Sheet Pan Chicken and Sweet Potatoes

Sheet Pan Chicken and Sweet Potato is a quick, flavor-packed, one-pan dinner with Cajun chicken and caramelized sweet potatoes. Finished with a sweet-spicy honey Cajun glaze, this chicken dinner is always in regular rotation because it’s easy to prep, filling, and leaves me with almost no cleanup.

If you have fallen in love with easy one-pan meals as I have, you’ll love my Cajun chicken, sheet pan chicken and vegetables, and sheet pan chicken fajitas too.

Sheet Pan Chicken and Sweet Potatoes on the sheet pan with a spatula

Holly’s Recipe Highlights: Chicken and Sweet Potatoes

Why It Works: Roasting everything together lets the savory Cajun-seasoned chicken juices soak into the sweet potatoes, onions, garlic, and honey, creating a flavorful, caramelized finish.
One-Pan Cleanup: The chicken and vegetables roast together, and you can use the same bowl to season everything, keeping cleanup quick and easy.
Tools: A large rimmed sheet pan and an instant-read thermometer.

Total Time: 35 Mins. Servings: 4 Cooking Method: Oven

Ingredient Notes

sweet potatoes , chicken , cajun seasoning , onion , garlic, honey , pecans , oil , salt and pepper with writing to make Sheet Pan Chicken and Sweet Potatoes

Chicken Breasts: Pound them to an even thickness so they cook evenly without drying out. Similar-sized breasts work best.
Cajun Seasoning: Blends vary in salt and heat, so taste and adjust the salt as needed. Homemade Cajun seasoning lets you easily control the spice level.
Sweet Potatoes: Cut into even ¾-inch cubes, so they become tender and caramelized as the chicken cooks. Try replacing some of the sweet potatoes with butternut squash.
Red Onion: Cut into sturdy wedges so the onion softens and caramelizes without becoming too soft or falling apart.
Honey: Adds a touch of sweetness and helps the vegetables caramelize. Use hot honey for an easy kick of heat, or replace with maple syrup.

Don’t Overcrowd: Spread everything out on the pan so the vegetables roast instead of steam, giving them those delicious caramelized edges.
For More Browning: Roast directly on the baking sheet for better caramelization. Parchment paper makes cleanup easier but can reduce browning where the vegetables touch the pan.
Use a Thermometer: Check the chicken with an instant-read thermometer rather than relying only on cooking time, since breast size and thickness can vary.
Add Pecans Later: Add them after the first 15 minutes so they toast nicely without overbrowning.
Don’t Waste the Pan Juices: While the chicken rests, toss the roasted vegetables in the pan juices for an extra boost of savory-sweet flavor.

top view of Sheet Pan Chicken and Sweet Potatoes

Save It for Later

Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
Thaw overnight in the refrigerator (the sweet potatoes will soften after thawing). Reheat in the oven or air fryer when possible to crisp up the roasted edges.

Favorite Sheet Pan Meals

Did you enjoy this Sheet Pan Chicken and Sweet Potatoes Recipe? Leave a comment and rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 5 minutes

Cook Time 25 minutes

5 minutes

Total Time 35 minutes

Preheat oven to 425°F. Line a large rimmed baking pan with parchment if desired.
Pound the chicken breast to an even thickness.
In a large bowl, toss the chicken with 1 tablespoon of olive oil and Cajun seasoning. Arrange in the center of the baking sheet.
In the same bowl, toss sweet potatoes, onion, garlic, remaining 2 tablespoons olive oil, honey, and salt. Arrange around the chicken.
Roast for 15 minutes. Stir the vegetables and add the pecans if using. Roast for an additional 10 to 15 minutes or until the chicken reaches 165°F and the sweet potatoes are tender.
Transfer the chicken to a cutting board and let rest for 5 minutes. While the chicken is resting, stir the vegetables into any juices on the pan.
Thinly slice the chicken and serve.

Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Main Course

Cuisine American

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