There is nothing more comforting and delicious than Chicken With Sweet Potato. There are so many ways to cook it, but I prefer the stove top method. It’s easy and doesn’t take long at all. I really like to use chicken thighs because they’re so inexpensive and so tender once they cook. It goes best with cornbread – another comfort food classic. I like to serve this dish with some savory garlic kale on the side, because it goes so well with sweet potatoes. Yum!
Honey Roasted Chicken and Sweet Potatoes Skillet
Total Time:30 MINUTES
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This easy and simple Honey Roasted Chicken and Sweet Potatoes Skillet is everything you want in a hearty, comforting Fall meal. This tasty one pan meal will be ready in about 30 minutes and you will love the flavors!
If you took Autumn, coated it in honey butter and put in a skillet – this would be IT. This is one of the tastiest meals I’ve ever made and now I’m craving every single day.
Even the kids like this dish! That’s a winner when you’ve got picky little toddlers.
But nobody can resist that sweet and savory honey butter and tender sweet potatoes!
The best part is that this is a one-pan meal and it’s ready in about 30 minutes. In my book that’s a recipe for a perfect weeknight dinner.
To make it, you start by seasoning the chicken with salt, pepper, garlic powder, and dried herbs. Melt some butter in a skillet and stir in honey to make the honey butter sauce.
Brown the chicken in that crazy delicious honey butter and then scoot the chicken off to the sides to make room in the center of the skillet.
Add a little more honey and butter to the middle of the skillet and then toss in your sweet potatoes along with some pecans and dried cranberries.
Move the skillet to the oven and bake for about 15 minutes until the chicken is cooked through and the sweet potatoes are fork-tender.
That’s it! Top it off with some cracked black pepper and fresh thyme and serve. Your family will beg you to make this dish over and over again!
The great news? You won’t mind one bit because it’s such a cinch to whip up.
Honey Roasted Chicken and Sweet Potatoes Skillet
This easy and simple honey roasted chicken and sweet potatoes skillet is everything you want in a hearty, comforting Fall meal. This tasty one pan meal will be ready in about 30 minutes and you will love the flavors!
Prep Time: 5 MINUTES
Cook Time: 25 MINUTES
Total Time: 30 MINUTES
Servings: 4 SERVINGS
- ▢4 chicken thighs – or chicken breasts
- ▢5 tablespoons butter – divided
- ▢4 tablespoons honey – divided
- ▢1 teaspoon salt – or to taste
- ▢¼ teaspoon black pepper – or to taste
- ▢1 ½ teaspoons Italian blend seasoning – divided, (may sub about ½ teaspoon dried oregano + ¼ teaspoon each dried thyme, dried basil, dried parsley)
- ▢½ teaspoon garlic powder
- ▢1 ½ pounds sweet potatoes – peeled and diced into 1-2 inch pieces
- ▢2 tablespoons dried cranberries
- ▢¼ cup pecan halves
- ▢fresh thyme – for garnish
- Preheat oven to 375 degrees. Season chicken with salt and pepper, to taste, plus garlic powder and 1 teaspoon Italian seasoning.
- In a large skillet over medium heat melt 3 tablespoons butter. Stir in 2 tablespoons honey. Add chicken to pan and brown on each side for 3-4 minutes. Scoot chicken to the sides of the skillet.
- Add remaining butter and honey to the center of the skillet. Once butter is melted, add sweet potatoes and stir to coat in the honey-butter mixture. Sprinkle with remaining Italian seasoning, then add pecans and cranberries and stir to combine. Allow to cook for 3-4 minutes.
- Transfer pan to preheated oven and bake for 10-15 minutes until chicken is cooked through. Garnish with fresh thyme and cracked black pepper and serve.
Chicken thighs can be boneless skinless, or bone-in with skin-on, completely your choice.
Calories: 547 kcal, Carbohydrates: 60 g, Protein: 52 g, Fat: 11 g, Saturated Fat: 2 g, Trans Fat: 1 g, Cholesterol: 147 mg, Sodium: 958 mg, Potassium: 1480 mg, Fiber: 6 g, Sugar: 30 g, Vitamin A: 24235 IU, Vitamin C: 7 mg, Calcium: 91 mg, Iron: 2 mg
Spicy Chicken and Sweet Potato Meal Prep Magic
So delicious! Really easy to pull together and you can mix and match different veggies to keep each bowl interesting. Thanks for the recipe!
