One-Pot Chicken Sweet Potato Broccoli Bake Recipe

One-Pot Stop to Dinner

Photography by Bekah Berry/Creative Revolver

Most people would rather spend more time around the kitchen table with family and friends than standing over a stove or tackling a pile of dishes afterward. For this reason, one pot meals are flooding social feeds and recipe boards. Built around a single cooking vessel – like a skillet, crockpot, or sheet pan – these meals streamline prep, simplify cleanup, and make dinnertime feel effortless. Read on to this Chattanoogan is getting creative with one pot recipes and the crowd-pleasing dishes they can’t get enough of.

Ashley Broadrick

“Good food does not have to be complicated, and that’s why I love one-pot meals. As a registered dietitian and working mom of four tweens/teens, margins are hard to find – especially when it comes to preparing nutritious meals. In my house, less is more: less mess, less ingredients, less time. One-pot meals work smarter, not harder, and they are my ‘hack’ to a nutritious meal. This one-pot combo incorporates seasonal ingredients, textures and a variety of nutrients. If you prefer a plant-forward option, substitute the chicken for a different protein such as edamame or garbanzo beans. Not only is this particular recipe easy for a quick meal, but it’s also great reheated as leftovers.” – Ashley Broadrick

Ashley Broadrick

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Course dinner

Cuisine American

Servings 4 Servings

Ingredients

1 lb. boneless skinless chicken breast or thighs, cut into bite-size pieces
5 cups broccoli florets can also use the broccoli stems
1 large sweet potato peeled or scrubbed and cut into ¼-½ inch cubes (2-2½ cups)
½ medium onion sliced (~⅔ cup) (can sub Vidalia or red)
2-3 garlic cloves minced
¼ cup chopped dried cranberries can sub dates or raisins
3 Tbsp. olive or avocado oil
1½ tsp. dried Italian seasoning
¾ tsp. fine salt
¼ tsp. black pepper
3 Tbsp. chopped pecans or walnuts toasted
Shredded Parmesan cheese for topping (optional)
Lemon or lime wedge optional
Fresh thyme leaves for garnish (optional)

Instructions

Preheat oven to 375°. Spray a 9×13-inch baking dish with nonstick cooking spray (you can also use a round 10-inch baking dish or any 3-quart baking dish).
In the dish, combine the chicken pieces, broccoli, sweet potatoes, onion, garlic, cranberries, oil, Italian seasoning, salt, and pepper. Toss until all ingredients are coated evenly with the oil and seasonings. Cover the dish with foil and bake for 20 minutes.
After 20 minutes, remove the foil, stir, and continue to bake (uncovered) until the sweet potatoes are tender and chicken is cooked through to an internal temperature of 165°, another 15-20 minutes.
Meanwhile, toast the nuts by placing a small skillet over medium heat. Add the nuts to the skillet. Toast until the nuts are lightly browned and fragrant, stirring occasionally and watching carefully so they don’t burn, 4-7 minutes. Remove nuts from heat. Stir in or sprinkle the nuts over the bake just before serving.
Serve topped with shredded cheese and a lemon or lime wedge and garnish with fresh thyme leaves, if desired.

Notes

Recipe adapted from The Real Food Dietitian

Keyword baked chicken, dinner, one pot dinner, Sweet Potato

One-Pot Chicken Sweet Potato Broccoli Bake Recipe

One-Pot Stop to Dinner