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 chicken recipe (gluten free), ready in about 45 minutes, pairs boneless skinless chicken breasts, honey, Dijon mustard 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 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.
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
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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.
