Chicken Sweet Potato Skillet (Print Version)
# Ingredients:
→ Protein
01 -
1 lb of skinless, boneless chicken thighs, chopped into 2-inch chunks
→ Vegetables
02 -
1 yellow onion, diced finely
03 -
2 medium-sized sweet potatoes, peeled and cubed into 1-inch pieces (about 3 cups total)
04 -
3 garlic cloves, minced into tiny bits
→ Seasonings
05 -
1 tsp of ground cumin
06 -
1 tsp of paprika (smoked)
07 -
1/2 tsp of freshly cracked black pepper
08 -
1 tsp of sea salt
09 -
A few fresh thyme leaves, roughly chopped (1 tsp plus more for garnish)
10 -
A pinch of red chili flakes (optional, about 1/4 tsp)
→ Cooking & Finishing
11 -
Juice from a fresh lemon (1 tbsp, use only if desired)
12 -
2 tbsp of high-quality olive oil, divided up
# Instructions:
01 -
Dry the chicken chunks using paper towels—this keeps them nice and crispy while cooking. Toss the pieces in a mixing bowl with paprika, cumin, salt, and pepper (using half the amount of each). Mix well so everything's evenly coated. Leave it for 5 minutes while you sort out the other ingredients.
02 -
Warm up a big skillet (12 inches) on medium-high heat. Pour in 1 tbsp olive oil, making sure it covers the pan. Once the oil’s glistening, drop in the chicken chunks, keeping them in a single layer with space around. Cook for 4 to 5 minutes, rotating now and then, until they’re golden brown but not totally done. Move them to a plate for later.
03 -
Keep using the same pan, and drizzle the remaining olive oil in. Toss in your sweet potato cubes with the rest of the seasonings. Spread them out evenly and let them sit without stirring for 3 to 4 minutes to get some color. After that, give them a stir and let them cook another 5 or 6 minutes until the pieces just begin to soften.
04 -
Turn the heat to medium-low, then toss in the chopped onion. Let this cook for 2 or 3 minutes till it softens up and becomes see-through. Push the onions aside and pop the minced garlic into the middle of the skillet. It only needs 30 seconds to get fragrant before you mix it all together.
05 -
Return the chicken pieces back to the skillet, spreading them out among the potatoes and onions. Sprinkle with the fresh thyme chopped earlier. Cover the pan with a lid or foil and let it all cook over low-medium heat for another 6 to 8 minutes. The chicken will cook through (hit 165°F inside) and the potatoes should be soft enough to stab with a fork.
06 -
Take the skillet off the stove and let it settle for 2 minutes. If using, drizzle lemon juice over the top for a fresh kick and scatter a pinch of thyme leaves across. Serve straight from the skillet or dish it onto a plate for something fancier.
# Notes:
01 -
You can keep leftovers in the fridge for up to 3 days—great for planning ahead!
02 -
Want more heat? Double the chili flakes or add some chopped jalapeños when cooking the onion.
03 -
Feel free to swap thigh meat with breast, but shorten the cooking a little to keep it juicy.