Honey Mustard Chicken Sweet Potato Casserole

Incredibly satisfying sweet potato casserole complete with juicy chicken breast, cauliflower, easy homemade honey mustard sauce, and cheddar cheese! A crazy flavorful and nourishing weeknight dinner the whole family will love. Packed with protein, veggies, and complex carbs all in one–a guaranteed crowd pleaser. Plus it makes plenty for leftovers!

sweet potato casserole in pan with serving spoon

Dinner is serrrrrved. Wow, the rate at which I could not stop shoving forkfuls of this cozy casserole in my face is unprecedented. Slow it down, woman!

You know those dreamy honey mustard chicken salads with cheddar cheese? That nostalgia is precisely what inspired the flavors of this recipe. Sweet potatoes are a delightful (somewhat unexpected?) pairing with sharp cheddar, creamy honey mustard sauce, and tender bites of chicken.

We’re casserolin’ into flavor-packed, wholesome dinner ideas this year with bold flavors we already know we want to have for dinner again next Thursday. Bonus points that this feeds a crowd and gets better with age! Like a fine wine.

The low down on VIP ingredients

Sweet potatoes: The star of our show! Measure after chopping since they vary so much in size. No need to peel. In the words of Ina, “how easy is that?” Pssst: for a veg version, don’t miss my veggie bowls with sweet potatoes and honey mustard.
Chicken: I use breast here because I honestly don’t love chicken thighs (I know, sorry!) but thighs could be used as well; just know they may take longer to cook. I love using 2 pounds because I know it’ll last us a couple nights.
Greek yogurt: Adds creaminess (and protein!) to the honey mustard without the need for mayo.
Dijon: Lots of it for marinating the chicken and creating a super flavorful base.
Honey: I use this Kirkland organic raw honey from Costco. Know that this meal doesn’t eat sweet by any means; it’s super balanced with all the acid.
Extra virgin olive oil: Good olive oil adds health fats, pleasant mouthfeel, and moisture.
Lemon juice: Lots of bright, fresh flavor to wake up the entire dish.
Cheese: This really adds that extra something something (just like my Chicken Enchilada Casserole!). Creamy, zippy, cheesy goodness. I think gruyere would be delish here too but I always have cheddar on hand.

Let’s make it!

olive oil and yogurt in bowl — Whisk yogurt, oil, honey, lemon juice, garlic powder, salt and pepper. Smooooth.

chicken in bowl with yellow sauce — Add chicken and toss to combine. Set aside to get all delish.

sweet potatoes and cauliflower in pan — Chop sweet potatoes and cauliflower. Toss with olive oil, salt and smoked paprika. Bake.

chicken, sweet potatoes, and cheese in pan — Add chicken and cheese. Stir and bake another 20 min. Oh, we’re close!

cooked casserole in pan. — Let casserole rest for a hot sec then dig in.

Storage

This meal makes amazing leftovers; I swear it tastes the best the next day! It will last for up to 5 days in the fridge in an air-tight container.

You could also freeze it before or after baking. How fun! (If freezing before, let it thaw overnight in the fridge before baking).

bowl of sweet potatoes, chicken and rice

I hope you’re as obsessed with this fun recipe as I am!

I’d be super grateful if you’d take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you’ll crave!

Fun fact: honey mustard appears in some of the world’s oldest cookbooks, known to make an appearance in ancient Rome and Egypt! Ok now let’s eat.

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Honey Mustard Chicken Sweet Potato Casserole

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5 from 1 review

Author: Alexis Joseph, MS, RD
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Category: Main Meals
Method: Oven
Cuisine: American
Diet: Gluten Free

Description

Ingredients

Units

Scale

For the honey mustard:

For the casserole:

Instructions

Preheat oven to 425F. Chop chicken into small pieces.
In a large mixing bowl, make honey mustard: whisk yogurt, oil, honey, lemon juice garlic powder, salt and pepper until smooth. Add chicken and toss to combine. Set aside to marinate. (This can be done up to 24 hours ahead!)
Chop sweet potatoes and cauliflower and place in a 9×13 in baking dish. Add 2 tbsp olive oil, 1 tsp kosher salt and ½ tsp smoked paprika. Toss to combine. Bake for 30 minutes.
Remove dish from oven and toss veggies with a spatula. Dump in chicken with all remaining marinade plus the cheese. Stir well to combine and bake for another 20 minutes, or until chicken is cooked through.
Let casserole rest for 10 minutes before serving to soak up some of the juices. Garnish with with green onions and dig in, serving over rice if desired (my favorite way)!