Chicken and Sweet Potato Skillet – chicken stirfry easy recipe
We all have those evenings. You're staring into the fridge wondering what on earth you're going to whip up that won't take an hour or leave you buried in dishes. That’s where this chicken and sweet potato skillet comes in. It’s warm, comforting, and hits the table in about 30 minutes without any weird ingredients. I mean, who doesn't love a good one-pan miracle?
The sweet potatoes get caramelized and tender, while the chicken soaks up all that garlicky, paprika-kissed flavor. It’s got protein, veggies, and enough flavor to make you wonder how something so simple can be so satisfying. Plus, you only have one pan to wash. Now that’s a win.
This recipe is also a total crowd-pleaser. Even the picky eaters at my house go back for seconds. And hey, if you're into meal prepping or just looking for something new in your dinner rotation, this one hits all the right notes. So grab your skillet and let’s make dinner a little easier tonight.
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- 2 medium sweet potatoes, peeled and diced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- Salt and black pepper to taste
- Chopped fresh parsley (optional, for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chicken pieces and cook until browned and cooked through, about 6–8 minutes. Remove and set aside.
- In the same skillet, add sweet potatoes and cook for about 10 minutes until tender, stirring occasionally.
- Add bell peppers, onion, and garlic. Cook until softened, about 5 minutes.
- Return chicken to the skillet. Sprinkle with paprika, salt, and pepper. Stir to combine and heat everything through.
- Garnish with chopped parsley if using. Serve hot.