This One-Pot Chicken Sweet Potato Skillet is a weeknight workhorse that layers seared paprika chicken with tender sweet potato, wilted spinach, and salty pops of feta. Everything comes together in a single pan, which means fewer dishes and a hearty dinner on the table fast. It's the kind of recipe that feels satisfying without asking much of you at the end of a long day.
About 25 minutes start to finish, including a few minutes of dicing up front.
Per serving (makes 3): 415 cal · 45.2g protein · 18.9g carbs · 17.4g fat
Ingredients
- 18 oz chicken breast
- 2 cup sweet potato
- 3 cup spinach
- 1/2 cup feta cheese
- 2 tbsp olive oil
- 1 tbsp garlic
- 1 tsp paprika
- 1/2 cup chicken broth
Instructions
- Heat olive oil in a large skillet over medium-high. Add diced chicken and paprika, sear 4 minutes.
- Add diced sweet potato, minced garlic, and broth. Cover and cook 8 minutes until sweet potato is tender.
- Stir in spinach until wilted, top with crumbled feta, and serve.
Meal prep & storage
This skillet keeps well in an airtight container in the fridge for up to 4 days, making it a solid candidate for batch cooking two or three portions at once. For longer storage, freeze individual servings for up to 2 months, ideally before adding the feta so the texture stays best. Reheat gently in a covered skillet with a splash of broth over medium, or microwave in 60-second bursts until warmed through, then top with fresh feta.
Swaps
Boneless, skinless chicken thighs work beautifully in place of breast for a richer bite, or swap in diced turkey breast if that's what you have on hand. Butternut squash can stand in for sweet potato with a similar cook time, and kale is a sturdy alternative to spinach (just give it an extra minute to wilt). For a dairy-free version, skip the feta and finish with a squeeze of lemon and a handful of chopped olives for that same briny lift.
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