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Chicken Dinner Potatoes
4.6 from 46 votes

Chicken Thighs with Sweet Potatoes and Kale Bake

Jump to RecipePrintRate
By: Joanna Cismaru •10/21/22 47 Comments

This post may contain affiliate links. Please read my disclosure policy.

These Chicken Thighs with Sweet Potatoes and Kale Bake make for a perfect weeknight dinner but fancy enough for a Sunday night supper. It’s incredibly simple to make and requires only a handful of ingredients.

a casserole dish with 4 chicken thighs, sweet potatoes and kale fresh out of the oven

Chicken Thighs And Veggies

In my family, we’re used to big extravagant Sunday night dinners packed with appetizers, soups, some kind of roasted meat and potatoes and of course desserts. Today’s recipe, chicken thighs with sweet potatoes, corn and kale, is one that would shine on your Sunday night dinner table, but is also simple enough to make on any weeknight.

After all, simplicity is what I strive for.

Ingredients

Keep scrolling down to the recipe card for full ingredient amounts and instructions, or click the Jump To Recipe button at the top.

  • Chicken – Thighs skin on bones in for tons of flavor and moisture.
  • Veggies – Sweet corn either canned or frozen, cubed sweet potatoes, and chopped kale.
  • Oil – Olive oil to saute our chicken thighs in.
  • Butter – Unsalted so as to control the sodium content of our dish.
  • Wine – We want a nice dry white wine, something like sauvignon blanc. Be sure to choose a wine you yourself would drink!
  • Seasoning – Salt and pepper.
process shots showing how to make chicken thighs with sweet potatoes and kale

Not A Chicken Thigh Fan?

I chose these chicken thighs with bone in and their skin on because I wanted some nice crispy chicken and this just worked for me. Of course you can use chicken breasts, no skin and no bones, up to you.

How To Make Chicken Thighs with Sweet Potatoes and Kale Bake

  1. Preheat oven to 350 F degrees. Spray a 9×13 baking dish with cooking spray.
  2. Cook the chicken thighs: Season chicken thighs on both sides with salt and pepper. In a medium size skillet heat the olive oil and melt the butter together. Add chicken thighs to skillet and cook on both sides until gold and crispy. The chicken won’t be cooked all the way through, but that’s OK, since we’ll finish cooking it in the oven. Remove the chicken from skillet and set aside.
  3. Saute the sauteables: Drain fat from skillet, leaving about a tbsp of the fat still in the skillet. Add onion and cook until translucent. Add sweet potatoes and cook for a couple minutes. You just want them to get a little brown. Add corn and cook for 2 more minutes. Add chopped kale, toss everything together and cook for another minute. Add the wine and season with salt and pepper.
  4. Finish the dish: Transfer the cooked vegetables to the prepared baking dish. Place the chicken thighs over the vegetables and bake in the oven for about 30 minutes, or until chicken cooks through and sweet potatoes are fork tender.
chicken thighs with sweet potatoes in a casserole dish

How To Ensure Your Chicken Is Cooked Through

If you’re used to only really cooking with chicken breast just keep in mind that the color of the cooked meat will be different. Chicken breast cooks from pink to white whereas chicken thigh will cook darker, even a little pinkish even when done. So fear not if your thigh still has some color to it, as long as the internal temp is 180 F degrees you’re good to go!

Other Ingredients You Can Use

  • Cauliflower
  • Carrots
  • Mushrooms
  • Peas
  • Potatoes
  • Broccoli
  • Broccolini

Storing Leftovers

Store leftovers in the fridge up to 3-4 days. Reheat simply in the microwave, or you can reheat leftovers in the oven at 350 F degrees for about 15 minutes or until heated through.

