15 Sweet Potato and Chicken Recipe Ideas for Dinner
Sweet potatoes and chicken create the perfect combination for hearty, nutritious meals that satisfy your whole family. These vibrant orange vegetables pair beautifully with tender chicken in countless delicious ways.
From quick skillet dinners to slow-cooked stews, these recipes transform simple ingredients into memorable meals that bring comfort and flavor to your dinner table.
01. Creamy Coconut Curry Chicken
Rich coconut milk transforms ordinary chicken into a luxurious curry dish. This skillet recipe delivers restaurant-quality flavors with minimal effort required.
Ingredients: 2 pounds boneless chicken thighs, 1 can coconut milk, 2 tablespoons red curry powder, 1 large onion, 3 cloves garlic, 2 tablespoons vegetable oil, 1 tablespoon ginger, salt and pepper to taste.
How To Make Creamy Coconut Curry Chicken
1. Cut chicken thighs into bite-sized pieces and season generously with salt and pepper. Heat oil in a large skillet over medium-high heat until shimmering, then add chicken pieces in a single layer without overcrowding.
2. Cook chicken for 5-6 minutes until golden brown on all sides, then remove to a plate. Add diced onion to the same skillet and cook for 3 minutes until softened and fragrant.
3. Stir in minced garlic, ginger, and curry powder, cooking for 30 seconds until aromatic. Pour in coconut milk, scraping up any browned bits from the bottom of the pan for extra flavor.
4. Return chicken to the skillet and simmer for 15-20 minutes until sauce thickens and chicken is cooked through. Taste and adjust seasoning before serving over rice.
02. Herb-Roasted Whole Chicken with Sweet Potatoes
A complete one-pan dinner featuring spatchcocked chicken roasted alongside seasoned vegetables. This impressive meal looks fancy but requires surprisingly little hands-on work.
Ingredients: 1 whole chicken (4 pounds), 3 large sweet potatoes, 2 large russet potatoes, 1 large onion, 3 tablespoons olive oil, 2 teaspoons dried herbs, 1 tablespoon garlic powder, salt and pepper to taste.
How To Make Herb-Roasted Whole Chicken with Sweet Potatoes
1. Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper. Using kitchen shears, cut along both sides of the chicken backbone to remove it completely, then flatten the chicken skin-side up.
2. Cut sweet potatoes and regular potatoes into 1-inch chunks, then slice onion into thick rounds. Toss all vegetables with 2 tablespoons olive oil, salt, and pepper in a large bowl.
3. Arrange vegetables around the edges of the prepared baking sheet, leaving space in the center for the chicken. Rub chicken with remaining oil and season with herbs, garlic powder, salt, and pepper.
4. Place flattened chicken skin-side up in the center of the pan. Roast for 45-55 minutes until chicken reaches 165°F internally and vegetables are tender and golden brown.
5. Let chicken rest for 10 minutes before carving. The vegetables will continue cooking slightly from residual heat, becoming perfectly caramelized around the edges.
03. Maple-Glazed Chicken Tenderloins
Sweet maple syrup creates a beautiful glaze on tender chicken pieces. This quick weeknight dinner comes together in just 30 minutes with minimal ingredients.
Ingredients: 2 pounds chicken tenderloins, 3 large sweet potatoes, 1/4 cup maple syrup, 2 tablespoons steak seasoning, 3 tablespoons vegetable oil, 4 green onions, salt and pepper to taste.
How To Make Maple-Glazed Chicken Tenderloins
1. Peel sweet potatoes and cut into 1-inch cubes, then toss with 1 tablespoon oil and half the steak seasoning. Spread on a baking sheet and roast at 400°F for 25 minutes until tender.
2. Season chicken tenderloins with remaining steak seasoning, salt, and pepper. Heat remaining oil in a large skillet over medium-high heat until hot and shimmering.
3. Add chicken to the skillet in a single layer and cook for 4-5 minutes per side until golden brown and cooked through to 165°F internal temperature.
