Pan-Seared Chicken with Spiced Sweet Potato Hash

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A hearty skillet chicken paired with a warm, spiced sweet potato and bell pepper hash, perfect for a comforting dinner. This American-inspired Easter recipe (gluten free), ready in about 35 minutes, pairs boneless skinless chicken breasts, sweet potatoes, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick 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

• 2 pieces (6 oz each) boneless skinless chicken breasts
• 2 medium (about 400g), peeled and diced 1/2-inch sweet potatoes
• 1 medium, diced 1/2-inch red bell pepper
• 1 small, diced 1/4-inch yellow onion
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 2 tbsp, chopped fresh parsley

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each), season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and sear 5-6 minutes per side until golden brown and internal temperature reaches 165°F, then remove and keep warm.
2. Step 2: In the same skillet, add 2 tbsp olive oil, 2 diced medium sweet potatoes (1/2-inch cubes), 1 diced red bell pepper, and 1 diced small yellow onion. Stir well and cook over medium heat for 8-10 minutes until sweet potatoes are tender and edges start to crisp.
3. Step 3: Sprinkle 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp garlic powder, remaining 1/2 tsp salt, and 1/4 tsp black pepper over the vegetables, stirring to coat evenly. Cook for 2 more minutes until spices are fragrant.
4. Step 4: Plate the spiced sweet potato hash and top with the pan-seared chicken breasts. Garnish with 2 tbsp chopped fresh parsley before serving.