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.
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I hope the sleeping gets better and better for you guys!!
This chicken skillet sounds fantastic – love that you used sweet potatoes!
I hope so too, Ashely! Today He had his 4 months doctor appointment and the doctor said that over time he will get better! Thanks a lot for stopping by 😉
Love the simplicity without sacrificing taste……..delicious!
For a change from chicken, I made it again with sauteed chunks of salmon….finished it with a sprinkling of parmesan before serving……
Hi I had made this recipe for the first time tonight for my family . and oh my my ! Let me tell you how perfection it was it was not one thing about it that wasn’t delicious thank you so much for sharing this recipe with all of us asparagus and sweet potato lovers 😍
You always have the best skillet recipes, and this one is no exception! Love the fresh and healthy flavors you have here!
Thanks a lot, Denise! You are so sweet 😉
I was wondering if you can substitute regulae potatoes for the sweet potatoes?
Yes you can 😉
Made this tonight and it was fabulous! I love any recipe that’s tasty and only uses 1 pan. I did find myself using more like 1 cup of chicken broth to keep everything from getting too dry. Thank you the recipe – it’s a keeper!
So glad you enjoy this recipe. Yes sometimes you need to use more than 1/2cup of chicken broth because it will depend on the heat of the pan and also the amount of sweet potato too 😉
I am gluten free and my husband is eating healthy now too and I made this dish tonight and we loved it (which
Is saying a lot because I’m just now getting my husband into eating different varieties of vegetables!). I think the next I would use a little more than half a cup of chicken broth too and would go a little less on the red pepper flakes because he has acid reflux and I prefer midly spicy. I also added a handful of chopped honey roasted peanuts as a garnish and some fresh cut basil. Yummy!
Sure, red pepper flakes are not good for acid reflux. I believe that chopped honey roasted peanuts as a garnish is a great idea 😉
My daughter always comes to eat lunch with me on Fridays, and I fixed this skillet today. We both loved it.
Would you happen to be able to provide nutritional information, like calorie count per serving? That would be greatly appreciated.
If you download an app like My Fitness Pal, you can enter recipes and get all the nutrition facts. I just did so for this one.
Calories 215
Fat 5.7 g
Carbs 11.7 g
Protein 28.3 g
There are many more vitamins and nutrients listed in the nutrition facts if you’re looking for something specific that I didn’t mention.
Thank you 😉
Just wanted to let you know that my husband and I really loved this recipe. The flavors are unique but simple. I liked how easy it was to prepare. I double the recipe. Thank you so much for the great meal.
Yes, this recipe is really easy to prepare but at the same time it is really full of flavour! I am glad you enjoyed this recipe 😉
Can I cook this in a crock pot?
Lily, I’ve never made this recipe in a crucial pot, so I don’t really know how can you cook this in a slow cooker. But if you try it please let me know how it turns out. Thanks 😉
Just a comment on babies’ sleep “problems” – my son slept only 45 minutes at a time, day and night, for five months. I almost went insane. One day in the grocery store I was talking to anyone who would listen about this, when a woman relayed the story of a friend whose baby boy wouldn’t sleep – until the mom eliminated dairy from her diet. I tried it and my baby was sleeping eleven hours a night (!) with four days. Good luck!
Wow that’s awesome, Kim. I’ve been thinking about to eliminated dairy from my diet too. I should try that and see because Thomas isn’t a good sleep at all. He is getting better but he’s still waking up about 4 time per night ;-(
Made this tonight it was delicious
That’s awesome!
Can this recipe be frozen?
Yes, it can. You just need to defrost overnight in the fridge!
Did you add cheese to this?
No I didn’t add cheese on this but you can if you desire. Top with mozzarella cheese and put a lid on the skillet only for few minutes to melt the cheese 😉
This looks really delicious! I’m going to be trying it this week and I’m really looking forward to it so thank you for the recipe!
You are very welcome 😉 Please let me know how it turned out 😉
So I’m doing the 21 Day Fix and this would totally fit. How well does this reheat if I made a batch and tried to spread it out for four days or so?
It reheats well. I am glad this recipe fit your 21 day Fix 😉
I wanted to comment on this because I find and make a lot of recipes on Pinterest, but this is one of the first that my husband has said we should make again and double it! It was just that good. I did a little variation on the recipe by cooking three slices of bacon first and then cooking everything in a combo of bacon grease and garlic. After everything finished cooking, I crumbled the bacon on top. And we ate it on rice. So good!!
That is so wonderful to hear you and your husband had such a great experience with this recipe. I’m so thrilled it was well enjoyed!! And the bacon addition sounds delicious!
This was really good! I don’t often find meals on Pinterest that I actually like, but this was delicious and I will definitely make again! Thank you!
That’s aweeeeeeome, Roxie!
I’m so thrilled to hear you enjoyed this recipe!
Hiya, I am making this recipe tonight for myself and would like to know if you need to boil the sweet potato first or if it will cook through in the pan in 7-10 mins if diced into small cubes??? x
It will cook through in the pan in 10mins since the pieces are very small.
Loved this ! Thank you so much. Looking for healthier meals. My husband said this ones a keeper. I topped it with shredded parmesan cheese. Yum!!
Thanks a lot for your kind comment! Happy you and your husband enjoyed it 😉
I made this for my husband and I tonight for dinner. His review: “can you make this again??” It was delicious! 😀
Amazing!