If you’re looking for a heathy and easy chicken sweet potato broccoli recipe you’ve come to the right place! This super flavorful Sheet Pan Chicken and Sweet Potatoes is roasted with broccoli, apples, red onion and glazed with apple cider!
Why this sheet pan chicken and sweet potatoes works
If you’re like me and always on the look out for easy, healthy chicken recipes that actually taste good, I’ve got a great one for ya. This delicious apple cider chicken recipe is perfect for tossing together for a weeknight meal or making on a Sunday for your meal prep lunches for the week.
- One-Pan Dinner recipe: the ease of making everything on one pan is a dinnertime win. This keeps clean up easy and just one pan to wash.
- Amazing Fall flavors: the addition of the apple cider glaze to this recipe is a game-changer! It coats the vegetables, potatoes and chicken giving it a delicious flavor. The apples also add a nice Autumnal flavor to the dish.
- High protein and fiber: This one pan meal is a nutritional winner! With 40 grams of protein and 6g of fiber per serving, it will help you reach your macro goals.
- Great Meal Prep Option: this one-pan dinner is great to prep for lunches for later in your week. Because you have both chicken, potatoes and vegetables, this is great for reheating for later.
Ingredients You’ll Need for this Sheet Pan Chicken and Sweet Potato dinner
- Vegetables: I used broccoli, red onion and apples however it you prefer other veggies, some great substitutes would be parsnips, beets, Brussel sprouts, cauliflower or carrots.
- Sweet Potatoes: The sweet potatoes are wonderful in this recipe, but you can also use red potatoes, Yukon gold potatoes or butternut squash.
- Boneless, skinless chicken breasts: feel free to substitute boneless, skinless chicken thighs.
- Chicken rub ingredients: brown sugar, chili powder, garlic powder, salt, pepper and olive oil.
- Apple cider glaze: apple cider (NOT apple cider vinegar), honey, dijon mustard, roasted red pepper flakes and salt.
Anytime you make substitutions, your bake time will vary. As the recipe cooks, check the vegetables and chicken for adequate doneness.
Apple Cider vs. Apple Cider Vinegar
Please make sure you are using apple cider or apple juice (like the drink.) Please note that apple cider and apple cider vinegar are NOT interchangeable. The glaze is a sweet addition to the vegetables and chicken not something acidic.
Step 1: Prebake the sweet potatoes and apple
Because the potatoes and apple take longer to cook than the chicken, these will go in the oven first.
Chop the sweet potatoes, apple and red onion and place on a large sheet pan. Broccoli can also be prepped, but it doesn’t need as long to cook. You’ll be placing the broccoli on the pan with the chicken, in the second interval of cooking.
Whisk together the apple cider glaze, making sure to reserve 3-4 Tbsp. for glazing the chicken. Pour the glaze over the potatoes and apple, toss together to coat. Sprinkle with some seasoning salt, if desired.
Bake for 20 minutes.
Step 2: While the potatoes pre-bake, mix the seasoning and coat the chicken.
The seasoning rub for this chicken is amazing. It’s very similar to what I use for my Apple Cider Glazed Pork Chops which is one of my top all time recipes here at DelightfulEMade.
Mix the spices, brown sugar and olive oil together in a small bowl, then coat both sides of the chicken.
Once the potatoes have cooked for 20 minutes, remove the sheet pan from the oven. Place the seasoned chicken on the pan, along with the broccoli, and then pour on the remaining apple cider glaze over the chicken. Bake for another 30 minutes.
Love cooking with apple cider? Check out some of my other apple cider recipes:
Chicken Breast size variation & Chicken Thigh Option
NOTE on Chicken Breast Sizes: Boneless, skinless chicken breast sizes vary greatly. For larger 8 oz. (thick cut) chicken breasts, you’ll need a longer bake time – approximately 30-35 minutes at 400 degrees. If you prefer, you can also cube your chicken breast meat, and mix with the rub.
You can also use boneless, skinless chicken thighs in this recipe. Thighs can sometimes be slightly thinner, so make sure you’re using a digital meat thermometer to check for doneness.
To ensure doneness of chicken breasts I highly recommend using an instant read digital thermometer, like this Thermapen ONE Instant Read Digital Meat Thermometer. Internal temperature for chicken needs to be 165 degrees. I also use this for grilling chicken breasts, like my Italian Grilled Chicken.
