Pan-Seared Chicken with Chili-Garlic Glaze and Roasted Sweet Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Pan-seared to golden perfection and glazed with a spicy chili-garlic sauce, served alongside caramelized roasted sweet potatoes. This general-inspired chicken ready in about 50 minutes pairs olive oil, minced garlic cloves, chili paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 10 min Cook: 40 min Serves 2 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Peel and cut 2 medium sweet potatoes into 1-inch cubes. Toss with 2 tbsp olive oil, 1 tsp salt, and 1 tsp smoked paprika. Spread on a baking sheet and roast for 25-30 minutes, turning halfway, until caramelized and tender.
  2. Step 2: While sweet potatoes roast, pat dry 2 boneless skinless chicken breasts. Season both sides with 1/2 tsp salt and 1/2 tsp black pepper.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for about 5-6 minutes per side until golden brown and cooked through (internal temp 165°F). Remove chicken and set aside.
  4. Step 4: Lower heat to medium. In the same pan, add 4 minced garlic cloves and sauté for 30 seconds until fragrant. Stir in 2 tbsp chili paste, 1 tbsp honey, and 1 tbsp soy sauce. Cook for 2 minutes until the glaze thickens slightly.
  5. Step 5: Return chicken breasts to the skillet and spoon the chili-garlic glaze over them, cooking for 1-2 more minutes to coat and warm through.
  6. Step 6: Serve the glazed chicken alongside the roasted sweet potatoes, garnished with 2 tbsp chopped fresh parsley if desired.

Frequently asked questions

How long does Pan-Seared Chicken with Chili-Garlic Glaze and Roasted Sweet Potatoes take to make?

Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken with Chili-Garlic Glaze and Roasted Sweet Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Chili-Garlic Glaze and Roasted Sweet Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken with Chili-Garlic Glaze and Roasted Sweet Potatoes for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Chicken with Chili-Garlic Glaze and Roasted Sweet Potatoes?

General chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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