By This Chicken and Sweet Potato Casserole balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Chicken and Sweet Potato Casserole captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Chicken and Sweet Potato Casserole becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
4 chicken thighs (skin-on and bone-in)
2 large sweet potatoes, peeled and cubed
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil (or substitute with coconut oil)
1 teaspoon ground paprika
1 teaspoon dried thyme
Salt and pepper to taste
1 cup chicken broth (or vegetable broth for a vegetarian option)
2 tablespoons fresh parsley, chopped (for garnish)
PREPARATION STEPS
Preheat the Oven:
Preheat your oven to 400°F (200°C).
Prepare the Chicken:
In a large oven-safe skillet or casserole dish, heat the olive oil over medium heat. Season the chicken thighs with salt, pepper, and paprika. Once the oil is hot, add the chicken thighs, skin-side down, and sear for about 5-7 minutes until the skin is golden brown. Flip and cook for an additional 3-4 minutes. Remove the chicken from the skillet and set aside.
Sauté the Vegetables:
In the same skillet, add the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion is translucent. Add the cubed sweet potatoes and dried thyme, stirring to combine.
Combine Ingredients:
Pour in the chicken broth and stir to combine. Nestle the seared chicken thighs on top of the sweet potato mixture.
Bake:
Cover the skillet or casserole dish with a lid or aluminum foil and transfer it to the preheated oven. Bake for 30-35 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
Garnish and Serve:
Remove from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
