Description
Chili Brown Sugar Chicken and Sweet Potatoes is an easy sheet-pan dinner featuring juicy chicken breasts coated in a sweet, smoky chili rub alongside tender roasted sweet potatoes and red onions. With simple ingredients, bold flavor, and minimal cleanup, it’s a satisfying weeknight meal the whole family can enjoy.
Ingredients
Scale
Spice Rub
- 1/3 to 1/2 cup light brown sugar, packed
- 2 to 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 to 2 teaspoons paprika or smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper, optional
Chicken and Sweet Potatoes
- 1 1/2 to 2 pounds sweet potatoes, peeled and cut into 1-inch chunks
- 4 tablespoons olive oil, divided, plus more as needed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 1/2 to 2 pounds boneless, skinless chicken breasts, about 4 large breasts
- 1 large red onion, cut into thick wedges or chunks
- 2 to 3 tablespoons finely chopped fresh parsley or cilantro, optional, for garnish
Instructions
- Preheat the oven to 425°F. Use convection if available. Line a large rimmed baking sheet with foil for easier cleanup.
- Add the sweet potatoes to the prepared baking sheet. Drizzle with 2 tablespoons olive oil and season with salt and black pepper. Toss to coat and spread into an even layer.
- Roast the sweet potatoes for 8 to 10 minutes.
- Meanwhile, prepare the spice rub. In a small bowl, combine the brown sugar, chili powder, cumin, paprika, garlic powder, and cayenne pepper, if using. Stir until evenly combined.
- Pound the chicken breasts to an even thickness so they cook at approximately the same rate.
- Remove the baking sheet from the oven. Flip the sweet potatoes, then add the chicken breasts and red onion.
- Drizzle the chicken and onions with the remaining 2 tablespoons olive oil. Season with salt and black pepper.
- Generously coat both sides of each chicken breast with the brown sugar chili spice mixture, adding a thicker coating to the upward-facing side.
- Return the baking sheet to the oven and roast for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.
- Watch the chicken carefully during the final few minutes because the brown sugar can darken quickly. If the coating is becoming too dark before the chicken is fully cooked, loosely cover it with foil.
- Remove from the oven and allow the chicken to rest for 5 to 10 minutes before slicing.
- Garnish with fresh parsley or cilantro, if desired, and serve warm with the roasted sweet potatoes and onions.
Notes
- Chicken thickness matters: Pound the chicken breasts to an even thickness for more consistent cooking.
- Use a thermometer: Chicken is safely cooked when the thickest part reaches 165°F.
- Watch the brown sugar: The sugar creates a delicious caramelized coating but can burn quickly near the end of roasting.
- Adjust the heat: For a milder dish, omit the cayenne and use 2 tablespoons chili powder. For extra heat, use the full amount of chili powder and cayenne.
- Cut potatoes evenly: Keep the sweet potato pieces around 1 inch so they roast at roughly the same rate.
- Don’t overcrowd: Use a large baking sheet so the vegetables roast rather than steam.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
- Meal prep: Slice the rested chicken and portion it with the roasted sweet potatoes and onions for easy lunches.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking / Sheet Pan
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 610 kcal
- Sugar: 30 g
- Sodium: 430 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 7 g
- Protein: 50 g
- Cholesterol: 125 mg