Go Back
+ servings
skillet chicken and sweet potatoes on a white background with fresh herbs on top and a striped blue napkin on the handle

Skillet Chicken and Sweet Potatoes

Print Recipe
This easy chicken and sweet potatoes skillet can be made quickly on the stovetop and then baked in the oven. Plus it includes a delicious honey butter & chipotle pan sauce everyone will love!
Course Main Course
Diet Gluten Free
Keyword chicken, chicken thighs, skillet, skillet dinner, sweet potato
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 4
Calories 544


  • 1 pound chicken thighs about 4 chicken thighs, or boneless, skinless chicken breast cut into large pieces
  • 1 teaspoon salt divided
  • 1 ½ pounds sweet potatoes cut into ½ inch pieces
  • 2 tablespoons avocado oil divided (or other neutral flavored oil)
  • 2 tablespoons butter or plant-based butter for dairy-free
  • 2 tablespoons honey
  • 1 teaspoon chipotle from a can of chipotle peppers in adobo, minced
  • 1 garlic clove minced or finely grated


  • Preheat the oven to 350F.
  • Sprinkle the chicken on both sides with ½ teaspoon salt.
  • Heat 1 tablespoon of avocado oil in a large, 12-inch skillet over medium-high heat.
  • Add the chicken and allow it to brown 3-4 minutes one one side. Flip and cook for an additional 3-4 minutes, or until browned. Remove to a plate and set aside.
  • Turn the heat down to medium, add the remaining 1 tablespoon avocado oil along with the sweet potatoes. Sprinkle with ½ teaspoon salt, and cook for 5 minutes, stirring frequently.
  • Meanwhile, melt the butter, honey, chipotle, and garlic together, either in the microwave or on the stovetop.
  • When the potatoes are slightly browned, add back the chicken along with any accumulated juices. Pour over the honey and butter mixture, stirring to combine.
  • Place in the oven and bake for 10-15 minutes, or until the chicken is cooked through and no longer pink in the middle.


This recipe serves 4 people with ¼ pounds of chicken per person. If you prefer more meat per serving, double the recipe or double the amount of chicken.
While the chipotle adds a nice little kick to this recipe, if you don’t have it, don’t want to use it, or are sensitive to heat, feel free to omit it.
Alternatively, if you like things spicy, double the chipotle.
Nutrition information calculated using chicken thighs, avocado oil, and butter.
For more ingredients & substitutions, see blog post above.


Calories: 544kcal | Carbohydrates: 44g | Protein: 21g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 765mg | Potassium: 816mg | Fiber: 5g | Sugar: 16g | Vitamin A: 24395IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 2mg