Mexican chicken sweet potato skillet: just the name conjures up images of vibrant colors, smoky aromas, and a fiesta of flavors dancing on your tongue, doesn’t it? Imagine tender, juicy chicken mingling with the earthy sweetness of sweet potatoes, all bathed in a zesty blend of Mexican spices. This isn’t just dinner; it’s an experience!

While the exact origins of this particular skillet recipe are modern, it draws heavily on the rich culinary traditions of Mexico, where the combination of protein, vegetables, and spices has been a cornerstone of their cuisine for centuries. Sweet potatoes, though not native to Mexico, have been readily adopted and incorporated into various dishes, adding a unique sweetness that complements the savory flavors beautifully.

What makes this Mexican chicken sweet potato skillet so irresistible? It’s the perfect marriage of convenience and deliciousness. It’s a one-pan wonder, meaning fewer dishes to wash (hallelujah!), and it’s incredibly versatile. You can customize it with your favorite toppings think creamy avocado, tangy salsa, a dollop of sour cream, or a sprinkle of fresh cilantro. But beyond the ease of preparation, it’s the taste that truly wins people over. The combination of savory chicken, sweet potatoes, and those warm, aromatic Mexican spices creates a symphony of flavors that will have you coming back for seconds (and thirds!). Plus, it’s a relatively healthy and balanced meal, making it a guilt-free pleasure. So, are you ready to embark on this culinary adventure with me? Let’s get cooking!

Ingredients:

For the Chicken:

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 tbsp olive oil
1 tsp chili powder
1/2 tsp cumin
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp onion powder
Salt and pepper to taste

For the Sweet Potato Skillet:

2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
1 large red onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
2 cloves garlic, minced
1 tbsp olive oil
1 tsp chili powder
1/2 tsp cumin
1/4 tsp smoked paprika
1/4 tsp oregano
Salt and pepper to taste

Toppings (Optional):

Avocado, diced
Cilantro, chopped
Lime wedges
Sour cream or Greek yogurt
Shredded cheddar cheese or Monterey Jack cheese
Hot sauce

Preparing the Chicken:

First, let’s get the chicken ready. In a medium bowl, combine the cubed chicken with 1 tablespoon of olive oil. Make sure all the chicken pieces are coated nicely.
Now, add the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper to the bowl. I usually start with about 1/2 teaspoon of salt and 1/4 teaspoon of pepper, then adjust to taste later.
Toss everything together until the chicken is evenly coated with the spices. You want each piece to be flavorful!

Cooking the Chicken:

Heat a large skillet (cast iron works great, but any large skillet will do) over medium-high heat. Add the seasoned chicken to the hot skillet in a single layer. Don’t overcrowd the pan, or the chicken will steam instead of sear. If necessary, cook the chicken in batches.
Cook the chicken for about 5-7 minutes, or until it’s cooked through and no longer pink inside. Be sure to flip the chicken occasionally to ensure even cooking on all sides. The internal temperature should reach 165°F (74°C).
Once the chicken is cooked, remove it from the skillet and set it aside in a bowl. We’ll add it back in later.

Preparing the Sweet Potato Skillet:

Now, let’s work on the sweet potato skillet. In the same skillet (no need to wash it!), add another tablespoon of olive oil. Heat it over medium heat.
Add the diced sweet potatoes and red onion to the skillet. Cook for about 8-10 minutes, stirring occasionally, until the sweet potatoes are slightly softened and the onion is translucent. This step is important because sweet potatoes take a little longer to cook than the other vegetables.
Add the diced red and green bell peppers and minced garlic to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the bell peppers are tender-crisp and the garlic is fragrant. Be careful not to burn the garlic!
Stir in the black beans, corn, and diced tomatoes and green chilies (Rotel). Make sure everything is well combined.
Add the chili powder, cumin, smoked paprika, oregano, salt, and pepper to the skillet. Again, I recommend starting with about 1/2 teaspoon of salt and 1/4 teaspoon of pepper and adjusting to taste.
Bring the mixture to a simmer and cook for about 5-10 minutes, stirring occasionally, until the sweet potatoes are tender and the flavors have melded together. The sauce should thicken slightly.

Combining and Serving:

Return the cooked chicken to the skillet with the sweet potato mixture. Stir everything together to combine.
Cook for another 2-3 minutes, or until the chicken is heated through.
Taste and adjust the seasonings as needed. You might want to add a little more salt, pepper, chili powder, or even a squeeze of lime juice to brighten up the flavors.
Serve the Mexican chicken sweet potato skillet hot.
Garnish with your favorite toppings, such as diced avocado, chopped cilantro, lime wedges, sour cream or Greek yogurt, shredded cheddar cheese or Monterey Jack cheese, and hot sauce. I personally love adding a dollop of Greek yogurt and a sprinkle of cilantro!

