Let me just say — I didn’t expect to love this dish as much as I do. It was a bit of a “what’s left in the fridge” meal the first time I threw it together. You know the kind: one sweet potato, some asparagus I forgot I bought, and a packet of chicken that needed using up today. But wow — it surprised me in the best kind of way. Simple, wholesome, and quietly satisfying. Like your favourite jeans or a proper cup of tea.
This one-pan chicken and sweet potato situation has become one of my midweek lifelines. It’s got that magical combo of being healthy-ish without feeling like you’re being punished, filling without putting you into a food coma, and best of all — barely any washing up. It’s warm, lightly spiced, and full of colour — a proper feel-good plate.
Why You’ll Love It
- It all comes together in one pan — bless
- Sweet potatoes make it naturally creamy and cozy
- The red pepper flakes give just the right bit of zing
- Asparagus keeps it fresh and a bit fancy
- It’s high in protein but doesn’t feel like a gym meal
- You can swap in whatever veg you’ve got hanging around
Ingredients
- 1 lb chicken breast
- 1 tbsp extra virgin olive oil
- Salt and black pepper, to taste
- 3 garlic cloves, minced
- 1 medium sweet potato, peeled and diced
- ½ cup chicken broth (or water)
- ½ lb asparagus, trimmed and chopped into 1–2 inch pieces
- ½ tsp fine sea salt
- ½ tsp black pepper
- ½ tsp crushed red pepper flakes
How to Make It
Sear the chicken first — golden is good:
Cut the chicken into bite-sized pieces and season with salt and pepper. Heat olive oil in a large skillet over medium heat, then toss in the chicken and garlic. Cook for 7–10 minutes, stirring occasionally, until the chicken is cooked through and lightly golden. Set aside on a plate.
Let the sweet potatoes get tender:
In the same pan (no need to wash it — hello, flavour), add the diced sweet potatoes and chicken broth. Pop a lid on and let them steam-simmer for 7–10 minutes until they’re soft enough to poke with a fork but still holding shape.
Add the asparagus and brighten things up:
Toss the chopped asparagus into the pan with the sweet potatoes. Cook uncovered for about 4–5 minutes, just until the asparagus is tender and turns that lovely bright green.
Bring it all together:
Return the cooked chicken and garlic to the pan. Stir it all around gently — try not to mash the sweet potato if you can help it. Season with extra salt, pepper, and red pepper flakes for a bit of fire.
Taste and tweak before serving:
Give it a taste — maybe it needs a touch more salt or a squeeze of lemon if you’re feeling fresh. Serve it hot, right out of the pan, with nothing else needed. Though… if you’ve got crusty bread, it won’t go to waste.
Common Mistakes and How to Dodge Them
Why are my sweet potatoes still hard?
You probably didn’t keep the lid on tight while they steamed. Lid = steam trap = faster cooking.
The chicken’s gone dry — what happened?
It was either overcooked or the heat was too high. Next time, cook just until no longer pink and let it finish warming up at the end.
Can I use frozen asparagus?
You can — just defrost first and pat it dry, or it’ll go soggy and sad.
Why’s it bland?
Season at every stage — especially the chicken. Don’t wait until the end to add salt.
Storage and Reheating
- Fridge: Keeps well in a sealed container for 3–4 days
- Freezer: It’s fine to freeze, but the asparagus may get a bit soft — still tasty
- Reheating: Microwave works fine, but the stove gives you a chance to crisp things up again
- Leftovers tip: Reheat it with a handful of spinach or top it with a poached egg for brunch vibes
Frequently Asked Questions
Can I use chicken thighs instead?
Definitely. They’ll stay juicier and add more flavour — just trim the fat if you like it leaner.
What can I use instead of asparagus?
Green beans, broccoli, even spinach at the end. Whatever’s in the fridge.
Is it spicy?
Only a bit — the red pepper flakes are mild. You can leave them out or add more if you’re feeling bold.
Can I make this vegetarian?
Sure. Swap the chicken for chickpeas or cubed tofu. Still hearty, still good.
Nutrition Facts (Per Serving)
- Calories: 233 kcal
- Fat: 7g
- Carbs: 9.1g
- Protein: 32g
- Sodium: Moderate
- Sugar: 2.3g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken In Tomato Sauce
- Jamie Oliver Chicken Leek Risotto
- Jamie Oliver Chicken Saag Recipe
Jamie Oliver Chicken And Sweet Potato Recipe
Description
A wholesome one-pan meal with golden chicken, sweet potato, and tender asparagus — cozy, simple, and weeknight-friendly with a little kick of spice.
Ingredients
Instructions
- Cut and season chicken. Sauté with garlic in olive oil for 7–10 mins. Set aside.
- Add sweet potatoes and broth to same pan. Cover and steam for 7–10 mins.
- Add asparagus; cook 4–5 mins uncovered.
- Return chicken to pan and stir gently.
- Season with salt, pepper, and red pepper flakes. Serve warm.
Notes
- Keep the lid on while cooking sweet potatoes — they’ll cook faster
- Don’t overcook asparagus — bright green = perfect
- Feel free to add more garlic if you’re into it
- Tastes great with a squeeze of lemon or a sprinkle of Parmesan if you’re feeling cheeky