Chili Brown Sugar Chicken and Sweet Potatoes
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.
- 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
- Preheat oven to 425°F (220°C) and line a baking sheet.
- Toss sweet potatoes with 2 tablespoons olive oil, salt, and pepper and roast for 8–10 minutes.
- Mix brown sugar, chili powder, cumin, paprika, garlic powder, and cayenne to make spice rub.
- Pound chicken breasts to even thickness and coat with spice rub.
- Remove pan and push sweet potatoes aside, then add chicken and red onion.
- Drizzle remaining olive oil over onions and chicken if needed.
- Bake for 18–22 minutes until chicken reaches 165°F internally.
- 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.
Nutrition
- Serving Size: 1 plate
- Calories: 540
- Sugar: 18g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 105mg
