Chicken with sweet potato recipe is so easy to prepare, its just full of goodness and flavors. The same chicken I used was a left over one, we didn’t want it to go in the trashcan, instead I thought of using it for some interesting recipe and I found this really delicious recipe at Kalyn’s Kitchen. It was quick, easy and absolutely yummy too.
Skillet Chicken and Sweet Potatoes
Who says you can’t make a delicious dinner using simple ingredients? This easy skillet chicken and sweet potatoes recipe only takes 30 minutes start to finish & uses just a handful of ingredients, making it one of my favorite fallback meals (maybe ever). And don’t even get me started on the pan sauce – it’s rich, sweet, and just the right amount of spicy. You’ve gotta try this easy chicken and sweet potato recipe soon!
about this chicken and sweet potatoe recipe
I don’t know about you, but we cook with chicken a lot in our house – so I’m always in need of new & interesting chicken recipes to add to my dinner rotation.
And right now, I’m loving this one pan chicken and sweet potatoes recipe!
The easy pan sauce for this chicken and sweet potato bake is rich, sweet, and just a little bit spicy.
It gets some subtle heat and smokiness from the chipotles in adobo sauce, which is balanced beautifully with the silkiness from the butter & oil and a hint of sweetness from the honey.
If you’ve never used canned chipotles in adobo sauce before, they’re optional in this recipe (so don’t worry, if you’re sensitive to spice then you can easily omit them).
Personally, I think they’re such a great shortcut for adding tons of flavor without having to smoke your own chilis.
Plus, I love that they’re shelf stable and already come pre-seasoned for you in a tasty mix of pureed tomatoes, vinegar, garlic and spices – they’re like that secret hero ingredient that doesn’t require a ton of effort on your part but delivers big time in the flavor department!
process & tips
While I love my slow cooker chicken dinners, on our extra hectic weeks I find myself turning to tasty last minute dinner ideas instead.
We’re talkin’ the kind that I can throw together in under 30 minutes, with minimal prep steps and short & easy-to-find ingredient lists (bonus points if there’s lots of pantry staples too).
And this is one of those tried & true fallback recipes that everyone in our house loves.
To make it, you first season and brown your chicken thighs on both sides in a hot pan and then give your sweet potatoes a quick saute (this all happens in the same pan for easy clean up).
Then quickly melt together your simple honey-butter chipotle sauce in the microwave, pour over your chicken & sweet potatoes, and finish by baking it in the oven for another 10-15 minutes.
As it all cooks together, the chicken juices will combine with the chipotle, garlic and honey butter to form the most delicious savory pan sauce.
PS – This recipe can easily be made with chicken thighs or chicken breasts, whichever you prefer. If you want to make a healthy chicken breast and sweet potato dinner, be sure to cut them into large pieces so that they cook through during the short time in the oven.
more ways to use this chicken and sweet potatoes skillet
Add some crusty bread (or these one-bowl cornbread muffins) on the side for soaking up any leftover pan sauce.
Enjoy over top some leafy greens like spinach to add in some extra leafy greens.
Serve with a simple side salad of any greens you like with an easy dressing, this Chipotle Honey Vinaigrette or this Lemon Dijon Dressing would complement the flavors in this dish beautifully!
If you’ve got just a few leftovers and need to stretch them into a more substantial meal, you can serve them over warm rice, quinoa or orzo, and add any other cooked veggies you like.
Get creative using up your leftovers to make them feel fresh & interesting! The leftover sweet potatoes easily become a quick breakfast hash by adding a few fried eggs on top. And leftover chicken can be enjoyed cold on top of lunch salads or shredded up & used for a pasta dinner.
ingredients & modifications
Chicken thighs: This recipe calls for about 1 pound of chicken thighs, or about 4 chicken thighs total. You could also use a pound of boneless, skinless chicken breasts (cut into large pieces) in its place.
