Honey Roasted Chicken and Sweet Potatoes Skillet
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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!
Are easy chicken recipes speaking your language? Try Three Cheese Stuffed Balsamic Chicken, Asparagus Stuffed Chicken, Chicken with Garlic Herb Butter, and Honey Lime Garlic Chicken next.
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
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a very quick and easy weeknight recipe to make. I found the chicken a bit bland. Wondering if I missed something or sauce or marinade would help.
I made this in November and it was a huge hit. I just searched through my internet history to find it because I HAD to make it again. Not often that I find a new chicken recipe that stands out as much as this one!
This was great – my new way to make chicken! Thank you very much for the idea.
Of course! Glad you enjoy it! 🙂
Yum! Made ours with Rainbow Carrots. A little sweet, but restaurant quality.
This was better than I expected. It was absolutely delicious.
Love this! I used thin chicken breasts, and instead of regular honey I used Hot Spicy Honey. So good. Definitely will make this again.
Autumn in a pan! I used boneless/skinless thighs. Added a bit of olive oil and fresh rosemary when seasoning the chicken and let it sit for a few minutes. Toasted the pecans lightly before adding. Used the “sub” herbs instead of Italian seasoning.
Can I use chicken tenderloins instead? And if so, do I need to cook it for less time?
I have never personally used chicken tenderloins but you can use them in this recipe if you prefer. However, they will cook much faster. I would start with just browning the chicken, but not for as long as stated in the recipe. I would then continue to keep a close eye on the chicken as it will be done fairly quickly. You may even need to take the chicken out of the oven while the potatoes finish cooking.
My wife loved it! I love chicken and we both enjoy sweet potatoes but this combination was fantastic. It will be a mainstay for us.
That’s great to hear! Thank you for your review 🙂
I made it on the stove and OMG it was amazing. Such a fantastic recipe! Thank you!
Thank you for your review! I’m always happy to hear when people enjoy my recipes 🙂