One-Pot Spiced Chicken with Sweet Potato and Kale

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

A wholesome one-pot meal featuring tender chicken simmered with sweet potatoes and kale, infused with warm spices for a comforting dinner. This mediterranean-inspired one pot ready in about 45 minutes pairs boneless skinless chicken thighs, chopped kale leaves, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 1 lb boneless skinless chicken thighs
• 2 medium (about 400g), peeled and diced into 1-inch cubes sweet potatoes
• 4 cups, chopped kale leaves
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 2 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large deep skillet over medium-high heat until shimmering. Add 1 lb boneless skinless chicken thighs cut into 1.5-inch pieces and season with 1 tsp salt and 1/2 tsp black pepper. Sear for 4-5 minutes until golden brown on all sides but not fully cooked through, then remove chicken and set aside.
2. Step 2: In the same skillet, add 1 diced medium yellow onion and sauté over medium heat for 4 minutes until translucent. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
3. Step 3: Add 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp ground coriander to the onion and garlic mixture, stirring for 1 minute until the spices release their aroma.
4. Step 4: Return the chicken to the skillet along with 2 cups chicken broth and 2 medium sweet potatoes peeled and diced into 1-inch cubes. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until sweet potatoes are tender.
5. Step 5: Stir in 4 cups chopped kale leaves, cover again, and cook for an additional 5 minutes until kale is wilted and chicken is cooked through. Adjust seasoning with extra salt and pepper if needed before serving.