4. Pour maple syrup over the chicken and cook for 1-2 minutes, turning pieces to coat evenly with the glaze. Remove from heat and sprinkle with sliced green onions before serving with roasted sweet potatoes.
04. Tropical Mango Chicken with Sweet Potatoes
Bright mango flavors complement spicy seasonings in this vibrant chicken dish. The natural sweetness balances beautifully with heat from jalapeños and cayenne pepper.
Ingredients: 2 pounds chicken breast, 2 large sweet potatoes, 1 large mango, 1 jalapeño pepper, 2 tablespoons honey, 2 tablespoons lime juice, 1 tablespoon olive oil, 1 teaspoon cayenne pepper, chopped walnuts for garnish.
How To Make Tropical Mango Chicken with Sweet Potatoes
1. Cut sweet potatoes into wedges and toss with olive oil, salt, and pepper. Roast at 425°F for 20-25 minutes until edges are caramelized and centers are tender when pierced with a fork.
2. Season chicken breasts with cayenne pepper, salt, and pepper. Heat a large skillet over medium-high heat and cook chicken for 6-7 minutes per side until golden brown and cooked through.
3. While chicken rests, dice mango and finely mince jalapeño pepper. Combine in a bowl with honey and lime juice, stirring to create a fresh salsa.
4. Slice chicken and serve over roasted sweet potato wedges. Top with mango salsa and sprinkle with chopped walnuts for extra crunch and flavor contrast.
05. Southwest Chicken with Sweet Potato Mash
Smoky ancho chile powder gives this healthy chicken dish incredible depth of flavor. The sweet potato and corn mash provides a creamy, colorful base.
Ingredients: 4 chicken breasts, 3 large sweet potatoes, 1 cup corn kernels, 2 tablespoons honey, 1 tablespoon ancho chile powder, 2 tablespoons butter, 1 teaspoon hot sauce, salt and pepper to taste.
How To Make Southwest Chicken with Sweet Potato Mash
1. Peel and cube sweet potatoes, then boil in salted water for 15-20 minutes until very tender. Drain well and mash with butter, salt, and pepper until smooth and creamy.
2. Stir corn kernels into the warm mashed sweet potatoes and keep warm. The residual heat will cook the corn perfectly while maintaining its crisp texture.
3. Mix honey, ancho chile powder, hot sauce, salt, and pepper in a small bowl to create a spicy-sweet rub. Coat chicken breasts evenly with this mixture.
4. Grill chicken over medium-high heat for 6-8 minutes per side until internal temperature reaches 165°F and juices run clear when pierced.
5. Let chicken rest for 5 minutes before slicing. Serve over the sweet potato-corn mash and drizzle with any accumulated juices from the resting chicken.
06. Moroccan-Spiced Chicken and Vegetable Tagine
Aromatic North African spices transform chicken thighs into an exotic dinner experience. Sweet dried fruits balance the warm spices perfectly in this traditional-style dish.
Ingredients: 2 pounds chicken thighs, 3 large sweet potatoes, 2 large carrots, 1 large onion, 1/2 cup raisins, 1/2 cup prunes, 2 tablespoons Moroccan spice blend, 3 tablespoons olive oil, 2 cups chicken broth.
How To Make Moroccan-Spiced Chicken and Vegetable Tagine
1. Season chicken thighs with Moroccan spices, salt, and pepper. Heat olive oil in a large Dutch oven over medium-high heat and brown chicken on both sides, about 4 minutes per side.
2. Remove chicken and add sliced onions to the same pot. Cook for 5 minutes until softened and golden, scraping up any browned bits from the bottom of the pan.
3. Cut sweet potatoes and carrots into large chunks and add to the pot along with raisins and prunes. Stir to combine with the aromatic onions.
4. Return chicken to the pot and pour in chicken broth. Bring to a boil, then reduce heat to low and cover tightly.
5. Simmer for 45 minutes until chicken is tender and vegetables are cooked through. The sauce should be slightly thickened and fragrant with spices.
