Honey Roasted Chicken and Sweet Potatoes Skillet
A delightful one-pan meal that combines tender chicken thighs with roasted sweet potatoes and a sticky honey glaze, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 1 lb chicken thighs (bone-in or boneless, skin-on for extra flavor)
- 2 large sweet potatoes, diced
- 1/4 cup honey
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh herbs (such as thyme or rosemary) for garnish
Instructions
- Heat the skillet: In a large skillet, heat olive oil over medium heat.
- Season the chicken: Season the chicken thighs with garlic powder, salt, and pepper. Place them in the skillet and sear until browned on both sides, approximately 5 to 7 minutes.
- Remove the chicken: Once browned, remove the chicken from the skillet and set it aside.
- Cook the sweet potatoes: In the same skillet, add the diced sweet potatoes and cook until they begin to soften, about 5 minutes.
- Add honey and chicken: Pour in the honey and return the chicken to the skillet. Stir well to coat everything in the honey.
- Simmer and cover: Cover the skillet and cook for another 15 minutes until the chicken reaches 165°F and the sweet potatoes are tender.
- Serve: Serve warm, garnished with fresh herbs for an added touch of flavor and presentation.
Notes
Feel free to substitute chicken thighs with chicken breasts for a leaner option, or use maple syrup instead of honey for a different flavor.