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Honey garlic chicken and sweet potato in a cast iron skillet with caramelized sauce and fresh parsley garnish

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.
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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 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.