Southwestern Chicken and Sweet Potato Skillet is a vibrant, satisfying one-pan dinner the whole family will enjoy. High in protein and fiber, this nutritious dish comes together in under 30 minutes and makes for easy weeknight meals and tasty leftovers.
Gluten Free, Dairy Free option, Nut Free
Back-to-school season is prime time for one-dish dinners like skillet and sheet pan meals. This Southwestern Chicken and Sweet Potato Skillet fits the bill: quick to make, full of flavor, and easy to adapt.
When dinner ideas run dry, I often turn to Southwestern- or Mexican-inspired recipes. They’re bold, family-friendly, and extremely versatile. Between salads, nachos, fajitas, tacos, and skillets, there are endless ways to use the same flavor profile to keep meals interesting.
One of the best parts of this skillet is that everything cooks in a single pan, so cleanup is minimal — a major win for busy evenings.
This Southwestern Chicken and Sweet Potato Skillet is…
- Richly flavored
- Simple to prepare
- A complete one-dish meal
- Made from common grocery staples
- Perfect for leftovers
I was inspired by the many skillet dinners I’ve seen online and a surplus of sweet potatoes at home. The result is a flavorful, easy weeknight dinner that the whole family can enjoy.
Ingredients to Make this Southwestern Chicken and Sweet Potato Skillet
The ingredient list might look long at first glance, but many items are pantry staples. This recipe yields a balanced, satisfying meal with familiar spices and simple produce.
You’ll need:
- Chicken (see vegetarian version below if desired)
- Spices: smoked paprika, chili powder, cumin, garlic powder, dried oregano, salt and black pepper
- Sweet potatoes
- Yellow onion
- Bell pepper
- Garlic
- Chicken or vegetable stock
- Fire-roasted diced tomatoes (canned)
- Black beans (canned)
- Corn (fresh, frozen, or canned)
- Optional toppings: shredded cheese and fresh cilantro
Most of these ingredients are probably already in your kitchen if you cook regularly.
Vegetarian Version of the Southwestern Sweet Potato Skillet
To make this vegetarian, skip the chicken and increase the black beans (add an extra can). Cook the sweet potatoes and vegetables the same way, then stir in the beans, tomatoes, and corn. Top with cheese if desired.
How to Make Southwestern Chicken and Sweet Potato Skillet
This recipe builds layers of flavor while staying simple and quick. A heavy skillet, such as cast iron, works especially well because it browns chicken evenly and holds heat. Heat the pan thoroughly before adding the protein for the best sear.
Start by cooking the chicken. You can measure and add each spice individually or use a pre-made taco seasoning if you prefer. When the chicken is nearly cooked through, transfer it to a plate and set aside.
Add a bit more oil to the pan, then add the sweet potatoes, onion, bell pepper, and garlic. Chop the sweet potatoes into small cubes so they cook through quickly. Brown the vegetables, then add the stock to help soften the sweet potatoes.
Once the stock has been absorbed and the sweet potatoes are tender when pierced with a fork, return the chicken to the skillet and stir in the fire-roasted tomatoes, black beans, and corn. Heat everything through, then finish with shredded cheese and cilantro if you like.
Other One-Pan Meals to Try
- Sheet Pan Chicken Sausage Fajitas
- Sheet Pan BBQ Tofu and Veggies
- Sheet Pan Turkey Meatloaf
Is this Southwestern Skillet a Balanced Meal?
Yes. Though it includes multiple sources of carbohydrates, those choices are high in fiber and paired with lean protein and plenty of vegetables. A few tips to keep it balanced:
- Portion the chicken so you get a 3–4 oz serving per person to reach about 20 grams of protein.
- Add extra vegetables or serve the skillet over a bed of greens to increase volume and nutrients.
- The sweet potatoes, beans, and corn are all wholesome, fiber-rich carbohydrate sources.
Kitchen Tools You’ll Need
- Large cast iron or oven-safe skillet
- Sturdy spatula
Southwestern Chicken and Sweet Potato Skillet
Southwestern Chicken and Sweet Potato Skillet is a flavorful one-dish dinner the entire family will love! Both nutritious and delicious, this high protein and high fiber meal comes together in less than 30 minutes.
- Author: Chelsey
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 1 ½ tablespoons avocado oil, divided
- 1 lb chicken breast, cubed
- 2 teaspoons smoked paprika, divided
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper, divided
- 2 medium sweet potatoes, chopped
- 1 yellow onion, chopped
- 1 bell pepper, chopped
- 1 teaspoon finely chopped garlic
- ½ cup chicken or vegetable stock
- 1 (15 oz) can fire-roasted diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- Optional: shredded Mexican blend cheese, fresh cilantro for garnish
Instructions
- Heat 1 tablespoon oil in a large cast iron skillet over medium heat. When the pan is hot, add the cubed chicken and season with 1 teaspoon smoked paprika, chili powder, cumin, garlic powder, oregano, salt, and ¼ teaspoon black pepper. After about 3 minutes, flip to brown the other side. When almost cooked through, transfer the chicken to a plate and set aside.
- Add the remaining ½ tablespoon oil to the pan, then add the sweet potatoes, onion, bell pepper, and garlic. Season with the remaining 1 teaspoon smoked paprika and ¼ teaspoon black pepper. Sauté until the vegetables begin to soften and brown.
- Pour in the chicken or vegetable stock and continue to sauté the sweet potatoes until tender, about 10 minutes, allowing the stock to absorb as they cook.
- When the sweet potatoes are fork-tender, return the chicken to the skillet and add the fire-roasted tomatoes, black beans, and corn. Stir until heated through. Top with shredded cheese and cilantro if desired, then serve.
Don’t Forget to PIN this Southwestern Chicken and Sweet Potato Skillet…
XO