Description
This one-pan wonder is ready in 30 minutes and brings the perfect balance of savory chicken and sweet potatoes together in every bite – your new favorite weeknight hero!
Ingredients
Scale
- 1½ pounds boneless, skinless chicken thighs
- 2 medium sweet potatoes (about 1½ pounds), cut into ¾-inch cubes
- 1 large red onion, sliced into wedges
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon ground cumin
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- Optional: 1 tablespoon maple syrup or honey
Instructions
- Pat chicken thighs dry with paper towels and season with salt and pepper on both sides.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and sear for 4-5 minutes per side until golden. Remove to a plate.
- Add remaining oil to the same skillet. Add sweet potatoes and onion, cooking for 5-7 minutes until beginning to soften and brown.
- Add garlic, rosemary, paprika, thyme, and cumin. Stir for 30 seconds until fragrant.
- Return chicken to the skillet, nestling between sweet potatoes. Add maple syrup if using.
- Reduce heat to medium-low, cover, and cook for 10-12 minutes until sweet potatoes are tender and chicken reaches 165°F.
- Let rest for 5 minutes, then garnish with fresh parsley before serving.