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Skillet Chicken with Chard and Salsa
with roasted sweet potatoes

Active: 50 Total: 50

This recipe is a classic (first featured back in 2014) but so simple and satisfying that we are long overdue to bring it back.
Smarts: If you're making Wednesday night's meal, be sure to make a double batch of tonight's roasted sweet potatoes. You may need two sheet pans to give them plenty of space. 



Roasted Paprika Sweet Potatoes:
  • Sweet potatoes - 1 1/2 lbs , peeled and cubed
  • Oil, olive - 1 1/2 Tbsp
  • Paprika - 1 tsp
  • Oregano, dried - 1/2 tsp
Skillet Chicken with Chard and Salsa:
  • Garlic - 3 cloves , chopped
  • Chard, any type - 2 bunches , leaves torn, stems chopped into 1/2" pieces
  • Chicken thighs, boneless and skinless - 4
  • Garlic powder - 1 tsp
  • Paprika - 1 tsp
  • Limes - 1 , wedges
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Salsa, store-bought - 1/2 cup


  1. Sweet potatoes (double if making Wednesday's meal) / Garlic / Chard - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)

  2. Chicken - Season with garlic powder, paprika (portion for chicken), and some salt and pepper. Tenderize with a fork. (Can be done up to 1 day ahead)

  3. Limes - Slice into wedges.

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  1. Heat oven to 425F / 218C.

  2. Toss sweet potatoes with olive oil, paprika (portion for potatoes), oregano, and some salt and pepper. Spread them out on a sheet pan (be sure to roast Wednesday's potatoes at the same time; use two pans if needed to avoid crowding). 

  3. Transfer sweet potatoes to oven and roast, shaking the pan halfway through cooking, until tender and golden brown, 25 to 35 minutes.

  4. While sweet potatoes are cooking, heat a skillet over medium-high heat. Add first part of cooking oil and then chicken thighs. Sear on both sides for 2 to 3 minutes, until they’ve formed a golden sear. Remove chicken from pan and set aside.

  5. To heated skillet add second part of cooking oil. Add in garlic and chard stems with some salt and saute until softened, ~3 minutes. Add in chard leaves and saute until slightly wilted, 1 to 2 minutes more.

  6. Return chicken to skillet, nestling into chard leaves.

  7. Pour salsa over chicken and chard. Cover skillet with a lid or tightly with a piece of foil and lower heat to medium.

  8. Cook chicken, covered, on the stovetop until it reaches an internal temperature of 160F / 74C degrees, another 4 to 8 minutes (depending on size).

  9. Squeeze about half of the lime wedges over chicken.

  10. When sweet potatoes are done roasting, reserve half for Wednesday’s meal (if doubled). Enjoy tonight’s portion of potatoes with chicken and chard and remaining lime wedges on the side.



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