Pan-Seared Chicken with Maple-Balsamic Glaze and Roasted Spring Vegetables

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

Tender pan-seared chicken breasts glazed with a sweet and tangy maple-balsamic sauce, served alongside roasted spring vegetables for a balanced, flavorful dinner. This international-inspired chicken ready in about 40 minutes pairs extra virgin olive oil, maple syrup, balsamic vinegar 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.

Prep: 10 min Cook: 30 min Serves 2 International cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 cup baby carrots, 1 cup asparagus spears, and 1 cup quartered baby red potatoes with 1 tbsp extra virgin olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp fresh thyme leaves. Spread on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
  2. Step 2: While vegetables roast, heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Season 2 chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Add chicken to skillet and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
  3. Step 3: In a small bowl, mix 2 tbsp maple syrup, 2 tbsp balsamic vinegar, and 3 minced garlic cloves. Pour the glaze over the chicken in the last 2 minutes of cooking, spooning the sauce continuously until it thickens and coats the chicken.
  4. Step 4: Remove chicken and vegetables from heat. Serve the glazed chicken breasts alongside the roasted spring vegetables while warm.

Frequently asked questions

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

Total time is about 40 minutes (10 min prep + 30 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-Balsamic Glaze and Roasted Spring 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 extra virgin olive oil from drying out.

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

International 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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