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Chili Brown Sugar Chicken and Sweet Potatoes Makes This Cozy Dinner Your New Favorite

Chili Brown Sugar Chicken and Sweet Potatoes recipe, served and ready to eat, easy homemade dish
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Chili Brown Sugar Chicken and Sweet Potatoes offers a delicious, easy dinner that makes the perfect weeknight meal. This one pan chicken and sweet potatoes recipe combines bold spices and caramelized brown sugar chicken for a family dinner everyone will enjoy.

Ingredients

Scale
  • ⅓ to ½ cup light brown sugar packed
  • 2 to 3 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 to 2 teaspoons paprika or smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper optional and to taste
  • 1.5 to 2 pounds sweet potatoes peeled and diced into 1-inch chunks
  • 4 tablespoons olive oil divided or as needed
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 1.50 to 2 pounds boneless skinless chicken breasts 4 large breasts
  • 1 large or extra-large red onion cut into thick chunks or wedges
  • 2 to 3 tablespoons fresh parsley or cilantro finely minced for garnishing optional and to taste

Instructions

  1. Heat your oven to 425F and line a baking sheet with foil to ease cleanup if you’d like.
  2. Spread the sweet potatoes on the sheet, drizzle them evenly with 2 tablespoons olive oil, season with salt and pepper, then roast for 8 to 10 minutes.
  3. While potatoes roast, mix together the brown sugar, chili powder, cumin, paprika, garlic powder, and cayenne pepper to make the spice rub; set it aside.
  4. Flatten the chicken breasts evenly using a meat pounder or any heavy object so they cook uniformly.
  5. Remove the baking sheet, flip the sweet potatoes, then add the chicken and red onion chunks, drizzle with the remaining olive oil, and season with salt and pepper.
  6. Generously coat both sides of the chicken with the spice rub, especially the top side.
  7. Bake for 18 to 22 minutes until the chicken is fully cooked and sweet potatoes are tender, watching carefully near the end to avoid burning the brown sugar.
  8. Let the chicken rest covered for 5 to 10 minutes to keep it juicy.
  9. Optional, sprinkle fresh herbs before slicing and serving.

Notes

  • For crisp tops, broil 2–3 minutes at the end

Nutrition

Find it online: https://www.amgroyal.com/chili-brown-sugar-chicken-sweet-potatoes/