A one-skillet wonder, this cheesy chicken + sweet potato + kale skillet meal is fast, nutritious, and delicious, just the way a weeknight meal should be!

Chicken Sweet Potato Kale Skillet Meal

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Easily one of the yummiest meals we’ve eaten lately, this healthy and delicious chicken, sweet potato, and kale skillet meal is perfect for post-Valentine’s day sweet-eating overload.

Oh wait, do I hear you saying you didn’t overindulge? That you have self-control? That chocolate desserts don’t tempt you?

At the risk of making you feel uncomfortable, I have to say, I’m not sure we can be friends.

However, I will try and channel all my maturity and hope that instead we can still bond over nutritious, skillet meals such as this one.

You can probably also rest assured that I most likely overindulged in all things chocolate for both you and me. I’m pretty selfless like that; always willing to take one for the team.

Chicken Sweet Potato Kale Skillet Meal

This simple skillet meal may look unassuming, but it is ridiculously yummy.

I whipped it up a couple weeks ago on one of those nights.

You know. A night when somehow the hours between 4 and 8 p.m. passed in such a blur, when I finally had a minute to pause and digest my life at 8:01 p.m., I wondered, “who am I, and how did I get here?”

Life is really busy right now (can I get an “amen” from all of you in the same position…I know you are out there?), and on nights like this, we sometimes eat in small groups, depending when everyone has to leave the house.

And by eat, I mean we shovel food in our faces as we stumble out the door grabbing water bottles, scout books, musical instruments, wrestling head gear, and whatever else is needed so that no one (ahem) gets frustrated when we end up at the destination without the aforementioned essential supplies.

Chicken Sweet Potato Kale Skillet Meal

I believe this dinner was made right around 4:03 p.m. so that the two kids who had Cub Scouts could eat a meal before ending up back home at 8:00 p.m., and I kept it warm (details below) for the others who were eating later.

I devoured my portion before hopping in the car (where I would live for the next four hours) and thought “Mmmm, yummy,” but that was about it.

Imagine my surprise when I got home later to hear the other kids and Brian still raving about this meal.

Granted, I had eaten it so fast, the enjoyment factor was a little minimized, but when deciding what to make that night, I had considered this a “necessity” meal and not necessarily a “my family will go crazy for this” meal.

Chicken Sweet Potato Kale Skillet Meal

When I heated up the small amount of leftovers the next day and ate it more slowly (and probably with a few more manners), it was easy to understand why everyone was kind of dying over it (and why my cousin-in-law, Julianne, had felt it important to send the recipe to me with the command: make this now!).

Yes, it was all becoming more clear. Funny how eating slowly can do that.

Not only is this skillet meal pretty to look at (those colors!), but the combination of tender, creamy sweet potatoes with golden, sautéed chicken and fresh kale – all topped with a little smattering of cheese – is absolutely wonderful.

Simple in concept and ingredients, the flavor and texture of all those good-for-you foods creates a meal that is really quite incredible.

And because, everything is cooked in one handy-dandy skillet, besides a little chopping, it comes together quickly and easily and is perfect for those hectic, why-do-I-have-to-leave-my-house-again nights.

When I made this earlier in the afternoon, I covered it with tinfoil and popped it in a warm oven (about 175 degrees). It was still tasty as can be an hour or so later.

Chicken Sweet Potato Kale Skillet Meal

Speaking of skillets, my current favorite 12-inch skillet is this one:

Cuisinart Skillet with Glass Lid

I had a Farberware version for years that I loved, but it wasn’t available when I needed to replace it, and I’ve been using the Cuisinart one for months now and love it. You know, for a skillet.

Considering how often I use this skillet (several times a week, at least), I consider it one of my essential tools, and is well worth it for this cheesy chicken and sweet potato skillet meal alone!

I love me a good skillet meal! Hope you love this one, too.


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Chicken Sweet Potato Kale Skillet Meal

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Cheesy Chicken, Kale and Sweet Potato Skillet Meal

Prep

Cook

Total

Yield 6 servings

Ground turkey or other ground meat would make a delicious substitute for the chicken (or get fancy with shrimp, maybe?). You could definitely make this meatless as well. Also, I haven't tried it, but spinach usually makes a worthy substitute for kale.

