One-Pan Smoky Chicken and Sweet Potato Skillet

This one-pan skillet dinner is something I fall back on when I want comfort food without too much fuss. The smoky spice mix gives the chicken a little kick and playing with sweet potatoes keeps it interesting. Plus, cleanup is way easier when everything cooks in one pan.

The Story Behind This Recipe

I started making this skillet dish on nights when I wanted something filling but didn’t want to babysit different pots and pans. Sweet potatoes and chicken are a combo I keep in the rotation, and this recipe leans on smoked paprika and a touch of cayenne for flavor that’s cozy but not heavy.

The sweet potatoes get a little caramelized edge if you leave them undisturbed when cooking, which is one of my favorite parts. I usually toss in some garlic and onion too; it sort of fills the kitchen with this warm, inviting scent while everything cooks.

Sometimes I double the batch because the leftovers reheat well and taste even better the next day. When friends come over, they always ask what’s in it because it’s simple but feels like you spent extra time seasoning it right. The balance of the smoky spice with the natural sweetness of the potatoes just hits the spot.

I also like that you can throw in any quick greens if you have them — kale or spinach work great stirred in near the end. It’s a straightforward dish but flexible, which makes it a keeper for nights when you want a bit of home-cooked comfort without a big commitment.

Cuisine: Southern
Course: Dinner
Servings: 3-4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Ingredients

• 2 large chicken breasts, cut into bite-sized pieces
• 2 medium sweet potatoes, peeled and diced
• 1 small yellow onion, sliced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Step 1. Heat olive oil in a large skillet over medium heat.
2. Step 2. Add the diced sweet potatoes and cook undisturbed for about 5 minutes until they start to brown on one side.
3. Step 3. Stir the sweet potatoes, then add the sliced onion and garlic. Cook another 5 minutes, stirring occasionally.
4. Step 4. Push the veggie mixture to the side of the pan and add the chicken pieces in a single layer.
5. Step 5. Sprinkle smoked paprika, cayenne, oregano, salt, and pepper over the chicken and veggies. Stir everything together.
6. Step 6. Cook, stirring occasionally, until the chicken is cooked through and the sweet potatoes are tender, about 10-12 more minutes.
7. Step 7. Taste and adjust seasoning if needed.
8. Step 8. Garnish with fresh parsley before serving, if using.

Tips for Success

• Cut the chicken and sweet potatoes into similar sized pieces to ensure even cooking.
• Let the sweet potatoes sit for a few minutes before stirring so they get a nice sear.
• Use a cast iron or heavy bottom skillet to help with browning.
• If you prefer a milder dish, reduce or omit the cayenne pepper.
• Once cooked, leftovers keep well for 2-3 days and reheat nicely in a pan or microwave.

Variations & Substitutions

• Swap chicken breasts for thighs for more moisture and flavor.
• Add a handful of kale or spinach right at the end for some greens.
• Mix in a can of black beans after cooking for extra protein and texture.
• Try smoked sausage or chorizo instead of chicken for a different smoky twist.
• Top with a dollop of Greek yogurt or sour cream if you want a cool contrast.