I have a weakness for dinners that make me feel organized when I really was not that organized. This Chicken Sweet Potato Recipe is one of those meals. I can get everything into one skillet, cook a complete dinner in about 30 minutes, and somehow end up with a meal that feels much more put together than the effort would suggest.

I especially like making this on busy weeknights when I want something warm and filling but absolutely do not want a sink full of dishes. I get tender chicken, soft sweet potatoes, crisp-tender asparagus, garlic, and a little heat from crushed red pepper all in the same pan. That combination just works for me.

The prep is pretty simple too. I only have a few things to chop, and I can even do that earlier in the day when I have a little extra time. Once dinner starts, everything moves along quickly. The sweet potatoes cook right in the skillet with a little chicken broth, which saves me from using another pot.

I have also learned not to overcomplicate this recipe. The first time I made a skillet like this, I kept checking the chicken and moving it around so much that I barely got any color on it. Now I let the pieces sit long enough to get those golden edges, then give them a good stir. That small change makes the finished dish taste so much better.

Ingredients I Used for the Recipe

I keep the ingredient list pretty short because that is part of the charm here. I do not need a cabinet full of spices to make this skillet taste good.

• 1 pound boneless, skinless chicken breast: I cut the chicken into small bite-size pieces so it cooks quickly and mixes easily with the vegetables. Chicken thighs or tenderloins can work too when I have those instead.
• 1 tablespoon extra virgin olive oil: I use this for sautéing the chicken and garlic. I like letting the oil heat well before the chicken goes in so I can get a little golden color.
• 3 garlic cloves, minced: I use fresh garlic whenever I have it because it adds so much flavor to the skillet. Pre-minced garlic works when I am trying to save a few minutes.
• 1 medium sweet potato, peeled and diced: I cut it into small, fairly even pieces. This helps the sweet potato cook at the same rate instead of having some pieces soft while others are still firm.
• 1/2 cup chicken broth or water: I usually reach for chicken broth because it adds another layer of savory flavor while helping the sweet potatoes soften under the lid.
• 1/2 pound fresh asparagus: I cut the asparagus diagonally into roughly 1 to 2-inch pieces. I remove the woody ends first because those pieces are just too tough for me to enjoy.
• 1/2 teaspoon fine sea salt: I use this toward the end to season the vegetables and bring all the flavors together.
• 1/2 teaspoon freshly ground black pepper: I like the little bite it gives without making the dish overly spicy.
• 1/2 teaspoon crushed red pepper: I use this for gentle heat. Sometimes I use less when I want a milder dinner, and sometimes I add a little more because I like that extra kick.

I also like having fresh parsley, green onions, or toasted sesame seeds nearby when I serve this. They are not necessary, but a little fresh topping can make the skillet feel brighter. I have learned that I do not need to add every topping at once, though. One is usually plenty for me.

How to Make Chicken Sweet Potato Recipe

Step 1 – Chop and Season the Chicken

I start by cutting the chicken breasts into small pieces. I try to keep the pieces close to the same size because that makes cooking them much less stressful. I season them with salt and black pepper before they hit the skillet.

I also like to have the sweet potato and asparagus ready before I start cooking. This is one of those recipes where the cooking moves quickly, so stopping halfway through to peel and chop something usually makes me feel more rushed than I need to be.

Step 2 – Heat the Skillet

I place a large skillet over medium heat and add the olive oil. I let the oil heat for a moment before adding anything else. I used to rush this part, and the chicken would sometimes cook without getting much color.

Once the oil is warm, I add the minced garlic and chicken. I give everything a good stir so the garlic and oil coat the chicken pieces.

Step 3 – Cook the Chicken Until Golden

I sauté the chicken for about 7 to 10 minutes, stirring well from time to time, until the pieces are cooked through. I do not constantly move them around because I want some of the edges to brown.

Once the chicken is cooked, I transfer it to a plate and set it aside. I do not wipe out the skillet. That is one of my favorite parts of this recipe because all those little browned bits and garlic flavors stay right where I need them.

Step 4 – Cook the Sweet Potato

I add the diced sweet potato straight into the same skillet, then pour in the chicken broth. I give everything a quick stir and cover the skillet with a lid.

The lid really matters here. I learned that after trying to cook the sweet potato uncovered and wondering why it was taking forever. Covering the pan traps the steam and helps those little cubes soften much faster.

I cook the sweet potato for about 7 to 10 minutes, checking it toward the end. I want it tender enough to bite through easily but not so soft that it falls apart as soon as I stir the skillet.

Step 5 – Add the Asparagus

When the sweet potatoes are almost where I want them, I add the chopped asparagus. I cook it for about 4 to 5 minutes, stirring occasionally.