07. Mediterranean Sheet Pan Chicken Dinner
Lemon and ras el hanout marinade infuses chicken with bright, complex flavors. This complete meal roasts together on one pan for easy cleanup.
Ingredients: 2 pounds chicken thighs, 2 large sweet potatoes, 1 zucchini, 1 can chickpeas, 1 cup artichoke hearts, 1/4 cup lemon juice, 2 tablespoons ras el hanout spice, 3 tablespoons olive oil, salt and pepper to taste.
How To Make Mediterranean Sheet Pan Chicken Dinner
1. Whisk together lemon juice, ras el hanout, 2 tablespoons olive oil, salt, and pepper in a large bowl. Add chicken thighs and marinate for at least 30 minutes at room temperature.
2. Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper. Cut sweet potatoes into wedges and zucchini into thick rounds.
3. Drain and rinse chickpeas, then pat dry with paper towels. Toss vegetables, chickpeas, and artichoke hearts with remaining olive oil, salt, and pepper.
4. Arrange marinated chicken thighs on one side of the prepared baking sheet. Spread seasoned vegetables around the chicken in a single layer.
5. Roast for 35-40 minutes until chicken reaches 165°F internally and vegetables are golden brown and tender. Let rest 5 minutes before serving.
08. One-Pan Chicken and Sweet Potato Skillet
This complete skillet dinner comes together in under an hour with minimal prep work. Toasted hazelnuts add a delightful crunch to every bite.
Ingredients: 4 chicken breasts, 2 large sweet potatoes, 1 red onion, 1/2 cup hazelnuts, 2 tablespoons olive oil, 1 tablespoon dried thyme, 1 tablespoon garlic powder, salt and pepper to taste.
How To Make One-Pan Chicken and Sweet Potato Skillet
1. Cut sweet potatoes into 1-inch cubes and slice red onion into thick strips. Heat olive oil in a large oven-safe skillet over medium-high heat.
2. Season chicken breasts with thyme, garlic powder, salt, and pepper. Sear chicken in the hot skillet for 3-4 minutes per side until golden brown, then remove to a plate.
3. Add sweet potatoes and onions to the same skillet, cooking for 8-10 minutes until vegetables start to soften and develop golden edges.
4. Return chicken to the skillet, nestling it among the vegetables. Transfer to a 375°F oven and bake for 20-25 minutes until chicken reaches 165°F internally.
5. While chicken bakes, toast hazelnuts in a dry pan for 3-4 minutes until fragrant and lightly golden. Roughly chop and sprinkle over the finished dish before serving.
09. Fall-Inspired Maple Chicken Thighs
Sweet maple syrup caramelizes beautifully on chicken thighs and seasonal vegetables. This sheet pan meal captures all the cozy flavors of autumn.
Ingredients: 2 pounds chicken thighs, 2 large sweet potatoes, 1 pound Brussels sprouts, 1/4 cup maple syrup, 2 tablespoons olive oil, 1 tablespoon Dijon mustard, 1 teaspoon dried sage, salt and pepper to taste.
How To Make Fall-Inspired Maple Chicken Thighs
1. Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper. Cut sweet potatoes into wedges and trim Brussels sprouts, halving any large ones.
2. Whisk together maple syrup, olive oil, Dijon mustard, sage, salt, and pepper in a large bowl to create the glaze mixture.
3. Add chicken thighs to the bowl and toss to coat evenly with the maple glaze. Let marinate for 15 minutes while you prepare the vegetables.
4. Toss sweet potato wedges and Brussels sprouts with any remaining glaze, then arrange on the baking sheet with the chicken thighs skin-side up.
5. Roast for 35-40 minutes until chicken skin is crispy and golden, vegetables are caramelized, and internal temperature reaches 165°F. The maple syrup will create beautiful caramelization.
