Chicken and Sweet Potato Skillet
This one-pan chicken and sweet potato skillet is a gluten-free, dairy-free dinner with smoked paprika and cumin, ready in 35 minutes.
Ingredients
- 1 lb Boneless Chicken Breasts or Thighs
- 2 Medium Sweet Potatoes peeled and diced
- 2 tbsp Olive Oil
- 1 Small Red Onion
- 2 Garlic Cloves minced
- 1 tsp Smoked Paprika
- ½ tsp Cumin
- Salt and Pepper to taste
- Chili Flakes optional
- Squeeze of Lemon Juice optional
Instructions
Cut Ingredients Uniformly:
Cut the chicken and sweet potatoes into uniform sizes to ensure even cooking.Mix Chicken and Seasonings:
Combine the chicken, sweet potatoes, olive oil, paprika, cumin, salt, and pepper in a bowl and mix thoroughly.Heat Skillet for Searing:
Heat a large skillet over medium-high heat until it's hot enough to properly sear the chicken.Sear Chicken Until Golden:
Sear the chicken until both sides are golden brown, roughly 5–6 minutes, then remove and reserve.Cook Sweet Potatoes and Onions:
In the same skillet, put in the sweet potatoes and sliced onions to absorb the residual flavors.Caramelize Potatoes and Onions:
Cook for 8–10 minutes, stirring from time to time, until they begin to caramelize and become tender.Return Chicken with Garlic:
When the potatoes are nearly done, return the chicken and add the minced garlic to the skillet; cook everything together for another 3–4 minutes.Rest and Add Lemon Juice:
Remove from heat, allow to rest for a moment, then finish with a squeeze of lemon juice or fresh herbs before serving.