This Chicken Sweet Potato Recipe comes together in 30 minutes with just one pan! It’s packed with veggies and lean protein for a healthy and delicious weeknight meal everyone will love.
As much as I love to cook, some days I just need a super simple dinner that’s healthy and makes as few dishes as possible. This Chicken Sweet Potato Recipe checks all the boxes for me!
- I can make it in less than 30 minutes
- There’s minimal prep – just 3 things to chop
- I only need one pan, so clean-up is a breeze
- It’s packed with protein and veggies
That’s my idea of a perfect recipe! I’ve always held the belief that healthy recipes should also simple and approachable. That’s why I love developing One-Pan Meals like this one, because they’re low on effort but big on nutrition.
Not only is this recipe super easy to make, but it’s also low-carb, gluten-free, Whole30, and paleo. Plus, I’m always changing up the ingredients depending on what’s in season or what I have on hand. You can toss in almost any vegetable or protein and it’ll be delicious!
If you’re looking for similar dinner ideas, check out my list of 50 Healthy Cast Iron Skillet Recipes! It has tons of quick and healthy meals that I know you’ll love.
How To Make This Chicken Sweet Potato Recipe
Ingredients
- Chicken breasts — I’m using boneless, skinless chicken breasts. We’re going to cut the chicken into pieces, so chicken thighs or tenderloins will also work.
- Olive oil — Or any neutral cooking oil that you prefer.
- Seasonings — Just salt, black pepper, and a little crushed red pepper.
- Garlic — Fresh is best, but you can also use pre-minced garlic to save time.
- Sweet potato — Diced into small, uniform pieces so they cook evenly.
- Asparagus — Aim for 1 to 2-inch pieces cut at a diagonal.
- Chicken broth — To help the sweet potatoes cook a little bit faster. If you don’t have chicken broth on hand, you can use water instead.
Instructions
Chicken:
- Cut the chicken breasts into small pieces and season them with salt and pepper.
- Saute the chicken with olive oil and garlic until it’s cooked through, then set it aside.
Sweet Potatoes:
- Add the diced sweet potatoes and chicken broth to the same skillet.
- Then, cover it with a lid, and cook until the sweet potatoes are soft.
Asparagus:
- Add in the chopped asparagus and cook until it’s tender.
Combine:
- Now, return the chicken to the pan and stir everything together.
- Season to taste with salt, pepper, and crushed red pepper. Enjoy!
Olivia’s Recipe Tips
- It’s important to stir the chicken so it cooks evenly. Just remember to allow the pieces enough time to get those delicious seared edges.
- To make this one-pan meal even easier, I’ll wash and chop the veggies ahead of time and store them in the fridge until I’m ready to cook.
- You can adjust the heat level with the amount of crushed red pepper you add. If you want to leave it out, try using smoked paprika instead.
- There’s no need to clean the skillet in between steps. The chicken cooks all the way through and leaves tons of flavor in the pan.
How To Store Leftovers
To Store: You can keep any leftovers in an airtight storage container in the fridge for up to 4 days.
To Freeze: This is a great make-ahead recipe that you can freeze for up to 3 months. Just let the leftovers cool completely before storing them in a freezer-safe bag or container.
To Reheat: I typically reheat this chicken sweet potato recipe in the microwave, but you can also toss the leftovers back in the skillet for a few minutes.
What To Serve With This Chicken Sweet Potato Recipe
I love this meal as-is, but you can never go wrong with a few toppings. It’s great with fresh parsley, chopped green onions, or toasted sesame seeds.
If you want to add a little more bulk without adding carbs, try it with this veggie-packed cauliflower rice.
You know I always have to have a fresh salad on the table too. This dish is especially great with a bright arugula salad. Or, you can use the leftover asparagus to make my asparagus Greek chopped salad recipe!
Recipe Variations
Load up the veggies You can add just about any vegetables to this skillet, but remember that the “heartier” veggies like potatoes will need more time to cook than lighter veggies like peas.
Swap the protein: If you don’t have chicken on hand, this dish is just as delicious with steak bites or shrimp.
Make it vegan: Swap the chicken broth for vegetable broth and use tofu, tempeh, or legumes as your protein.
Frequently Asked Questions
You certainly can! This chicken sweet potato recipe is nice and hearty, so it keeps well in the fridge and it’s perfect for meal prep.
My cast iron skillet is probably my most-used kitchen tool, and I love it for one-pan meals like this. But, you can also make this chicken sweet potato recipe in a stainless steel or ceramic skillet just fine.
Since we cut the chicken into small pieces, they only take about 7 to 10 minutes to cook through. The easiest way to check is to take a piece out and cut it in half. If the chicken is still pink in the middle, let it cook a bit longer.
Did you enjoy this recipe? Be sure to check out the full collection of Dinner Recipes here at Primavera Kitchen, including my favorite Healthy Skillet Dinners.
Even More Skillet Recipes To Try!
Chicken Sweet Potato Recipe
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Ingredients
- 1 pound free-range organic boneless chicken breasts
- 1 tablespoon extra virgin olive oil
- Salt and ground fresh black pepper
- 3 garlic cloves minced
- 1 medium sweet potato peeled and diced
- ½ cup chicken broth or water
- ½ pound fresh asparagus cut at a diagonal into 1 and 2-inch pieces
- ½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon crushed red pepper
Instructions
- Cut the chicken into small pieces, and season with salt and pepper.
- In a skillet over medium heat, add the olive oil, garlic, and chicken.
- Sauté the chicken for about 7-10 minutes or until it is cooked through. Don’t forget to stir well. Set the chicken aside.
- In the same skillet, add the sweet potatoes and chicken broth. Cover the pan with a lid. This step is very important because it'll help the sweet potato cook quickly.
- Cook for about 7-10 minutes or until the sweet potatoes are cooked.
- Add the asparagus, and cook for about 4-5 minutes until tender.
- Return the chicken to the pan, and stir to combine thoroughly.
- Season with salt, pepper, and crushed red pepper.
Tips
- It’s important to heat the olive oil well before adding the chicken, so it gets a nice golden sear.
- Be sure to wash and dry the asparagus and sweet potatoes thoroughly first.
- Remove the woody ends of the asparagus, as they’re tough to eat. You can snap the ends or cut them off with a knife.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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Praveen says
Olivia, I am the person who doesn’t intake sweet potatoes with an interest but to my surprise, my mother-in-law made this recipe with sweet potatoes (Organic Indian Vegetables) in combination with chicken!!!! Boom! It’s just delicious and I am sure I will add this dish to my favourite items bucket list from now on! Thanks for sharing it dear.
Olivia says
Happy you liked it!
Sarah Kraskewicz says
Very delicious, however, next time I make it I will remove the sweet potato from the pan before adding asparagus. The sweet potato became almost mashed when everything was being mixed.
Fran G says
Will this work with Pork instead of Chicken?
Olivia says
I believe so!
Kristy says
This was delicious, I will definitely make again.
Olivia says
So glad you enjoyed this recipe!
Kristy Anne says
This was delicious, I will definitely make again.
Olivia says
So glad you enjoyed this recipe!