Description
One-Pan Chicken and Sweet Potato Skillet – a simple, flavorful weeknight dinner. Tender chicken, sweet potatoes, and savory spices all in one pan. So easy, so good!
Ingredients
Scale
- Main Stars:
- 1.5 lbs boneless, skinless chicken thighs
- 2 large sweet potatoes, peeled and 1-inch cubed
- 1 large red onion, cut into thick wedges
- Flavor Builders:
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Herb Power:
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- Finishing Touch:
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
Instructions
- Prep Your Veggies & Chicken:: First things first, get those sweet potatoes peeled and cubed into roughly 1-inch pieces. Consistency is key here so everything cooks evenly. Then, slice your red onion into thick wedges. Pat those chicken thighs super dry with paper towels—this is where I always forget, but it makes a huge difference for browning! You want a nice sear, not sad, steamed chicken. I can almost smell the earthy sweetness of the potatoes already.
- Season Everything Up:: Grab a large bowl, or just toss it all directly onto your biggest sheet pan or skillet if you’re feeling brave (and lazy like me, sometimes!). Drizzle everything generously with olive oil. Then, sprinkle on the garlic powder, smoked paprika, dried rosemary, dried thyme, and, of course, a good pinch of salt and black pepper. Get in there with your hands and really massage those seasonings into the chicken and veggies. My kids love this part, getting their hands messy! It’s important to get every piece coated for maximum flavor.
- Skillet Time!: Heat your trusty large oven-safe skillet (cast iron is my absolute favorite for this, it just gets that crust!) over medium-high heat on the stove. Once it’s hot, add the chicken thighs, skin-side down if yours have skin, and let them get a beautiful golden-brown sear, about 4-5 minutes. Don’t crowd the pan, otherwise you won’t get that crispiness! You’ll smell that savory chicken starting to caramelize—it’s glorious!
- Add the Veggies:: Once the chicken has a nice sear, flip it over. Now, scatter all those seasoned sweet potatoes and red onion wedges around the chicken in the skillet. Give everything a little stir right in the pan to make sure it’s all nestled in. This is where the magic really starts to happen, as the flavors begin to meld. I always make sure the sweet potatoes are in a single layer, as much as possible, for even roasting.
- To the Oven It Goes:: Pop that skillet into your preheated oven at 400°F (200°C). Let it roast for about 20-25 minutes. Halfway through, give everything a gentle stir to ensure all sides of the sweet potatoes get that lovely caramelization. You’ll see the edges of the potatoes getting tender and slightly browned, and the chicken cooking through. This is where the kitchen starts smelling absolutely divine, I promise!
- Final Touches & Serve:: Once the chicken is cooked through (internal temperature should be 165°F or 74°C) and the sweet potatoes are fork-tender and slightly caramelized, pull that beautiful skillet out of the oven. A quick sprinkle of fresh parsley, if you have it, adds a lovely pop of color. Let it rest for a few minutes before serving, just to let those juices redistribute. The final result should look vibrant, smell incredible, and taste like pure comfort!