10. Hearty Chicken and Sweet Potato Stew
This warming stew combines tender chicken with nutritious vegetables and cozy winter spices. Perfect for chilly evenings when you need something truly satisfying.
Ingredients: 2 pounds chicken breast, 3 large sweet potatoes, 2 carrots, 1 onion, 4 cups chicken broth, 1 can diced tomatoes, 2 teaspoons smoked paprika, 1 teaspoon cumin, 2 tablespoons olive oil, salt and pepper to taste.
How To Make Hearty Chicken and Sweet Potato Stew
1. Cut chicken into 1-inch pieces and season with salt, pepper, smoked paprika, and cumin. Heat olive oil in a large Dutch oven over medium-high heat.
2. Brown chicken pieces in batches, about 4-5 minutes per batch, until golden on all sides. Remove chicken to a plate and set aside.
3. Add diced onion to the same pot and cook for 5 minutes until softened. Stir in remaining spices and cook for 30 seconds until fragrant.
4. Add cubed sweet potatoes, sliced carrots, diced tomatoes, and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Return chicken to the pot and continue simmering for 15-20 minutes until vegetables are tender and chicken is cooked through. Taste and adjust seasoning before serving.
11. Make-Ahead Paleo Chicken with Apple
This freezer-friendly slow cooker meal combines sweet apples with tender chicken and sweet potatoes. Perfect for busy families who love meal prep convenience.
Ingredients: 2 pounds chicken thighs, 2 large sweet potatoes, 2 Granny Smith apples, 1 onion, 2 tablespoons coconut oil, 1 tablespoon apple cider vinegar, 1 teaspoon cinnamon, 1 teaspoon dried thyme, salt and pepper to taste.
How To Make Make-Ahead Paleo Chicken with Apple
1. Cut sweet potatoes into large chunks and core apples, cutting them into thick slices. Slice onion into strips and combine all vegetables in a large freezer bag.
2. Season chicken thighs with salt, pepper, cinnamon, and thyme. Add to the bag with vegetables along with coconut oil and apple cider vinegar.
3. Seal the bag tightly, removing as much air as possible, and freeze for up to 3 months. Label with cooking instructions and date for easy reference.
4. When ready to cook, thaw completely in the refrigerator overnight. Transfer entire contents to your slow cooker without adding any additional liquid.
5. Cook on low for 6-8 hours or high for 3-4 hours until chicken is tender and sweet potatoes are easily pierced with a fork. Serve immediately while hot.
12. Comforting Slow Cooker Chicken Stew
This low-maintenance dinner practically cooks itself while you go about your day. The slow cooker creates incredibly tender chicken and perfectly cooked vegetables.
Ingredients: 2 pounds chicken breast, 3 large sweet potatoes, 3 carrots, 2 celery stalks, 1 onion, 3 cups chicken broth, 1 teaspoon dried rosemary, 1 teaspoon garlic powder, 2 tablespoons cornstarch, salt and pepper to taste.
How To Make Comforting Slow Cooker Chicken Stew
1. Cut chicken into bite-sized pieces and place in the bottom of your slow cooker. Season generously with salt, pepper, rosemary, and garlic powder.
2. Chop sweet potatoes, carrots, celery, and onion into uniform pieces so they cook evenly. Layer vegetables over the seasoned chicken in the slow cooker.
3. Pour chicken broth over everything, ensuring liquid covers most of the ingredients. Cover and cook on low for 6-7 hours until chicken shreds easily.
4. In the last 30 minutes, whisk cornstarch with 2 tablespoons cold water to create a slurry. Stir into the stew to thicken the broth slightly.
5. Taste and adjust seasoning as needed before serving. The long cooking time allows all the flavors to meld together beautifully.
13. Whole30 Coconut Chicken Curry
This compliant curry delivers rich, satisfying flavors without any off-plan ingredients. Coconut milk creates a luxurious sauce that coats tender chicken and sweet potatoes.
