This super easy Honey Glazed Chicken Skillet is filled with juicy chicken thighs, tender sweet potatoes and Brussels sprouts in an incredible honey butter sauce. It’s an all-in-one dinner that’s sure to please!
Total Time:35 minutes
4 to 6 boneless, skinless chicken thighs
1/2 tsp salt, divided
1/4 tsp black pepper, divided
1/2 tsp Italian seasoning, divided
4 tbsp Land O Lakes® Butter with Olive Oil & Sea Salt, divided
3 tbsp honey, divided
1 lb. sweet potatoes, peeled and cubed into small bite-size pieces
1/2 lb. Brussels sprouts, trimmed and halved
1 tsp minced garlic
Preheat oven to 375 degrees F.
Season chicken thighs with 1/4 tsp salt, 1/8 tsp black pepper and 1/4 tsp Italian seasoning (or more to taste).
Melt 2 tbsp Land O Lakes® Butter with Olive Oil & Sea Salt in a large, oven-safe skillet over medium-high heat. Stir in 2 tbsp honey until mixture is bubbly. Place the chicken in the skillet and sear on both sides, 3-5 minutes, or until golden brown on outsides. Remove chicken to a dish and set aside.
Add the remaining 2 tbsp Land O Lakes® Butter with Olive Oil & Sea Salt and 1 tbsp honey to the skillet and stir until combined. Toss in the sweet potatoes and Brussels sprouts and garlic and stir to coat, letting cook for about 5 minutes. Season with the remaining salt and pepper to taste.
Place the chicken thighs on top of the sweet potatoes in the skillet and then pop in the oven for 15 minutes, or until chicken is cooked through and sweet potatoes are tender. Enjoy!
To substitute CHICKEN BREAST in place of chicken thighs: Use 1 lb. of boneless skinless chicken breast. Make sure you pound the chicken thighs to an even thickness using a heavy rolling pin or heavy skillet before seasoning. Cook according to recipe, making sure chicken reaches 165 degrees F. Let rest for 5 minutes before slicing.
Keywords: One skillet, one pan, Honey, Chicken Thighs, Sweet Potato, Brussels Sprouts