Sheet Pan Chili Honey Chicken with Sweet Potatoes (Easy Weeknight Dinner)
There are nights when cooking feels like the last thing you want to do, but you still want something comforting, flavorful, and homemade. This sheet pan chili honey chicken is exactly that kind of meal. It’s sweet, spicy, and savory all in one, with everything roasting together on a single pan so cleanup is almost nothing.
The honey chili glaze turns sticky and caramelized in the oven, coating the chicken and sweet potatoes in bold flavor without any marinating or complicated steps. If you like this kind of easy one-pan dinner, you’ll also love my Sheet Pan Honey Dijon Chicken and Veggies or my Dump and Bake Mediterranean Chicken and Potatoes.
It’s filling, packed with flavor, and perfect for busy weeknights when you want a real meal but don’t want to deal with a pile of dishes.
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Why You’ll Love This Sheet Pan Chili Honey Chicken
- One-pan dinner with minimal cleanup
- Sweet, spicy, and savory honey chili glaze
- No marinating required (but if you love marinades, my Ultimate Chicken Marinade Guide has tons of flavor ideas)
- High-protein and meal-prep friendly
- Works with chicken breast or thighs
- Balanced with roasted sweet potatoes for a full meal
Ingredients
- Boneless, Skinless Chicken Breast (cut into even bite-sized chunks for even cooking)
- Sweet Potatoes, Cut into Wedges
- Honey
- Olive Oil
- Seasonings: Chili Powder, Garlic Powder, Ground Ginger, Salt, Black Pepper, Cayenne Pepper (optional)
Cilantro Yogurt Sauce
- Greek Yogurt
- Fresh Cilantro
- Lime or Lemon Juice
- Seasonings: Salt, Garlic Powder
Instructions
1. Prep the oven and ingredients:
- Preheat the oven to 425°F. Line a large sheet pan if desired. Pat the chicken dry and cut into even chunks for even cooking. Prepare sweet potatoes by peeling and cutting into wedges.
2. Make the chili honey sauce:
- In a small bowl or jar, mix honey, olive oil, chili powder, garlic powder, ground ginger, salt, black pepper, and cayenne (if using) until smooth and well combined.
3. Coat everything:
- Place chicken and sweet potatoes on the sheet pan. Pour the chili honey sauce over everything and toss directly on the tray until evenly coated. Spread everything into a single layer so it roasts instead of steaming and gets lightly caramelized.
4. Bake:
- Roast for 25–30 minutes, flipping halfway through, until chicken is cooked through and sweet potatoes are tender and caramelized.
5. Finish and serve:
- Optional: broil for 2–3 minutes for extra sticky edges. Drizzle with cilantro yogurt sauce and serve warm.
Scroll all the way down for the full recipe card!
Substitutions
Equipment
- Large Sheet Pan
- Parchment Paper (optional for easier cleanup)
- Small Mixing Bowl or Jar
- Knife and Cutting Board
- Measuring Spoons
- Spatula or Tongs
Storage
This dish is best served fresh when the chicken is juicy and the sweet potatoes are caramelized. If you do have leftovers, let them cool completely and then store them in an airtight container in the fridge within a couple of hours of cooking. It will keep well for up to 3 days.
To reheat, warm it gently in the oven at 350°F until heated through, or use the microwave if you’re short on time. Add a small splash of water before reheating to help keep everything moist and prevent the chicken from drying out.
Recipe Tips
FAQ
Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs work really well and stay juicier. Just add a few extra minutes to the cooking time if needed.
Do I need to marinate the chicken?
No, there is no need to marinate. The chili honey sauce coats everything and flavors it as it bakes.
How do I know when the chicken is done?
The chicken is done when it reaches 165°F internally or is fully cooked through with no pink in the center.
Can I make this less spicy?
Yes, simply reduce or skip the cayenne pepper. The honey keeps it flavorful even without heat.
Can I use frozen chicken?
Yes, but thaw it completely before cooking so the chicken cooks evenly and the glaze sticks properly.
Related Recipes
Looking for other sheet pan and one-pan dinners like this? Try these:
- Sheet Pan Honey Dijon Chicken and Veggies
- Dump and Bake Mediterranean Chicken and Potatoes
- Mediterranean Chicken and Rice Bake
- Sheet Pan BBQ Chicken Drumsticks and Veggies
Pairing
This chili honey chicken pairs really well with simple sides like roasted broccoli, green beans, asparagus, rice, or quinoa. For something more filling, try it with Mediterranean Chicken and Rice Bake for a full meal vibe.
Leftovers also work really well in bowls. I sometimes turn them into Chili Honey Chicken Rice Bowls or wrap them up for an easy lunch the next day.
Sheet Pan Chili Honey Chicken with Sweet Potatoes
Ingredients
- 2 pounds skinless chicken breast, cut into bite-sized chunks or butterflied
- 3-4 sweet potatoes, peeled and cut into wedges (approx. 750 g)
- 3 tbsp honey, warmed
- 3½ tbsp olive oil
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1½ tsp salt
- ½ tsp black pepper
- ½ tsp cayenne pepper (optional, for extra heat)
- 2 tbsp chopped green onions (optional garnish)
Cilantro Yogurt Sauce
- ¾ cup Greek yogurt
- 2 tbsp finely chopped fresh cilantro
- 1-2 tbsp lime or lemon juice
- ½ tsp garlic powder
- ½ tsp salt
Instructions
- Preheat the oven to 425°F and line a large sheet pan with parchment paper if desired.
- Prepare the chicken by patting it dry with paper towels, then butterfly or cut into large, even-sized chunks so it cooks evenly.
- In a small bowl or jar, combine the honey, olive oil, chili powder, garlic powder, ground ginger, salt, black pepper, and cayenne if using, and mix until smooth and well combined.
- Place the sweet potatoes on one side of the sheet pan and the chicken on the other side, or spread everything evenly across the pan.
- Pour the chili honey sauce evenly over the chicken and sweet potatoes, then toss everything directly on the tray until well coated.
- Spread everything into a single layer so the chicken and sweet potatoes roast properly. Bake for 25 to 30 minutes, or until the chicken is cooked through, the sweet potatoes are tender, and the edges are lightly caramelized. Flip halfway through for even browning and better caramelization.
- For extra flavor and a glossy finish, place under the broiler for 2 to 3 minutes until sticky and golden.
- To make the cilantro yogurt sauce: finely chop the cilantro, then add it to a bowl with yogurt, lime juice, garlic powder, and salt, mix until smooth, add a splash of water if needed for a drizzle consistency, and taste and adjust seasoning.
- Drizzle the chicken and sweet potatoes with the cilantro yogurt sauce (see notes). Serve sprinkled with the chopped green onions.
Notes
- Butterflied chicken breasts cook faster and stay juicy.
- Large chicken chunks create a heartier, bowl-style presentation.
- Warm the honey slightly so it mixes easily with the oil and spices.
- Don’t overcrowd the pan—use two trays if needed for better roasting.
- If you prefer extra sauce for drizzling or serving, simply double the cilantro yogurt sauce recipe.
Food Safety
- Don’t leave chicken or marinade out for more than 1–2 hours.
- Cook chicken to 74°C (165°F) using a Meat Thermometer.
- Don’t reuse raw marinade unless boiled first.
- Wash hands, knives, and cutting boards after handling raw chicken.
Follow safe storage and handling tips from USDA.
Marinade Recipes You’ll Love
If you love an easy sheet pan dinner like this, you’ll also enjoy my Sheet Pan Chili Honey Chicken Rice Bowls for a quick, flavorful weeknight meal.
