Skillet Chicken and Sweet Potatoes
Skillet Chicken and Sweet Potatoes is an easy one-pan dinner featuring juicy chicken thighs, tender sweet potatoes, and a sweet honey chipotle glaze.Ready in 40 minutes.Perfect for busy weeknights.
Ingredients
- 1 pound boneless skinless chicken thighs (about 4)
- 1 teaspoon salt divided
- 1½ pounds sweet potatoes cut into ½-inch cubes
- 2 tablespoons avocado oil divided
- 2 tablespoons butter
- 2 tablespoons honey
- 1 teaspoon minced chipotle pepper in adobo sauce
- 1 garlic clove minced
Instructions
- Preheat your oven to 350°F (175°C).
- Season both sides of the chicken thighs with ½ teaspoon salt.
- Heat 1 tablespoon avocado oil in a large 12-inch oven-safe skillet over medium-high heat.
- Add the chicken and cook for 3–4 minutes until browned. Flip and brown the second side for another 3–4 minutes. Remove to a plate.
- Reduce heat to medium. Add the remaining tablespoon of avocado oil and the sweet potatoes. Sprinkle with the remaining salt and cook for about 5 minutes, stirring frequently.
- In a small bowl, melt together the butter, honey, minced chipotle pepper, and garlic until well combined.
- Return the chicken and any juices to the skillet with the sweet potatoes.
- Pour the honey butter mixture evenly over everything and gently stir to coat.
- Bake the Skillet Chicken and Sweet Potatoes for 10–15 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork tender.
- Serve immediately while warm.
Notes
- Add broccoli, Brussels sprouts, or green beans during the last 10 minutes of baking for a complete meal.
- Replace butter with dairy-free butter if needed.
- Maple syrup can replace honey for a slightly different sweetness.
- Serve with rice, quinoa, or a crisp green salad.