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Chili Brown Sugar Chicken and Sweet Potatoes

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Chili Brown Sugar Chicken and Sweet Potatoes is a flavorful sheet pan dinner featuring spiced chicken, caramelized sweet potatoes, and roasted red onions coated in a sweet and smoky chili-brown sugar rub.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Sheet Pan / Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 1/2 cup light brown sugar, packed
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika or smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 pounds sweet potatoes, peeled and diced
  • 4 tablespoons olive oil, divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 pounds boneless skinless chicken breasts
  • 1 large red onion, cut into wedges
  • 2 tablespoons fresh parsley or cilantro, chopped

Instructions

  1. Preheat oven to 425°F (220°C) and line a baking sheet.
  2. Toss sweet potatoes with 2 tablespoons olive oil, salt, and pepper and roast for 8–10 minutes.
  3. Mix brown sugar, chili powder, cumin, paprika, garlic powder, and cayenne to make spice rub.
  4. Pound chicken breasts to even thickness and coat with spice rub.
  5. Remove pan and push sweet potatoes aside, then add chicken and red onion.
  6. Drizzle remaining olive oil over onions and chicken if needed.
  7. Bake for 18–22 minutes until chicken reaches 165°F internally.
  8. Rest chicken for 5 minutes, slice, and garnish with herbs before serving.

Notes

  • Do not overcrowd the pan to ensure proper caramelization of sweet potatoes.
  • Chicken thighs can be substituted for extra juiciness.
  • Adjust cayenne pepper for desired spice level.
  • Cut vegetables evenly for consistent cooking.
  • Let chicken rest before slicing to retain juices.

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