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I have a shiny object problem when it comes to recipes. My first impulse is to run to the store and load my cart with new ingredients rather than open my pantry door and let its contents guide our meals. A few weeks ago, I challenged myself to see what recipes I could develop without leaving my kitchen. Today’s one-pan Chipotle Chicken Skillet with Sweet Potatoes and Chickpeas is the first of several make-it-up pantry meals I’m excited to share with you!

ONE PAN Chipotle Chicken Skillet with Sweet Potatoes, Chickpeas, and Tomatoes. EASY, healthy, all-in-one recipe. So FLAVORFUL and packed with protein and fiber. Ready in 30 minutes, so it’s perfect for busy weeknights and meal prep too! Recipe at | @wellplated

When I began cooking for myself, I quickly learned the value of a keeping a few pantry staples in stock so that (in theory) I could always pull together a healthy meal, even on the busiest weeknight. It served me well, but now that I’m cooking more frequently, I’ve noticed a bit of an issue with my once-reliable strategy.

I never actually use them.

Easy Chipotle Chicken Skillet with Sweet Potatoes, Tomatoes, and Chickpeas. FLAVOR PACKED, healthy meal that’s high protein and high fiber! Recipe at | @wellplated

About This Chipotle Chicken Skillet

Instead of relying on the friendly cans of black beans and chickpeas, expertly frozen chicken breasts, and long-lasting root veggies like onions and sweet potatoes that I so faithfully stock, I fall prey to the “shiny object” phenomenon.

Rather than start with my pantry, I start with my cravings. I’m distracted by a new recipe idea, or I don’t diligently check my pantry for what we already have in stock before I head to the store. The result is that, every week, our pantry becomes a little fuller…and my grocery bill becomes a little (or a lot) higher.

While I adore trying new recipes, both to share here and to enjoy at home, I need to make good use of my prestocked staples instead of starting from zero and filling our kitchen with all-new ingredients.

For the sake of my grocery bill—and to quiet the 15 cans of chickpeas giving me the stink eye from our pantry shelf—I decided to see what recipes I could create using only the ingredients I had on hand. I’d allow myself to purchase fresh vegetables and fruits to supplement them, but all of the dry ingredients needed to come from my pantry.

ONE PAN Chipotle Chicken with Sweet Potatoes, Chickpeas, and Tomatoes. Easy, healthy recipe that’s perfect for busy weeknights! Great leftover so you can use it for meal prep too. Recipe at | @wellplated

Results: DELICIOUS! As it turns out, the ingredients I keep stuffing into my pantry are (surprise!) ones I really love. They are also relatively inexpensive and easy to find. You might even have a few on your pantry shelves too.

I also felt like I didn’t need to give up on variety. This Chipotle Chicken Skillet with Sweet Potatoes, Tomatoes, and Chickpeas was completely new to our table, but its ingredients have been in my kitchen all along.

Easy and healthy Chipotle Chicken Skillet with Sweet Potatoes, Tomatoes, and Chickpeas. A great all-in-one meal! Recipe at | @wellplated

The Ingredients

  • Chicken. You can almost always find a pack of boneless, skinless chicken breasts or thighs in my freezer for fast dinners. If I don’t have the foresight to thaw them the night before (um, this happens a lot), I’ll thaw the pack in a bowl of cold water over the course of a few hours or (gasp!) use the microwave’s defrost setting.
  • Chickpeas. Low-sodium canned beans are among my top pantry must-haves. They cost around $1 and add instant protein, fiber, and other nutrients to salads, pastas, and simple skillet meals like this one.
  • Chipotle Peppers in Adobo. These might seem to be a bit more of an exotic ingredient, but they are available in the Hispanic food section of most grocery stores. Once you start using them, you’ll see that this tiny and inexpensive little can is PACKED with deep, smoky flavor. Add them to any Tex-Mex meal for an instant boost. You’ll likely have some leftover from the can, which you can put in a ziptop bag and freeze for later OR use to make any of these recipes. My extra peppers from this Chipotle Chicken Skillet went towards a fresh batch of Avocado Burgers.
  • Sweet Potatoes. I buy one or two sweet potatoes every week. In the winter, I roast them for a quick side, and in the summer, I turn them into Grilled Sweet Potato Fries. If I don’t use the sweet potatoes right away, they can last a few weeks in a cool, dark space.
  • Lemons and Limes. I always keep some in my refrigerator to add a hit of freshness to any recipe. A quick squirt of lime juice in this recipe wakes up its flavors.
  • Tomatoes, Cilantro, Green Onions. These are the fresh items you will need for this Chipotle Chicken Skillet recipe. If you happen to have a garden of summer tomatoes, or, like me, can’t stop yourself from buying a pint of sweet cherry tomatoes every time you enter the grocery store, then you can consider tomatoes checked off your list.
Chipotle Chicken Skillet with Sweet Potatoes, Tomatoes, and Chickpeas. FLAVORFUL, packed with healthy protein and fiber, and everything cooks in one pan! Recipe at | @wellplated

