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Mexican Chicken Sweet Potato Skillet

Mexican inspired Chicken Sweet Potato skillet dinner
Prep Time 10 minutes
Cook Time 30 minutes

Mexican Chicken Sweet Potato Skillet is a healthy dinner option that packs great flavor and can be ready in about 30 minutes.

Mexican inspired skillet dinner with chicken, sweet potatoes, black beans, tomatoes, garnished with cilantro and queso fresco.

If you love strong, bold flavors, then this is the recipe for you.

Plus, not only is it delicious, but it kind of falls on the side of ‘good for you.’ Ok, it’s the bomb-digity.

We’re told we’re supposed to eat the rainbow and I think this dish does a pretty could job of that. It’s only missing purple but in the right light, those black beans have a purplish hue.

That works, right?

A serving of the skillet dinner on a white plate with a fork and a bright floral napkin; cast iron skillet in the background.

How to make Mexican Chicken Sweet Potato Skillet.

Ingredients to make the meal: black beans, grape tomatoes, cilantro, sweet potato, lime, green chilies, avocado, onion, salsa inside a cast iron skillet; olive oil, cheese, spices, and chicken.

I know I usually tell you to prep everything before you begin cooking, but not this time.

Cooking sweet potatoes in a skillet.

Sweet potatoes are delicious but they tend to take a bit more time than your average tubber to cook.

Peel and dice up the sweet potato and get it boiling in the skillet. The smaller the dice, the faster it will cook.

It should take between 12-15 minutes of boiling in the seasoned broth for the sweet potatoes to become fork tender.

While the sweet spud is cooking, go about prepping everything else.

By the time you’re done chopping, dicing, and measuring, the sweet potatoes should be done and ready to drain.

Assembling the Mexican chicken sweet potato skillet dinner.

Once drained, set the sweet potato aside. Get the skillet back on the burner.

Chicken searing in a cast iron skillet that has been seasoned with a Mexican spice blend.

It should dry almost instantaneously, but it if doesn’t, give it a quick wipe with a paper or dish towel. Same if the orange ring the potatoes leave behind offends you, just give it a quick wipe.

Add the oil to the reheating skillet. Drop the chicken into the skillet. Don’t stir, let it get a sear.

Sprinkle half of the spice blend over the chicken, then stir to cook. After a couple of minutes, add the onions.

Cilantro, tomatoes, diced green chilies, and the rest of the spic blend has been added to the chicken and onions in the cast iron skillet.

Once the chicken has nearly cooked, stir in the each the following:

  • cilantro; stir
  • tomatoes; stir
  • canned diced green chilies; stir
  • rest of the spice blend; stir

Cook for a minute or two.

Salsa has been added to meat mixture.

Stir in the salsa.

What’s the best kind of salsa to cook with?

For a dish like this that is mostly dry ingredients, I like to use a salsa that has a bit more liquid in it than say a fresh pico de gallo.

Of course you can use whatever kind you like, but the extra liquid in salsa helps give the dish a bit of moisture.

Sweet potatoes, black beans, and cheese have been added to the skillet, completing the dish.

Stir in the sweet potatoes and the black beans. Then mix in the cheese.

Cook everything for another couple of minutes, then it’s done.

Garnish with fresh cilantro, queso fresco, and avocado (as shown in my ingredient picture, but I totally forgot to dice it up for serving…my bad)

A wooden spoon serving the skillet dinner that has been garnished with fresh cilantro and queso fresco.

What to serve with a Mexican inspired skillet dinner?

While I consider this a good-to-go meal, sometimes you want a bit more to go with it. No problem.

Spanish Rice on a white plate with green onions in the background from The Complete Savorist by Michelle De La Cerda
Spanish Rice from The Complete Savorist
Close up shot of the Mexican inspired skillet dinner with a wooden spoonful of the dish.
Serving of Mexican Chicken and Sweet Potato skillet on a white plate with a skillet in the background.
Cast iron skillet of chicken, sweet potatoes, black beans, and tomatoes with Mexican seasonings, garnished with cilantro and queso fresco.
Print Recipe
4.89 from 9 votes

Mexican Chicken Sweet Potato Skillet

Mexican Chicken Sweet Potato Skillet is a healthy dinner option that packs great flavor and can be ready in about 30 minutes.
Prep Time10 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: Mexican Fusion
Keyword: Mexican Chicken and Sweet Potatoes
Servings: 6
Calories: 420kcal
Author: Ned Adams


