Pan-Seared Chicken with Honey Mustard and Roasted Sweet Potatoes
Juicy pan-seared chicken breasts glazed with a honey mustard sauce, paired with tender roasted sweet potatoes seasoned with smoked paprika. This general-inspired chicken (gluten free) ready in about 45 minutes pairs honey, Dijon mustard, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
- 3 tbsp honey
- 2 tbsp Dijon mustard
- 3 tbsp olive oil
- 2 medium (about 12 oz) sweet potatoes
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tsp, divided salt
- 1/2 tsp, divided black pepper
- 1 tsp fresh thyme leaves
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. Peel and cut 2 medium sweet potatoes into 1-inch cubes. Toss with 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and lightly browned.
- Step 2: While the potatoes roast, combine 3 tbsp honey and 2 tbsp Dijon mustard in a small bowl and set aside.
- Step 3: Pat dry 2 boneless skinless chicken breasts and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 6-7 minutes on the first side until golden brown.
- Step 4: Flip the chicken, brush the exposed side generously with the honey mustard mixture, and cook for another 5-6 minutes until internal temperature reaches 165°F and the sauce thickens and glazes the chicken.
- Step 5: Remove chicken from heat and let rest for 5 minutes. Sprinkle 1 tsp fresh thyme leaves over the roasted sweet potatoes before serving alongside the glazed chicken.
Frequently asked questions
How long does Pan-Seared Chicken with Honey Mustard and Roasted Sweet Potatoes take to make?
Total time is about 45 minutes (10 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 with Honey Mustard 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 honey from drying out.
Can I substitute ingredients in Pan-Seared Chicken with Honey Mustard 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 with Honey Mustard and Roasted Sweet Potatoes for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 with Honey Mustard 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.
