If you’re searching for a vibrant, family-friendly meal that falls somewhere between rustic comfort food and a dinner party showstopper, look no further than this Honey Roasted Chicken and Sweet Potatoes Skillet. This one-pan wonder marries juicy chicken with caramelized sweet potatoes, all bathed in a luscious honey-Dijon glaze. The aroma alone will have everyone rushing to the table, and luckily, it’s never been easier to whip up a dish that feels both wholesome and special. Trust me, this easy skillet recipe has quickly become a recurring request in my kitchen.

Honey Roasted Chicken and Sweet Potatoes Skillet Recipe - Recipe Image

Ingredients You’ll Need

There’s beauty in simplicity, and the Honey Roasted Chicken and Sweet Potatoes Skillet is a perfect example. Each ingredient brings something vital—whether it’s flavor, texture, or that pop of color that makes your skillet look irresistibly inviting.

Boneless, skinless chicken breasts or thighs: Choose your favorite; breasts offer lean protein, while thighs stay extra juicy during roasting.
Sweet potatoes: Peeled and diced, they provide sweet earthiness and roast up with crispy edges.
Olive oil: Adds richness and helps everything develop that golden crust.
Honey: The not-so-secret star that brings a glossy finish and sweet balance.
Dijon mustard: Lends tangy sharpness and complexity that elevates the glaze.
Apple cider vinegar: A splash of acidity brightens up the overall flavor without overpowering.
Garlic: Freshly minced for aromatic depth with every bite.
Smoked paprika: Offers subtle smokiness that plays beautifully with the sweetness.
Dried thyme: An herbaceous note that ties the flavors together.
Salt and black pepper: Enhances and seasons all the layers of your skillet.
Fresh parsley (optional): For a fresh, green finish—sprinkle just before serving if you like.

How to Make Honey Roasted Chicken and Sweet Potatoes Skillet

Step 1: Prepare the Sweet and Savory Glaze

Hands down, this glossy honey-Dijon glaze is what makes the Honey Roasted Chicken and Sweet Potatoes Skillet shine. In a small bowl, whisk together honey, Dijon mustard, apple cider vinegar, minced garlic, smoked paprika, dried thyme, salt, and pepper until smooth and well combined. The mixture should be fragrant and slightly thick, ready to cling to every bite.

Step 2: Sear Your Chicken to Golden Perfection

Heat an oven-safe skillet (cast iron is my go-to) over medium-high heat and drizzle in the olive oil. Once shimmering, nestle in your chicken pieces. Sear each side for 3 to 4 minutes until you see a beautiful golden crust forming. This quick sear locks in juices and starts building those all-important flavors. Remove the chicken from the skillet and set aside briefly.

Step 3: Sauté the Sweet Potatoes

Don’t wipe out that skillet! Toss your diced sweet potatoes directly into the pan. Sauté for about 5 minutes, stirring now and then, so they begin to soften and pick up all the delicious brown bits left behind by the chicken. Those crispy edges are pure gold.

Step 4: Combine and Coat with Honey Mustard

Now, it’s time for the magic touch. Return the seared chicken to the skillet, tucking the pieces in among the sweet potatoes. Pour that vibrant honey-mustard glaze all over everything, making sure you coat every morsel. Give it a gentle stir if needed—you want those flavors to mingle before roasting.

Step 5: Roast in the Oven

Transfer your loaded skillet to a preheated 400°F (200°C) oven. Roast for 20 to 25 minutes, or until the chicken is cooked through and the sweet potatoes are fork-tender. If you crave a crispier finish, pop the skillet under the broiler for an extra 2 to 3 minutes right at the end. Remember: don’t forget the oven mitt!

Step 6: Garnish and Serve

Finish off your Honey Roasted Chicken and Sweet Potatoes Skillet with a generous sprinkle of chopped fresh parsley for freshness and color. Serve straight from the skillet for that rustic, homey vibe everyone loves.

How to Serve Honey Roasted Chicken and Sweet Potatoes Skillet

Garnishes

Bright green chopped parsley adds a welcome pop of color atop the golden roast. If you want to get fancy, a quick zesting of lemon or even some toasted pecans can round out the flavors beautifully. This final touch makes your Honey Roasted Chicken and Sweet Potatoes Skillet even more photogenic and inviting.