Ingredients

  • 1 tablespoon olive oil
  • 1 to 1 1/2 pounds boneless, skinless chicken breasts, cubed in 1/2-inch pieces
  • Salt and pepper
  • 1/2 cup finely diced shallot or other onion (like red or yellow)
  • 1 medium red bell pepper, seeded, stemmed and diced
  • 2 cloves garlic, finely minced
  • 2 medium sweet potatoes (about 25 ounces, 3 to 4 cups), peeled and small-diced
  • Pinch of red pepper flakes (optional)
  • 1/2 cup low-sodium chicken broth
  • 2 cups (about 4 ounces) stemmed and chopped kale
  • 1/2 to 1 cup shredded Monterey Jack or other cheese of choice 

Instructions

  1. In a large, 12-inch nonstick skillet, heat the olive oil over medium heat until hot and shimmering.
  2. Season the chicken pieces with salt and pepper and add to the skillet in a single layer. Let them cook and sizzle without moving (so they can get nice and golden) for 1-2 minutes. Flip the pieces and continue cooking until no longer pink in the center, another 1-2 minutes. Remove the chicken to a plate, keeping as much liquid in the skillet as possible, and return the skillet to medium heat.
  3. Add a drizzle of olive oil if the skillet is dry. Add the shallot (or onions), red pepper, and garlic. Cook, stirring often, for 5 minutes, until the onions have started to turn translucent and soften. 
  4. Add the sweet potato, red pepper flakes (if using), and broth. Give the mixture a good stir and bring to a gentle simmer. Cover the skillet and cook for 8-10 minutes, stirring once or twice to make sure the sweet potatoes aren't sticking (turn the heat down, if needed), until the sweet potatoes are tender. Add more broth as it cooks if the mixture becomes sticky or dry. 
  5. Add the chicken back to the skillet along with the kale. Stir and heat through until the kale is bright green and slightly wilted (if you like the kale more tender and cooked, add it to the skillet first without the chicken, cover the skillet and let it steam until it is tender; uncover, add the chicken and heat through).
  6. Season to taste with additional salt and pepper. 
  7. Sprinkle cheese over the top and cover with the lid until melted or pop under a preheated oven broiler until golden and bubbly. 
  8. Serve immediately. 

Recipe Source: inspired by this recipe at Primavera Kitchen (sent to me by my cousin-in-law, Julianne) – I changed up the protein, messed with ingredient amounts, added kale and a few other things

Disclaimer: this post contains a few Amazon affiliate links for products I’ve bought there.


37 Responses to Cheesy Chicken, Kale and Sweet Potato Skillet Meal

  1. Annie says:

    This is going into regular rotation, so good! I made the recommended cornbread with it and it was delicious together.

  2. Melissa says:

    We loved this! I made it with sausage instead of chicken because I had bought it with the sweet potatoes and kale for a similar dish, but ended up doing this one instead. We loved how colorful and flavorful it was!
    Just printed out your Nutella Cookie Dough Energy Bites and can’t wait to try them! G’bye waist line…

  3. Christine says:

    Made this tonight & it was delicious!! Yay! The cheese totally made the meal too. Thumbs up and high five, thanks so much!

  4. Susan says:

    Made this last night for dinner, and it was delicious! I didn’t have kale so I used the large bunch of swiss chard wilting in my fridge, and it turned out fantastic. Thanks for another great recipe, Mel!

  5. MB says:

    This is my favorite kind of recipe! It was quick and easy to make, used one skillet, had lots of vegetables, and was absolutely delicious. Another fabulous and dependable recipe from Mel’s kitchen – thank you!

  6. Cindy says:

    Made this on Sunday. Love love love how healthy it is and incredibly delicious!

  7. Amanda says:

    I’m eating this as I type… Sooo good. Husband and I are trying to eat healthy again and this is a great change. Thank you!

  8. Laurie says:

    Just made this tonight- delicious! It is so colorful. I used shredded Parmesan and it was great! Will add this to my Mel’s favorites.

  9. Chris R. says:

    I made this for dinner last night, and my husband and I both loved it! Thanks for a simple one pot meal recipe. I will be making this again and again.

  10. Mamalala says:

    This was easy to make and I made it into 9 servings in one large skillet- it was busting at the seams but it worked. I think next time I will add some more herbs or spices to make it pop even more. Thanks for a healthy week night meal that was easy to make.

