Creamy Chicken with Spinach and Sweet Potatoes

This post may contain paid and/or affiliate links. I make a small commission at no extra cost to you. Please see our Privacy Policy.

This creamy chicken with spinach and sweet potatoes is pure cozy comfort food. Golden, seasoned chicken and crispy roasted sweet potatoes get smothered in a silky parmesan cream sauce loaded with spinach, mushrooms and red peppers, then finished with extra parmesan on top. It’s like a Tuscan chicken skillet with a sweet potato twist.

It’s hearty and full of veggies, it feels a little fancy, and it’s easy enough for a weeknight. The leftovers make a great work-from-home lunch too.

Watch Me Make It

Want to see how it comes together? Watch me make this creamy chicken on TikTok.

Why You’ll Love This Recipe

• Creamy and cozy: a rich parmesan cream sauce coats everything.
• Loaded with veggies: spinach, mushrooms, peppers and sweet potatoes.
• Sweet and savory: roasted sweet potatoes balance the creamy garlic sauce.
• Great for meal prep: it reheats beautifully for lunches.

Ingredients

For the sweet potatoes:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1/2 teaspoon each salt, garlic powder and smoked paprika

For the creamy chicken:

• 1 1/2 lbs boneless chicken thighs or breasts, cut into large pieces
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1 tablespoon olive oil plus 1 tablespoon butter
• 1 cup sliced mushrooms
• 1 red bell pepper, diced (or 1/3 cup sun-dried tomatoes)
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated parmesan, plus more for topping
• 2 big handfuls fresh spinach

How to Make Creamy Chicken with Spinach and Sweet Potatoes

1. Roast the sweet potatoes. Heat the oven to 425°F. Toss the sweet potato cubes with oil, salt, garlic powder and smoked paprika. Roast for 25 to 30 minutes, flipping halfway, until tender and caramelized.
2. Sear the chicken. Season the chicken with Italian seasoning, garlic powder, paprika, salt and pepper. Heat the oil in a large skillet over medium-high heat and sear the chicken for 5 to 6 minutes per side until golden and cooked through. Set aside.
3. Cook the veggies. Melt the butter in the same pan. Add the mushrooms and red pepper and cook for 4 to 5 minutes, then add the garlic for 30 seconds.
4. Make the sauce. Pour in the broth and scrape up the browned bits. Stir in the cream and parmesan and simmer for 3 to 4 minutes until slightly thickened.
5. Add the spinach. Stir in the spinach until wilted, then return the chicken to the pan.
6. Serve. Spoon the chicken and sauce over the roasted sweet potatoes and top with extra parmesan.

Tips for the Best Results

• Don’t crowd the sweet potatoes. Spread them out so they roast instead of steam.
• Use freshly grated parmesan. It melts smoother into the sauce.
• Make it lighter. Swap half the cream for milk or chicken broth.
• Save time. Air fry the sweet potatoes at 400°F for 15 to 18 minutes.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or milk to loosen the sauce.

If you make this creamy chicken with spinach and sweet potatoes, let me know in the comments, and follow me on TikTok @biteswithadri for more easy dinners!