Side Dishes

This skillet is hearty enough to be the star of the meal, but it pairs beautifully with crisp green salads or simple steamed vegetables—think garlicky green beans or sautéed broccoli. You could also offer warm crusty bread to mop up every last drop of the honey-mustard glaze.

Creative Ways to Present

Don’t be afraid to present the Honey Roasted Chicken and Sweet Potatoes Skillet family style, letting everyone help themselves at the table. For a more elegant dinner, slice the chicken and fan it over a pile of sweet potatoes, then drizzle with extra glaze and garnish with microgreens or edible flowers for a restaurant-worthy look.

Make Ahead and Storage

Storing Leftovers

Leftovers of the Honey Roasted Chicken and Sweet Potatoes Skillet keep remarkably well. Simply cover the cooled skillet, or transfer everything to an airtight container. Store in the refrigerator for up to 3 days, enjoying as an easy lunch or quick dinner.

Freezing

If you want to stash away portions for later, freeze the fully cooked chicken and sweet potatoes together in a freezer-safe container. They’ll retain good flavor and texture for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.

Reheating

For the best texture, reheat your Honey Roasted Chicken and Sweet Potatoes Skillet in a 350°F (175°C) oven covered with foil until warmed through. In a rush, the microwave works just fine—just be sure to microwave in short intervals to keep the chicken from drying out.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs stay extra juicy and flavorful during roasting and are a fantastic choice for this Honey Roasted Chicken and Sweet Potatoes Skillet. Just be sure to adjust cooking time slightly if your thighs are particularly large.

What if I don’t have an oven-safe skillet?

No problem at all! Sear the chicken and sauté the sweet potatoes as directed, then transfer everything to a baking dish. Pour the glaze over, cover loosely with foil, and roast in the oven as instructed.

Can I add more veggies?

Yes! While the mix of chicken and sweet potatoes is classic, feel free to toss in diced carrots, red onion, or bell peppers during the sauté step. Just watch for tenderness and adjust roasting time if needed.

Is this recipe gluten-free?

It is! The Honey Roasted Chicken and Sweet Potatoes Skillet contains no gluten ingredients, making it a safe choice for anyone with gluten sensitivities.

How do I make it extra crispy?

For crispy skin and caramelized sweet potatoes, don’t skip that final broil step at the end—it’s a quick way to intensify flavor and texture without drying out the dish.

Final Thoughts

If you’re craving a dinner that’s both satisfyingly simple and packed with flavor, the Honey Roasted Chicken and Sweet Potatoes Skillet delivers every single time. It’s become a true favorite in my home, and I’m confident it’ll steal the show at your table too. Give it a try, and watch how quickly everyone falls in love with this irresistible, one-pan meal!

Honey Roasted Chicken and Sweet Potatoes Skillet Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 17 reviews

Author: Emma
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Honey Roasted Chicken and Sweet Potatoes Skillet is a flavorful one-pan meal that pairs tender chicken with sweet and savory roasted sweet potatoes, all coated in a delicious honey mustard glaze.

Ingredients

Scale

For the Chicken:

4 boneless, skinless chicken breasts or thighs
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Sweet Potatoes:

2 medium sweet potatoes, peeled and diced into 1-inch cubes
3 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar

1 tablespoon chopped fresh parsley (optional)

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C).
Prepare the Honey Mustard Mixture: In a small bowl, whisk together the honey, Dijon mustard, apple cider vinegar, minced garlic, smoked paprika, dried thyme, salt, and black pepper.
Sear the Chicken: Heat an oven-safe skillet over medium-high heat and add olive oil. Sear the chicken for 3-4 minutes per side until golden brown, then remove from the skillet and set aside.
Cook the Sweet Potatoes: Add the diced sweet potatoes to the same skillet and sauté for 5 minutes, stirring occasionally.
Combine and Roast: Return the chicken to the skillet, nestling it among the sweet potatoes. Pour the honey mustard mixture evenly over the chicken and sweet potatoes. Transfer the skillet to the oven and roast for 20-25 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
Garnish and Serve: Garnish with chopped fresh parsley before serving if desired.