Honey Garlic Chicken and Sweet Potato

Ingredients for Honey Garlic Chicken and Sweet Potato

I always keep these ingredients stocked because this recipe comes together with pantry staples and fresh produce. Here is everything you need to make this dish from scratch.

For the Sweet Potatoes:

• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika – I recommend smoked paprika here for a deeper, warmer flavor than regular paprika

For the Chicken and Sauce:

• 4 boneless, skinless chicken breasts – In my experience, patting them completely dry before seasoning gives you a much better golden sear
• 2 tbsp olive oil
• 1 small red onion, thinly sliced
• 4 cloves garlic, minced – I always use fresh garlic, never the pre-minced jarred kind
• 1/4 cup honey
• 2 tbsp soy sauce – My preference is low-sodium soy sauce to keep the saltiness balanced; for gluten-free, swap in tamari or coconut aminos
• 1/4 tsp crushed red pepper flakes, optional
• 1/2 tsp salt
• 1/2 tsp black pepper

For Garnish:

• Fresh parsley, chopped

Step-by-Step Instructions

I recommend reading through all the steps once before you start. Having the sauce ready before the chicken hits the pan makes this whole process smooth and stress-free.

Step 1: Preheat your oven to 400 degrees F. In a large mixing bowl, toss the sweet potato cubes with 1 tablespoon olive oil, salt, black pepper, and smoked paprika until every piece is evenly coated. Spread them in a single layer on a baking sheet and roast for 20 to 25 minutes until the edges start turning golden and they begin to soften.

Step 2: While the sweet potatoes roast, whisk together the honey, minced garlic, soy sauce, and red pepper flakes in a small bowl. Set the sauce aside.

Step 3: Season both sides of the chicken breasts with salt and pepper. Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat until shimmering. Add the sliced red onion and cook for 3 to 4 minutes, stirring occasionally, until softened. Push the onions to the side of the pan.

Step 4: Place the chicken breasts in the skillet and sear for 3 to 4 minutes per side without moving them. You want a deep golden-brown crust before you flip. If the chicken sticks, it is not ready to flip yet. Give it another minute.

Step 5: Pour the honey garlic sauce over the chicken and onions, letting it coat everything evenly. Pull the sweet potatoes from the oven and nestle them into the skillet around the chicken. Return the skillet to the oven and bake for 12 to 15 minutes, until the chicken reaches an internal temperature of 165 degrees F and the sweet potatoes are completely fork-tender.

Step 6: Remove from the oven, spoon the pan juices over the chicken and sweet potatoes, and finish with a generous handful of fresh chopped parsley. Serve warm straight from the skillet.

What to Serve with Honey Garlic Chicken and Sweet Potato

This dish is hearty enough to stand on its own, but the right sides bring extra balance and texture to the plate. Here are my favorite pairings.

Steamed Green Beans: Their crisp, fresh bite cuts right through the richness of the honey garlic sauce. Green beans also add a bright color contrast that makes the whole plate look even more appetizing.

Simple Garden Salad: A light salad with a tangy vinaigrette balances the natural sweetness of the dish beautifully. If you want something a little more filling, try this Healthy Avocado Chicken Salad on the side for a fresh, creamy complement.

Steamed White or Brown Rice: Rice soaks up every drop of that caramelized sauce and turns each bite into something really satisfying. For a bowl-style twist, check out this One Pan Honey BBQ Chicken Rice for another easy weeknight idea using similar flavors.

Roasted Potatoes or Root Vegetables: If you want to double down on comfort, roasted vegetables alongside the sweet potatoes work wonderfully. This Roasted Potatoes with Baked Feta and Garlic is a fantastic option that pairs with the garlic notes in this dish.

Warm Flatbread or Crusty Bread: Perfect for mopping up the pan sauce. This BBQ Chicken Flatbread is a great companion if you are feeding a crowd and want to stretch the meal further.

Storage and Serving Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. The honey garlic sauce actually deepens in flavor overnight, making this one of those rare dishes that tastes even better the next day.

To reheat, warm the chicken and sweet potatoes in a skillet over medium-low heat with a small splash of water or chicken broth to keep everything moist. The microwave works too, but the skillet method keeps the texture and sauce much closer to freshly made.

Pro tip: you can chop the sweet potatoes and mix the honey garlic sauce up to 24 hours ahead. Store them separately in the fridge and your weeknight cook time drops significantly.

Honey Garlic Chicken and Sweet Potato

Juicy seared chicken breasts baked in a rich honey garlic sauce alongside perfectly roasted sweet potatoes seasoned with smoked paprika. A wholesome one-pan weeknight dinner ready in under an hour.

Print Recipe Save to My Pins

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

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 sweet potatoes
• 1/2 tsp salt for sweet potatoes
• 1/2 tsp black pepper for sweet potatoes
• 1 tsp smoked paprika
• 4 boneless skinless chicken breasts patted dry before seasoning
• 2 tbsp olive oil for searing chicken
• 1 small red onion thinly sliced
• 4 cloves garlic freshly minced
• 1/4 cup honey
• 2 tbsp soy sauce low-sodium preferred; use tamari for gluten-free
• 1/4 tsp crushed red pepper flakes optional
• 1/2 tsp salt for chicken
• 1/2 tsp black pepper for chicken
• fresh parsley chopped, for garnish

Equipment

• Oven-safe skillet
• Baking sheet
• Mixing bowl
• Meat thermometer
• Tongs

Method

 

1. Preheat your oven to 400 degrees F. Toss the sweet potato cubes with 1 tablespoon olive oil, salt, black pepper, and smoked paprika in a large bowl until evenly coated. Spread in a single layer on a baking sheet and roast for 20 to 25 minutes until edges are golden and potatoes begin to soften.
2. While the sweet potatoes roast, whisk together the honey, minced garlic, soy sauce, and red pepper flakes in a small bowl. Set aside.
3. Season both sides of the chicken breasts with salt and pepper. Heat 2 tablespoons olive oil in an oven-safe skillet over medium-high heat until shimmering. Add the sliced red onion and cook for 3 to 4 minutes until softened. Push onions to the side.
4. Add chicken breasts to the skillet and sear for 3 to 4 minutes per side without moving them until deep golden brown. If chicken resists flipping, give it another minute.
5. Pour the honey garlic sauce over the chicken and onions. Remove sweet potatoes from the oven and nestle them into the skillet around the chicken. Return skillet to the oven and bake for 12 to 15 minutes until chicken reaches 165 degrees F and sweet potatoes are fork-tender.
6. Remove from oven, spoon pan juices over the top, and garnish with fresh chopped parsley. Serve warm directly from the skillet.

Notes

Pat chicken completely dry before seasoning for the best sear. Use fresh minced garlic for maximum flavor. For gluten-free, substitute soy sauce with tamari or coconut aminos. Leftovers keep in the fridge for up to 3 days and reheat best in a skillet with a splash of broth.