This chicken and sweet potato skillet comes together in about 30 minutes using just one pan. It’s a simple, flavorful weeknight meal loaded with lean protein and vegetables—ideal for busy evenings when you want something wholesome without a lot of fuss.
Some nights call for quick, low-effort dinners that still taste homemade. This recipe fits that bill: minimal prep, one skillet to wash, and plenty of flexibility. Swap proteins or seasonal vegetables as needed—this method adapts well to what you have on hand.
- Ready in under 30 minutes
- Minimal chopping—only a few ingredients to prep
- One-pan cooking for easy clean-up
- High in protein and vegetables for a balanced meal
How To Make This Chicken Sweet Potato Recipe
Ingredients
- Chicken breasts — boneless, skinless, cut into bite-sized pieces. Chicken thighs or tenderloins work too.
- Olive oil — or another neutral cooking oil.
- Seasonings — salt, freshly ground black pepper, and crushed red pepper to taste.
- Garlic — fresh is best; pre-minced works in a pinch.
- Sweet potato — peeled and diced into uniform small pieces so they cook evenly.
- Asparagus — trimmed and cut on a diagonal into 1–2 inch pieces.
- Chicken broth — about 1/2 cup to help steam the sweet potatoes (or use water).
Instructions
Chicken:
- Cut the chicken into small pieces and season with salt and pepper.
- In a skillet over medium heat, warm the olive oil, add the garlic, then sauté the chicken until cooked through and lightly browned, about 7–10 minutes. Remove the chicken and set aside.
Sweet potatoes:
- In the same skillet, add the diced sweet potatoes and pour in the chicken broth (or water).
- Cover and cook until the sweet potatoes are tender, about 7–10 minutes, checking and stirring occasionally.
Asparagus:
- Add the asparagus to the skillet and cook until bright and tender, about 4–5 minutes.
Combine:
- Return the cooked chicken to the pan and stir to combine. Adjust seasoning with salt, pepper, and crushed red pepper if desired.
- Serve hot and enjoy.
Olivia’s Recipe Tips
- Stir the chicken while sautéing so pieces cook evenly and develop a golden sear for extra flavor.
- Pre-wash and chop vegetables ahead of time to make the cooking process even quicker.
- Adjust spice level with crushed red pepper, or swap it for smoked paprika for a milder, smoky note.
- No need to wash the skillet between steps—cooking everything in the same pan captures the best flavors.
How To Store Leftovers
To store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze: Cool completely, then freeze in a freezer-safe container for up to 3 months.
To reheat: Reheat in the microwave or briefly sauté in a skillet until warmed through.
What To Serve With This Chicken Sweet Potato Recipe
This dish is satisfying on its own, but fresh toppings elevate it—try chopped parsley, sliced green onions, or toasted sesame seeds. For extra volume without many carbs, serve it with cauliflower rice. A simple green salad or an arugula salad adds brightness and balances the meal.
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Chicken Sweet Potato Recipe
Ingredients
- 1 pound chicken breast, cut into pieces
- 1 tablespoon extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- 3 garlic cloves, minced
- 1 medium sweet potato, peeled and diced
- 1/2 cup chicken broth or water
- 1/2 pound fresh asparagus, trimmed and cut into 1–2 inch diagonal pieces
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper (optional)
Instructions
- Season the chicken pieces with salt and pepper.
- Heat the olive oil in a skillet over medium heat. Add the garlic and chicken, and sauté until the chicken is golden and cooked through, about 7–10 minutes. Remove and set aside.
- Add the diced sweet potatoes and chicken broth to the same skillet. Cover and cook until the sweet potatoes are tender, about 7–10 minutes.
- Add the asparagus and cook until tender, about 4–5 minutes.
- Return the chicken to the skillet and stir to combine. Taste and season with additional salt, pepper, and crushed red pepper if desired.
- Serve warm.
Notes
- Preheat the oil so the chicken gets a good sear for added flavor.
- Wash and dry the asparagus and sweet potato thoroughly, and trim off the woody ends of the asparagus.
Nutrition
Nutrition information is an approximation.