There’s something so comforting about a one-pan meal on a cool autumn evening. The scent of roasting sweet potatoes mingling with garlic and rosemary always takes me back to my childhood kitchen in Tuscany. This GF DF Chicken & Sweet Potato Skillet was born out of my need for a hearty, nourishing dish that’s both gluten-free and dairy-free, without sacrificing the warmth and flavor of traditional home cooking.
When I first discovered I was gluten-intolerant, dinners like this felt out of reach. I missed the rustic chicken-and-potato dishes my nonna used to make. So I recreated them, ingredient by ingredient, with a focus on clean, allergy-friendly food. This skillet is now one of my most-loved meals for fall, easy enough for a weeknight, satisfying enough to share with friends.
GF DF Chicken & Sweet Potato Skillet
Equipment
- Oven-Safe Skillet
- oven
Ingredients
Main Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 large sweet potatoes peeled and diced into 1-inch cubes
- 1 red onion sliced
- 3 cloves garlic minced
- 2 tbsp olive oil
- 1 tbsp fresh rosemary chopped (or 1 tsp dried)
- 0.5 tsp smoked paprika
- salt and black pepper to taste
- 0.5 lemon juiced
Optional Garnish
- chopped parsley
Instructions
- Preheat oven to 400°F (200°C). Pat chicken thighs dry and season both sides with salt, pepper, and smoked paprika.
- In a large oven-safe skillet, heat olive oil over medium heat. Sear chicken skin-side down for 5–6 minutes, then flip and cook for another 3 minutes. Remove from skillet.
- In the same skillet, sauté red onions for 3 minutes. Add garlic, rosemary, and sweet potatoes. Toss and season lightly with salt.
- Return chicken to the skillet, nestling it on top of the veggies. Squeeze lemon juice over the top.
- Transfer skillet to oven and roast for 25–30 minutes, until chicken reaches 165°F and sweet potatoes are tender.
- Let rest 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
Nutrition
Ingredients for GF DF Chicken & Sweet Potato Skillet
You’ll need just a few simple, seasonal ingredients to bring this dish to life. The sweet potatoes bring natural sweetness and balance, while chicken thighs add juicy, savory richness. Fresh herbs, garlic, and a splash of lemon tie it all together.
Here’s what you’ll need:
- 4 bone-in, skin-on chicken thighs
- 2 large sweet potatoes, peeled and diced into 1-inch cubes
- 1 red onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped (or 1 tsp dried)
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- Juice of 1/2 lemon
- Optional: chopped parsley for garnish
For more cozy dinner recipes like this one, check out my gluten-free chicken dinner recipes or this lemon herb gluten-free chicken skillet.
Step-by-Step Instructions
1. Prep the ingredients
Preheat your oven to 400°F (200°C). Pat the chicken thighs dry and season both sides generously with salt, pepper, and smoked paprika.
In a large oven-safe skillet or cast-iron pan, heat the olive oil over medium heat. Place chicken thighs skin-side down and sear for about 5–6 minutes until golden. Flip and cook the other side for another 3 minutes. Remove from skillet and set aside.
2. Build the flavor base
In the same skillet, sauté the red onions for 3 minutes. Add garlic, rosemary, and diced sweet potatoes. Toss well, letting the sweet potatoes absorb the flavor. Season lightly with salt.
Nestle the chicken back into the skillet over the veggies. Squeeze fresh lemon juice on top, then transfer to the oven.
3. Bake until golden
Roast for 25–30 minutes, or until the chicken reaches 165°F and the sweet potatoes are tender and caramelized.
Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
You might also enjoy pairing this dish with a comforting side like gluten-free casseroles or a fresh salad from my easy gluten-free dinner recipes.
Tips for Success
- Use bone-in, skin-on chicken: It stays moist and adds deeper flavor.
- Cut sweet potatoes evenly: Uniform cubes cook faster and more evenly.
- Let the skillet rest: Allowing it to cool slightly before serving locks in juiciness.
- Meal prep friendly: This GF DF Chicken & Sweet Potato Skillet reheats beautifully, making it great for batch cooking.
For another sweet potato-based idea, don’t miss my sweet potato and black bean bowls, perfect for lunches.
Delicious Variations
1. Add Veggies
Try including diced bell peppers, Brussels sprouts, or zucchini for extra color and nutrition.
2. Make it Spicy
Add a pinch of red pepper flakes or swap rosemary for chili flakes and thyme.
3. Streusel-Style Crunch
Top the dish with crushed gluten-free crackers tossed in olive oil and garlic for a savory crumble, like a streusel but dinner-style!
4. Swap the Protein
Use boneless chicken breasts, turkey thighs, or even tofu for a vegetarian twist.
This recipe is naturally gluten-free and dairy-free, but it’s also easy to adapt for different preferences. If you’re cooking for guests, it’s an approachable option that everyone can enjoy.
Want more hearty, healthy meals like this? Browse my gluten-free large portion comfort food or gluten-free high-volume low-calorie meals for inspiration.
Storage Recommendations
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or skillet for best texture.
Freezer: Freeze in individual portions for up to 2 months. Defrost overnight in the fridge, then reheat thoroughly.
Meal Prep Tip: Divide into lunch containers with steamed greens or quinoa for a balanced grab-and-go meal.
For more make-ahead meals, my readers love these gluten-free meals that fill you up, all easy to store and reheat.
FAQs about GF DF Chicken & Sweet Potato Skillet
Can I make this with boneless chicken?
Yes, boneless chicken breasts or thighs work, but reduce oven time by 5–10 minutes to prevent overcooking.
What can I use instead of sweet potatoes?
Try butternut squash, carrots, or even Yukon Gold potatoes. The flavors may shift slightly, but the method stays the same.
How do I know the chicken is cooked?
Use a meat thermometer. The internal temp should read 165°F (74°C). Juices should run clear when pierced.
Can I make this ahead of time?
Absolutely. You can prep the entire dish the night before and store it covered in the fridge. Bake it fresh when ready.
Conclusion
This GF DF Chicken & Sweet Potato Skillet is the kind of recipe that brings people together, simple, nourishing, and full of flavor. Whether you’re eating gluten-free for health or lifestyle, this meal doesn’t ask for compromise. Just one skillet, a few whole-food ingredients, and you’ve got a weeknight winner that tastes like a cozy fall evening in Tuscany.