Want to freeze your leftovers? This is a very freezer friendly meal! You can store leftovers either in an airtight container or a freezer bag up to 4 months. Reheat either in the microwave or in a skillet.

chicken thighs with sweet potatoes and kale in a white plate

More Delicious Recipes To Try

  • Chicken Marsala
  • Chicken and Mushrooms in Creamy Dill Sauce
  • Lemon Chicken Piccata
  • Lemon Pepper Chicken
  • Chicken Francese
  • Coq Au Vin
  • Chicken in White Wine Sauce with Mushrooms
  • Honey Garlic Chicken
  • Spicy Brazilian Coconut Chicken

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Close up shot of chicken thighs with sweet potato and kale bake
Print
4.61 from 46 votes

Chicken Thighs with Sweet Potatoes and Kale Bake

Prep 10 minutes minutes
Cook 45 minutes minutes
Total 55 minutes minutes
Rate Recipe
These Chicken Thighs with Sweet Potatoes and Kale Bake make for a perfect weeknight dinner but fancy enough for a Sunday night supper. It's incredibly simple to make and requires only a handful of ingredients.
4

Ingredients

  • 4 chicken thighs (skin on, bones in)
  • 1 sweet potatoes (peeled and cut in cubes)
  • 1 cup corn (frozen)
  • 2 cups kale (chopped)
  • 1 medium onion (chopped)
  • 1 tablespoon butter (unsalted)
  • 1 tablespoon olive oil
  • 1/4 cup white wine (such as Sauvignon Blanc)
  • salt and pepper to taste

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Preheat oven to 350 F degrees. Spray a 9×13 baking dish with cooking spray.
  • Season chicken thighs on both sides with salt and pepper. In a medium size skillet heat the olive oil and melt the butter together. Add chicken thighs to skillet and cook on both sides until gold and crispy. The chicken won't be cooked all the way through, but that's OK, since we'll finish cooking it in the oven. Remove chicken from skillet and set aside.
  • Drain fat from skillet, leaving about a tbsp of the fat still in the skillet. Add onion and cook until translucent. Add sweet potatoes and cook for a couple minutes. You just want them to get a little brown. Add corn and cook for 2 more minutes. Add chopped kale, toss everything together and cook for another minute. Add the wine and season with salt and pepper.
  • Transfer the cooked vegetables to the prepared baking dish. Place the chicken thighs over the vegetables and bake in the oven for about 30 minutes, or until chicken cooks through and sweet potatoes are fork tender.

Equipment

  • 9×13-inch Casserole Dish
  • 12-inch Cast Iron Skillet

Notes

  1. Store leftovers in the fridge up to 3-4 days. Reheat simply in the microwave, or you can reheat leftovers in the oven at 350 F degrees for about 15 minutes or until heated through.
  2. Want to freeze your leftovers? This is a very freezer friendly meal! You can store leftovers either in an airtight container or a freezer bag up to 4 months. Reheat either in the microwave or in a skillet.

Nutrition Information

Calories: 408kcal (20%)Carbohydrates: 21g (7%)Protein: 22g (44%)Fat: 26g (40%)Saturated Fat: 7g (44%)Cholesterol: 118mg (39%)Sodium: 120mg (5%)Potassium: 640mg (18%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 8234IU (165%)Vitamin C: 45mg (55%)Calcium: 75mg (8%)Iron: 2mg (11%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

Close up shot of chicken thighs with sweet potato and kale bake

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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47 Comments
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Sharon
Sharon
Posted: 14 days ago

Nice n easy recipe. Used my le creuset braiser, stove to oven. I made it with boneless thighs and added garlic and mushrooms instead of corn. Delicious thank you!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Sharon
Posted: 14 days ago

I’m so glad you enjoyed the chicken thighs with sweet potatoes and kale bake! 🍗🥔🥬 It’s awesome to see how you’ve made the recipe your own by using boneless thighs and adding garlic and mushrooms – sounds absolutely delicious! 😋 Thank you for sharing your experience and adaptations. Your le creuset braiser must have been perfect for this dish! Keep on exploring and making delicious meals, happy cooking! 🍽️👩‍🍳

0
Reply
Joni E
Joni E
Posted: 4 months ago

5 stars
Made this, but used sliced fresh mushrooms instead of corn. My husband loved it. As well as I. Delicious!! Will definitely make this again! Thank you for this fantastic recipe!

0
Reply
April
April
Posted: 1 year ago

5 stars
This is one of my absolute favorite recipes! And it’s so pretty! I use chicken stock instead of wine and it’s still delicious. I like to put a fried egg over the leftover veggies the next morning.

0
Reply
M. Palm
M. Palm
Posted: 2 years ago

This turned out so much better than I hoped! I did not drain any of the fat where it says to, I used 2 sweet potatoes, frozen kale and more than 2 cups and maybe more like half a cup of wine. I will definitely make it again. I’m even going to share it with some friends and I never think my food is good enough to share.

