or to taste. Adds a subtle spice and complexity.
Fresh Parsley: 2 tablespoons, chopped (for garnish, optional). Provides a fresh, herbaceous finish and visual appeal.

Instructions

Preheat Oven & Prepare Skillet: Preheat your oven to 400°F (200°C). Choose a large oven-safe skillet, preferably cast iron, but any large skillet that can go in the oven will work. If you don’t have an oven-safe skillet, you can transfer the ingredients to a baking dish later.
Prep the Vegetables: Peel and cube the sweet potatoes into roughly 1-inch pieces. Slice the red onion into wedges. Core, seed, and chop the bell peppers into large pieces, about the same size as the sweet potatoes. Mince the garlic cloves.
Season the Chicken: Pat the chicken thighs dry with paper towels. This helps them brown better. In a small bowl, combine the dried rosemary, dried thyme, smoked paprika, salt, and black pepper. Rub this spice mixture all over the chicken thighs, ensuring they are evenly coated.
Sauté Vegetables: Heat 2 tablespoons of olive oil in the skillet over medium-high heat. Add the sliced red onion and bell peppers and sauté for about 5-7 minutes, until they start to soften slightly. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
Add Sweet Potatoes & Chicken: Add the cubed sweet potatoes to the skillet and stir to combine with the onions and peppers. Nestle the seasoned chicken thighs among the vegetables, arranging them skin-side up if using skin-on thighs. Drizzle the remaining 1 tablespoon of olive oil over the chicken and vegetables.
Roast in the Oven: Transfer the skillet to the preheated oven and roast for 30-40 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the sweet potatoes are tender. The cooking time may vary depending on the size of your chicken thighs and sweet potato cubes, as well as your oven.
Check for Doneness: To check if the chicken is done, insert a meat thermometer into the thickest part of a thigh, avoiding the bone. Ensure it reads 165°F (74°C). The sweet potatoes should be easily pierced with a fork. If the chicken is cooked but the vegetables are not as tender as you like, you can remove the chicken and continue roasting the vegetables for another 5-10 minutes.
Rest and Serve: Once cooked, remove the skillet from the oven and let it rest for 5-10 minutes before serving. This allows the juices in the chicken to redistribute, resulting in more tender and flavorful meat. Garnish with fresh chopped parsley, if desired. Serve hot and enjoy!

Nutrition Facts

(Per Serving, estimated, serves 4)

Serving Size: Approximately 1.5 cups
Calories: 450 kcal
Protein: 35g
Vitamin A: 300% DV (Daily Value)
Vitamin C: 150% DV (Daily Value)

(Note: Nutritional values are estimates and can vary based on specific ingredient brands, portion sizes, and cooking methods. For accurate nutritional information, use a nutrition calculator and input the exact ingredients you use.)

Preparation Time

Prep Time: 20 minutes (for chopping vegetables, seasoning chicken)
Cook Time: 35-45 minutes (roasting in the oven)
Total Time: Approximately 55-65 minutes

This one-pan chicken and sweet potato skillet is wonderfully efficient! With just about 20 minutes of active prep time to chop your veggies and season the chicken, most of the work is hands-off while it roasts to perfection in the oven. This makes it a fantastic option for busy weeknights when you want a delicious and wholesome meal without spending hours in the kitchen.

How to Serve

This versatile one-pan chicken and sweet potato skillet is delicious on its own, but here are some fantastic ways to serve it and elevate your meal:

As is: Enjoy it straight from the skillet! The combination of chicken, sweet potatoes, and vegetables is satisfying and flavorful enough to be a complete meal.
Over Rice or Quinoa: Serve the skillet contents over a bed of fluffy cooked rice or quinoa. This adds extra carbohydrates for a more substantial meal and absorbs the delicious pan juices.
With a Side Salad: Balance the richness of the skillet with a fresh and vibrant side salad. A simple green salad with a light vinaigrette or a more substantial salad with mixed greens, tomatoes, cucumbers, and avocado would be excellent.
Wrapped in Tortillas: Shred the chicken and sweet potatoes and use them as a filling for warm tortillas. Add your favorite toppings like salsa, guacamole, sour cream, or shredded cheese for delicious and customizable chicken and sweet potato tacos or wraps.
With Crusty Bread: Serve alongside crusty bread, like sourdough or baguette, for soaking up the flavorful pan drippings.
Topped with a Sauce: Drizzle with a creamy sauce like a lemon-herb aioli, a spicy sriracha mayo, or a cooling yogurt sauce to add another layer of flavor and texture.
Alongside Roasted Asparagus or Broccoli: Roast asparagus or broccoli in the oven alongside the skillet for the last 15-20 minutes of cooking time for an even more vegetable-packed meal.
As Leftovers (Reheated or Cold): This skillet dish is fantastic as leftovers! Reheat it in the microwave or oven, or enjoy it cold as a flavorful chicken and sweet potato salad for lunch the next day.

