Skillet Chicken and Sweet Potatoes

Skillet chicken and sweet potatoes made with juicy chicken thighs and a honey, butter, and chipotle pan sauce. An easy 30-minute one-pan dinner!

Course dinner, Main Course

Cuisine American

Diet Gluten Free

Keyword chicken, chicken thighs, comfort food, one pot, quick, skillet, skillet dinner, sweet potato

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 544

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.

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.
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.