This is one of those meals that looks like you went all out, but secretly took less than an hour and only one pan. And let me tell you—this honey glazed chicken with sweet potatoes isn’t just easy, it’s the kind of dinner that makes your kitchen smell like something amazing is about to happen.
The chicken turns out juicy with a sweet, slightly sticky crust, and the sweet potatoes soak up all that buttery, herby flavor. It’s cozy enough for a lazy fall evening and polished enough for a casual dinner date at home (yes, I’ve done that).
Why I Keep This Recipe On Repeat
A lot of weeknight recipes promise to be “quick” and “flavorful,” but this one truly delivers. Here’s why I keep coming back to it:
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It all comes together in one pan—less cleanup, more time to relax after dinner.
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The combo of sweet honey, butter, and thyme hits that perfect balance between savory and sweet.
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It’s super flexible—I’ve thrown in extra veggies, swapped herbs, even used different cuts of chicken depending on what’s in the fridge.
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It works for any night of the week, but tastes like a weekend treat.
If you’re someone who loves the crispiness of a good sear but also appreciates the tenderness that comes from oven-baking, this recipe checks both boxes.
Ingredients You’ll Need
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Chicken thighs or breasts – I usually go for boneless skinless thighs because they stay juicy, but breasts work too if that’s what you prefer.
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Honey – This is the flavor star. It helps create that glossy, caramelized finish on the chicken.
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Butter – Gives richness and helps with that golden sear. You can swap it with olive oil if needed.
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Italian seasoning, salt & pepper – A simple but effective seasoning base.
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Sweet potatoes – Cut them into bite-sized pieces so they cook evenly and caramelize nicely in the pan.
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Fresh thyme – It brings an herby warmth that pairs perfectly with the honey. I sometimes mix in a little rosemary too if I’ve got it.
Optional add-ins? Cinnamon for warmth, garlic for depth, and a sprinkle of pomegranate seeds or dried cranberries just before serving to add brightness and a little texture.
Step-by-Step: How I Make It
1. Season and Sear the Chicken
Start by seasoning the chicken with Italian seasoning, salt, and pepper. Heat a good dollop of butter in a cast iron skillet, then drizzle in the honey. Once everything’s hot and bubbling, sear the chicken for a couple minutes on each side until it’s golden brown. You’re not trying to cook it through here—just get that flavorful crust going.
Remove the chicken and set it aside. Don’t clean the pan—you want all that buttery, honey goodness left behind.
2. Sauté the Sweet Potatoes
Add a little more butter (yes, more—trust me), a drizzle of honey, and the fresh thyme to the same skillet. Toss in the sweet potatoes and sauté them just long enough to get them coated and lightly browned. They’ll finish softening in the oven.
3. Nestle the Chicken Back In
Move the sweet potatoes to the side and place the seared chicken back into the pan, nestled right into the veggies. Make sure the pieces are evenly spaced so they cook evenly. If they’re stacked or overlapping, they’ll steam instead of bake.
4. Bake Until Perfect
Transfer the whole skillet to the oven and bake at 400°F until the chicken is cooked through (about 15–20 minutes, or until the thickest part hits 165°F). I usually give the sweet potatoes a stir halfway through so they get nicely caramelized all over.
When it comes out of the oven, everything is golden, fragrant, and basically begging to be devoured.
Common Questions I Get About This Recipe
Can I use olive oil instead of butter?
Yep, you can. Just add a pinch of salt to make up for the flavor you’d get from butter. It still turns out delicious, just a little lighter.
What other veggies can I add?
This dish plays well with others! I’ve added brussels sprouts, cauliflower, green beans—even chopped carrots. Just make sure they’re cut to a similar size as the sweet potatoes so they cook evenly.
What kind of pan works best?
I use a cast iron skillet because it goes from stove to oven like a champ. But any oven-safe pan will do. If your pan isn’t oven-friendly, you can sear the chicken and potatoes in a skillet, then transfer everything to a baking dish.
How can I switch up the flavors?
Try:
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Adding a pinch of cinnamon to the sweet potatoes
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Mixing in rosemary or garlic with the thyme
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Finishing with pomegranate seeds, feta, or even a squeeze of lemon for brightness
What I Serve It With
Honestly? This is a full meal on its own, but if I’m feeding a crowd or just want something green on the table, I’ll serve it with:
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A simple arugula salad with lemon vinaigrette
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Steamed green beans or sautéed kale
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Garlic cauliflower mash (super comforting)
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Roasted broccoli with a squeeze of lemon
If there are leftovers (rare), I’ll slice the chicken and sweet potatoes over a salad or reheat everything in a skillet the next day with a fried egg on top. Heaven.
Honey Glazed Chicken with Sweet Potatoes
This one-pan dinner is a cozy combination of tender chicken, sweet caramelized potatoes, and a buttery honey glaze. It’s a go-to weeknight meal that feels a little fancy without the fuss.
Ingredients
- 2–3 boneless, skinless chicken breasts (about ¾ to 1 per person)
- 2½ cups sweet potatoes, peeled and diced into 1-inch chunks
- 2 tablespoons honey
- 2 tablespoons salted butter
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
- Preheat your oven to 375°F. Pat the chicken breasts dry using a paper towel, then season both sides with Italian seasoning, salt, and pepper. Set aside.
- Heat a large oven-safe skillet over medium-high heat and add the butter and honey. Stir gently until melted and bubbling.
- Place the seasoned chicken into the pan and sear on both sides until golden brown—just a few minutes per side. You're only developing flavor here, so don’t worry if the chicken isn’t fully cooked yet. Remove the chicken and set it aside on a plate.
- In the same skillet, add the diced sweet potatoes and sprinkle in the thyme. Toss everything to coat well in the remaining honey-butter mixture. Let them sit for a couple of minutes until they begin to brown slightly.
- Push the sweet potatoes to one side of the pan, then return the chicken to the other side, making sure there's room between the pieces so they roast evenly.
- Transfer the skillet to the oven and bake for 20 to 25 minutes, or until the thickest part of the chicken reaches 165°F.
- Let it rest for a few minutes, then serve warm with the sweet potatoes. It’s sweet, savory, and perfect every time.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 1337Total Fat: 31gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 602mgSodium: 1131mgCarbohydrates: 35gFiber: 4gSugar: 17gProtein: 217g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This honey glazed chicken and sweet potatoes recipe is everything I want in a weekday dinner: quick, cozy, and made with ingredients I always have around. The combo of sweet, savory, and herby flavors is so satisfying—and it comes together without much thought or cleanup.
If you try it, I’d love to know what veggies or twists you added! This is the kind of dish that evolves with whatever you’ve got in the fridge, and I think that’s what makes it so fun to cook again and again.
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