  • 12" Cast Iron Skillet


  • 3 cups low sodium chicken broth
  • 14 oz sweet potato (13-16 oz); peeled and cubed (3½-4 cups)
  • tsp salt divided
  • tsp ground pepper divided
  • 2 tbsp extra virgin olive oil
  • lb chicken breasts cubed
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp dried oregano (Mexican if you can find it)
  • 1 tsp granulated garlic (3 tsp fresh, minced)
  • ½ cup yellow onion diced
  • ¼ cup cilantro chopped; divided
  • 9 oz grape tomatoes halved
  • 4 oz green chiles diced
  • ½ cup salsa desired heat-level
  • 15 oz black beans drained and rinsed
  • 2 oz cheddar cheese (½ cup), grated; see notes
  • tsp lime juice about ½ a lime
  • 1 oz queso fresco crumbled


  • Add the broth to the skillet over medium-high heat.
  • Place the sweet potatoes, ¼ tsp salt, and ¼ tsp pepper to the broth.
  • Cook the sweet potatoes until tender, 12-15 minutes, based on cube size.
  • While the sweet potatoes are cooking, prep the rest of the dish.
  • Cube the chicken and place it in bowl; set aside.
  • Combine the remaining salt and pepper with the cumin, chili powder, oregano, and garlic ina bowl; set aside.
  • Halve the tomatoes, drain and rinse the beans, chop the onion and cilantro, juice the lime, measure the salsa, open the diced green chilies, and grate/crumble the cheeses.
  • When the sweet potatoes are done, drain, and set them aside.
  • Return the skillet to medium-high heat, add the olive oil.
  • Once hot, add the chicken in an even layer; sear.
  • Sprinkle half of the spice blend over the chicken, stir, coating the chicken fully.
  • Sauté the chicken for about 3 minutes, then add the onions, mix well; cook for 2-3 minutes or until onions have begun to soften.
  • Reduce heat to medium and stir in 2 tbsp cilantro, tomatoes, green chilies, and the remaining spice blend; stir well.
  • Stir in the salsa.
  • Gently stir in the sweet potatoes and black beans.
  • Stir in the cheese and lime juice.
  • Cook for 2-3 minutes, allowing all the flavors to come together.
  • Garnish with the remaining cilantro and the queso fresco.
  • Serve and enjoy.


Tips for making Mexican Chicken and Sweet Potato Skillet

There are several variations you could do with this skillet.
  • Russet potatoes instead of sweet potatoes, same cooking directions.
  • Cubed pieces of pork or beef instead of chicken.
  • Pinto beans instead of black beans.
  • Pepper jack, mozzarella, or Monterrey Jack instead of cheddar cheese.
  • Any tomato diced will work or 15 oz. can.
  • Any heat level (mild, medium, or hot) salsa will work. 


Calories: 420kcal | Carbohydrates: 39g | Protein: 38g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 84mg | Sodium: 1002mg | Potassium: 1212mg | Fiber: 10g | Sugar: 6g | Vitamin A: 10166IU | Vitamin C: 13mg | Calcium: 171mg | Iron: 3mg

Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Did you try this recipe?Leave me a comment and rating below or Tag @DutchOvenDaddy on Instagram to show us your photos!

This post has been updated from its original January 28, 2019 publishing with new content, photography, and updated/clarified recipe card.

19 replies
      • Patricia Whitener
        Patricia Whitener says:

        4 stars
        This recipe has potential; it could easily be made as a sheet pan dinner.
        I would be extra generous with spices and I suggest a can of diced tomatoes (drained) over fresh tomatoes. I made this in a 12″skillet (adjusted for servings for 4) but it felt crowded.
        The meal was delicious and I will make again with some adjustments.

  1. Mindy Broom
    Mindy Broom says:

    5 stars
    This was amazing. I opted to use Rotel in place of the tomatoes and green Chiles. Turned this skillet dish into tacos. Delicious. Thank you

  2. Mahy
    Mahy says:

    5 stars
    I love this Mexican dish. Definitely the recipe I love making form time to time, or at least a similar one to this. Yum!

  3. Stephanie
    Stephanie says:

    5 stars
    This Mexican chicken sweet potato dish is so inviting – its delish, perfectly spiced and looks so inviting in my cast iron skillet. The instructions and photos were quite helpful – just opened my tablet and went to town making this for dinner last night. Served 4 of us with big appetites and some leftovers for my lunch today!

  4. Farah Abumaizar
    Farah Abumaizar says:

    5 stars
    Wow this looks delicious! I love the combination of flavors and the fact that you use sweet potatoes. Can’t wait to try this out!

  5. Shadi Hasanzadenemati
    Shadi Hasanzadenemati says:

    5 stars
    I love how versatile this recipe is. I’ve served it with tortillas, rice, and even as a filling for tacos, and it’s a hit every time. The leftovers also taste fantastic, making it a lunchtime favorite for the next day.

  6. Andrea
    Andrea says:

    5 stars
    Wow! This Mexican skillet meal is bursting with so many wonderful flavors! It’s easy to make and sure to be a big hit in my house.


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