Honey Roasted Chicken and Sweet Potatoes Skillet
Honey Roasted Chicken and Sweet Potatoes Skillet is a one-pan dinner with juicy chicken, roasted sweet potatoes, honey butter, pecans, and cranberries.Ready in about 40 minutes.Perfect for easy weeknight meals and cozy family dinners.
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
- 1½ teaspoons Italian seasoning divided
- ½ teaspoon garlic powder
- 1½ 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 your oven to 375°F (190°C).
- Season the chicken with salt, black pepper, garlic powder, and 1 teaspoon of the Italian seasoning.
- Heat a large oven-safe skillet over medium heat and melt 3 tablespoons of butter.
- Stir in 2 tablespoons of honey until combined.
- Add the chicken and sear for 3–4 minutes per side until lightly golden. Move the chicken to the sides of the skillet.
- Add the remaining butter and honey to the center of the skillet. Once melted, stir in the diced sweet potatoes until coated.
- Sprinkle the remaining Italian seasoning over the sweet potatoes, then add the pecans and dried cranberries. Stir gently and cook for 3–4 minutes.
- Transfer the skillet to the oven and bake for 10–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are tender.
- Garnish the Honey Roasted Chicken and Sweet Potatoes Skillet with fresh thyme and cracked black pepper before serving.
Notes
- Chicken breasts can be substituted for thighs if preferred.
- Walnuts can replace pecans for a different texture.
- Fresh rosemary or sage also pairs beautifully with the honey glaze.
- Serve with a crisp green salad or steamed vegetables for a complete meal