Cooking dinner on a single baking sheet saves time and cuts down on dishes. This recipe pairs lean chicken breasts with sweet potatoes, red onion, and garlic. Everything roasts together at a high temperature to caramelize the vegetables and cook the chicken quickly.
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A simple blend of Cajun seasoning and honey provides a balance of savory heat and sweetness. You can have this meal prepped and on the table in about 35 minutes. It works well for busy evenings when you need a straightforward meal with minimal cleanup.
Why You'll Love This Recipe
- Pounding the chicken to an even thickness prevents the thinner ends from drying out while the thicker centers finish cooking
- Tossing the vegetables in the same bowl used for the chicken minimizes dishes while transferring leftover seasoning to the potatoes
- Adding the pecans halfway through the cooking time prevents them from burning in the hot oven
Essential Ingredients
- Chicken breasts: Look for medium-sized boneless, skinless breasts. If yours are very large, you can cut them in half horizontally to create thinner cutlets.
- Sweet potatoes: Peel them and aim for uniform cubes so they roast at the same rate.
- Cajun seasoning: Store-bought blends vary in sodium. If your blend is very salty, you may want to reduce the additional kosher salt.
- Honey: Regular clover honey works well, but a hot honey variety adds a nice kick that pairs with the Cajun spices.
- Pecans: These add a welcome crunch to the finished dish. Walnuts are a good alternative if you do not have pecans.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Season the chicken: Pound the chicken breasts flat. Coat them with olive oil and Cajun seasoning, then place them in the middle of a lined baking sheet.
Prep the vegetables: Mix the diced sweet potatoes, onion wedges, and sliced garlic with the rest of the oil, honey, and salt. Spread this mixture around the chicken.
Roast and finish: Bake in a hot oven until the chicken is fully cooked and the potatoes are soft. Toss in the pecans near the end of the cooking time so they toast without burning.
Rest and serve: Let the chicken rest on a cutting board before slicing. This keeps the meat juicy while you stir the vegetables in the pan drippings.
You Must Know
- Food safety: Always cook poultry to a safe internal temperature of 165°F (74°C) as measured by a food thermometer
- Pounding the chicken breasts ensures they cook evenly and finish at the same time as the sweet potatoes
- Hot honey can be used in place of regular honey for a spicier finish
Serving Ideas
Serve this sheet pan meal on its own or alongside a simple green salad dressed with a vinaigrette. A side of steamed green beans also complements the roasted flavors.
Storing & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat in the microwave or a 350°F (175°C) oven until warmed through.
FAQ
Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless chicken thighs work very well in this recipe and will cook in about the same amount of time.
Do I have to peel the sweet potatoes?
Peeling is optional. If you prefer to leave the skins on, scrub the potatoes thoroughly before dicing them.
How do I know when the chicken is done?
The safest method is to use a digital meat thermometer. The chicken is fully cooked when the thickest part reaches 165°F (74°C).
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📖 Recipe Card
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Chicken Breast and Sweet Potatoes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Boneless chicken breasts and cubed sweet potatoes are tossed with Cajun seasoning and honey before roasting on a single baking sheet.
Ingredients
- 4 boneless skinless chicken breasts, about 6 ounces (170 g) each
- 3 tablespoons olive oil, divided
- 1 tablespoon Cajun seasoning
- 2 medium sweet potatoes, peeled and cut into 3/4-inch (2 cm) cubes
- 1 medium red onion, cut into 1/2-inch (1.25 cm) wedges
- 4 cloves garlic, thinly sliced
- 2 tablespoons honey
- 3/4 teaspoon kosher salt
- 1/4 cup pecan halves (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- Place the chicken breasts on a cutting board and pound them to an even thickness.
- Place the chicken in a large mixing bowl. Add 1 tablespoon of olive oil and the Cajun seasoning. Toss to coat the chicken evenly, then place it in the center of the prepared baking sheet.
- In the same mixing bowl, combine the sweet potatoes, red onion wedges, sliced garlic, the remaining 2 tablespoons of olive oil, honey, and kosher salt. Toss until the vegetables are well coated.
- Spread the sweet potato mixture around the chicken on the baking sheet in a single layer.
- Roast for 15 minutes. Remove the pan from the oven, carefully stir the vegetables, and scatter the pecans over the vegetables if you are using them.
- Return the pan to the oven and roast for another 10 to 15 minutes. The vegetables should be tender. The chicken is done when a meat thermometer inserted into the thickest part reads 165°F (74°C).
- Transfer the chicken to a cutting board and let it rest for 5 minutes. Stir the vegetables on the baking sheet to coat them in the pan juices.
- Slice the rested chicken and serve it with the roasted vegetables.
Notes
- Food safety: Always cook poultry to a safe internal temperature of 165°F (74°C) as measured by a food thermometer.
- Pounding the chicken breasts ensures they cook evenly and finish at the same time as the sweet potatoes.
- Hot honey can be used in place of regular honey for a spicier finish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
