Sweet Potato Chicken Skillet
It starts with the smell, honestly. That soft, cozy aroma of sweet potatoes hitting warm olive oil – a little nutty, maybe even a bit earthy – mingled with that gentle sizzle of ground chicken just beginning to brown. There’s something quietly comforting about it, like a sweater that’s still warm from the sun. I first threw this sweet potato chicken skillet together on a rainy Tuesday after a long grocery trip where I forgot half the list (as usual), and no matter how many ways I’ve adapted it since, it always feels like a little sigh of relief on a plate.
Why You’ll Crave It
- It’s fast – truly 15 minutes if your chopping game is half decent
- Only five ingredients you probably already have… or can at least pronounce
- Sweet + savory = that dreamy, satisfying balance that just works
- Incredibly flexible – eat it solo, toss it over greens, stuff it in a wrap
- Leftovers taste just as cozy (if not more so) the next day
The first time I made this, I threw in leftover kale and a squeeze of lemon – and my sister asked for the “recipe,” which barely existed at the time.
What You’ll Need
- Ground chicken: 400g, lean but not bone-dry – go for thigh if you like a richer bite
- Sweet potatoes: 2 medium-sized, peeled and diced small for faster cooking (and better caramelization)
- Olive oil: 2 tablespoons, just enough to coat the skillet and get things golden
- Salt: to taste, but be generous – sweet potatoes love seasoning
- Pepper: to taste, cracked fresh if you can, for a warm bite at the end
Easy How-To
Get Everything Ready First
Honestly, the biggest secret here is prep. Dice your sweet potatoes into tiny cubes – like the size of hazelnuts or even smaller. It makes all the difference in how evenly they cook. Then finely chop a small onion and mince one clove of garlic (if you’re adding those – I always do, even though they didn’t make the original 5 ingredients).
Start with the Sweet Potatoes
Warm a bit of olive oil in your biggest skillet – medium heat should do it. Toss in the sweet potatoes and stir around so they soak up some of that oil. Let them cook for about 5-7 minutes. Stir occasionally, but don’t hover too much. They need a little space to get golden (patience, I remind myself).
Bring in the Aromatics
Once those sweet potato edges start browning, that’s your cue. Add in your chopped onion and garlic. Stir and let them infuse the pan – about 3 or 4 minutes until that soft, translucent look happens. The house will start to smell incredible around this point.
Time for the Chicken
Scoot the veggies to one side if your pan allows, then add the ground chicken straight in. Break it up, spread it out, and let it brown – no need to rush it. Stir it all together after 5–6 minutes, once the meat’s no longer pink and everything’s mingled and a little crispy in spots. That’s the good stuff.
Season and Finish
Turn the heat down just a little. Season generously with salt and pepper – taste and trust yourself. I usually let it sit for another minute or two to really bring it all together. If you like a little heat, now’s the time for a dash of red chili flakes or smoked paprika.
Good to Know
- If your sweet potatoes are stubborn and refuse to soften, splash in a tablespoon of water and cover the skillet for two minutes – it works like a charm.
- Use a wooden spoon or silicone spatula – metal tends to break up the sweet potatoes too much, which can get… mushy fast.
- Don’t be afraid of browning. A bit of color on the chicken or potatoes gives real flavor depth (and looks prettier, too).
Serving Ideas
- Scooped into a warm tortilla with avocado and hot sauce – lunch wrapped up
- Served over mixed greens with a soft-boiled egg on top for a “bowl” vibe
- Piled into a shallow bowl with yogurt and a squeeze of lemon for brightness
Top Tricks
- Microwave the diced sweet potatoes for 2 minutes before sautéing if you’re really in a rush (they’ll cook faster, and you’d be surprised how well it works)
Frequently Asked Questions
Can I use chicken breasts instead of ground chicken?
Yes, you can, just chop them into small pieces – but do keep in mind that ground chicken (especially thigh) will give a juicier, more cohesive texture for this kind of one-pan meal.
What can I substitute for sweet potatoes?
Regular potatoes work, though the flavor will be more savory than sweet. Butternut squash is a lovely alternative too – just dice it finely and watch for softness while sautéing.
How can I make this dish spicier?
Toss in diced jalapeño with the garlic or add a pinch of cayenne. Smoked paprika adds depth without high heat, if that’s more your speed.
Can I prepare this dish ahead of time?
Absolutely – it stores beautifully in the fridge for up to 3 days. Sometimes I even make it in the morning, and let the flavors sink in until dinnertime.
What can I serve with this dish?
It’s really satisfying as-is, but a dollop of Greek yogurt or a crisp salad on the side rounds things out nicely and adds a touch of contrast.
