Honey Roasted Chicken and Sweet Potatoes Skillet
This post may contain affiliate links. Please read our disclosure policy.
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.
It is all right me and my all family play THis game.
My husband And daughter made this tonight With steamed green beans and it was unbelievably good.
Karen- I am SO happy to hear that your family loved this dish! Green beans is one of my absolute favorites vegetables for a side!
Do you know if this dish freezes well? And what would the reheating instructions be?
Hi Christine- I personally have not frozen this dish before! Sorry.
My chicken started to burn toward the end of browning. i had to remove it from the pan, clean the pan and start over with fresh butter/honey. Using gas cooktop but thinking i need a lower flame.
in the end, tasted great.
made this toNight & it was very tasTy.
Glad it was enjoyed!
I don’t have a skillet that can go in the oven, think I could transfer to a pan and then put in the oven?
Yes, for sure!
This was WAYYYY too sweet. I’d say 1 tBL honey would have been plenty. I ended up throwing it out.
Just made this tonight with thighs. It was delicious! I was worried the sweet potatoes would not be soft after only 10-15 min in the oven, but they were! Definitely doing this one again.
This was wonderful… we made it last night. Do you have the nutrition information on this… in particular the calories?
Hi Mary Pat – I’m so glad you liked it! My Fitness Pal has a great tool that calculates calories for any recipe on the internet – you can go there and find calorie information for any recipe on my site! Thanks!
I made this last night for Dinner and pretty much everyone loved it! One kid asked for it to be made again. To save on cost, we had to omit the pecans, but it was still delicious; will be added to our rotation since most ingredients were on hand.