This Chicken & Sweet Potato Skillet is an easy 30-minute recipe that is full of flavor and nutrients! Made with chicken, sweet potatoes, black beans, corn, and taco seasoning, this simple one-pot meal is sure to become a family favorite.
Nothing quite beats a one-pot meal, especially when it is as tasty as this Chicken and Sweet Potato Skillet.
This Mexican Style Chicken and Sweet Potato Skillet is a recipe I love to turn to when I need something fast and flavorful. It is made in one pan, ready in 30 minutes, uses inexpensive ingredients, and is loaded with fiber, protein, and nutrients. And it is absolutely delicious!
Notes on Ingredients
- Chicken: Use boneless, skinless chicken breasts, or thighs.
- Beans: I personally prefer the flavor combination of black beans with sweet potatoes, but you can opt to use pinto beans or red beans if desired. Use either rinsed canned beans or dried beans cooked in the Instant Pot.
- Taco Seasoning: Homemade Taco Seasoning is always best in terms of flavor and sodium content, but use a packaged blend if that is what you have on hand.
- Liquid: To help this chicken and bean skillet meal cook, use a bit of broth or water. If you opt to use water over broth, you may find you need to add a pinch of salt.
- Lime: Don't overlook the addition of lime zest and lime juice. It really takes this skillet over the top in terms of flavor.
How to Make Tex-Mex Chicken & Sweet Potatoes
Step One: Pan-Fry Chicken
- Cube up boneless skinless chicken breasts and season with taco seasoning.
- Heat a large non-stick skillet over medium-high heat and add in a bit of oil.
- Add the chicken and saute on each side until just browned through about 2-3 minutes per side.
- Remove the chicken from the skillet to a plate.
Step Two: Pan-Fry Sweet Potatoes
- Add a bit more oil to the skillet and add in the cubed sweet potatoes
- Brown sweet potatoes on each side, flipping every couple of minutes. This should take about 5-7 minutes.
Step Three: Simmer
- Add in black beans, taco seasoning, corn, cooked chicken, and chicken stock, and stir everything together.
- Let simmer for 10 minutes, or until the sweet potatoes are tender, and the chicken stock has evaporated.
- Finish the chicken skillet with the zest and juice of one lime.
Step Four: Serve
You can add any topping to the chicken and sweet potato skillet you like. If you aren't dairy-free, add shredded cheese and let it melt into the skillet before serving and serve with a side of sour cream. Or serve with Homemade Guacamole to add a creamy dairy-free finish.
Speed It Up
While this recipe calls for raw chicken, you can opt to use leftover shredded chicken or leftover grilled chicken and skip the step of browning the chicken and just add the leftover chicken to the skillet with the stock, beans, and corn.
Another great option would be to use spicy sausages, like al fresco Jalapeno Chicken Sausage or andouille sausage, and add the sliced chicken to the skillet along with the beans, corn, and broth.
More Healthy Tex-Mex Recipes
- Mexican Quinoa Salad
- Healthy Black Bean Baked Tacos
- Southwestern Chicken Cobb Salad
- Instant Pot Burrito Bowl
- Ground Turkey Taco Skillet
I would love to know how you enjoy this easy 30-minute chicken and sweet potato recipe! Be sure to leave a comment and let me know.
Mexican Chicken Skillet
- 1 tablespoon canola oil divided
- 1 pound boneless, skinless chicken breasts cut into 2 inch chunks
- 4 teaspoons taco seasoning divided
- 4 medium sweet potatoes peeled and cut into ½ inch cubes
- 2 cups black beans
- 1 cup frozen corn
- ½ cup chicken stock or water
- 1 lime zest and juice
- Heat a cast-iron or non-stick skillet over medium-high heat, and add in a teaspoon of oil.
- Season the chicken with 2 teaspoons of taco seasoning and then brown the chicken on each side, about 2-3 minutes per side, and then remove the chicken to a plate.
- Add the remaining amount of oil to the skillet along with sweet potatoes. Brown sweet potatoes on each side, flipping every couple of minutes. This should take about 5-7 minutes.
- Add in black beans, corn, remaining taco seasoning and chicken stock and stir everything together. Let simmer for 10 minutes, or until sweet potatoes are tender, and chicken stock has evaporated.
- Finish the chicken skillet with the zest of one lime and fresh lime juice. Serve.
- Use chicken stock or if are not gluten-free, a light beer, as the cooking liquid.
- Shredded Monterey Jack cheese, cheddar, Colby, or queso fresco is a delicious addition to the skillet, as is chopped cilantro.
- The lime is not necessary but does make the flavors really pop.
- Leftovers will keep in a sealed container for up to 3 days in the refrigerator
- While this recipe calls for raw chicken, you can opt to use leftover shredded chicken or leftover grilled chicken and skip the step of browning the chicken and just add the leftover chicken to the skillet with the stock, beans, and corn.
- Another great option would be to use spicy sausage, like al fresco Jalapeno Chicken Sausage or andouille sausage, and add the sliced chicken to the skillet along with the beans, corn, and stock.
I love the simplicity and flavor of this recipe. I subbed soy curls for the chicken and it worked beautifully. It will be on our rotation for sure!
What a great idea to use soy curls! Thanks for sharing.
This recipe is incredible!! Keeping it in our favorites for sure!
Love hearing how much your family enjoys Nellie! Thanks for sharing!
I love all the colors, textures, and flavors in this delicious dish!!
I love hearing you enjoyed Renee!
What a delicious meal it was, thank you for the recipe!
I am so glad you enjoyed Keil! We actually made last night for a quick dinner ourselves 🙂
I'm with you, I need quick meals with my busy family! I love that this is a one pot meal too for easy clean up! This is the perfect recipe in my books!
I am so glad your family enjoyed Beth!
This looks like a fun recipe to try out on my family and I like that it is only "1 pot" that means, less dishes and I am all for that!
One pot meals are always my favorite for that same reason Sarah! Enjoy