Description
Honey Garlic Chicken & Roasted Sweet Potatoes
Ingredients
4 chicken breasts
3 medium sweet potatoes (sliced into rounds)
3 tbsp olive oil (divided)
3 garlic cloves (minced)
1/4 cup honey
2 tbsp soy sauce
1 tsp Dijon mustard
1/2 tsp dried thyme
Fresh thyme (for garnish)
Salt and pepper (to taste)
Directions
Preheat the oven: Set oven to 400°F (200°C).
Roast the sweet potatoes: Toss sweet potato slices with 1 tbsp olive oil, salt, and pepper. Arrange on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden and tender.
Prepare the chicken: Season chicken breasts with salt, pepper, and dried thyme. Heat 2 tbsp olive oil in a skillet over medium heat. Sear chicken for 4-5 minutes per side until golden. Remove and set aside.
Make the sauce: In the same skillet, add garlic and sauté for 1 minute. Stir in honey, soy sauce, and Dijon mustard. Simmer for 2-3 minutes until slightly thickened.
Combine and cook: Return chicken to the skillet and spoon the sauce over each piece. Reduce heat to low, cover, and cook for 5-7 minutes until the chicken is cooked through (internal temp of 165°F/74°C).
Serve: Plate the chicken with the roasted sweet potatoes. Drizzle remaining sauce over the dish and garnish with fresh thyme.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 420 kcal per serving
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Step-by-Step Guide
Follow this detailed guide for perfect results. Begin by preheating your oven to 400°F (200°C). While it heats, slice 3 medium sweet potatoes into 1/4-inch thick rounds. Toss them with 1 tbsp olive oil, salt, and pepper on a baking sheet, then arrange in a single layer. Roast for 20-25 minutes, flipping halfway. Meanwhile, season 4 chicken breasts with salt, pepper, and 1/2 tsp dried thyme. In a large skillet, heat 2 tbsp olive oil over medium heat. Sear the chicken for 4-5 minutes per side until golden brown, then remove. In the same skillet, sauté 3 minced garlic cloves for 1 minute. Add 1/4 cup honey, 2 tbsp soy sauce, and 1 tsp Dijon mustard, stirring to combine. Let the sauce simmer for 2-3 minutes. Return the chicken to the skillet, spoon the sauce over it, cover, and cook on low for 5-7 minutes until the chicken reaches 165°F internally.
Serving Suggestions
This dish is versatile. For a complete meal, serve alongside steamed broccoli or green beans. The sweet potatoes can be swapped for roasted carrots or Brussels sprouts. For a grain addition, serve over a bed of fluffy quinoa or brown rice to soak up the extra sauce. Garnish with a sprinkle of sesame seeds or chopped green onions for extra color and flavor.
How-to Summary
Roast sweet potato slices with oil, salt, and pepper at 400°F. Sear seasoned chicken breasts in a skillet. Create a sauce with garlic, honey, soy sauce, and mustard in the same pan. Return chicken to the skillet, coat with sauce, and simmer until cooked through. Serve chicken and potatoes together, drizzled with sauce.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Yes, bone-in or boneless thighs work well. Adjust cooking time to ensure they reach 165°F internally.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently in a covered skillet with a splash of water to prevent the sauce from drying out.
Is there a substitute for soy sauce? For a gluten-free option, use tamari. Coconut aminos are a great soy-free alternative that will still provide a savory, umami flavor.
My sauce is too thin. How can I thicken it? Create a cornstarch slurry by mixing 1 tsp cornstarch with 1 tbsp cold water. Stir it into the simmering sauce and cook for an additional minute.
Can I prepare this dish ahead of time? You can pre-cut the sweet potatoes and mix the sauce ingredients. For best results, cook the components fresh, as the sweet potatoes may become soggy if roasted in advance.
Common Mistakes to Avoid
- Crowding the Pan: Avoid overcrowding the skillet when searing the chicken. This steams the chicken instead of creating a golden crust.
- Overcooking the Chicken: Use a meat thermometer. Chicken breasts cooked past 165°F become dry and tough.
- Not Flipping the Sweet Potatoes: For even caramelization, remember to flip the sweet potato rounds halfway through roasting.
- Burning the Garlic: Garlic burns quickly. Sauté it for only about 1 minute over medium heat before adding the liquid ingredients.
Conclusion
This Honey Garlic Chicken with Roasted Sweet Potatoes is a reliable, flavorful weeknight dinner that balances sweet and savory notes perfectly. The step-by-step process ensures a delicious result, while the serving suggestions allow for easy customization. By avoiding common pitfalls like overcrowding the pan and overcooking the chicken, you can create a restaurant-quality meal at home in just over 30 minutes. It’s a wholesome, satisfying dish that is sure to become a regular in your dinner rotation.