Sweet potatoes: The sweet potatoes, chicken and chipotle-honey pan sauce all go together so beautifully in this dish! But if you prefer, you can also use waxy or yellow potatoes instead.
Avocado oil: I like using avocado oil for it’s neutral flavor and its high smoke point (which lets me use it in a variety of types of cooking from sauteing to grilling and baking & more). But you can also use any other neutral flavored oil in its place like vegetable or canola.
Butter: You can use traditional butter or for dairy-free, use a plant-based butter. For paleo, use ghee or a paleo friendly plant-based butter in its place.
Honey: I like the bit of sweetness that the honey brings to this dish, it balances out the mild heat from the chipotle. Together with the natural juices from the chicken and the garlic, butter and salt, it helps to create a delicious & easy pan sauce. You could also use maple syrup in its place, but know that it will add a bit of that maple flavor to the final dish.
Canned chipotle in adobo: Canned chipotle peppers in adobo sauce is such a great pantry staple to keep on hand! Adds tons of flavor without having to smoke your own peppers. Look for canned chipotles near the salsa, hot sauce and tortillas at the grocery store. Bonus, since the canned chipotle is shelf stable this becomes a wildly easy pantry dinner.
Garlic clove: I like the flavor of fresh minced (or finely grated) garlic best in this recipe, since we’re using minimal ingredients to create the healthy, simple pan sauce. But you could also use granulated garlic powder in its place.
Kosher salt: Look for kosher salt with the regular iodized salt at the grocery store. It has a subtler flavor. Use less iodized salt if that’s what you have on hand.
While the chipotle adds a nice little kick to this recipe, if you don’t have it, don’t want to use it, or are sensitive to heat, feel free to omit it entirely. Alternatively, if you like things even spicier, you can double the chipotle.
how to store & freeze leftovers
This is one of those recipes that still tastes totally delicious the next day, and leftovers make a great lunch!
It keeps well in the fridge for up to 3-4 days, in a sealed container.
BBQ CHICKEN & ROASTED SWEET POTATO BOWLS
BBQ Chicken & Roasted Sweet Potato Bowls are a hearty and healthy dinner recipe bursting with bold flavors and nutritious vegetables. This easy sheet pan dinner is perfect for meal prepping lunches for work or a quick weeknight meal.
BBQ CHICKEN & ROASTED SWEET POTATO BOWLS
Chicken bowls are perfect for those of you in a dinner rut. It happens to the best of us. I know I find myself there more often than not, making the same simple meals over and over.
I crave something different, but don’t always feel overly ambitious to try anything new. These BBQ Chicken & Roasted Sweet Potato Bowls are the perfect departure from your normal dinner routine, but are beautifully simple and easy!
HOW TO MAKE BBQ CHICKEN BOWLS
Making these healthy bowls is super simple and only requires one sheet pan! To get started, toss the sweet potatoes and onions on a baking sheet and coat them with olive oil, garlic and chipotle powder. If you don’t have chipotle powder you can substitute chili powder or paprika depending on your spice preference.
BAKED BBQ CHICKEN DINNER
After the potatoes and onions have baked for 20 minute, remove them from the oven and add the broccoli and chicken breasts to the pan. Brush the chicken with a little BBQ sauce and bake an additional 15 minutes until everything is cooked through.
Remove the chicken breasts from the pan and allow to cool for a few minutes before shredding them with two forks. Toss the shredded chicken with a little more BBQ sauce. Pile all of the goodness into a bowl and enjoy these delicious BBQ Chicken & Sweet Potato Bowls!
I love to meal prep and regularly use this Meal Planner Calendar to plan my dinners. These healthy bowls are one of my go-to’s for meal prep.
EASY MEAL PREP CHICKEN BOWLS
Whether you make a whole batch to prep your dinners for the week or enjoy some of the leftovers packed for lunches to bring to work the next day, they hold up well being reheated. Toss them in your favorite meal prep containers and you have easy wholesome meals without all the hassle of cooking every day!
