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Dorothy Thomas

Chicken and Sweet Potato Recipe

A wholesome, one-pan dish combining tender chicken, roasted sweet potatoes, and aromatic spices for a balanced meal. Perfect for weeknight dinners!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 5 minutes
Servings: 4
Course: Main Course
Cuisine: American, Healthy
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Boneless, skinless chicken thighs (or breasts)
  • 2 medium Sweet potatoes (diced into 1-inch cubes)
  • 1 tbsp Olive oil
  • 1 tbsp Paprika
  • 1 tsp Garlic powder
  • 1 tsp Dried thyme
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • 1 Onion (chopped)
  • 2 cloves Garlic (minced)
  • ½ cup Chicken broth
  • 1 tbsp Fresh parsley (chopped, for garnish)

Equipment

  • Large oven-safe skillet
  • Cutting board & knife
  • Measuring spoons/cups

Method
 

  1. Prep: Preheat oven to 400°F (200°C). Dice sweet potatoes and chop onion/garlic.
  2. Season Chicken: Toss chicken with paprika, garlic powder, thyme, salt, and pepper.
  3. Sear Chicken: Heat olive oil in a skillet over medium-high. Cook chicken for 3–4 minutes per side until browned. Remove and set aside.
  4. Cook Veggies: In the same skillet, sauté onion and garlic for 2 minutes. Add sweet potatoes and cook for 5 minutes.
  5. Combine & Bake: Pour in chicken broth, return chicken to the skillet, and bake for 15–20 minutes until sweet potatoes are tender and chicken reaches 165°F (74°C).
  6. Garnish: Sprinkle with fresh parsley before serving.

Notes

  • Substitutions: Swap chicken for tofu (vegan) or use butternut squash instead of sweet potatoes.
  • Storage: Refrigerate leftovers for up to 3 days. Reheat in the oven for best texture.
  • Tip: For crispier potatoes, broil for 2–3 minutes after baking.