Italian Chicken and Sweet Potatoes

This Italian Chicken and Sweet Potatoes dinner recipe is pretty, tastebud pleasing, and comes together easily in one skillet.

I have a NEW skillet dinner recipe for you today! This Italian Chicken and Sweet Potatoes is so easy to make, and far from boring. I can’t tell you how much I love ONE-PAN dinners. Every time I make a one-pan dinner, I wonder why I don’t do it more often. Seriously, clean up is such a breeze.

What’s in it

This dish is made with bone-in chicken thighs, although you definitely could use boneless. If you use boneless, you will need to adjust the cooking time a little since boneless thighs require less cooking time, but the substitution can be made. It also includes sweet potatoes diced up small, diced tomatoes, fresh garlic, some oil for frying the chicken, some butter for cooking the sweet potatoes, various seasonings, and parmesan cheese.

Pretty

I absolutely love the color of this dish. Sweet potatoes are just the prettiest! The tomato gives it a nice little pop of color and adds to the flavor too. The parmesan cheese plays double duty. The flavor it adds is the most obvious benefit, but it also improves the look of the chicken. Chicken can be a tough one. I mean, there really are not a whole lot of good looks in a plain old chicken thigh.

The method

This Italian Chicken and Sweet Potatoes is cooked in a skillet from start to finish. The whole thing gets popped into the oven at the end to quickly broil the parmesan cheese, but it gets cooked fully on the stove top.

You’ll start by frying the chicken in a skillet, then deglazing the pan with some apple cider vinegar. Adding the ACV to the hot skillet basically gathers up all the little brown bits in the bottom of the pan and loosens them so they can be a part of the dish. Then you’ll add the sweet potatoes, tomatoes, garlic, seasonings, water, and butter, and continue cooking until the potatoes are tender and the chicken is cooked through. Spread the sweet potatoes out around the chicken in the skillet, so they can cook evenly. Lastly, add the parmesan cheese, and give it a quick broil to give the parmesan a nice, golden color. Look at those colors!

So, just a few pantry basics, some chicken, and 45 minutes of your time, and you have a complete and tasty dinner. Eating well doesn’t have to be complicated or difficult. This recipe is proof that it can be simple and appealing.

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5 from 1 vote

Italian Chicken and Sweet Potatoes

A skillet dinner consisting of chicken thighs, sweet potatoes, and tomatoes cooked in Italian seasonings and topped with parmesan cheese.

Course Main Course

Cuisine American, Italian

Keyword Chicken, Italian, Main Dish, Sweet Potato

Cook Time 45 minutes minutes

Servings 4 people

Author Katie Burdge

Ingredients

• 4 bone-in chicken thighs
• 4 tbsp oil
• 1 tsp salt
• 2 tbsp apple cider vinegar
• 3 1/2 cups sweet potatoes, diced small about 5 very small sweet potatoes
• 1 tbsp minced garlic
• 1 14.5 oz. can diced tomatoes un-drained
• 1/2 tsp ground fennel
• 1/2 tsp pepper
• 1/2 tsp rosemary
• 1 1/2 cups water
• 1 tbsp butter
• 1/3 cup parmesan cheese

Instructions

• Dry chicken thighs with a paper towel, and salt both sides. (use 1/2 tsp. salt to salt one side, and the other 1/2 tsp, to salt the other side)

  Heat the 4 tbsp. of oil in a large skillet over medium-high heat. When the oil is hot, add the chicken thighs. Fry for about 7 1/2 minutes per side, for a total time of 15 minutes.

  While the chicken is cooking, peel and cube the sweet potatoes.

  After the chicken has cooked for 15 minutes, drain off about half of the grease. Return the skillet to the burner and add the 2 tbsp. of apple cider vinegar to the skillet and stir and scrape the bottom of the skillet to deglaze the pan. This will gather all the little brown pieces of goodness that are struck to the bottom of the pan.

  Add the sweet potatoes, garlic, diced tomatoes, fennel, pepper, rosemary, water, and butter to the skillet. Stir everything to mix the seasonings in well, and cook on medium-high for 30 minutes. Stir occasionally throughout the 30 minutes. (Time can be adjusted as needed, and a little more water added if needed.) At the end, you want the sweet potatoes to be tender, most of the liquid to be evaporated, and the chicken to be cooked to 165 degrees F in the center.

  At the end, sprinkle parmesan cheese over everything, pop into the oven, and broil for just a few minutes till the parmesan is golden.

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