One-Pan Chicken And Sweet Potato Skillet
A flavorful and easy one-pan chicken and sweet potato skillet dish.
Equipment
- Large Skillet for cooking chicken and sweet potatoes
Ingredients
Main Ingredients
- 1 pound chicken thighs about 4 chicken thighs
- 1 teaspoon salt divided
- 1.5 pounds sweet potatoes cut into ½ inch pieces
- 2 tablespoons avocado oil divided or other neutral flavored oil
- 2 tablespoons butter
- 2 tablespoons honey
- 1 teaspoon minced chipotle from a can of chipotle peppers in adobo
- 1 clove garlic minced or finely grated
Instructions
- Preheat your oven to 350°F (175°C).
- Season both sides of the chicken thighs with ½ teaspoon of salt.
- In a large skillet over medium-high heat, heat 1 tablespoon of avocado oil. Add the chicken and cook for 3-4 minutes on each side until browned. Remove the chicken to a plate and set aside.
- Reduce the heat to medium. Add the remaining 1 tablespoon of avocado oil to the skillet along with the sweet potatoes. Sprinkle with ½ teaspoon of salt and cook for about 5 minutes, stirring occasionally.
- In a separate bowl, melt the butter, honey, minced chipotle, and garlic together either in the microwave or on the stovetop. This will create a delicious glaze.
- Once the sweet potatoes are slightly browned, return the chicken to the skillet along with any juices. Pour the honey and butter mixture over the chicken and sweet potatoes, stirring to combine.
- Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the chicken is cooked through and no longer pink in the middle.
Notes
For a spicier kick, add more minced chipotle peppers. You can also garnish with fresh herbs like parsley or cilantro before serving.