Pan-Seared Chicken with Bourbon Maple Glaze and Roasted Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

Pan-seared to golden perfection, glazed with a rich bourbon maple sauce, served alongside honey-roasted carrots and parsnips. This american-inspired chicken ready in about 50 minutes pairs salt, black pepper, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Ingredients

• 2 pieces (6 oz each) boneless skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1/4 cup bourbon whiskey
• 3 tbsp pure maple syrup
• 2, minced garlic cloves
• 3 medium, peeled and cut into 2-inch pieces carrots
• 2 medium, peeled and cut into 2-inch pieces parsnips
• 1 tbsp honey
• 1 tsp fresh thyme leaves
• 1/2 tsp salt for vegetables
• 1/4 tsp black pepper for vegetables

Instructions

1. Step 1: Preheat oven to 425°F. In a bowl, toss 3 peeled and chopped carrots and 2 peeled and chopped parsnips with 1 tbsp olive oil, 1 tbsp honey, 1 tsp fresh thyme leaves, 1/2 tsp salt, and 1/4 tsp black pepper. Spread vegetables on a baking sheet and roast for 25 minutes until tender and caramelized.
2. Step 2: While vegetables roast, season 2 boneless skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium-high heat until butter melts and foams.
3. Step 3: Add chicken breasts and sear for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken and keep warm.
4. Step 4: To the same skillet, add 2 minced garlic cloves and sauté for 30 seconds until fragrant. Carefully pour in 1/4 cup bourbon whiskey and simmer for 2 minutes to reduce slightly.
5. Step 5: Stir in 3 tbsp pure maple syrup and cook for another 2 minutes until the glaze thickens and coats the back of a spoon.
6. Step 6: Return chicken to skillet and spoon bourbon maple glaze over each breast to coat evenly. Serve chicken with roasted root vegetables and extra glaze drizzled on top.