I prefer asparagus that still has a little texture. If I let it cook until it gets completely soft, I feel like the whole skillet loses some of its freshness. The short cooking time keeps the asparagus tender while leaving a little bite.

Step 6 – Bring Everything Back Together

I return the cooked chicken to the skillet and stir everything together. At this point, the sweet potatoes are tender, the asparagus is cooked, and the chicken gets another chance to pick up all those flavors sitting in the pan.

I season everything with the remaining salt, black pepper, and crushed red pepper. I taste a piece of sweet potato before serving because that is usually where I notice if the seasoning needs a little adjustment.

Once everything is hot and well combined, I take the skillet off the heat. That is it. No second pan, no complicated sauce, and no giant pile of dishes waiting for me afterward.

Little Things That Make This Skillet Better

I have made enough skillet dinners to know that the small details can make the difference between a meal I am excited to eat and one that is just okay. With this recipe, I keep a few habits that make the process easier.

• I cut the sweet potato small. Big chunks take longer to cook, and I do not want to wait around while everything else is ready.
• I dry the vegetables first. I wash the sweet potato and asparagus, then dry them well before chopping. It helps keep the skillet from getting unnecessarily watery.
• I remove the asparagus ends. I either snap off the woody ends or cut them away with a knife. I used to leave too much of the tough part attached, and it was not worth chewing through.
• I let the chicken brown. I stir it enough to cook evenly, but I do not keep it moving every second. Giving the pieces a little time against the hot skillet helps create those tasty browned edges.
• I do not clean the skillet between ingredients. There is no reason to. The leftover chicken and garlic flavor makes the sweet potatoes taste even better.
• I adjust the heat to my mood. Half a teaspoon of crushed red pepper gives me a mild kick. I can reduce it for a gentler meal or leave it out completely.
• I swap the seasoning when needed. When I do not want red pepper, I like using a little smoked paprika instead. It gives the skillet a warmer, deeper flavor without adding heat.
• I prep vegetables early when I can. I sometimes wash and chop the sweet potato and asparagus earlier in the day, then keep them refrigerated until dinner. It makes the actual cooking feel almost ridiculously easy.

I also try not to crowd the skillet too much. If the chicken pieces are packed tightly together, they tend to steam instead of getting those browned edges I like. A wide skillet gives me more room to work and makes stirring easier too.

How I Serve and Store the Leftovers

I honestly think this chicken sweet potato skillet is filling enough to serve on its own. The chicken gives me protein, the sweet potato makes it hearty, and the asparagus adds something fresh and green. Most nights, I am happy to scoop it straight into a bowl and call dinner done.

When I want something extra, I add a simple topping. Fresh parsley is probably my favorite because it adds a little freshness without changing the flavor too much. Chopped green onions work nicely too, and toasted sesame seeds add a bit of crunch.

I also like serving this with a fresh arugula salad. The peppery greens work surprisingly well with the sweet potato, especially when the skillet is warm and savory. When I have extra asparagus around, I am also happy to use it in a simple chopped salad rather than letting it sit forgotten in the refrigerator.

If I want to make the meal more substantial without adding another heavy side, cauliflower rice is an easy option. I like that it adds volume while keeping the whole dinner centered around the chicken and vegetables.

For leftovers, I let the skillet cool before transferring everything to an airtight container. I keep it in the refrigerator for up to 4 days. The leftovers make an easy lunch for me because I can simply warm up one portion instead of cooking another meal.

I usually reheat it in the microwave, but reheating it in a skillet works too. I add the leftovers to the pan over medium-low heat and warm them for a few minutes, stirring occasionally. I find that this helps the sweet potatoes stay a little nicer instead of getting overly soft.

This recipe can also be frozen for up to 3 months. I let the cooked food cool completely first, then move it into a freezer-safe container or bag. I like dividing it into portions before freezing because it saves me from thawing the entire batch when I only need one serving.

One thing I have learned with this recipe is that I do not need to make it perfect. Sometimes my sweet potato pieces are not exactly the same size. Sometimes I add a little less asparagus because that is what I have. Sometimes I forget the topping completely. Dinner still works.

That flexibility is probably what keeps this Chicken Sweet Potato Recipe in my regular rotation. I get a cozy, colorful meal from one skillet, and I can change little things depending on what is in my kitchen. For a weeknight dinner, that is exactly the kind of simplicity I want.

