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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Tasty as expected with bacon and more seasoning. Making again. Use thin asparagus.
Mm… bacon is a great addition to this recipe!
Could I use green beans instead of asparagus?
Yes, absolutely!
I’ve made this a few times. So easy and very yummy
Awesome!
Anyone make it with water instead of chicken broth? I bought all the ingredients to make this tonight, and of course forgot chicken broth. Hopefully it will be just as good with water! Thanks
It will work just fine if you use water, Nicole!
I made this and had to use broccoli because I was out of asparagus unfortunately!! It was still so fresh and delicious. Next time I will Definitely use asparagus.
Awesome!
Probably one of the best tasting dinners we’ve had in a LONG time AND healthy. My kids ate everything and they don’t touch asparagus normally. This is going to be a keeper in our household!
Your comment made my day 😉 I’m so thrilled to hear your whole family (even your kid!) enjoyed this recipe!
We enjoyed this recipe–we actually put it on top of a bed of greens with dressing . I would add some red onion next time.
Sure this recipe goes really well with greens and a good dressing 😉
Delicious. Will definitely make again.
Awesome 😉
This recipe was so good. My 3 and 1 year old even ate it.
THat’s absolutely amazing 😉
Can I use already cooked chicken? I have leftover baked chicken that I was looking for a recipe, and this one looks amazing!
Yes you can. Just add the cooked chicken after the asparagus and sweet potato are cooked.
I just made this recipe and it was delicious. I thought I would have leftovers however my husband and I ate the whole thing! This will definitely go on my monthly rotation. I’ve made several of your recipes and all have been great. I’m not a natural cook so thank you for sharing your expertise in the kitchen.
So happy to hear that! 😉
very nice and great for looking
Awesome!
My husband and I love this dish, I make it at least 5-6 times a month. I was wondering if anyone has cooked it in an Instant Pot. After working all day sometimes don’t feel like standing to make anything. I just got one and was wondering about how long to put it on for. Thank You!
That’s awesome, Dawn. So happy to hear that you and your husband enjoys this recipe. I’ve never made this recipe using an Instant Pot, but if I try it I’ll let you know.
Hi I made this tonight for me and my family and Oh Let Me Tell You !!!! How prefect it was it was not one bit of imperfection in this it was so Delicious !!! So I just wanted to say thank you so much for sharing this with all us sweet potato and asparagus 😍 deff something I won’t mind making again and was super fast and easy love love love it
You’re lovely feedback just made my day. Thank you so so much for being such a kind and sweet reader 😉
Just made this–very good!
Awesome!
I made this with Brussels sprouts instead of asparagus. SO good! For the serving size, is it 1/4 cup?
it’s about a cup.
I love this recipe. It’s doesn’t require many ingredients and its simple. And best of all, it’s delicious. I’ve been making a lot of the sweet potatoes ingredient recipes you share on here and this is one of the best.
Great to know that. Thanks for your feedback 😉
Just made this, it’s delicious. Thank you!
Happy to hear that 😉
It is estimated that 1 in 3 people have a condition called Hemochromatosis. Hemochromatosis is an inherited metabolic disorder that causes the body to absorb too much iron. For over 1 million people it is not good to absorb iron from a cast iron skillet. I would suggest you remove that statement from your article.
It’s 1 in 300 people, not 1 in 3. And if anyone is concerned, they can ask their doctor to check their iron levels. It’s a common thing to check when getting blood drawn anyway, and a doctor would recognize abnormal iron levels.
Looking for where in the recipe the chicken broth / water is used?
This information is on the recipe box. You should use the chicken broth when you’re cooking the sweet potato.