Description
This One-Pan Chicken and Sweet Potato Skillet is a hearty and flavorful meal perfect for a weeknight dinner. Tender chicken breasts are seared and then cooked alongside sweet potatoes, colorful bell peppers, and aromatic herbs in a single skillet. The dish is deglazed with chicken broth and lemon juice for a bright, savory finish, making cleanup easy and the cooking process straightforward.
Ingredients
Scale
Proteins and Seasonings
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Vegetables and Aromatics
- 2 large sweet potatoes, peeled and cubed
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 medium red onion, sliced
- 2 cloves garlic, minced
Herbs and Liquids
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup chicken broth
- 1 tablespoon lemon juice
- Fresh parsley, chopped for garnish
Instructions
- Heat the skillet: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat to prepare for searing the chicken.
- Season the chicken: Season the chicken breasts generously with salt, freshly ground black pepper, garlic powder, and paprika for enhanced flavor.
- Sear the chicken: Add the chicken breasts to the hot skillet and cook for about 4-5 minutes on each side until they develop a golden-brown crust. Remove them and set aside temporarily.
- Cook the sweet potatoes: Add the remaining 1 tablespoon of olive oil to the same skillet and toss in the cubed sweet potatoes. Cook for 5-6 minutes, stirring occasionally, until they begin to soften.
- Add vegetables and garlic: Stir in the chopped red and green bell peppers, sliced red onion, and minced garlic. Cook for an additional 4-5 minutes until the vegetables start to soften.
- Season the vegetables: Sprinkle dried thyme and rosemary over the vegetables, stirring well to combine all the flavors.
- Deglaze the skillet: Pour in the chicken broth and lemon juice to deglaze, scraping up any brown bits stuck to the pan for deeper flavor.
- Return the chicken: Nestle the seared chicken breasts back among the vegetables in the skillet for the final cooking phase.
- Simmer covered: Cover the skillet, reduce the heat to medium-low, and cook for about 10-15 minutes or until the chicken is fully cooked through and the sweet potatoes are tender.
- Garnish and serve: Sprinkle freshly chopped parsley over the dish before serving to add a fresh, vibrant touch.
Notes
- Ensure chicken breasts are of even thickness for uniform cooking.
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- Adjust seasoning according to taste, especially salt and pepper.
- For a spicier kick, add a pinch of cayenne pepper with the paprika.
- If you prefer, use skin-on chicken breasts and sear skin side down first for crispier texture.