Tips and Variations:

Spice Level: Adjust the amount of chili powder and diced tomatoes and green chilies to control the spice level. If you like it mild, use less chili powder and opt for mild diced tomatoes and green chilies. For a spicier dish, add a pinch of cayenne pepper or use hot diced tomatoes and green chilies.
Vegetarian Option: Omit the chicken and add an extra can of black beans or chickpeas for a vegetarian version. You could also add some crumbled vegetarian chorizo for a smoky flavor.
Add More Veggies: Feel free to add other vegetables to the skillet, such as zucchini, yellow squash, or poblano peppers.
Make it a Bowl: Serve the skillet over rice or quinoa for a heartier meal.
Make it Ahead: The sweet potato skillet can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it in a skillet or microwave before serving. You can also cook the chicken ahead of time and add it to the skillet when you’re ready to serve.
Freezing: This skillet freezes well. Allow it to cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Using Ground Chicken or Turkey: If you prefer, you can substitute ground chicken or ground turkey for the chicken breasts. Brown the ground meat in the skillet before adding the sweet potatoes and other vegetables. Drain off any excess grease before proceeding with the recipe.
Sweet Potato Variety: While I typically use orange-fleshed sweet potatoes, you can also use other varieties, such as white or purple sweet potatoes. The cooking time may vary slightly depending on the type of sweet potato you use.
Serving Suggestions: This skillet is delicious on its own, but it also pairs well with a side of cornbread or a simple salad. You can also use it as a filling for tacos or burritos.

Equipment You Might Need:

Large Skillet (Cast Iron Recommended)
Cutting Board
Chef’s Knife
Measuring Spoons
Measuring Cups
Mixing Bowls
Wooden Spoon or Spatula

Nutritional Information (Approximate):

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

Calories: Approximately 400-500 per serving
Protein: 30-40 grams
Carbohydrates: 50-60 grams
Fat: 15-25 grams

Enjoy your delicious and healthy Mexican Chicken Sweet Potato Skillet! I hope you love it as much as I do!

Conclusion:

This Mexican Chicken Sweet Potato Skillet isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen! Seriously, from the smoky spices to the satisfying sweetness of the potatoes and the tender chicken, every bite is a little party in your mouth. I know, I know, I’m biased, but I’ve made this recipe countless times, and it’s always a hit. It’s quick, it’s easy, it’s packed with nutrients, and most importantly, it’s absolutely delicious. What more could you ask for? But beyond the sheer deliciousness, this skillet meal is a lifesaver on busy evenings. Cleanup is a breeze since it’s all cooked in one pan. Plus, it’s incredibly versatile. Feeling adventurous? Add a can of black beans or corn for extra texture and flavor. Want to kick up the heat? Throw in a chopped jalapeño or a dash of your favorite hot sauce. Not a fan of sweet potatoes? Butternut squash works beautifully too! And if you’re looking for a vegetarian option, simply swap the chicken for crumbled tofu or more beans. The possibilities are truly endless!

Serving Suggestions and Variations:

* Taco Night Transformation: Serve this skillet mixture in warm tortillas with your favorite taco toppings like shredded lettuce, diced tomatoes, sour cream, and guacamole. * Bowl Bonanza: Create a vibrant and healthy bowl by serving the skillet over quinoa or brown rice, topped with a dollop of Greek yogurt and a sprinkle of cilantro. * Cheesy Goodness: Sprinkle shredded cheddar or Monterey Jack cheese over the skillet during the last few minutes of cooking for a melty, cheesy delight. * Egg-cellent Addition: Top the skillet with a fried egg for a protein-packed breakfast or brunch. * Spice It Up: Add a pinch of cayenne pepper or a dash of chipotle powder for an extra kick of heat. * Cool It Down: Serve with a side of cool and refreshing salsa or a dollop of avocado crema to balance the flavors. I truly believe this Mexican Chicken Sweet Potato Skillet will become a staple in your recipe rotation. It’s the perfect blend of convenience, flavor, and healthy ingredients. It’s also a fantastic way to use up any leftover chicken or vegetables you have on hand. So, ditch the takeout menu and give this recipe a try. I promise you won’t be disappointed. And now for the fun part! I’m so excited for you to try this recipe and make it your own. Once you’ve whipped up your version of this delicious skillet, please, please, please share your experience! Let me know what variations you tried, what toppings you added, and what your family thought. Did you add extra spice? Did you swap out the sweet potatoes? I want to hear all about it! You can leave a comment below, tag me on social media, or even send me a picture of your culinary masterpiece. I can’t wait to see what you create! Happy cooking! I am confident that you will love this recipe as much as I do.