Chicken And Sweet Potato Skillet

This hearty skillet dish is a total winner! Tender chicken, crispy sweet potatoes, and a rich, cheesy sauce come together in perfect harmony. It’s a one-pot wonder that’s packed with flavor and can be ready in under an hour, making it a weeknight dinner dream come true.

Ready Time

40 mins

Yields

8 servings

Ingredients

Chicken breasts boneless skinless, 2 pounds
Sweet potatoes medium, 2
Olive oil, 2 tablespoons
Onion medium, 1
Garlic cloves, 2
Paprika, 1 teaspoon
Cumin, 1 teaspoon
Salt, 1 teaspoon
Pepper, 1/2 teaspoon
Chicken broth, 1 cup
Shredded cheddar cheese, 1 cup
Fresh cilantro, 1/4 cup
Sour cream, 1 cup

Instructions

Cut the chicken breasts into 1-inch pieces and season with paprika, cumin, salt, and pepper.

Heat the olive oil in a large skillet over medium-high heat.

Add the chicken to the skillet and cook until browned, about 5-7 minutes.

Remove the chicken from the skillet and set aside.

Add the diced onion to the skillet and cook until softened, about 5 minutes.

Add the minced garlic and cook for an additional 1-2 minutes.

Peel and dice the sweet potatoes into 1-inch cubes.

Add the sweet potatoes to the skillet and cook for 5 minutes, stirring occasionally.

Add the chicken broth to the skillet and bring to a boil.

Reduce the heat to medium-low, cover, and simmer for 10-12 minutes, or until the sweet potatoes are tender.

Add the browned chicken back to the skillet and stir in the shredded cheddar cheese until melted.

Serve hot, garnished with fresh cilantro and a dollop of sour cream on top.

Notes

Make sure to cut the chicken into uniform pieces so they cook evenly. You want them to be about 1-inch in size, so try to get them as close to the same size as possible.

Sweet potatoes can be a bit tricky to cook, so check on them regularly while they’re simmering to make sure they don’t overcook.

You want them to be tender, but still hold their shape a bit. If you want to add some extra flavor, try adding some diced bell peppers or diced jalapeños to the skillet with the onions and garlic.

You can customize the amount of cheese and sour cream to your taste, so don’t be afraid to get creative! If you’re looking for a lower-calorie option, try using reduced-fat sour cream or part-skim mozzarella cheese.

This recipe makes 8 servings, so it’s perfect for a family dinner or even a casual dinner party. You can also easily double or triple the recipe if you need to feed a larger crowd.

Leftovers can be stored in the fridge for up to 3-4 days, or frozen for up to 2-3 months.

Just thaw overnight in the fridge or reheat in the microwave when you’re ready to eat.