Pan-Seared Chicken Thighs with Honey-Mustard Glaze and Roasted Sweet Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs pan-seared to golden perfection and glazed with a sweet-tangy honey-mustard sauce, served alongside caramelized roasted sweet potatoes. This American-inspired chicken recipe (gluten free), ready in about 50 minutes, pairs bone-in, skin-on chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Toss 2 medium peeled sweet potatoes cut into 1-inch cubes with 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp chopped fresh rosemary. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized, turning halfway through.
  2. Step 2: While sweet potatoes roast, pat 4 bone-in, skin-on chicken thighs dry and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  3. Step 3: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and sear for 7-8 minutes until skin is golden brown and crisp. Flip and cook for another 5 minutes until mostly cooked through.
  4. Step 4: In a small bowl, whisk together 3 tbsp honey, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, and 1/2 tsp garlic powder. Pour this honey-mustard glaze over the chicken thighs in the skillet.
  5. Step 5: Reduce heat to medium-low, and cook for an additional 3-4 minutes, spooning the glaze over the chicken occasionally, until the glaze thickens slightly and chicken reaches an internal temperature of 165°F (74°C). Remove from heat and rest for 5 minutes before serving with roasted sweet potatoes.

Frequently asked questions

How long does Pan-Seared Chicken Thighs with Honey-Mustard Glaze and Roasted Sweet Potatoes take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken Thighs with Honey-Mustard Glaze and Roasted Sweet Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.

Can I substitute ingredients in Pan-Seared Chicken Thighs with Honey-Mustard Glaze and Roasted Sweet Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken Thighs with Honey-Mustard Glaze and Roasted Sweet Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Chicken Thighs with Honey-Mustard Glaze and Roasted Sweet Potatoes gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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