Description
A flavorful and easy one-pan chicken and sweet potato skillet featuring tender seared chicken breasts, sweet potatoes, and vibrant bell peppers cooked together with aromatic herbs and a splash of lemon juice for a comforting, wholesome meal.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons olive oil, divided
Vegetables & Seasonings
- 2 large sweet potatoes, peeled and cubed
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 medium red onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup chicken broth
- 1 tablespoon lemon juice
- Fresh parsley, chopped for garnish
Instructions
- Heat the skillet: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Season chicken: Season the chicken breasts evenly with salt, black pepper, garlic powder, and paprika to infuse flavor.
- Sear chicken: Place the seasoned chicken breasts in the hot skillet and sear each side for 4-5 minutes until golden brown. Remove the chicken and set aside to keep warm.
- Cook sweet potatoes: Add the remaining tablespoon of olive oil to the skillet, then add cubed sweet potatoes. Cook for 5-6 minutes, stirring occasionally, until they start to soften.
- Add vegetables and garlic: Mix in the chopped red and green bell peppers, sliced red onion, and minced garlic. Cook for another 4-5 minutes until vegetables begin to soften.
- Season vegetables: Sprinkle dried thyme and rosemary evenly over the vegetables, stirring well to combine the herbs.
- Deglaze skillet: Pour in chicken broth and lemon juice to deglaze the pan, scraping up any browned bits from the bottom for added flavor.
- Return chicken to skillet: Nestle the seared chicken breasts back among the vegetables in the skillet.
- Simmer covered: Cover the skillet, reduce heat to medium-low, and cook for 10-15 minutes until the chicken is fully cooked and sweet potatoes are tender.
- Garnish and serve: Sprinkle freshly chopped parsley over the skillet before serving to add a fresh herbaceous note.
Notes
- Ensure chicken breasts are cooked to an internal temperature of 165°F (74°C) for safety.
- Use a heavy-bottomed skillet to prevent sticking and even cooking.
- Sweet potatoes can be substituted with regular potatoes but adjust cooking time accordingly.
- For more zest, add a pinch of red pepper flakes when cooking vegetables.
- Leftovers keep well refrigerated for up to 3 days.
