Pan-Seared Chicken Thighs with Roasted Sweet Potatoes and Broccoli

By AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

Golden-brown chicken thighs served with caramelized sweet potatoes and crisp-tender broccoli for a satisfying, balanced meal. This American-inspired Whole30 recipe, ready in about 40 minutes, pairs chicken thighs, sweet potatoes, broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (4 oz) skin-on chicken thighs
• 2 medium, peeled and diced 1/2-inch cubes sweet potatoes
• 1 head, cut into florets broccoli
• 2 tbsp olive oil
• 2 cloves, minced garlic
• 1 tsp dried rosemary
• 1/2 tsp sea salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss sweet potatoes with 1 tbsp olive oil, 1/4 tsp sea salt, and 1/8 tsp black pepper on a baking sheet; roast for 20 minutes.
2. Step 2: Season chicken thighs with 1/4 tsp sea salt and 1/8 tsp black pepper. Heat remaining 1 tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering.
3. Step 3: Place chicken skin-side down in skillet; cook 5 minutes until golden. Flip and cook 3 minutes. Add minced garlic and rosemary to skillet, stirring 30 seconds until fragrant.
4. Step 4: Add broccoli florets to skillet, transfer to oven, and roast 10-12 minutes until chicken reaches 165°F (74°C) and broccoli is tender.