Mexican Sweet Potato Chicken Skillet

This Mexican-inspired skillet is a weeknight hero loaded with juicy chicken creamy sweet potatoes punchy salsa and cozy spices. One pan big flavors barely any cleanup—this is the kind of meal I crave when time is short and everyone is hungry.

The first time I threw this together my kitchen smelled so good the entire family drifted in before dinner was ready. It has become my standby for busy evenings or nights when we need something nourishing fast.

Ingredients

• Boneless skinless chicken thighs or breast: This is the primary protein for tenderness and rich flavor Choose fresh poultry with a pink hue and minimal moisture in the packaging
• Sweet potato: Diced and parboiled for creamy rounds of flavor Pick firm sweet potatoes with smooth skin
• Canned black beans: A punch of fiber and extra protein Rinse well for best texture and less sodium
• Green jalapeno or green chili peppers: Adds a gentle kick Use fresh for brightness or pickled for tang
• Mild salsa: Layers in smoky tomato flavor Use a salsa you enjoy eating with chips for maximum taste
• Mozzarella cheese: Melts over everything for creamy texture and richness Try shredding your own for better melt
• Olive oil: Needed to brown the chicken and sauté veggies Use extra virgin when possible
• Red bell pepper: Gives color and sweet crunch Choose plump and shiny peppers without wrinkles
• Ground cumin and ground oregano: The backbone of Mexican spice and warmth Look for fresh ground spices with bold aroma
• Red chili flakes: Creates extra warmth Adjust quantity for desired heat
• Salt and black pepper: Brings all the flavors together Taste as you go
• Minced garlic: Amplifies all the other seasonings Use fresh for strong pungency
• Lime: Brightens the savory-sweet flavors Fresh limes for juiciest juice
• Cilantro: Finishes the dish with herby sparkle Only use fresh chopped leaves and stems
• Uncooked quinoa (optional): Optional for a filling base Rinse quinoa first to remove bitterness

Instructions

Start the Quinoa:

If you plan to serve this with quinoa begin cooking it according to package directions It usually takes about 15 minutes so start early

Mix the Spices and Chicken:

Combine cumin oregano chili flakes salt black pepper and diced chicken in a bowl Toss well until the chicken is evenly coated with the spices

Brown the Chicken:

Heat olive oil in a large skillet over medium high Add the spiced chicken and cook until the pieces are golden and almost cooked through about five to six minutes Remove chicken from the skillet and set aside

Sauté the Vegetables:

Wipe out the skillet with a paper towel If necessary add a touch more oil Add sweet potato jalapenos garlic and red bell pepper Stir everything together and sauté for about five to eight minutes until the sweet potatoes are soft and peppers are fragrant

Add Salsa and Beans:

Stir in the salsa and black beans Fold the browned chicken back into the pan Mix well to evenly combine the saucy vegetables beans and chicken

Melt the Cheese:

Sprinkle the mozzarella over the skillet contents Cover with a lid Reduce heat slightly Allow the cheese to melt fully two to three minutes

Finish and Serve:

Remove the pan from heat Squeeze fresh lime juice over everything and shower with chopped cilantro Serve over quinoa if using

My favorite part of this dish is how quickly the sweet potatoes and spices mingle in the pan I always remember my daughter sneaking bites of warm sweet potato right off the burner before the cheese goes on This meal brings everyone together before it even makes it to the plate

Storage Tips

Cool leftovers thoroughly before transferring to an airtight container The skillet keeps well for up to three days in the fridge Reheat gently on the stove or in the microwave Add a splash of water if needed to loosen things up

Ingredient Substitutions

Swap chicken thighs for breast if you like a leaner cut Use cooked rotisserie chicken to save time Try pinto or kidney beans in place of black beans and Monterey Jack instead of mozzarella Sweet potatoes can be traded for diced butternut squash if preferred

Serving Suggestions

Spoon the skillet mix over fluffy quinoa rice or even greens like chopped romaine Add a dollop of sour cream a sprinkle of crumbled queso fresco or thin slices of avocado Serve with warm tortillas for extra comfort

Cultural Context

Inspired by the flavors of Mexican home cooking this recipe borrows classic spices and the tradition of hearty one pan meals It is not an authentic Mexican dish but a celebration of the region’s punchy seasonings and colorful ingredients

Seasonal Adaptations

Trade sweet potatoes for zucchini or corn in summer months Add a handful of baby spinach just before finishing for extra greens Use roasted delicata squash when sweet potatoes are unavailable

Success Stories

My neighbor raved about this meal after I left her a container when she had a busy night She reported both her kids and her partner devoured it without leftovers It is always a nice feeling to share something so satisfying that also cooks up so fast

Freezer Meal Conversion

This meal is great to freeze Just assemble the skillet as usual but stop before adding cheese Portion into freezer friendly containers When ready to eat thaw in the fridge add cheese and heat covered until bubbly and melty

This one pan meal is weeknight comfort you can count on. Enjoy the bold flavors and easy cleanup every time you make it.

Common Recipe Questions

→ Can I use chicken breast instead of thighs?

Yes, both chicken thighs and breast work well. Thighs offer more moisture, while breast is leaner.

→ How can I make this dish spicier?

Add extra jalapeno, use hot salsa, or sprinkle more red chili flakes during cooking for added heat.

→ Is there a substitute for sweet potatoes?

You can use regular potatoes, butternut squash, or even carrots if you prefer a different root vegetable.

→ What toppings work well for serving?

Try lime wedges, fresh cilantro, sour cream, sliced avocado, or shredded cheese to enhance flavor and texture.

→ Can I prepare this dish ahead of time?

Yes, you can refrigerate leftovers for up to 3 days. Reheat gently on the stove or in the microwave until warmed through.

→ Is quinoa necessary or can I use something else?

Quinoa is optional. Rice, cauliflower rice, or tortillas also pair nicely with this skillet meal.