From my pantry, to yours: Chipotle Chicken Skillet with Sweet Potatoes, Chickpeas, and Tomatoes. What are the staple items you keep in your pantry? I’d love to hear about them! Leave a comment below and let me know.

More Chicken Skillet Recipes

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Chipotle Chicken Skillet with Sweet Potatoes and Chickpeas

4.65 from 14 votes
One Pan Chipotle Chicken Skillet with sweet potatoes, chickpeas, and tomatoes. An easy, healthy, all-in-one meal!

Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes

Servings: 4 servings, about 7 cups


  • 1 1/2 tablespoons olive oil divided
  • 1 pound boneless skinless chicken breasts cut into bite-size pieces
  • 3/4 teaspoon kosher salt divided
  • 3/4 teaspoon freshly ground black pepper divided
  • 1 tablespoon sauce from canned chipotle chiles in adobo, plus additional to taste
  • 1 medium sweet potato peeled and cut into 1/2-inch cubes (about 10 ounces)
  • 1 to 2 whole chipotle peppers from canned chipotle peppers in adobo diced (I used 2, and the recipe had a pretty good kick—use less if more sensitive to spice)
  • 1 can low-sodium chickpeas (15 ounces), rinsed and drained
  • 1 pint cherry tomatoes or grape tomatoes, halved
  • 3 medium green onions chopped (about 1/2 cup)
  • 2 tablespoons lime juice about 1/2 lime
  • 2 tablespoons chopped fresh cilantro optional


  • Heat 1/2 tablespoon olive oil in a large nonstick or cast-iron skillet over medium high, until hot and shimmering. Add the chicken, sprinkle with 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook until lightly browned and cooked through, about 5 minutes. Stir in the 1 tablespoon adobo sauce and let cook 30 additional seconds. Transfer to a plate and set aside.
  • Reduce the heat to medium. Add the remaining 1 tablespoon olive oil and the sweet potatoes to the skillet. Cook until the sweet potatoes are browned and slightly tender, about 6 minutes. Add the diced chipotle peppers, chickpeas, tomatoes, and green onion. Cook until the chickpeas are hot and the tomatoes begin to lose their shape, about 3 to 4 minutes.
  • Add the chicken back to the skillet and pour the lime juice over the top. Stir to combine. Sprinkle with cilantro. Serve warm.


  • Store leftovers in the refrigerator for up to 3 days. Reheat gently in the microwave.
  • Make it vegetarian (or vegan!): Omit the chicken and swap it for an additional can of chickpeas or add another bean, such as pinto beans, light or dark red kidney beans, or black beans.
  • Extra chipotle peppers in adobe? You can freeze the leftovers in a ziptop bag, or use them to make any of these recipes.


Serving: 1(of 4), about 1 3/4 cupsCalories: 297kcalCarbohydrates: 30gProtein: 26gFat: 8gSaturated Fat: 1gCholesterol: 60mgSodium: 483mgFiber: 9gSugar: 5g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. You’re absolutely right – using what we already have just makes good sense.I’m fortunate to have a very large pantry and one of the things I always have a huge variety of is canned beans. I like to mix the colors up in recipes and any leftovers can always go over a salad. And don’t get me started on mason jars full of every kind of dry pasta known to man! Again – it’s the variety I like so my family can make fun of me all they like.
    However, keep in mind that you should never go too far teasing the person in charge of your food, huh? I have the same variety issues with my “memorial fabric collection” …please stop teasing me now! Anyway, can’t wait to try this recipe because of the nice color and variety – see how that works – now I’m happy.

