Sweet Chili Chicken Potato Bake – Cozy Dinner

Have you tried this recipe Sweet Chili Chicken Potato Bake? There’s something so comforting about chicken and potatoes, especially when they’re cooked in one pan with a glossy, sticky glaze. This easy dinner is perfect for busy nights when you want something homemade but not complicated. With just a few steps and everyday ingredients, you’ll have a warm, filling meal the whole family will love. Plus, that sweet chili glaze? It’s chef’s kiss good!

Why You’ll Love This Sweet Chili Chicken Potato Bake Recipe

One pan, less mess
Everything cooks together in just one pan. That means fewer dishes, less cleanup, and more time to enjoy your meal.

Crispy outside, juicy inside
The chicken turns golden and crispy on the outside but stays tender and juicy on the inside. The potatoes get beautifully roasted too—soft inside, with slightly crisp edges.

That sweet-and-savory glaze is addictive
The sweet chili sauce coats everything in a sticky, flavorful glaze. It’s sweet, a little spicy, and full of flavor in every bite.

Flexible—swap in your favorite veggies
No potatoes? Use sweet potatoes, carrots, or even broccoli. This dish is easy to change based on what you have at home.

Feels fancy but is super simple
Even though it looks and tastes like something special, it’s really easy to make. Just toss, bake, and enjoy!

Ingredients (Serves 2)

For the Chicken:

• 300g boneless chicken thighs (about 5 small pieces)
• Salt & black pepper (to taste)
• 1 tsp dried oregano
• 1½ tbsp wheat flour or cornstarch
• 3 tbsp cooking oil
• 1 tbsp unsalted butter

For the Vegetables:

• 2 small potatoes (about 300g), diced
• ½ carrot (approx. 170g), diced
• 1 medium onion (170g), chopped
• 1 tbsp chopped garlic
• Salt & black pepper (to taste)

For the Glaze Sauce:

• 2½ tbsp honey
• 1 tbsp honey mustard
• 4 tbsp sweet chili sauce
• 3 tbsp soy sauce
• 1 tbsp lemon juice

Instructions

1. Marinate the Chicken

Season the chicken with salt, pepper, and oregano. Let it sit for 10 minutes in the fridge.

2. Make the Sauce

In a small pot, mix honey, soy sauce, and lemon juice.

Also add mustard and chili sauce Bring it to a boil, then simmer for 1 minute. Set aside.

3. Prep the Veggies

Dice potatoes and carrots the same size for even cooking.

Chop the onion.

4. Coat the Chicken

Dust the chicken lightly with flour on both sides—this helps it brown and locks in the juices.

5. Pan-Fry the Chicken

Heat oil and butter in a skillet on low. Cook chicken until golden on both sides. Cover slightly to avoid oil splashes.

Remove and set aside.

6. Cook the Vegetables

In the same pan, sauté onion until soft. Add carrots and potatoes. Season with salt and pepper. Cover and cook, stirring once, until veggies are fork-tender.

Add garlic in the last 2 minutes.

7. Bake Everything Together

Use a toothpick or fork to check the vegetables’ softness.

Place vegetables beside the chicken.

Spoon 1 tbsp of sauce over each piece.

Bake in a preheated oven at 200°C (392°F) for 25–30 minutes until caramelized and golden.

8. Serve

Sprinkle with parsley or black pepper. Serve hot with extra glaze on the side. Yum!

Cooking Tips & Techniques

• Keep the heat low while frying to avoid burning the chicken.
• Cut veggies small and even—they’ll cook faster and more evenly.
• Don’t skip the sauce boil—it blends the flavors and thickens slightly.
• Finish with broiling for 2 minutes if you want crispy chicken skin!

Recommended Equipment

• Nonstick Skillet with Lid
• Baking Tray or Roasting Pan
• Silicone Tongs for Turning Chicken
• Kitchen Knife & Cutting Board Set

How to Serve Sweet Chili Chicken Potato Bake – Cozy One-Pan Dinner

Over steamed rice to soak up all the glaze
Spoon the juicy chicken and roasted potatoes over fluffy rice. The rice soaks up all that sweet and savory glaze—it’s the best part!

With crusty bread or dinner rolls
Use bread to scoop up every last bit of the sauce. It makes the meal feel hearty and comforting.

Next to a fresh salad for balance
Add a light side salad with lettuce, cucumbers, or tomatoes. It gives the dish a fresh crunch and keeps things balanced.

Great as a lunchbox meal the next day
This bake keeps well, so pack leftovers in a container for an easy lunch. It tastes just as good reheated!

Diet-Friendly Options

• Low-Carb: Swap potatoes with cauliflower or zucchini.
• Gluten-Free: Use cornstarch instead of flour and tamari instead of soy sauce.
• Lower Sugar: Use half the honey or a sugar-free sweet chili sauce.

Best Ways to Store

• Store leftovers in an airtight container for up to 3 days in the fridge.
• Reheat in the microwave or oven at 180°C (350°F) until warmed through.
• Sauce thickens in the fridge—add a splash of water when reheating.

Recipe Variations

Spicy Lovers: Add red pepper flakes or sriracha to the glaze.

More Veggies: Toss in broccoli, bell peppers, or cherry tomatoes.

Protein Swap: Use chicken drumsticks, wings, or even tofu.

Make It Crispy: Add a final broil for 2–3 minutes before serving.

5 Common Questions Answered

1. Can I use bone-in chicken or chicken with bones?
Yes! Just bake a little longer—about 35–40 minutes total.

2. Is it okay to skip the oven step?
If you don’t have an oven, finish cooking in a covered pan on the stove or use an air fryer.

3. Can I make this ahead?
Yes! Marinate and cook the chicken and veggies ahead. Add glaze and bake when ready to serve.

4. What can I use instead of honey mustard?
Mix regular mustard with a tiny bit of extra honey.

5. Can I double the recipe?
Absolutely. The sauce is enough for up to 600g of chicken. Just double the veggies if you’re feeding a crowd.

This easy chicken and potato dinner checks all the boxes: crispy, juicy, sweet, and savory. It’s one of those meals that looks impressive, tastes amazing, and makes clean-up a breeze. Whether it’s your first time cooking or you’re just looking for a quick win—this recipe delivers.

Ready to dig in? 🍽️