Sautéed Chicken Thighs with Spiced Sweet Potato Hash

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Tender chicken thighs cooked with a warm blend of spices served atop a hearty sweet potato and bell pepper hash. This American-inspired chicken recipe, ready in about 40 minutes, pairs bone-in chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, 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

• 6 pieces (about 5 oz each) bone-in chicken thighs
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp cumin powder
• 3 tbsp olive oil
• 2 medium (about 1 lb), peeled and diced into 1/2-inch cubes sweet potatoes
• 1 medium, diced red bell pepper
• 1 medium, diced yellow onion
• 3 cloves, minced garlic cloves
• 1/4 cup chopped fresh cilantro
• 1, juiced lime

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Instructions

1. Step 1: Season 6 bone-in chicken thighs generously with 1 1/2 tsp salt, 1 tsp black pepper, 1 tsp smoked paprika, and 1/2 tsp cumin powder, rubbing the spices evenly over the skin and meat.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place chicken thighs skin-side down and cook for 6-7 minutes until skin is crisp and golden. Flip and cook another 6 minutes until internal temperature reaches 165°F. Remove and keep warm.
3. Step 3: In the same skillet, add 1 tbsp olive oil, then add 2 diced medium sweet potatoes, 1 diced red bell pepper, and 1 diced yellow onion. Sauté over medium heat for 10 minutes until vegetables are tender and edges caramelize.
4. Step 4: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. Remove from heat and mix in 1/4 cup chopped fresh cilantro and juice of 1 lime.
5. Step 5: Serve the chicken thighs over the sweet potato hash, spooning any pan juices on top.