This Easy Tex-Mex Chicken and 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 skillet dinner is sure to become a family favorite.
When it comes to quick and easy dinner recipes, I love turning to skillet meals! From Chicken with Green Beans to Turkey Taco Skillet to Honey Lemon Chicken Skillet to this Tex-Mex Chicken Skillet, these recipes use one pan to deliver a flavorful, nutritious meal in under 30 minutes--perfect for any night of the week. Even BUSY nights.
This Chicken and Sweet Potato Skillet recipe is one of my family's favorites and it is easy to see why!
Reasons to Love this Tex-Mex Chicken Skillet
- Ready in Under 30 Minutes. Any dinner recipe that uses one pan and puts a wholesome meal on my table in under 30 minutes is a winner in my book!
- Loaded with Fiber, Protein, and Nutrients. Instead of using a refined carb to bulk up this dinner, this recipes uses sweet potatoes as a base, which are full of so many good things! Rounded out with black beans and chicken, this protein-heavy dinner will leave you satisfied.
- Kid-Approved. The Tex-Mex flavors and the cheese entice even the picky eaters to enjoy this one!
- Absolutely Delicious. Seriously, insanely delicious for such a simple recipe. Both the taco seasoning and lime juice go a long way to adding incredible flavor to this chicken and sweet potato recipe.
Notes on Ingredients
- Chicken: Use boneless, skinless chicken breasts, or thighs.
- Sweet Potatoes: Use peeled, cubed sweet potatoes.
- Black Beans: While I recommend I personally prefer the flavor combination of black beans with sweet potatoes, you can opt to use pinto beans or red beans in their place.
- Corn: Use frozen corn kernels rather than canned corn, for the best flavor and to help control the sodium.
- 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.
- Chicken Stock: You need a bit of liquid to help the dish cook. While low-sodium chicken broth is best, you can certainly add water if you don't have stock on hand.
- Cheese: Cheddar, Monterey Jack, or Mexican Blend of shredded cheese all work well in this Tex-Mex Skillet.
- Lime: Don't overlook the addition of lime zest and lime juice. It really takes this skillet over the top in terms of flavor.
Recipe Modifications
- Use leftover chicken. While this recipe calls for raw chicken, you can opt to use leftover rotisserie chicken. Skip the step of browning the chicken and just add the leftover diced or shredded cooked chicken to the skillet when adding the corn and beans.
- Swap the chicken for sausage. Another great option in place of using chicken breasts or chicken thighs would be to use precooked sausages, such as al fresco jalapeno chicken sausage or andouille sausage. Slice the sausage and sear on each side, remove from the skillet, and proceed with the recipe as directed.
- Keep it dairy-free (or lower-calorie). Simply omit the cheese.
How to Make Chicken and Sweet Potato Skillet
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
- Sear the chicken. Taking a few minutes to sear seasoned chicken will help to add a nice texture to the meal AND seal in the moisture in the chicken. Once golden on all sides, remove the chicken and reserve to add back to the skillet later.
- Sauté the sweet potatoes. Sweet potatoes will need longer to cook than the remaining ingredients. So It is best to brown sweet potatoes on each side, flipping every couple of minutes, giving them time to caramelize and begin to soften.
- Simmer it all together. Once the sweet potatoes have begun to soften, add the seared chicken back to the skillet along with with chicken stock, corn, beans, and seasoning. Simmer until the sweet potatoes are tender and the chicken is fully cooked, stirring often.
- Finish with cheese and lime juice. Adding lime zest and lime juice to this chicken and sweet potato recipe will make everything pop and turn a good dish into a GREAT dish. And of course a thick layer of cheese always is a good thing.
Serving Suggestions
This Tex-Mex Chicken and Sweet Potato Skillet has so much flavor and so filling, that it is a complete meal all in itself. However, adding minced cilantro, a dollop of sour cream, Homemade Guacamole, or diced avocado is not a bad idea.
Storage and Reheating Instructions
- Refrigerate: Allow the dish to cool slightly and then transfer to an airtight container and store for up to 3 days in the refrigerator.
- Freeze: I don't recommend freezing the leftovers, as the texture of the sauteed sweet potato changes when reheated. That said, it is perfectly safe to freeze for up to 1 month.
- Reheat: Place leftovers in a heat-safe bowl and microwave in 30-second intervals until warmed through.
More Easy Tex-Mex Recipes
- Baked Black Bean Tacos
- Southwestern Chicken Cobb Salad
- Instant Pot Burrito Bowl
- Ground Turkey Taco Skillet
- Salsa Verde Enchiladas
- Easy Chicken Enchilada Casserole
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.
Tex-Mex Chicken and Sweet Potato Recipe
Ingredients
- 1 tablespoon canola oil or olive 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
- 1 (16-ounce) can black bean rinsed and drained.
- 1 cup frozen corn kernels
- ½ cup low-sodium chicken stock or water
- 1 lime zested and juiced
- 2 cups shredded Cheddar Cheese optional
Instructions
- 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. Add the chicken back to the skillet. Stir everything together and let simmer for 10 minutes over medium heat, or until sweet potatoes are tender, and chicken stock has evaporated. Remove the skillet from the heat, add the zest and juice of the lime, and stir to combine.
- If desired, top the skillet with a generous layer of shredded cheese, cover the skillet with a lid, and let the cheese melt.
- Serve as desired.
Jonathan
Great recipe. All the family loved it. I used kidney beans I had made in the instant pot last week. Turned out perfectly. Be more clear in the recipe though- add the chicken back in during step 4? That's what I did because it was still a bit undercooked when I took it off the pan.
Kristen Chidsey
Hi Jonathan! I am glad you enjoyed! And yes, add the chicken back in step 4. I am sorry if that was unclear in the instructions.
Jessica
The combination of these ingredients is fantastic!! I couldn't believe how good this was. It's going on the dinner rotation.
Kristen Chidsey
I love hearing this is going on the dinner rotation! Thanks for sharing, Jessica!
Melissa
This has everything delicious in one meal! Everyone in my family loved it. We cannot wait to make it again!
Kristen Chidsey
Awesome! I love hearing you enjoyed so much!
Gloria
This is my go-to for a quick, delicious meal. The combo of chicken, sweet potatoes, black beans, corn, and taco seasoning hits the spot. Affordable, easy, and downright delicious—family-approved.
Kristen Chidsey
I love hearing this, Gloria! I just made it myself this past week.
Jenny
My family loved this recipe even more when i put the leftovers in tortillas, topped off with extra cheese, salsa, and avocado, and called it “burrito night” 🙂
Kristen Chidsey
Great idea! Thanks so much for sharing, Jenny!
Sha
This is my go-to recipe for busy weeknights! So easy and it turned out incredibly scrumptious and pleasing.
Debbie
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!
Kristen Chidsey
What a great idea to use soy curls! Thanks for sharing.
Nellie Tracy
This recipe is incredible!! Keeping it in our favorites for sure!
Kristen Chidsey
Love hearing how much your family enjoys Nellie! Thanks for sharing!
Renee Goerger
I love all the colors, textures, and flavors in this delicious dish!!
Kristen Chidsey
I love hearing you enjoyed Renee!
Love Keil
What a delicious meal it was, thank you for the recipe!
Kristen Chidsey
I am so glad you enjoyed Keil! We actually made last night for a quick dinner ourselves 🙂
Beth
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!
Kristen Chidsey
I am so glad your family enjoyed Beth!
Sarah Garden
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!
Kristen Chidsey
One pot meals are always my favorite for that same reason Sarah! Enjoy