Skillet Honey-Mustard Chicken with Roasted Sweet Potatoes

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Glazed in a sweet and tangy honey-mustard sauce paired with caramelized roasted sweet potatoes. This American-inspired chicken recipe, ready in about 50 minutes, pairs boneless skinless chicken breasts, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, 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: 15 min Cook: 35 min Serves 4 American cuisine 400 cal/serving

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Ingredients

4 (6 oz each) boneless skinless chicken breasts
3 tbsp olive oil
3, minced garlic cloves
1/4 cup Dijon mustard
3 tbsp honey
1 tbsp apple cider vinegar
2 large, peeled and cut into 1-inch cubes sweet potatoes
1 tsp fresh thyme leaves
1 tsp, divided salt
1/2 tsp, divided black pepper

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Instructions

Step 1: Preheat oven to 425°F. Toss 2 large peeled sweet potatoes cut into 1-inch cubes with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp fresh thyme leaves. Spread on a baking sheet and roast for 25-30 minutes, turning halfway, until tender and caramelized.
Step 2: While the sweet potatoes roast, heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 4 boneless skinless chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper, then add to the skillet. Cook for 5-6 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Remove chicken and set aside.
Step 3: Lower heat to medium, add 3 minced garlic cloves to the skillet, and sauté for 30 seconds until fragrant. Stir in 1/4 cup Dijon mustard, 3 tbsp honey, and 1 tbsp apple cider vinegar. Cook for 2-3 minutes, whisking constantly until the sauce thickens and coats the back of a spoon.
Step 4: Return the chicken breasts to the skillet, turning to coat them evenly with the honey-mustard sauce. Cook for an additional 2 minutes to meld flavors.
Step 5: Serve each chicken breast with a generous portion of the roasted sweet potatoes, spooning extra sauce on top.