This Chicken Sweet Potato Recipe comes together in 30 minutes with just one pan! It’s packed with veggies and lean protein for a hearty and delicious weeknight meal everyone will love.
As much as I love to cook, some days I just need a super simple dinner that everyone loves and that 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 wholesome recipes should also be simple and approachable. That’s why I love developing One-Pan Meals like this one, because they’re low on effort but big on good ingredients.
Not only is this recipe super easy to make. 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 Cast-Iron Skillet Recipes! It has tons of quick and delicious meals that I know you’ll love.
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.
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.
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!
Did you enjoy this recipe? Be sure to check out the full collection of Dinner Recipes here at Primavera Kitchen, including my favorite Skillet Dinners.
Even More Skillet Recipes To Try!
Chicken Sweet Potato Recipe
Video
Ingredients
- 1 pound Chicken breast
- 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.
Notes
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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Super easy, delicious and healthy! My husband really enjoyed it and told me to save this recipe for future meals.
Amazing! So happy to hear that 😉
Easy simple and delicious.. thanks I have a happy wife after a big day
Aww that’s amazing! Happy to hear that 😉
I made this today with very little change from the recipe (I used green beans instead of asparagus and chicken bullion cube in the water). It came out really good but way too peppery, our mouths are on fire. I will make this again but I would cut out either the pepper on the raw chicken or the pepper at the end, one of the two.
I’m so glad you liked it! I love spicy food, which is why I add that much pepper, but you can definitely adjust the amount to your taste next time. 😊
I tried this for the first time this evening. Really delicious – will definitely be doing this again. Thanks for sharing.
So happy you enjoyed it!!
Loved this super easy recipe. For kicks, I added bacon and cooked the chicken in the bacon fat. Added a nice touch, but will throw off the nutrition specs. Lol. Hubby approved! Definite keeper. Thanks.
That sounds amazing! 😍 So happy you enjoyed the recipe! 💛