  2. Oh I am SO making this tonight! I love the taste of chipotle peppers in adobo sauce, but can never quite figure out how to use them other than in chili. I do have some as well as canned chickpeas and frozen chicken breasts (just waiting for something new to happen to them). Thank you for this great, healthy, yummy recipe!

  3. This article is about me. Well-stocked pantry – good intentions, but easily distracted by new recipes. Ditto Chris’s comment about fabrics, too.

  4. Ha, sometimes I collect 15 cans of chickpeas too :). I LOVE a meal that I can pull together from things I have on hand – this looks so so yummy!

    1. Laura, I’m happy to hear the recipe was a hit! Thank you so much for giving it a try and reporting back.

    1. Crystal, the zucchini sounds like a yummy addition! I am so happy you loved the recipe. Thanks for taking time to leave this wonderful review!

  5. This looks amazing! Is there anything I could use in place of canned chipotle peppers in adobo? I’m not able to find them and I was hoping to make it soon. Thanks!

    1. Hi Kristin, that’s a hard ingredient to substitute since it’s such a distinct flavor. You could try using ground chipotle pepper—1/2 teaspoon equals approximately 1 large canned chipotle pepper. The flavor will be a little different, but that’s the best way I can think of to still get some of that smoky, spicy flavor if you’re unable to find the canned chipotles in adobo.

  6. Can’t believe how simple & delicious this was!!! Saving it for sure.

    Also, can I just say THANK YOU SO MUCH for including the nutritional information on all of your recipes. Most bloggers don’t want to take the time but know it is greatly appreciated. I discovered you a few months ago & have made several of your recipes…every single one has been fantastic. You are my favorite food blogger by far! Thanks for all you do.5 stars

    1. Hilary, this comment made my day! THANK YOU! I’m so happy you found my site and enjoy my recipes <3

  7. Made this for dinner tonight, and we LOVED it. Such a great combo of flavors and healthy ingredients. And one skillet at that. Will make again for sure.5 stars

  8. Another winner! I love how quickly this came together and the spiciness from the peppers is everything. 5 stars

  9. So dang good! Would highly recommend.  I made the recipe with 2 lbs of chicken and 3 small/ medium sweet potatoes. I added time to the cooking because of the extra food and it was enough for 6 servings, easily. 5 stars

  10. This recipe is well outside of my comfort zone. I’ve never been a big fan of tomatoes or sweet potatoes, but I like a sweet and spicy combo so I tried it out anyway. I can’t believe how good it was! The different flavors and textures and mmmm smoky chipotle pepper. I spent the afternoon at work thinking about coming home and eating leftovers! I will be making this on a regular basis. Thanks for the great recipe!5 stars

  11. Really enjoyed this. I made some changes based on what I had available in my kitchen. I used frozen shrimp instead of chicken. I added some Old bay seasoning to shrimp. I also added 1 diced avocado as a final step but reduced the amount of oil. There was a lot of liquid after I cooked the shrimp so the oil was not necessary.

  12. Great idea! The chickpeas in spicy chipotle in adobo sauce with soy delight with which you can enjoy very aromatic dishes and gravies to combine with all kinds of side dishes.

  13. Another recipe that has gone into my rotation and will stay there. It’s so nice to have so few dishes left over after a yummy dinner like this. This is pretty much my go-to when I have leftover chipotle peppers in adobo because I love how smoky and warming this is. My husband is also a fan, and he even adds chipotle Tabasco. I also cook the sweet potatoes longer than stated because I like them mushy. 5 stars

    1. I’m so pleased that you enjoyed this recipe, Julia! Thank you for taking the time to share this kind review!

  14. Has become a go to for me and my wife. Love the boldness of the chipotle and freshness of the lime juice5 stars

    1. I’m sorry to hear you didn’t enjoy the recipe, Beth. The chipotle peppers alone have tons of flavor so I’m surprised it was bland for you. Many other readers have tried it and loved it, but I know everyone has different tastes. I truly wish you would have loved it!