Tips

• I heat the olive oil before adding the chicken so I get better browning.
• I cut the chicken and sweet potato into fairly even pieces for more consistent cooking.
• I keep the skillet covered while the sweet potato cooks because the trapped steam speeds things up.
• I avoid overcooking the asparagus so it keeps some texture and does not become mushy.
• I never wash the skillet between cooking the chicken and vegetables because the leftover flavor is useful.
• I taste the finished skillet before serving and adjust the salt, pepper, or crushed red pepper if needed.
• I reduce or skip the crushed red pepper when I want a mild dinner, or replace it with smoked paprika.
• I prep the vegetables ahead of time when I know dinner will be rushed later.
• I keep leftovers refrigerated for up to 4 days in an airtight container.
• I freeze cooled leftovers for up to 3 months when I want to make the meal ahead.

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Chicken Sweet Potato Recipe

Author: Elly

Difficulty: Easy Prep Time Cook Time Total Time 30 hrs

Cooking Temp: Medium  C Servings: 4 Estimated Cost: $ 12 Calories: 277 kcal

Best Season: Fall, Winter, Spring

Description

I make this easy skillet dinner when I want tender chicken, sweet potatoes, and asparagus without a sink full of dishes. I get a warm, filling meal on the table in about 30 minutes with simple ingredients and gentle heat.

ingredients

Servings

• 1 pound boneless, skinless chicken breast (Cut into small, bite-size pieces.)
• 1 tablespoon extra virgin olive oil (For sautéing.)
• 3 cloves garlic (Minced.)
• 1 medium sweet potato (Peeled and diced into small, fairly even pieces.)
• ¹⁄₂ cup chicken broth or water (Chicken broth adds extra savory flavor.)
• ¹⁄₂ pound fresh asparagus (Woody ends removed and cut diagonally into 1 to 2-inch pieces.)
• ¹⁄₂ teaspoon fine sea salt (Adjust to taste.)
• ¹⁄₂ teaspoon freshly ground black pepper (Adjust to taste.)
• ¹⁄₂ teaspoon crushed red pepper (Reduce or omit for a milder skillet.)

Instructions

1. Chop and season the chicken

   Cut the chicken breast into small, evenly sized pieces. Season with the salt and black pepper. Have the diced sweet potato and prepared asparagus ready before starting to cook.
   Keeping the chicken pieces similar in size helps them cook evenly.
   Mark as complete

2. Heat the skillet

   Place a large skillet over medium heat and add the olive oil. Let the oil heat briefly, then add the minced garlic and chicken. Stir to coat the chicken with the garlic and oil.
   A wide skillet helps prevent crowding and encourages better browning.
   Mark as complete

3. Cook the chicken until golden

   Sauté the chicken for 7 to 10 minutes, stirring occasionally, until cooked through and golden around the edges. Transfer the chicken to a plate and leave the browned bits and garlic in the skillet.
   Avoid constantly moving the chicken so the pieces have time to develop browned edges.
   Mark as complete

4. Cook the sweet potato

   Add the diced sweet potato to the same skillet and pour in the chicken broth. Stir, cover the skillet with a lid, and cook for 7 to 10 minutes, checking toward the end, until the sweet potato is tender but not falling apart.
   Keeping the skillet covered traps steam and helps the sweet potato cook faster.
   Mark as complete

5. Add the asparagus

   Add the chopped asparagus to the skillet and cook for 4 to 5 minutes, stirring occasionally, until crisp-tender.
   Avoid overcooking the asparagus so it keeps some texture.
   Mark as complete

6. Bring everything together

   Return the cooked chicken to the skillet and stir it together with the sweet potato and asparagus. Add the crushed red pepper and adjust the salt and black pepper to taste. Cook until everything is hot, then remove the skillet from the heat and serve.
   Taste a piece of sweet potato before serving to check the final seasoning.
   Mark as complete

Nutrition Facts

Servings 4

Serving Size 1/4 of recipe

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Amount Per Serving

Calories 277kcal

% Daily Value *

Total Fat 8.0 gg13%

Saturated Fat 1.6 gg8%

Trans Fat 0 gg

Cholesterol 73 mgmg25%

Sodium 545 mgmg23%

Potassium 815 mgmg24%

Total Carbohydrate 16.8 gg6%

Dietary Fiber 3.1 gg13%

Sugars 4.3 gg

Protein 36.0 gg72%

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Calcium 55 mg mg

Iron 2.4 mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

I like serving this skillet on its own, but fresh parsley, green onions, or toasted sesame seeds make easy toppings. An arugula salad or cauliflower rice also works well on the side. For leftovers, cool completely and store in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or in a skillet over medium-low heat. The cooked skillet can also be frozen in portions for up to 3 months. For a milder version, reduce or omit the crushed red pepper or replace it with smoked paprika.

Keywords: chicken sweet potato recipe, chicken sweet potato skillet, one skillet chicken, chicken and sweet potatoes, chicken asparagus skillet, easy chicken dinner, healthy chicken dinner, weeknight chicken recipe