Description
This Sweet Potato Chicken Bake is a hearty and flavorful one-dish meal featuring tender chicken breasts and sweet potatoes roasted to perfection with a savory blend of spices and topped with melted Gruyere or Swiss cheese. The dish combines the natural sweetness of sweet potatoes with aromatic paprika, cumin, and garlic, finished with fresh parsley for a comforting and satisfying dinner.
Ingredients
Scale
Sweet Potatoes
- 4 sweet potatoes, peeled and cubed
Chicken
- 3 large chicken breasts, cubed
Cheese
- 1 cup Gruyere or Swiss cheese, grated
Oil and Seasonings
- 1/2 cup extra virgin olive oil
- 2-3 cloves garlic, sliced
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon cumin
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 450°F (232°C) and lightly grease a 9×13-inch baking dish with nonstick spray to prevent sticking.
- Make the Spiced Oil Mixture: In a small bowl or measuring cup, combine the extra virgin olive oil, paprika, onion powder, cumin, and sliced garlic. Season generously with kosher salt and freshly ground black pepper, then stir well to combine all flavors.
- Coat Sweet Potatoes: Place the peeled and cubed sweet potatoes into a medium bowl. Add half of the seasoned oil mixture and toss thoroughly to coat the potatoes. Let them sit for about ten minutes to absorb the flavors.
- Start Roasting Sweet Potatoes: Transfer the coated sweet potatoes to the prepared baking dish. Roast in the preheated oven for 30 minutes, stirring halfway through to ensure even cooking and browning.
- Prepare the Chicken: While the sweet potatoes roast, place the cubed chicken breasts into the medium bowl. Add the remaining oil mixture and toss to coat the chicken evenly. Allow it to marinate briefly while the sweet potatoes cook.
- Add Chicken and Parsley: After 30 minutes, remove the baking dish from the oven. Stir the marinated chicken and chopped fresh parsley into the partially cooked sweet potatoes, distributing everything evenly.
- Top with Cheese and Finish Baking: Sprinkle the grated Gruyere or Swiss cheese evenly over the top of the chicken and sweet potato mixture. Return the dish to the oven and bake for an additional 15-20 minutes until the chicken is cooked through, the cheese is melted, bubbly, and golden brown.
- Serve and Enjoy: Remove the dish from the oven and let it rest for a few minutes before serving. Enjoy this warm, cheesy, and flavorful Sweet Potato Chicken Bake as a complete meal.
Notes
- You can substitute chicken thighs if preferred; they will add more moisture and flavor.
- Using Gruyere adds a nutty, creamy texture, but Swiss cheese is a good milder substitute.
- Adjust the seasoning quantities to taste, especially the paprika if you prefer a spicier dish.
- For an extra crunchy top, you can broil for the last 2-3 minutes—watch carefully to avoid burning.
- This dish reheats well and makes excellent leftovers for the next day.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480 kcal
- Sugar: 7 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 85 mg