It seriously happens every year.
I start strong with my declaration that spring my least favorite season. I walk around obnoxiously saying that I really prefer summer and fall and maybe even the first few days of winter, but spring? not so much.
And then spring comes around and the air tastes like flowers and dirt and rain and I don’t have to wear a jacket and we can keep the windows open at night and I remember that, yes indeed! I actually love spring. Or more like I NEED spring. Isn’t it just such a sweet drink for the soul?
Is it just me, or does this spring season feel especially life-giving? I feel like as soon as April came around the corner, I just dove headfirst into a few months of all things New and Fresh and Life.
Like for example. We have a new studio that we’re setting up which means a non-stop stream of energy and inspiration and re-arranging every time I look up. And we just finished a round of workshops for the first time ever, which means new friends and new work and fresh excitement. Our living room has fallen victim to my spontaneous 11pm idea to “just move that one end table real quick” and is now undergoing a major re-fresh involving light and airy paint colors, less clutter, and a more open furniture arrangement which has overall made our house 900x more wonderful to live in. We got rid of our TV – like, officially sold it – SO LONGGG friend! and in its place, sort of, I’m on a book-reading binge which is code for going to bed an hour earlier than usual. Not mad about it.
As I mentally prep for my birthday next week (30!), I’m feeling strangely inspired to really take care of myself – eating well, exercising, getting plenty of sleep, not breaking my back over my love of a food blog, etc. I mean, I’ve always been semi-excited about health and self-care and bla bla bla, but I feel like at some point in these last few weeks, I got bit by a springy new-self bug that is making me especially committed to doing life well and enjoying it as much as possible.
Oh, right. Did you like that? How I glossed over that one little detail?
Yeah: I’m turning 30 soon.*
*when you write something that you know is true but have to do a double-take to see if its real like WHAT I’m fine tho
**tips for how to turn 30 well can be left in the comments
With the new life and the freshness of spring, I’ve also been feeling a renewed sense of energy towards cooking. Just cooking for real, regular life. Like how I used to, before I cooked for the blog. Back when I used to cook because I was actually hungry and needed a meal to eat. *mind blowing* The way I fell in love with food just for being food.
It feels sort of backwards, actually, like I can sense a new wave of food and recipe inspiration coming, but in order to get there I need to just erase all the extra things and embrace the simplicity of making food that is scaled down to its most minimal wonderfulness. Food that we will actually want to make and eat for dinner. Maybe it’s me being lazy or maybe it’s being a food blogger and needing to work around food so much, but sometimes regular life cooking loses its sparkle and I end up eating more sushi takeout than should ever be legal and it’s not even bad because sushi is SO DELICIOUS. But you get it, right?
I need SPRING!
I want that FRESH START.
A Magical Meal In Just 45 Minutes
That’s what this Spicy Chicken and Sweet Potato Meal Prep Magic situation is all about. It’s me saying: I see you, hungry person with an empty fridge on a busy Monday (ugh, aren’t Mondays so rough? come ON, life), and I acknowledge the weariness that you’re carrying, BUT YOU AND I? WE CAN DO THIS.
You can, you can, you can. This requires 45 minutes of mostly-hands off time, and you can feel really good about it because it looks pretty and tastes delicious, especially with a big ol’ side of avocado and hummus. And then you can enjoy it 5x over in all its different forms (cold salad! warm veggie / rice bowl! soup! pasta! taco! cause I don’t know, maybe you like broccoli in your tacos? whatever) and appreciate all the yummy nutrition and back-to-dinner-table-basics it brings into your life.
By making regular meals, feeding myself good food on the most basic level and not stressing about all the other stuffs, this is what I’m trying to do: I’m trying to leave a little margin in my life for some above and beyond food inspiration. Going backwards to go forwards. It’s me and maybe you starting a wave of fresh new energy by just going super simple, totally stripped down, completely basic on ourselves.
Hey guys bonus! basic is also delicious. So long as I got my dollop of hummus and my avocado for sides, I can honestly say that even as a sauce-a-holic I did not miss any sort of sauce here. WHAT is even going on. Who knew?! Basic is the new Next Level.
