Sweet Potato Pesto Chicken Skillet

4.57 from 16 votes

Sweet Potato Pesto Chicken Skillet is the easiest recipe you can prepare for dinner and it's one-pan, which is great to clean up!

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American

Keyword: sweet potato pesto chicken

Servings: people

On a plastic board, cut the chicken into small pieces and season with salt and pepper.
Heat 1 tablespoon of olive oil in a cast iron skillet.
Add the chicken and cook for a few minutes (it’s about 5-7 minutes) or until cook through. Don’t forget to stir well.
Remove chicken from the skillet and place in a bowl.
Add pesto into the bowl and mix well to combine. Set aside.
In the same skillet add onions and cook turn translucent. Add garlic and cook for 30 seconds.
Add sweet potato and chicken broth. Cook for about 7 minutes or until the sweet potato is tender.
Add chicken back and add mozzarella cheese. Put the lid on the skillet for 2 minutes or until the cheese is melted.
Remove the skillet from the heat and garnish with green onions.

If you do not plan on peeling the sweet potatoes, you must scrub the sweet potatoes thoroughly. You can just peel it to make things easier.
Make sure to dice the sweet potatoes uniformly, so they cook evenly. Make sure they're small, too, so they cook through.
Use low sodium chicken broth when possible to control the salt levels in the dish.
To store: Store the sweet potato pesto chicken in the fridge for up to 4 days.
To reheat: Reheat the dish in the microwave until heated through.
To freeze: Freeze for up to 3 months in a freezer-safe bag or container.