Meal prep, storage, freezing and reheating
- Meal Prep: Are you looking to meal prep these chicken, potatoes and vegetables? To meal prep, I recommend placing into individual meal prep containers, making sure everthing has cooled to room temperature. Refrigerate your individiual servings. Reheat in the microwave on 1 minute increments until fully heated through.
- Storage: Store any leftovers in an airtight container, and keep refrigerated. Leftovers will keep for up to 5 days in the refrigerator.
- Freezing: Are you looking to freeze leftovers for later? I recommend freezing in individual freezer-safe meal prep containers. These will keep frozen for up to three months. Thaw in the refrigerator overnight.
- Reheating: for best results, reheat in the microwave on 1 minute increments until fully heated through and steaming. You can also reheat in your airfryer. I recommend heating your airfryer to 350°-375° and heating your leftovers for 4-6 minutes.
How do I cook chicken so it stays moist?
The best, most effective way to cook chicken so it stays moist, is to ensure you don’t overcook it. Boneless, skinless chicken breasts (5-6 oz., thin cut) only need 20 minutes to bake at 400 degrees.
Do you cover chicken when baking?
No. Covering chicken when baking is not necessary.
What protein goes well with sweet potatoes?
Sweet potatoes are wonderfully universal and go with several proteins. They are great to pair with poultry like chicken and turkey, and are also a great side for pork chops, sausage and steak!
Are sweet potatoes good for weight loss?
Sweet potatoes are rich in dietary fiber. They are good for digestion and because of their high fiber content, help you feel full. However, just like any other food, be mindful of your serving size if you are on a weight loss journey.
Love sweet potatoes? Check out our Air Fryer Sweet Potatoes, Hasselback Sweet Potatoes and our Ruth’s Chris Sweet Potato Casserole recipes.
If you loved this delicious sheet pan recipe check out some of my other similar recipes:
- Sheet Pan Greek Chicken and Lemon Potatoes
- 30 One Pan Chicken Recipes
- One Pan Maple Chicken
- Garlic Parmesan Chicken
- Baked Chicken Quarters
- Creamy Pasta with Chicken and Mushrooms
- Sheet Pan Chicken Thighs
- Creamy Parmesan Marry Me Chicken Orzo
- Honey Dijon Chicken
- Air Fryer Drumsticks Recipe
- Honey Sesame Chicken
- Baked Parmesan Crusted Chicken
- Lemon Pepper Sheet Pan Chicken and Potatoes
- Chicken and Broccoli Alfredo
- Oven Baked Sausage and Peppers with Sweet Potatoes
- Sheet Pan Chicken Fajitas
- Baked Italian Chicken
- Citrus Salmon and Asparagus
- Healthy Cashew Chicken – baked on a Sheet Pan!
- Sheet Pan Sweet & Sour Shrimp
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Sheet Pan Chicken and Sweet Potatoes
Equipment
- Sheet Pan These USA Stainless steel sheet pans are fantastic for one-pan meals!
- Mixing Bowls This stainless steel mixing bowl set is a fantastic tool for cooking and baking!
Ingredients
- 1 1/2 lbs. chicken breasts skinless, boneless (about 3 medium-large breasts)
- 1 (16 oz.) sweet potato peeled and cubed
- 1 (8 oz.) apple large, cubed (Honey crisp or Pink lady are great)
- 5 cups Broccoli florets
- 1 cup red onion roughly chopped
- 1 teaspoon seasoning salt
Apple Cider Glaze:
- 3/4 cup apple cider or apple juice, NOT ac vinegar
- 2 Tablespoon honey
- 1 Tablespoon Dijon mustard
- 1/2 teaspoon crush red pepper flakes
- 1/2 teaspoon salt
Chicken rub:
- 2 Tablespoons brown sugar or brown sugar substitute like Swerve
- 2 teaspoons chili powder
- 1 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 Tablespoon olive oil
Instructions
- Preheat your oven to 400 degrees.
- On a sheet pan, add the diced sweet potato, diced apple (no need to peel), and red onion. Set aside.
- Make the apple cider glaze: in a small bowl, whisk together the apple cider, honey, mustard, red pepper flakes, and salt. (Reserve 2-3 Tbsp to glaze the chicken later.) Pour the remaining glaze over the potatoes, apple and onion on the pan and toss together. Sprinkle with seasoning salt. Bake the potatoes and vegetables for 20 minutes.
- While the potatoes & apple cook, mix together the wet-rub for the chicken. In a small bowl, stir together the brown sugar, chili powder, garlic powder, salt, pepper and olive oil. Coat each chicken breast with the wet rub.