There really isn’t anything better than a delicious and simple meal that is easy to throw together like this BBQ Chicken & Roasted Sweet Potato Bowls. They are a healthy dinner idea full of veggies and lean protein for a meal you can feel great about!
Maple Chicken with Sweet Potatoes
Maple Chicken with Sweet Potatoes is a perfect Autumn recipe. Sweet potatoes are sautéed in olive oil on the stovetop. The chicken is seared to a beautiful golden-brown color and then glazed with just the right amount of real Maple syrup. Lots of fresh thyme is sprinkled on top. This skillet dinner is pure comfort food for a cold Autumn or Winter night.
Chicken with sweet potatoes
This easy rustic dinner is perfect to make on a busy weeknight and is something a whole family will love! A colorful Autumn recipe, maple chicken with sweet potatoes will bring warmth and wonderful smells to your house. It’s a gluten-free main course that features both protein (chicken) and carbs & veggies (sweet potatoes). What can be better than enjoying this well-balanced, vibrant meal on a cold night while the wind is blowing outside or the snow is falling?
Chicken and sweet potatoes are, of course, the star ingredients in this recipe. However, what really makes this skillet dinner special are these 3 simple yet flavorful ingredients:
- Maple syrup. The use of just a small amount of maple syrup provides subtle sweetness to savory chicken. When just 1 tablespoon of maple syrup is mixed with cooked chicken juices and butter, it creates an interesting sweet and savory flavor profile.
- Freshly ground black pepper. Make sure to grind your own black pepper from peppercorns. Freshly ground black pepper has a much better flavor than regular black pepper and that flavor difference matters in this recipe.
- Fresh thyme. I use lots of fresh thyme in this recipe. It adds a ton of flavor and even more savory notes to contrast the sweetness of the maple syrup.
- Skinless, boneless chicken. I use chicken tenderloins in this recipe. They are already pre-cut to the desired size and shape. You can also use sliced chicken breasts or sliced chicken thighs. Chicken should be skinless and boneless.
- Veggies. You can use regular potatoes or even butternut squash instead of sweet potatoes.
- Use skinless boneless chicken tenderloins. They are a perfect size for searing and serving with sauteed sweet potatoes.
- Use only 1 tablespoon of maple syrup. No more than 1 tablespoon is needed. Maple syrup is sweet, to begin with, and adding 1 tablespoon is enough to provide a subtle sweetness to the chicken and keep other flavors savory at the same time.
- Add more butter, if desired. The recipe calls for 2 tablespoons of butter. Feel free to increase this amount for a more buttery flavor.
How to store and reheat it
The beautiful thing about this chicken and sweet potatoes is that it stores incredibly well. There is no cream sauce involved, so reheating this dish is a breeze!
- Fridge. Store it refrigerated in an airtight container for up to 3 days.
- Freezer. Freeze this in an airtight container for up to 3 months.
- How to reheat. Reheat it briefly in the microwave oven. To reheat on the stovetop, heat 2 tablespoons of butter in a large skillet over low-medium heat, add the chicken and sweet potatoes, and reheat, occasionally stirring, for about 5 minutes or until everything is heated through.
How to make maple chicken with sweet potatoes
Start by preparing sweet potatoes. Use 3 medium-size sweet potatoes. Peel and wash them.
Slice the potatoes into thin, round-shaped slices.
Sauté the potatoes (seasoned with salt and freshly ground black pepper) in 2 tablespoons of olive oil in a large skillet on medium heat. Towards the end, add 1 tablespoon of butter and stir to melt and coat the potatoes.
Next, sear the chicken tenderloins (seasoned with salt and freshly ground black pepper) in a cast-iron skillet over medium heat.
Next, add 1 tablespoon of maple syrup and 1 tablespoon of butter to the skillet with the chicken and stir to combine.
Finally, combine the maple chicken with cooked sweet potatoes in the same skillet and top with fresh thyme.