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Honey Roasted Chicken and Sweet Potatoes Skillet | lecremedelacrumb.com

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! 
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Tiffany


  • 4 chicken thighs or chicken breasts
  • 5 tablespoons butter divided
  • 4 tablespoons honey divided
  • 1 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1 1/2 teaspoons Italian blend seasoning divided, (may sub about 1/2 teaspoon dried oregano + 1/4 teaspoon each dried thyme, dried basil, dried parsley)
  • 1/2 teaspoon garlic powder
  • 1 1/2 pounds sweet potatoes peeled and diced into 1-2 inch pieces
  • 2 tablespoons dried cranberries
  • 1/4 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.