Effortless, flavorful, and perfect for busy nights—this one-pot recipe brings a blend of rustic comfort and fresh ingredients straight to your table.
With tender chicken, sweet potatoes, and aromatic fennel, all cooked together in a skillet, you’ll love how easy cleanup is without sacrificing incredible taste.
This dish is a lifesaver for two-person dinners or anyone craving something hearty and satisfying.
Why One-Pot Meals Are a Weeknight Favorite
One-pot recipes simplify cooking and save time, making them ideal for busy schedules. This skillet dish is particularly versatile and balances proteins, vegetables, and herbs in one go.
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The best part? You can prepare a gourmet-quality meal with minimal mess. It’s the perfect solution when you’re short on time but still want something wholesome and delicious.
Cooking Tips for the Perfect Skillet Meal
Achieving perfection in a one-pot recipe requires a few tricks:
- Preheat Your Skillet: Ensuring even cooking and a good sear on the chicken is key.
- Use Oven-Safe Equipment: A 10-inch ovenproof skillet is recommended to streamline the cooking process.
- Layer Your Ingredients Strategically: Cooking the chicken first allows its juices to enhance the vegetables as they roast.
- Don’t Skip Resting: Letting the chicken rest after roasting ensures the meat retains its juices.
Customizing for Dietary Preferences
This one-pot recipe can easily be tailored to fit different dietary needs:
- Gluten-Free: Naturally gluten-free, just double-check the vegetable oil used.
- Low-Carb: Replace sweet potatoes with roasted cauliflower or zucchini for fewer carbs.
- Vegan Option: Swap the chicken for hearty portobello mushrooms or marinated tofu and adjust the cooking time.
- Spice It Up: Add smoked paprika or red pepper flakes for an extra kick.
Mastering the Roasting Technique
The roasting process is key to this recipe’s success. Follow these tips to elevate your dish:
- Sear First for Texture: Begin by browning the chicken skin-side down to develop deep flavor and crispness.
- Roast Evenly: Ensure the vegetables are cut into similar-sized pieces so they cook at the same rate.
- Check Internal Temperature: Use a meat thermometer to ensure the chicken reaches 160°F before removing it from the oven.
- Finish with Fresh Herbs: Stir in the tarragon at the end to preserve its fresh, vibrant flavor .
Making It a Complete Meal
While this skillet dish is satisfying on its own, you can pair it with other sides for variety.
- Crusty Bread: Perfect for soaking up the flavorful juices.
- Simple Salad: A crisp Mediterranean-style salad with cucumbers and tomatoes complements the meal beautifully.
- Wine Pairing: A light Chardonnay or dry Rosé enhances the herbal notes and roasted flavors.
This one-pot pan-roasted chicken dish is a surefire way to impress with minimal effort, making it a go-to recipe for weeknight dinners or cozy date nights.
Easy Pan-Roasted Chicken Breasts with Sweet Potatoes & Fennel for Two One-Pot Recipe
Equipment
- 10-inch ovensafe skillet
Ingredients
- 2 12-ounce bone-in split chicken breasts, trimmed
- ½ teaspoon table salt divided
- ¼ teaspoon pepper
- 2 teaspoons vegetable oil
- 12 ounces sweet potatoes peeled and cut into 1-inch pieces
- 1 small fennel bulb 8 ounces, stalks discarded, bulb halved and cut into ½-inch wedges through core
- 2 shallots peeled and quartered
- 1 teaspoon minced fresh thyme or ¼ teaspoon dried
- 2 teaspoons minced fresh tarragon
Instructions
- Adjust oven rack to middle position and heat oven to 450°F.
- Pound the thicker end of chicken breasts between two sheets of plastic wrap to ¾–1-inch thickness. Pat chicken dry with paper towels and season with ¼ teaspoon salt and pepper.
- Heat oil in a 10-inch ovensafe skillet over medium-high heat until just smoking. Place chicken skin side down and cook until well-browned on the first side, 5–7 minutes. Flip and brown the other side for about 3 minutes, then transfer to a plate.
- Add sweet potatoes, fennel, shallots, thyme, and the remaining ¼ teaspoon salt to the skillet. Toss to coat. Place chicken skin side up on top of the vegetables. Transfer skillet to the oven and roast until the chicken reaches 160°F, about 20–25 minutes.
- Using potholders, remove the skillet from the oven. Transfer chicken to a serving platter, tent with aluminum foil, and let rest. Stir the vegetables and return the skillet to the oven. Roast until vegetables are tender, about 15 minutes.
- Stir in tarragon and adjust seasoning with salt and pepper to taste. Serve the chicken with the roasted vegetables.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.