Ingredients: 2 pounds chicken thighs, 2 large sweet potatoes, 1 can full-fat coconut milk, 1 onion, 3 cloves garlic, 2 tablespoons curry powder, 1 tablespoon coconut oil, 1 tablespoon fresh ginger, salt and pepper to taste.
How To Make Whole30 Coconut Chicken Curry
1. Cut chicken thighs into large chunks and season with salt and pepper. Heat coconut oil in a large Dutch oven over medium-high heat until melted and shimmering.
2. Brown chicken pieces in batches, about 5 minutes per batch, until golden on all sides. Remove chicken to a plate and set aside temporarily.
3. Add diced onion to the same pot and cook for 5 minutes until softened. Stir in minced garlic, grated ginger, and curry powder, cooking for 1 minute until fragrant.
4. Pour in coconut milk, scraping up any browned bits from the bottom of the pot. Add cubed sweet potatoes and return chicken to the pot.
5. Bring to a simmer, then reduce heat to low and cover. Cook for 25-30 minutes until sweet potatoes are tender and chicken is cooked through completely.
14. Balanced Sheet Pan Dinner with Mustard Vinaigrette
This nutritious family meal balances sweet roasted vegetables with savory chicken thighs. The tangy mustard vinaigrette brightens every bite with fresh, zesty flavor.
Ingredients: 2 pounds chicken thighs, 2 large sweet potatoes, 1 pound green beans, 1 red bell pepper, 3 tablespoons Dijon mustard, 2 tablespoons red wine vinegar, 1/4 cup olive oil, 1 tablespoon honey, salt and pepper to taste.
How To Make Balanced Sheet Pan Dinner with Mustard Vinaigrette
1. Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper. Cut sweet potatoes into wedges and bell pepper into strips.
2. Trim green beans and toss all vegetables with 2 tablespoons olive oil, salt, and pepper. Arrange on one side of the prepared baking sheet.
3. Season chicken thighs with salt and pepper, then place skin-side up on the other side of the baking sheet, ensuring pieces don’t overlap.
4. Roast for 35-40 minutes until chicken skin is golden and crispy, and vegetables are tender with caramelized edges throughout.
5. While everything roasts, whisk together Dijon mustard, red wine vinegar, remaining olive oil, and honey to create the tangy vinaigrette.
6. Drizzle the mustard vinaigrette over the hot chicken and vegetables just before serving. The residual heat will warm the dressing perfectly.
15. Instant Pot Coconut Curry with Vegetables
Your pressure cooker makes this flavorful curry incredibly quick and easy. Tender vegetables and chicken cook together in fragrant coconut milk for a complete meal.
Ingredients: 2 pounds chicken breast, 2 large sweet potatoes, 2 carrots, 1 bell pepper, 1 can coconut milk, 2 tablespoons red curry paste, 1 onion, 2 tablespoons coconut oil, 1 cup chicken broth, cooked rice for serving.
How To Make Instant Pot Coconut Curry with Vegetables
1. Set Instant Pot to sauté mode and heat coconut oil until melted. Add diced onion and cook for 3 minutes until softened and fragrant.
2. Stir in curry paste and cook for 1 minute until aromatic. Add cubed chicken breast and cook for 2-3 minutes, stirring to coat with the curry mixture.
3. Add cubed sweet potatoes, sliced carrots, and diced bell pepper to the pot. Pour in coconut milk and chicken broth, stirring to combine everything evenly.
4. Secure the lid and set to manual high pressure for 8 minutes. When cooking is complete, allow natural pressure release for 10 minutes before quick-releasing remaining pressure.
5. Stir gently and taste for seasoning, adjusting salt and pepper as needed. Serve over steamed rice with the fragrant coconut curry sauce spooned generously over top.
Final Thoughts
These sweet potato and chicken combinations prove that healthy eating never has to be boring or bland. Each recipe brings unique flavors and cooking techniques to your dinner rotation.
Whether you prefer quick skillet meals or slow-cooked comfort food, these versatile ingredients create satisfying dinners that please everyone at your table every single time.