Additional Tips for the Perfect One-Pan Chicken and Sweet Potato Skillet

Don’t Overcrowd the Skillet: Ensure the chicken and vegetables are arranged in a single layer in the skillet. Overcrowding can lead to steaming rather than roasting, preventing browning and resulting in less crispy vegetables and chicken. If necessary, use two skillets or roast in batches.
Cut Vegetables Uniformly: Cut the sweet potatoes and bell peppers into roughly equal sizes so they cook evenly. Larger pieces will take longer to cook, while smaller pieces might become mushy.
Pat Chicken Dry: Patting the chicken thighs dry with paper towels before seasoning is crucial for achieving beautifully browned and crispy skin (if using skin-on chicken). Excess moisture inhibits browning.
Preheat the Skillet (Optional but Recommended): For extra crispy vegetables and chicken, you can preheat the skillet in the oven for about 10 minutes before adding the ingredients. Be careful when adding oil and ingredients to a hot skillet.
Adjust Seasoning to Taste: Taste and adjust the seasoning as needed. You can add more salt, pepper, or spices like garlic powder, onion powder, or chili powder to customize the flavor profile to your preference.
Add Other Vegetables: Feel free to add other vegetables to the skillet! Broccoli florets, Brussels sprouts (halved), carrots (sliced), zucchini (cubed), or green beans would all be delicious additions. Adjust cooking time accordingly, adding denser vegetables earlier and quicker-cooking vegetables later.
Marinate the Chicken for Extra Flavor: For even more flavorful chicken, marinate it for at least 30 minutes (or up to overnight) before cooking. A simple marinade of olive oil, lemon juice, garlic, herbs, and spices works wonderfully.
Broil for Extra Crispy Skin (Optional): If you want extra crispy chicken skin, broil the skillet for the last 2-3 minutes of cooking time, keeping a close eye to prevent burning. Make sure your skillet is broiler-safe.

Frequently Asked Questions (FAQ)

Q1: Can I use chicken breasts instead of chicken thighs?

A: Yes, you can use boneless, skinless chicken breasts. However, chicken breasts tend to be leaner and can dry out more easily. Reduce the cooking time and check for doneness earlier. Consider cutting the chicken breasts into smaller pieces to ensure they cook through evenly and stay moist. Bone-in, skin-on thighs are recommended for maximum flavor and moisture.

Q2: Can I make this recipe ahead of time?

A: Yes, you can prepare the vegetables and season the chicken ahead of time. Store them separately in the refrigerator. When ready to cook, simply assemble the skillet and roast as directed. Cooked leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Q3: Can I substitute sweet potatoes with regular potatoes?

A: Yes, you can substitute sweet potatoes with Yukon gold potatoes, red potatoes, or russet potatoes. Regular potatoes will have a less sweet flavor and a different texture. Adjust cooking time if needed, as different types of potatoes may cook at slightly different rates.

Q4: What if I don’t have dried rosemary or thyme? Can I use other herbs?

A: Absolutely! You can use other dried herbs like oregano, Italian seasoning, or herbes de Provence. Fresh herbs like rosemary, thyme, or parsley can also be used; add fresh herbs towards the end of cooking to preserve their flavor.

Q5: Can I make this recipe spicier?

A: Yes, you can easily add some heat to this recipe! Add a pinch of red pepper flakes to the spice rub, include a chopped jalapeño pepper with the vegetables, or drizzle with hot sauce before serving.

Q6: Can I make this recipe on the stovetop instead of roasting in the oven?

A: While this recipe is designed for roasting, you can adapt it for stovetop cooking. Cook the chicken in the skillet over medium-high heat until browned on all sides and cooked through. Remove the chicken and set aside. Then, sauté the vegetables in the same skillet until tender. Add the chicken back to the skillet to warm through. Stovetop cooking may result in less evenly cooked vegetables and chicken compared to roasting.

Q7: My sweet potatoes are taking longer to cook than the chicken. What should I do?

A: If your sweet potatoes are not tender while the chicken is cooked, remove the chicken from the skillet and continue roasting the vegetables until they reach desired tenderness. You can tent the chicken with foil to keep it warm while the vegetables finish cooking.

Q8: Can I add cheese to this skillet?

A: While not traditionally included, you can definitely add cheese to this skillet for extra flavor and richness. Sprinkle shredded cheese like cheddar, mozzarella, or Monterey Jack over the skillet during the last 5-10 minutes of cooking, or after it comes out of the oven, and let it melt. Feta cheese crumbles would also be a delicious addition after cooking for a salty and tangy finish.