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Honey Garlic Chicken and Sweet Potato in a cast iron skillet with caramelized sauce, roasted sweet potatoes, and fresh parsley garnish

Honey Garlic Chicken and Sweet Potato

A simple one-pan weeknight dinner with juicy seared chicken breasts, roasted sweet potatoes, and a sticky caramelized honey garlic sauce. Ready in 50 minutes and packed with sweet and savory flavor the whole family loves.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium sweet potatoes peeled and cut into 1-inch cubes
  • 1 tbsp olive oil for the sweet potatoes
  • 1/2 tsp salt for the sweet potatoes
  • 1/2 tsp black pepper for the sweet potatoes
  • 1 tsp smoked paprika
  • 4 boneless skinless chicken breasts patted completely dry before seasoning
  • 2 tbsp olive oil for searing the chicken
  • 1 small red onion thinly sliced
  • 4 cloves garlic minced fresh
  • 1/4 cup honey maple syrup or agave work as alternatives
  • 2 tbsp soy sauce low-sodium recommended; use tamari or coconut aminos for gluten-free
  • 1/4 tsp crushed red pepper flakes optional
  • 1/2 tsp salt for the chicken
  • 1/2 tsp black pepper for the chicken
  • fresh parsley chopped, for garnish

Equipment

  • Oven-safe skillet
  • Baking sheet
  • Large mixing bowl
  • Small mixing bowl
  • Meat thermometer
  • Tongs or spatula
  • Sharp knife and cutting board

Method
 

  1. Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with 1 tablespoon olive oil, salt, pepper, and smoked paprika in a large bowl. Spread in a single layer on a baking sheet and roast for 20-25 minutes until edges are golden and potatoes are just beginning to soften.
  2. While sweet potatoes roast, whisk together honey, minced garlic, soy sauce, and red pepper flakes in a small bowl. Set aside. Season chicken breasts on both sides with salt and pepper.
  3. Heat 2 tablespoons olive oil in an oven-safe skillet over medium-high heat until shimmering. Add sliced red onion and cook for 3-4 minutes until softened. Push onions to one side, add chicken breasts, and sear for 3-4 minutes without moving. Flip and sear the other side for another 3-4 minutes until deep golden brown.
  4. Pour honey garlic sauce over the chicken and onions. Remove partially roasted sweet potatoes from the oven and nestle them into the skillet around the chicken. Return skillet to oven and bake for 12-15 minutes, until chicken reaches 165°F (75°C) internally and sweet potatoes are completely tender.
  5. Remove from oven and rest for 2-3 minutes. Spoon caramelized pan juices over everything, scatter fresh parsley on top, and serve warm straight from the skillet.

Notes

Pat chicken completely dry before searing for the best golden crust. Fresh garlic gives significantly better flavor than garlic powder in the sauce. Sweet potatoes and sauce can be prepped up to 24 hours ahead and stored separately in the fridge. Leftovers keep in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of broth to keep the chicken moist.