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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts pan-seared and finished with a rich maple bacon glaze, served alongside a medley of caramelized roasted root vegetables. This north american-inspired chicken ready in about 55 minutes pairs maple syrup, bacon strips, small, cut into wedges red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.

Prep: 15 min Cook: 40 min Serves 2 North American cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, toss 2 chopped carrots, 2 chopped parsnips, and 1 sliced red onion with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp fresh thyme leaves. Spread on a rimmed baking sheet and roast for 25-30 minutes until caramelized and tender, tossing halfway.
  2. Step 2: While vegetables roast, heat a large skillet over medium heat and cook 4 bacon slices until crisp, about 6-8 minutes. Remove bacon to a paper towel-lined plate and pour off excess fat, reserving 1 tbsp in the pan.
  3. Step 3: Season 2 chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Add them to the skillet with reserved bacon fat and 2 tbsp olive oil, cooking over medium-high heat for 6 minutes per side until golden and cooked through.
  4. Step 4: Chop the cooked bacon and stir into 3 tbsp maple syrup to create a glaze. Brush this glaze over the cooked chicken breasts and let rest for 3 minutes.
  5. Step 5: Serve the maple bacon-glazed chicken alongside the roasted root vegetables for a hearty, balanced meal.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Chicken with Maple Bacon Glaze and Roasted Root Vegetables take to make?

Total time is about 55 minutes (15 min prep + 40 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 Maple Bacon Glaze and Roasted Root Vegetables?

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 maple syrup from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Maple Bacon Glaze and Roasted Root Vegetables?

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 Maple Bacon Glaze and Roasted Root Vegetables 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.

What goes well with Pan-Seared Chicken with Maple Bacon Glaze and Roasted Root Vegetables?

North American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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