  11. Skelly says:

    I used shredded Brussel sprouts instead of the kale because I had some that needed to be used up. Also red bell pepper and I added with the kale. My husband doesn’t really like sweet potatoes but liked this.

  12. Courtney says:

    I made this for dinner tonight and it was so good! I love one dish meals; I added a warm baguette and dinner was served. I used a package of chicken apple sausage and it was yummy! Thanks for the recipe, Mel.

  13. Assunta Cuccia says:

    Hello, looks like a great recipe! Was wondering if rotisserie baked chicken can be used instead of chicken breasts? It would be added at end of cooking the main ingredients. Thanks for your help!

  14. Amy says:

    This recipe looks like it makes up fairly quick. I like that and it looks pretty healthy. Thanks for the great recipe.

  15. Angelina says:

    I made sweet potato and kale soup a few weeks ago. I had both hanging out in the fridge for about a week and needed to find a way to use them up. I didn’t have a recipe I just made it up as I went along..It was so good. Even my most picky child liked it. Something about the sweet potato and slightly bitter kale together is great. I’ll be trying this soon : )

  16. Katie says:

    This was a fantastic weeknight dinner. SO many super healthy foods, I felt like a rockstar getting them all in one meal. I have four kids, three of whom are huge eaters (teen athletes), so I made this in a wok and just increased most of the ingredients. It worked out great and there was enough for everyone

  17. Travis says:

    Will we lose flavour by using regular red potatoes? We have garden potatoes we mainly use throughout the year so I’d probably just try it with those.

  18. Teresa says:

    This was so good! I used ground turkey as that is what I had in the fridge and I had all the other ingredients. Really yummy and filling. We loved it!!!

  19. Maryajohnson says:

    Yum yum yum!! This was the perfect dinner for our family! Fast and full of delicious veggies! It’s almost like you read my mind that we needed a healthy meal after our Valentines day binge! (And I definitely binged haha) It was so good, we will definitely be making it again!

  20. Kami says:

    I make something similar to this at my house. I’ve subsitututed baby spinach and butternut squash a few times and it still turns out great. I also made it with Adeles chicken sausage. It’s a favorite in our house!

  21. Mistie says:

    I really want to try this just because it looks so different! And if you say it’s good, I trust you;). Amen to life being crazy busy! I have six kiddos ages 15 to 4 and can totally relate to eating in shifts!

  22. This is going on the list to make next. Lots of super veggies in it…yum!

  23. Sandra says:

    This looks delicious! I’m wondering if you typically double these skillet recipes for your family? I only have two sons, but as they got older I found that these one-pot dinners would never have stretched to six servings. On busy nights when there’s no time for extra sides (such as salad), I’m curious if you just double the recipe? We’re slowly transitioning to the empty-nester stage….must be nostalgia making me ask these questions that don’t affect me!:)

    • Sheree L says:

      I was wondering the same thing!

    • Mel says:

      That’s a great question, Sandra (and Sheree!). For now, a meal written just like this feeds our family of five kids + two adults…but there’s no leftovers AND I still have some pretty tiny eaters (Cam who is 4 eats like a bird unless it’s popcorn or mac and cheese and one of my older boys has a small appetite, too). I can see how as they grow and eat more, a meal like this won’t work. When I make things like this for company, I double and use my electric skillet. And most often, if I don’t have time for side dishes, I always, always have a loaf of whole wheat bread that serves as a side dish (slices with lots of butter). Hope that helps a little!

      • Sandra says:

        I keep forgetting how young your kids are (boy, I feel old!!). During the high school years “I’m starving!” was all I ever heard–seemed like shoes and pants were outgrown within months! You’ve reminded me growing up in a family of six…a dressed salad and bread/butter was on the table at EVERY meal as well.:)

  24. Heather bell says:

    Well,Julianne is never wrong! So I’m making it!

  25. Sheila H. says:

    After Valentines (and your chocolate mousse torte) I need this dish. I love a one dish meal that is full of vegetables. Thanks for making Wednesday a better day with this recipe because I have all of the ingredients. Yay!

  26. Paige says:

    This looks amazing! I need to add this to the dinner menu for next week! I love the kale and sweet potato combo!
    Paige
    http://thehappyflammily.com

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