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A one-skillet dinner that’s healthy, easy AND flavorful?! That’s right, this cheesy chicken, sweet potato and kale skillet meal is nutritious and delicious, just the way a busy weeknight meal should be!
Easily one of my go-to meals lately, my savory chicken and sweet potato recipe is packed with kale, veggies and protein.
There’s a lot of talk about perimenopause lately, so I wanted to create a dish that is not only perfect for busy families, but also something to help support those feeling like they might be entering perimenopause in their 30s and 40s. Heck, it’s a great recipe for menopause too! I love how healthy and balanced this meal is!
Perimenopause Recipe
Why it works: Kale offers iron and magnesium, and sweet potatoes provide complex carbs to support hormone balance. Prep time: 15 min | Cook time: 25 min Bonus: One-pan cleanup!
Ingredients for Healthy Chicken and Sweet Potato Skillet
- Chicken Breasts: Main protein; provides heartiness, structure, and a mild flavor that carries the spices.
- Salt and Pepper: Core seasonings; salt enhances natural flavors, while pepper adds gentle heat and balance.
- Smoked Paprika: Adds smoky depth and warmth without spiciness, complementing the bacon and sweet potatoes.
- Red Pepper Flakes: Brings a touch of heat to brighten the dish and balance the sweetness of the potato.
- Bacon: Adds savory richness, smokiness, and a crisp texture that contrasts with tender chicken and vegetables.
- Olive Oil: Used for sautéing; carries flavors, prevents sticking, and adds a subtle fruitiness.
- Garlic: Infuses the skillet with aromatic depth, boosting the savory base of the dish.
- Sweet Potato: Adds natural sweetness, creaminess, and substance, balancing the spice and savory flavors.
- Chicken Broth: Keeps the skillet moist, helps cook the sweet potatoes, and builds a flavorful base.
- Kale: Provides a slightly bitter, earthy contrast, plus color, texture, and nutrients.
- Lemon: Adds brightness and acidity at the end, cutting through richness and making flavors pop.
- Parmesan: Adds a salty, nutty finish that melts into the skillet for extra umami and richness.
How to Make Chicken Kale Skillet
- Prep the Chicken: Cut the chicken into bite sized pieces and season with all the seasonings.
- Cook the Bacon: Cook the chopped bacon in a cast iron skillet over medium heat. Remove to a plate.
- Cook the Chicken: Add the chicken to the skillet and cook through. Remove to a plate.
- Sauté: Add the garlic and sweet potatoes to the same skillet with some olive oil and sauté for about 5 minutes. Then add the chicken broth. Add a lid to the skillet and let it cook until the sweet potatoes are tender.
- Finish the Dish: Add the kale and stir until wilted and then season with salt, pepper and red pepper flakes. Return the chicken and bacon to the skillet and stir everything to combine.
- Garnish: Squeeze some fresh lemon juice over the top and sprinkle with parmesan cheese. Serve immediately!
Recipe Tips
- You can use chicken thighs instead of chicken breasts.
- Don’t leave your chicken and bacon in the pan while sautéing veggies. Instead, remove them and set to the side otherwise the chicken will overcook and dry out and veggies will turn to mush!
- To get dinner on the table faster, boil sweet potato cubes while the meats cook.
- Do not wipe out the bacon grease! Leave it in the pan while you sauté veggies, it adds so much flavor!
- Change the spices to your own liking- Try variations like: turmeric, chili powder, onion powder, dried and crushed rosemary or thyme or even Kinders Buttery Steakhouse Blend!
- Different variations with the veggies like spinach, asparagus, zucchini, etc. are great ideas!
Storing and Reheating
- To store: Store leftover sweet potato chicken skillet in an airtight container the fridge for up to 4 days. It makes a great lunch!
- To reheat: Reheat the leftovers in the microwave or a skillet over medium heat until warmed through.
- To freeze: Freeze leftovers in a freezer-safe bag or container for up to 3 months.
This healthy and filling chicken and sweet potato one skillet wonder is perfect for when you need dinner on the table in less than 30 minutes using just one pan. It’s perfect for a busy weeknight!
Watch How to Make This One Skillet Recipe…
More One Skillet Meals to Try…
- 2 Pounds Chicken Breasts, or thighs, boneless skinless, cubed in ½-inch pieces
- Salt and Pepper, to taste
- 1 teaspoon Smoked Paprika
- ¼ teaspoon Red Pepper Flakes
- 4 Strips Bacon, chopped (optional)
- 1 Tablespoon Olive Oil
- 2 Cloves Garlic, finely minced
- 1 Sweet Potato, medium to large. 1 ½-2 cups diced
- ¾ Cup Chicken Broth, low-sodium
- 2 Cups Kale, stemmed and chopped
- 1 Pinch Red Pepper Flakes, optional
- Squeeze Lemon, *optional
- ½ Cups Parmesan, freshly grated, *optional
Prevent your screen from going dark
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On a plastic cutting board, chop the chicken into 1/2″ pieces, and season with salt, pepper, smoked paprika and red chili flakes.
2 Pounds Chicken Breasts, 1 teaspoon Smoked Paprika, Salt and Pepper, ¼ teaspoon Red Pepper Flakes
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In a cast iron skillet, over medium heat, if using bacon, add it, and cook for 5 minutes, remove to a plate.
4 Strips Bacon
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Add the chicken to the skillet, adding a touch of oil if the bacon didn’t give off enough fat. *Note- you can cook the bacon for five minutes then add the chicken and cook both through, but I have found the bacon crisps better only.
1 Tablespoon Olive Oil
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Cook for about 7 minutes or until it is cooked through. Don’t forget to stir well. Remove the chicken and bacon from the skillet to a plate, and set aside.
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Back to the same skillet, add the garlic and sweet potatoes along with a little oil if needed. Saute for about 5 minutes, and add chicken broth.
2 Cloves Garlic, 1 Sweet Potato, ¾ Cup Chicken Broth
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Place the lid on to promote faster cooking. Cook for 7 minutes or until the sweet potatoes are cooked and tender.
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Turn the heat to low, and add the kale, stirring until wilted and seasoning with salt and pepper.
2 Cups Kale
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Add a touch more chili flakes if you want more spice.
1 Pinch Red Pepper Flakes
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Return the chicken and bacon to the skillet, and stir well until combined. Squeeze a little fresh lemon juice and sprinkle with cheese if desired. Serve immediately.
Squeeze Lemon, ½ Cups Parmesan
Serving: 1.25cup, Calories: 326kcal, Carbohydrates: 9g, Protein: 38g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.04g, Cholesterol: 113mg, Sodium: 541mg, Potassium: 766mg, Fiber: 2g, Sugar: 2g, Vitamin A: 6353IU, Vitamin C: 10mg, Calcium: 140mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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