I make this Sticky Honey Glazed Chicken Skillet when I want a comforting, flavorful dinner without piling up dishes. Juicy seared chicken thighs, tender sweet potatoes, and Brussels sprouts come together in one pan, all coated in a rich honey butter glaze. It’s sweet, savory, and perfectly balanced for an easy weeknight meal.
Why You’ll Love This Recipe
I love how everything cooks in a single skillet, which keeps cleanup simple and stress-free. The honey butter glaze adds a beautiful caramelized finish to the chicken while lightly sweetening the vegetables. I also appreciate how the sweet potatoes turn tender and creamy, while the Brussels sprouts develop crispy edges in the oven.
This recipe feels hearty and comforting, yet it’s made with simple, wholesome ingredients I usually already have in my kitchen. It’s perfect for busy evenings when I still want a homemade meal that tastes special.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 to 6 boneless skinless chicken thighs
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1/2 teaspoon Italian seasoning, divided
4 tablespoons butter, divided
3 tablespoons honey, divided
1 pound sweet potatoes, peeled and cut into bite-size cubes
1/2 pound Brussels sprouts, trimmed and halved
1 teaspoon minced garlic
Directions
I start by preheating my oven to 375°F (190°C).
I season the chicken thighs with 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/4 teaspoon Italian seasoning.
Next I heat a large oven-safe skillet over medium-high heat. I melt 2 tablespoons of butter, then stir in 2 tablespoons of honey until it becomes slightly bubbly.
I add the chicken thighs and sear them for 3 to 5 minutes per side, until golden brown. Then I remove the chicken from the skillet and set it aside.
In the same skillet, I melt the remaining 2 tablespoons of butter and stir in the remaining tablespoon of honey. I add the sweet potatoes, Brussels sprouts, and minced garlic, cooking them for about 5 minutes while stirring occasionally.
I season the vegetables with the remaining salt, pepper, and Italian seasoning.
Then I place the seared chicken thighs on top of the vegetables and transfer the skillet to the oven.
I bake everything for 15 to 20 minutes, until the chicken is fully cooked and the sweet potatoes are tender.
Servings and timing
This recipe makes 4 servings.
Prep Time: 5 minutes
Cooking Time: 30 minutes
Total Time: 35 minutes
Each serving contains approximately 520 kcal.
Variations
I sometimes swap the sweet potatoes for butternut squash when I want a slightly nuttier flavor. If I prefer a bit of heat, I add a pinch of red pepper flakes to the honey butter glaze.
When I want extra texture, I sprinkle chopped pecans over the vegetables before baking. I also enjoy adding a splash of balsamic vinegar to the glaze for a deeper, tangy flavor.
If I need a lighter option, I use skinless chicken breasts instead of thighs, adjusting the cooking time as needed to avoid overcooking.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, I place everything in a skillet over medium-low heat until warmed through. I sometimes add a small pat of butter or a drizzle of honey to refresh the glaze. I can also reheat it in the microwave in short intervals, stirring the vegetables halfway through for even heating.
Related Recipes:
- Savory Garlic Butter Steak Bites
- 30-Minute Seared Salmon with Lemon Orzo
- Garlic Butter Steak Bites with Creamy Parmesan Pasta
FAQs
Can I use bone-in chicken thighs?
I can use bone-in thighs, but I extend the baking time to ensure they cook through completely. I always check that the internal temperature reaches 165°F (74°C).
Can I prepare this recipe ahead of time?
I can chop the vegetables and season the chicken ahead of time, storing them separately in the refrigerator. When I’m ready to cook, I simply follow the searing and baking steps.
What other vegetables can I add?
I like adding carrots, red onions, or green beans. I cut them into similar-sized pieces so they cook evenly with the sweet potatoes.
How do I know when the chicken is fully cooked?
I use a meat thermometer to confirm the internal temperature has reached 165°F (74°C). The juices should also run clear when I cut into the thickest part.
Can I make this recipe dairy-free?
I replace the butter with olive oil or a plant-based butter alternative. The glaze still turns out flavorful and slightly caramelized.
Conclusion
I find this Sticky Honey Glazed Chicken Skillet to be one of my favorite one-pan dinners. It combines sweet and savory flavors with hearty vegetables and juicy chicken, all in under 40 minutes. Whenever I want something cozy, simple, and satisfying, this recipe always delivers.
📖 Recipe:
Print
Sticky Honey Glazed Chicken Skillet
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Halal
Description
This Sticky Honey Glazed Chicken Skillet features juicy seared chicken thighs, tender sweet potatoes, and caramelized Brussels sprouts coated in a rich honey butter glaze. It’s a comforting one-pan dinner that’s perfect for busy weeknights.
Ingredients
4 to 6 boneless skinless chicken thighs
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1/2 teaspoon Italian seasoning, divided
4 tablespoons butter, divided
3 tablespoons honey, divided
1 pound sweet potatoes, peeled and cut into bite-size cubes
1/2 pound Brussels sprouts, trimmed and halved
1 teaspoon minced garlic
Instructions
- Preheat the oven to 375°F (190°C).
- Season the chicken thighs with 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/4 teaspoon Italian seasoning.
- Heat a large oven-safe skillet over medium-high heat. Melt 2 tablespoons of butter, then stir in 2 tablespoons of honey until slightly bubbly.
- Add the chicken thighs and sear for 3 to 5 minutes per side until golden brown. Remove from the skillet and set aside.
- In the same skillet, melt the remaining 2 tablespoons of butter and stir in the remaining tablespoon of honey. Add the sweet potatoes, Brussels sprouts, and minced garlic. Cook for about 5 minutes, stirring occasionally.
- Season the vegetables with the remaining salt, pepper, and Italian seasoning.
- Place the seared chicken thighs on top of the vegetables and transfer the skillet to the oven.
- Bake for 15 to 20 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are tender.
Notes
Swap sweet potatoes for butternut squash for a nuttier flavor.
Add a pinch of red pepper flakes for heat or a splash of balsamic vinegar for tanginess.
Sprinkle chopped pecans over the vegetables before baking for added texture.
Use boneless skinless chicken breasts for a lighter option, adjusting cook time to avoid overcooking.
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently in a skillet or microwave.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 18 g
- Sodium: 420 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 135 mg
