Southern-Style Skillet Chicken and Sweet Potato Hash

Dice the chicken thighs into bite-sized pieces and toss with the Cajun seasoning until evenly coated.

Heat a non-stick skillet over medium-high heat. Add the chicken and sear until golden brown and cooked through, about 6–8 minutes. Remove the chicken from the pan and set aside.

In the same skillet, add the finely diced sweet potatoes. Cook, stirring occasionally, until they are tender and caramelized at the edges, about 10–12 minutes. If needed, add a tablespoon of water to help them steam through.

Stir in the diced onions and garlic, cooking until fragrant and soft.

Fold the cooked chicken back into the skillet. Add the fresh spinach and cook just until wilted, about 1 minute.

Plate immediately, ensuring the chicken and potatoes are well-distributed. The dish should smell smoky and savory, with the natural sweetness of the potatoes balancing the spice of the Cajun rub.