So Simple and So Versatile
So since I’ve said basically nothing about the food yet and it’s now the end of the post, let me just say this.
This “recipe” is less of specific recipe and more of a concept that we’ve been loving lately. Loving as in EATING IN OUR REAL LIFE. I didn’t make this for the blog – I made it for real life first. And now I love it so much that I want to share it on the blog. And that order feels refreshing.
Here’s the concept: Fill sheet pans up with good ingredients – vegetables, protein, etc. – toss with olive oil and good salt and spices, roast for a while, then pack into containers for easy eating and lunch-taking and meal-building all week.
SPICY CHICKEN AND SWEET POTATOES: FAQS
What’s the seasoning mix you use?
I am currently having a moment with this Cajun seasoning mix – it’s a super versatile mix of garlic, salt, onion, paprika, oregano, white pepper, and red pepper, and just the right amount of spicy for us. It would be really easy to make yourself, too, like so. But really, any spice mix you like could work here. The only guidelines I’d give would be to adjust based on salt and spiciness. So if your mix doesn’t have salt in it, add plenty of salt yourself, and if it’s not spicy enough, add a little cayenne.
I don’t love broccoli. Any other veggies I can use?
Yes! Any vegetables will work here! This is the combo we’re currently loving, but asparagus has treated us well as have kalettes, brussels, and carrots.
Non-Boring Ways to Eat Chicken and Sweet Potatoes
Here’s the deal: I’m the kind of person who loves to put a thing on constant repeat for weeks until I’m unbelievably sick of the thing and can’t imagine ever looking at it again. It’s the reason my mom strictly enforced the only-once-per-car-ride rule for songs throughout my childhood, and the reason I tend to wear holes through the soles of my everyday sneakers in under three months. It’s also the reason that, while I understand that chicken and sweet potatoes make for an easy and healthy meal, I can’t stand the thought of yet another packed lunch that comprises of a baked sweet potato and a roasted chicken thigh. Yes, simplicity can be delicious, but in this particular case it was so delicious that I ate it pretty much every day for the better part of a year. And now? I just cannot.
That said, sweet potatoes are nutritious and inexpensive, and chicken is kind of my favorite. It seemed worthwhile, then, to scour the internet for recipes that call for both of these ingredients but are unique enough to make me forget that I’m more than a little bit tired of eating them together. The following 17 recipes run the gamut from easy make-ahead lunches (meal prep bowls) to guest-worthy dinners (twice-baked sweet potatoes), and adding them to your rotation will guarantee that you don’t burn out on the classic ingredient combo. Here’s hoping it’s not too late for me.
- Mexican Chicken, Sweet Potato, and Black Bean Skillet This is basically a chicken enchilada filling, studded with sweet potatoes instead of being wrapped in tortillas. It’s fun and different, and the leftovers will store and reheat easily if you want to eat one serving for dinner and save the remaining three for packed lunches.
- Thai Peanut Chicken and Sweet Potato Noodles are great, but have you tried spiralizing a sweet potato? The result is more similar to pasta, thanks to the starchiness of sweet potatoes, but a little bit sweeter. The swoodles (yeah, I went there) go great with savory Asian-inspired peanut sauce, crunchy cooked broccoli, and tender chicken.
- 3Whole30 Chipotle Ranch Chicken Burgers on Sweet Potato Buns easy to translate the chicken-sweet potato combo into a burger when your sweet potato is your bun! Cook thick slices of sweet potato on the grill, in a grill pan, or in the oven, then top them with delicious chicken burgers, avocado, and a Whole30-compliant ranch dressing. The recipe calls for one sweet potato round per bun, but honestly, I’d make two and eat the burger with my hands.
- Buffalo Chicken-Stuffed Sweet Potatoes from his fun recipe is great for the entire family. The chicken is lightly coated in butter and hot sauce, and there’s just enough blue cheese in there to amp up the flavor. The recipe makes seven servings—enough to feed a small crowd, or to eat for lunch every day of the week!—and each stuffed tater clocks in at 318 calories and packs 30 grams of prtein.
- Spicy Chicken and Sweet Potato Meal Prep Magic Bowls These make-ahead meal prep bowls have a variety of textures and flavors, plus a little spice.