1
Reply
Ruth JT
Ruth JT
Posted: 2 years ago

5 stars
This was superb! It will become a dinner staple. I left out the corn this time, but may try it in the future. I also think this would taste great with roasted beets.

0
Reply
Seun Ajiboye
Seun Ajiboye
Posted: 2 years ago

4 stars
This was very easy and tasty. I would make it again. I had to increase the oven to 400 at the end and bake for an extra 10 or so minutes to make sure the sweet potatoes were soft. Next time, I’ll probably bake at 400 from start to finish or cut the potatoes even smaller. I’m not sure how I feel about the corn. Usually, I like corn to add a pop of sweetness, but they may be too sweet with the other vegetables. Next time, I might try to replace the corn with farro.

0
Reply
Connie
Connie
Posted: 3 years ago

5 stars
I’m gonna be really honest. At first glance I was like uh oh I’m not sure this is gonna fly over well with my family. I DID put a bit more wine and only had Riesling but it was soo good. It’s my first time cooking with Kale too. Wow! I’m glad I trusted the recipe and I’d make it again!

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Connie
Posted: 3 years ago

That’s so great to hear! We’re glad the whole family loved it 🙂

0
Reply
Patty
Patty
Posted: 4 years ago

I’ve made this recipe so many times and it’s ALWAYS delicious! And it always smells divine!

0
Reply
Leslie
Leslie
Posted: 4 years ago

5 stars
I made this last night and everything about this dish was delicious!

0
Reply
Dee
Dee
Posted: 5 years ago

5 stars
I have made this dish several times since finding this recipe. It is so good! The flavors are great together. Browning the bone-in chicken in butter then baking with the veggies just really brings these flavors together. Thank you for sharing this one! A note to those who don’t like wine, I don’t add it and it still tastes amazing.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Dee
Posted: 5 years ago

My pleasure, so glad you like it!

0
Reply
Kim H.
Kim H.
Posted: 6 years ago

Sounds like a scrumptious recipe, I’m trying to find recipes that I could substitute maybe pork chops for the chicken, do you think that might work and if so would you cook for the same amount of time? I have a family of 5 so I have to always make a bit more than the recipe calls for anyway so adjusting a bit is fine.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kim H.
Posted: 6 years ago

Oh absolutely, the cooking time could vary based on how thick your pork chops are.

0
Reply
Jen
Jen
Posted: 6 years ago

4 stars
I was browsing for a chicken and sweet potato recipe and happened to have kale on-hand as well. Perfect! I made this in an iron skillet and just transferred straight to the oven for a one-pan meal. Delicious and super easy.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jen
Posted: 6 years ago

Glad you liked it Jen!

0
Reply
jennifer tapia
jennifer tapia
Posted: 7 years ago

5 stars
I had fun making this dish, it was so colorful and easy to throw together. I didn’t have butter so when I put the dish in the oven I added some brown sugar to top of chicken hoping to get a bit more crisp out of the chicken. Still in oven but I have no doubt it will be a winner winner chicken dinner! Thanks for sharing.

0
Reply
Shane
Shane
Posted: 7 years ago

Are there nutrition facts for this? I’m currently on weight watchers and would love to figure out how many points this is.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Shane
Posted: 7 years ago

Hi Shane,
I’ve added nutritional information to the recipe. Enjoy!

0
Reply
Shane
Shane
Reply to  Joanna Cismaru
Posted: 7 years ago

Thank you!

0
Reply
Kat
Kat
Reply to  Joanna Cismaru
Posted: 3 years ago

Hi jo! Hope you’re well!
Great recipe! As are all of them!
Are the 408 calories per serving for 4 servings?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kat
Posted: 3 years ago

The nutritional information is always shown per serving.

0
Reply
Christa
Christa
Posted: 7 years ago

I dont have kale, I assume green beans or broccoli would be ok? I have a ton of sweet potatoes and chicken strips (boneless, skinless, yadda yadda.) I plan on using chicken broth instead of wine. It looks super yummy in the photo, soon as I have all the above listed ingredients, I shall make it as instructed! Cant wait to try the real recipe though!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Christa
Posted: 7 years ago

Green beans or broccoli would be fine, same with chicken broth. Enjoy!

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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