Quick One-Pan Weeknight Dinner (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound boneless skinless chicken thighs (or 2 large chicken breasts)
02 -
2 medium sweet potatoes, peeled and diced into 1-inch cubes
03 -
1 medium onion, diced
04 -
3 cloves garlic, minced
→ Seasonings and Flavors
05 -
1 teaspoon paprika
06 -
1 teaspoon ground cumin
07 -
1 teaspoon salt (adjust to your taste)
08 -
½ teaspoon black pepper
09 -
¼ teaspoon chili flakes (skip if you don't like heat)
10 -
2 tablespoons olive oil
11 -
1 teaspoon fresh thyme or rosemary, chopped (plus a bit more for garnish)
12 -
1 tablespoon lemon juice (optional, but adds a nice brightness)
# Instructions:
01 -
Pat your chicken pieces dry with a paper towel - this helps them brown better. Sprinkle both sides with the paprika, cumin, salt, and pepper, rubbing the seasonings in a bit with your fingers.
02 -
Heat up 1 tablespoon of olive oil in a large skillet over medium-high heat until it's shimmering. Add the seasoned chicken and let it sizzle for about 4-5 minutes on each side until you get a nice golden crust. The chicken won't be fully cooked yet - that's perfect! Take it out of the pan and set it aside on a plate.
03 -
In the same skillet (don't clean it - all that flavor!), add the remaining tablespoon of olive oil. Toss in your diced sweet potatoes and let them cook for 7-10 minutes, giving them a stir every now and then. You want them to start softening and getting those delicious caramelized edges.
04 -
Once your sweet potatoes are starting to soften, throw in the diced onion and minced garlic. Stir everything around for about 2 minutes until the onions start to turn translucent and that amazing garlic smell fills your kitchen.
05 -
Now bring your chicken back to the party! Nestle the pieces right into the sweet potato mixture. Sprinkle the fresh thyme or rosemary over everything. Cover the skillet with a lid, turn the heat down to medium, and let it all cook together for 5-7 minutes. The chicken should reach 165°F inside and the sweet potatoes should be fork-tender.
06 -
Take the skillet off the heat. If you're using the lemon juice (which I highly recommend), drizzle it over the top now. Scatter a bit more fresh herbs over everything for color and flavor. Bring the whole skillet to the table for a rustic presentation, or serve it up on plates.
# Notes:
01 -
This recipe is incredibly flexible - you can add other veggies like bell peppers or zucchini during the last few minutes of cooking.
02 -
Leftovers keep well in the fridge for 2-3 days and actually taste even better as the flavors meld together.
03 -
If you prefer white potatoes over sweet potatoes, they work great too - just adjust the cooking time slightly as they may cook faster.
04 -
For a little extra kick, add a splash of hot sauce or a sprinkle of smoked paprika at the end.