This Chicken Sweet Potato Skillet has become one of my go-to weeknight dinners — especially on days when I just want to toss everything in one pan and call it a win. It’s hearty, packed with good stuff, and doesn’t ask much of you in return. Honestly, it’s the kind of meal I make when I’ve had one of those long workdays, and the last thing I want is a sink full of dishes or a recipe with 17 steps.
The beauty? It comes together in just about 30 minutes, and cleanup is almost nothing. Plus, it’s loaded with flavor from the garlic-kissed chicken, creamy sweet potatoes, and tender asparagus — all cooked in one pan so the flavors melt right into each other.
Why This Skillet Dinner Works Every Time
Let me tell you why this dish keeps making it onto our dinner table:
- It’s quick and fuss-free — no juggling multiple pans.
- You only need to chop a few things. Even I can handle this prep after a long day.
- It’s super flexible. Sometimes I throw in broccoli or even leftover green beans. It’s that forgiving.
- It’s naturally gluten-free, paleo-friendly, and low-carb — but I swear, it doesn’t taste like “health food.”
- It’s the kind of meal where you can sneak in veggies without anyone at the table complaining.
I like to think of it as a “use what you’ve got” kind of recipe. Sweet potato and chicken are just the beginning — you can swap things based on what’s hanging out in the fridge.
What You’ll Need
Here’s everything I usually grab when making this — plus a few notes from experience:
- Chicken breasts – I mostly use boneless, skinless breasts because that’s what I usually keep in the freezer. But thighs or tenderloins work great too, especially if you prefer juicier meat.
- Olive oil – Good old pantry staple. You can also use avocado oil or whatever cooking oil you have.
- Garlic – I always say fresh garlic is like the jeans of cooking. It just goes with everything. But no judgment if you grab the jarred kind on a busy night.
- Sweet potato – Go for small, evenly diced pieces so they cook at the same rate. If the chunks are too big, they’ll hold everyone else up.
- Asparagus – Cut into bite-size pieces at a diagonal. If asparagus isn’t in season, green beans or zucchini make a great backup.
- Chicken broth – Just a splash helps steam the sweet potatoes faster and adds a bit of flavor. Water works fine too.
- Seasonings – Salt, pepper, and crushed red pepper for a little kick. I’ve also used smoked paprika, and it brings a nice warmth.
Let’s Get Cooking (Step-by-Step)
Here’s how I make this on a regular weeknight — no fuss, no overthinking.
Cook the chicken:
Cut the chicken into small chunks and season it well with salt and pepper. I like to heat the oil first so the chicken hits the pan sizzling. Cook it with garlic until it’s golden and just cooked through, then scoop it out and set it aside. Don’t worry about scraping the pan clean — all that goodness left behind is pure flavor.
Sauté the sweet potatoes:
Toss your diced sweet potatoes right into that same pan. Add a bit of chicken broth and cover it with a lid — this helps them soften quicker. Stir now and then to make sure they don’t stick. You’re aiming for fork-tender, not mushy.
Add the asparagus:
Once the sweet potatoes are almost done, stir in the asparagus and let it cook for a few minutes until it’s just tender but still bright green. I usually poke it with a fork — if it’s soft but still has a little bite, you’re good.
Bring it all together:
Add the chicken back into the pan and give everything a good mix. Sprinkle in some crushed red pepper (or not, if you prefer it mild), and taste for seasoning. You might want a pinch more salt or pepper — trust your taste buds here.
Real-Life Tips That Make This Easier
- Prep ahead: If I know the day will be a whirlwind, I’ll chop the chicken and veggies the night before and keep them in containers in the fridge. Makes dinnertime a breeze.
- Don’t rush the sear: Let the chicken pieces sit still in the pan for a minute before flipping them. That’s how you get that nice golden edge.
- Use up your veggies: Got half a bell pepper or a sad-looking zucchini in the fridge? Toss it in. This recipe doesn’t mind.
- Make it your own: Sometimes I sprinkle a little feta or goat cheese over the top if I want something extra creamy. Or I’ll add a squeeze of lemon juice right before serving for a fresh lift.
What I Serve It With
Honestly, this dish stands pretty well on its own. But here are a few ways I like to round it out:
- A handful of chopped parsley or green onions on top makes it look fresh and bright.
- A scoop of cauliflower rice or even mashed cauliflower if I’m craving something cozy.
- A crisp arugula salad on the side gives a nice contrast — especially with a lemon vinaigrette.
- Leftover asparagus? Toss it into a chopped salad with feta, cucumbers, and olives the next day.
Keeping Leftovers Fresh
This skillet is perfect for meal prep, and the leftovers taste just as good reheated.
- Fridge: Store in an airtight container for up to 4 days. I usually pack it into individual containers so lunch is ready to grab.
- Freezer: It freezes well too — just let it cool before transferring to freezer-safe containers. I try to use it within 2 to 3 months.
- Reheat: A quick zap in the microwave works, but if I have time, I reheat it on the stovetop with a splash of broth or water to loosen it up.
Chicken Sweet Potato
This quick and hearty one-pan meal brings together tender chicken, sweet potatoes, and fresh asparagus for a simple weeknight dinner that’s both filling and colorful. Everything cooks in one skillet, so cleanup’s a breeze too!
Ingredients
- 1 medium sweet potato, peeled and diced
- 1 tablespoon extra virgin olive oil
- 3 garlic cloves, minced
- ½ cup chicken broth (or water)
- ½ teaspoon crushed red pepper
- ½ pound fresh asparagus, trimmed and cut into 1 to 2-inch pieces
- 1 pound chicken breast, cut into bite-sized pieces
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- Additional salt and pepper, to taste
Instructions
- Start by seasoning the chicken with a bit of salt and pepper. Heat the olive oil in a large skillet over medium heat, then toss in the garlic and chicken pieces. Let everything cook for about 7–10 minutes, stirring now and then, until the chicken is fully cooked and lightly browned. Scoop the chicken out of the skillet and set it aside.
- In that same skillet, add the diced sweet potatoes and pour in the chicken broth. Cover with a lid and let them simmer for about 7–10 minutes. The steam will help soften the sweet potatoes quickly.
- Once the sweet potatoes are tender, stir in the asparagus and cook uncovered for another 4–5 minutes, just until it turns bright green and tender-crisp.
- Return the cooked chicken to the skillet and mix everything together. Sprinkle in more salt and pepper as needed, along with the crushed red pepper for a little kick.
- Serve warm straight from the pan—it's cozy, flavorful, and ready in under an hour.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 262Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 97mgSodium 556mgCarbohydrates 9gFiber 2gSugar 3gProtein 38g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Common Questions (And Real Answers)
Can I use chicken thighs instead?
Yes, and honestly they stay juicier. Just trim the extra fat and follow the same steps.
What if I don’t have asparagus?
No problem. Try broccoli, snap peas, green beans — whatever’s in the crisper drawer.
Is it spicy?
Just a little heat from the crushed red pepper, but it’s easy to leave out or swap with something like smoked paprika for a smoky flavor instead.
Can I double the recipe?
You can, but make sure your skillet is big enough. Or cook the chicken in batches so it doesn’t steam.
Try Other Sweet Potato Recipes:
