One-Pot Chicken and Sweet Potato Hash

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A hearty, one-pan meal with tender chicken and sweet potatoes simmered in a savory herb-infused broth, perfect for weeknight dinners. This American-inspired Whole30 recipe, ready in about 45 minutes, pairs chicken thighs, sweet potato, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz chicken thighs
• 12 oz sweet potato
• 4 oz carrots
• 1/2 cup onion
• 2 cloves garlic
• 1 cup chicken broth
• 1 tbsp fresh thyme
• 1 tbsp olive oil
• 3/4 tsp sea salt
• 1/2 tsp black pepper

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season 12 oz diced chicken thighs with 3/4 tsp sea salt and 1/2 tsp black pepper, then sear for 4 minutes per side until golden brown; remove and set aside.
2. Step 2: Add 1/2 cup diced onion and 2 minced garlic cloves to the same skillet, cooking for 2 minutes until fragrant. Add 12 oz cubed sweet potato and 4 oz diced carrots, stirring to coat in oil; cook for 5 minutes until edges begin to soften.
3. Step 3: Return chicken to the skillet, pour in 1 cup chicken broth, and add 1 tbsp chopped fresh thyme. Bring to a simmer, then cover and cook for 20 minutes until sweet potatoes are fork-tender and sauce thickens slightly.