Cheesy Chicken, Kale and Sweet Potato Skillet Meal
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 Servings
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Course
Main Course
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Cuisine
American
Cheesy Chicken, Kale and Sweet Potato Skillet Meal
Description
Starting with boneless skinless chicken breast pieces browned in olive oil, this skillet recipe builds flavor by sautéing onions, red bell pepper, and garlic in the same pan. Sweet potatoes are added with broth to simmer gently until tender. The simmering allows the sweet potatoes to soften and absorb the savory broth. Kale is stirred in last, wilting just enough while preserving its texture. Shredded Monterey Jack cheese melts into the mixture, providing creaminess and a mild, buttery flavor.
This one-pan meal combines protein, vegetables, and cheese for a balanced dish that can be served as a complete dinner. The sweet potatoes add sweetness and body, while kale contributes earthiness and nutrients. The flavor is enhanced by aromatic garlic and the gentle heat of optional red pepper flakes. This skillet dish offers comforting textures with melted cheese tying all elements together.
Substitutions for the chicken include ground turkey or ground meat, and spinach may be used instead of kale. The recipe accommodates adaptations for different dietary preferences while maintaining its general structure. The dish is suitable for a wholesome family meal prepared in a single skillet for ease of cooking and cleanup.
Ingredients
- 1 tablespoon olive oil
- 1 to 1 ½ to 1 ½ pounds chicken breast cubed in 1/2-inch pieces, boneless skinless
- salt
- black pepper
- ½ cup onion like red or yellow, finely diced or shallot
- 1 medium red bell pepper seeded, stemmed and diced
- 2 cloves garlic finely minced
- 2 sweet potato 3 to 4 cups, peeled and small-diced, medium
- Pinch red pepper flakes optional
- ½ cup chicken broth low-sodium
- 2 cups kale about 113 g, stemmed and chopped
- ½ to 1 to 1 cup Monterey jack cheese shredded, or other cheese of choice
Instructions
- In a large, 12-inch nonstick skillet, heat the olive oil over medium heat until hot and shimmering.
- 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.
- 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.
- 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.
- 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).
- Season to taste with additional salt and pepper.
- Sprinkle cheese over the top and cover with the lid until melted or pop under a preheated oven broiler until golden and bubbly.
- Serve immediately.
Notes
- Ground turkey or other ground meats can replace cubed chicken for a different texture and flavor.
- Spinach can be used in place of kale, though it wilts more quickly and alters the dish’s texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 286kcal | 14% |
| Carbohydrates | 22g | 7% |
| Protein | 30g | 60% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 81mg | 27% |
| Sodium | 241mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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