Mexican Chicken and Sweet Potato Skillet

Why You’ll Love This Recipe

This Mexican Chicken and Sweet Potato Skillet is a one-pan wonder, bursting with layers of vibrant flavors. The sweet potatoes add a natural sweetness and a bit of heartiness, while the chicken and black beans provide protein and fiber. The blend of spices—paprika, cumin, chili powder, and more—infuses every bite with a deep, smoky flavor that pairs beautifully with the tangy salsa and lime. The melted cheddar cheese adds richness, and the fresh cilantro topping brings a burst of freshness to the dish. It’s simple, delicious, and perfect for any night of the week!

Ingredients

For the Spice Blend:

• 1 tbsp paprika
• 2 tsp ground cumin
• 1 tsp chili powder
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper

For the Chicken and Veggies:

• 1 sweet potato, peeled and diced
• 1 tbsp olive oil
• 1 lb skinless, boneless chicken breasts, diced
• 1 yellow onion, finely chopped
• 1 cup cherry tomatoes, halved
• 15 oz can black beans, drained and rinsed
• 4 oz can diced green chiles
• 1/2 cup salsa
• 1/2 lime, juiced
• 1/2 cup cheddar cheese, grated

For the Topping:

• Fresh cilantro, chopped

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Sweet Potatoes:
   • Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced sweet potatoes and sauté for about 8-10 minutes, stirring occasionally, until they are tender and slightly browned. Remove from the skillet and set aside.
2. Cook the Chicken:
   • In the same skillet, add the diced chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Once the chicken is fully cooked, remove it from the skillet and set it aside with the sweet potatoes.
3. Sauté the Onion:
   • In the same skillet, add the chopped onion and cook for 2-3 minutes until softened and translucent. Add the halved cherry tomatoes and cook for an additional 2 minutes until they begin to soften.
4. Add the Spice Blend:
   • In a small bowl, mix together the paprika, cumin, chili powder, oregano, garlic powder, salt, and black pepper.
   • Add the spice blend to the onions and tomatoes, stirring well to coat the vegetables in the spices. Cook for 1-2 minutes until fragrant.
5. Combine Everything:
   • Return the cooked chicken and sweet potatoes to the skillet. Add the black beans, diced green chiles, salsa, and lime juice. Stir everything together and cook for an additional 3-4 minutes until heated through and the flavors have melded.
6. Add the Cheese:
   • Sprinkle the grated cheddar cheese over the top of the skillet. Cover and cook for an additional 2-3 minutes until the cheese is melted and bubbly.
7. Serve:
   • Remove from the heat and sprinkle with fresh chopped cilantro. Serve directly from the skillet for a cozy and flavorful meal.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes

Variations

• Spicy Kick: Add some sliced jalapeños or a dash of hot sauce to the skillet for an extra layer of heat.
• Add More Veggies: You can include additional vegetables like bell peppers, zucchini, or corn for a more colorful and nutrient-packed dish.
• Cheese Alternatives: If you’re not a fan of cheddar, you can substitute with Monterey Jack, Pepper Jack, or a dairy-free cheese for a lactose-free version.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: This dish can be frozen. Allow it to cool completely before transferring to an airtight container. Store it in the freezer for up to 2 months. Thaw in the refrigerator overnight before reheating.
• Reheating: Reheat leftovers in the microwave or in a skillet over medium heat. Add a splash of water or chicken broth to keep it from drying out.

FAQs

1. Can I use chicken thighs instead of chicken breasts?

Yes, you can use boneless, skinless chicken thighs instead of chicken breasts. Thighs will add a bit more flavor and moisture to the dish.

2. Can I use sweet potatoes with the skin on?

Yes, you can leave the skin on for added texture and nutrients. Just be sure to wash them thoroughly before dicing.

3. Can I make this dish ahead of time?

Yes, you can prepare the ingredients ahead of time and store them separately. When ready to serve, simply reheat and add the cheese at the end.

4. Can I use a different type of cheese?

Yes, you can substitute cheddar with other cheeses like Monterey Jack, Pepper Jack, or even crumbled queso fresco for a different flavor profile.

5. How do I know when the chicken is fully cooked?

The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C) and is no longer pink in the center. You can also check for doneness by cutting into the thickest part of the chicken—there should be no pink juices.

6. Can I use canned sweet potatoes?

It’s best to use fresh sweet potatoes for this recipe, as canned sweet potatoes might have too much moisture and won’t provide the same texture.

7. Can I add rice or quinoa to this dish?

Yes, you can serve this dish over rice or quinoa to make it a more filling meal, or mix it directly into the skillet for added texture.

8. Can I use frozen vegetables?

You can use frozen vegetables like corn or bell peppers if you don’t have fresh ones on hand. Just thaw and drain them before adding to the skillet.

9. How can I make this dish spicier?

If you like heat, add more chili powder, cayenne pepper, or chopped jalapeños to the skillet to kick up the spice level.

10. Can I skip the cheese for a dairy-free version?

Yes, you can omit the cheese for a dairy-free version or substitute with a dairy-free cheese alternative like vegan cheese.

Conclusion

Mexican Chicken and Sweet Potato Skillet is a delicious and nutritious meal that’s packed with flavor and made in one pan. The combination of tender chicken, hearty sweet potatoes, black beans, and a zesty spice blend makes this dish both filling and satisfying. Topped with melted cheddar cheese and fresh cilantro, it’s a comforting and easy dinner that’s perfect for any night of the week. With endless variations and options for customization, this recipe is sure to become a go-to in your kitchen!

Print