- Once the potatoes have cooked for 20 minutes, remove from the oven. Place the chicken in the center of the pan with the vegetables and potatoes. Add the broccoli florets to the pan at this time as well. Pour the remaining apple cider glaze over the top of the chicken. Cook all ingredients for another 30 minutes at 400 degrees.
- Chicken should be done after 30 minutes. Test with an instant read or meat thermometer – internal temp should be 165 degrees.
- Remove from oven and let cool for 5-10 minutes before serving.
Notes
Nutrition
Easy recipe and tastes yummy. My chicken was a little thicker so Added about 7 minutes and it turned out perfect!
This was really good. I love one-pan meals and this checked every box for me. My family loved it, definitely a keeper. Thank you!
This recipe is so flawed. I should have listened to my inner voice. 3/4 cup of ACV in any recipe is too much, unless it’s pickles or shrub. If you want veggies boiled in vinegar, this is the recipe for you.
Hi Elizabeth – Just a heads up, you used the wrong ingredient. The recipe clearly states apple cider, or apple juice – not apple cider vinegar. These are two very different ingredients. I hope you’re able to give the recipe another shot using the correct ingredient, apple cider, as it is sweet, savory and delicious. Wishing you the best, Erin
Hi I am so glad I read the comments bc I would have almost done the exact same thing!!
I would have also done the same thing! So glad I read the comments!
It was so delicious! Loved it a lot!
I was so excited to try this, seemed so simple and delicious! I followed the recipe completely but I have no clue what I had to have done wrong. The chicken was undercooked, but ok, it might have been too thick so I could have cooked it more but the vegetables were completely burnt…done, couldn’t even recognize what they used to be.
Hi! I have LOVED making this in the past and was thinking about adding in carrots for future dinners. What cooking time modifications would you recommend? I know they can take longer to cook fully in the oven, so I wanted to see!
This was really good! I added parsnips too. And the only other change I made was I added the broccoli when I added the chicken, 20 minutes in, and cooked it 25 additional minutes, as opposed to 20 additional minutes. Make sure the chicken breasts are not too thick. I cut mine about 1/2-3/4″ thick. The flavor was great!
I have never left a review for a recipe before but this was wonderful. I have to admit I was skeptical…it didn’t seem like it was going to be all that flavorful, but I needed something fast and had all the ingredients on hand. My husband gave me the “ugh, another sheet pan meal?” look when he walked in and we were both blown away by how good it was for such a simple recipe! We gobbled it all up, next time I’ll add quinoa to make it go a little further. Thank you so much for a winner recipe!
This recipe was amazing! Flavorful and just the right kick! The apple were such an awesome addition to this meal. I did add a teaspoon of honey to the reserved sauce for the chicken, aside from that I followed the recipe to a T. If you are worried about your broccoli burning just keep an eye on them. I did use apple juice in place of cider.
Crap just used acv. 🫠
I wanted to love this recipe. I used apple cider properly. I did have to cook longer for the chicken to be done, as others have said. But the flavor just was not really good. Everything was kind of soggy, nothing caramelized in the sauce. We are it, but definitely not one I will make again, despite our love of fall flavors.
I used broccolini instead of broccoli and followed the recipe and it’s one of the best sheet pan dinners! Once it was done cooking, I took out the vegetables and put the chicken breast under the broiler for one minute. Will definitely be making this again and again.
I added some dried cranberries to mine for a pop of tart. I think this would work great with Brussel sprouts in place of broccoli as well!
This is a total hit in my house! I only had frozen veg so I used frozen broccoli & brussel sprouts. I used apple juice. I pounded my chicken breasts to about 1/4 inch and followed the times exactly and everything came out PERFECT! This is going in our rotation for the fall and winter months. I thought the spice might be too much for my toddlers but they loved it too. I think most kids might have a problem with it though. Back off on the spices if your kids like things milder.
Overall good! The chicken rub is great. Super flavorful with some heat. I have to say for my family we didn’t enjoy the apples so I’d sub maybe Brussels sprouts or something. I was commenting that I think red potatoes may work better with the glaze to balance out the sweet on sweet, although it wouldn’t be quite as nutritious. Overall a pretty good recipe with some tweaks for our personal taste for next time!
I would recommend doubling the dry rub and the liquid ingredients. I used 6 boneless skinless thighs, 2 apples and the rest of recipe ingredients. Some veggies were dry which is a why the next time, I’d have extra of the wet mixture on hand. The thighs were delicious and moist.