Pan-Seared Chicken with Maple-Dijon Glaze and Roasted Fingerling Potatoes

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

Juicy chicken breasts pan-seared to golden perfection and glazed with a sweet and tangy maple-Dijon sauce, served alongside crispy roasted fingerling potatoes. This american-inspired chicken ready in about 50 minutes pairs boneless skinless chicken breasts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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.

★ 4.4 (10 ratings) Prep: 15 min Cook: 35 min Serves 4 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 lb halved fingerling potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and crisp on the edges.
  2. Step 2: Meanwhile, pat dry 4 boneless skinless chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat and sear chicken for 5-6 minutes per side until golden brown and cooked through (internal temp 165°F), then transfer to a plate and tent with foil.
  3. Step 3: In the same skillet, reduce heat to medium, add 2 minced garlic cloves and sauté for 30 seconds until fragrant. Stir in 1/4 cup maple syrup, 2 tbsp Dijon mustard, and 1 tbsp fresh thyme leaves. Cook for 2-3 minutes until the sauce thickens and coats the back of a spoon.
  4. Step 4: Return chicken breasts to the skillet, spooning the glaze over them and cooking for 1-2 minutes to warm through and glaze.
  5. Step 5: Remove potatoes from oven, toss with 2 tbsp melted butter and 2 tbsp chopped fresh parsley. Serve chicken with the potatoes and extra glaze spooned over the top.

Frequently asked questions

How long does Pan-Seared Chicken with Maple-Dijon Glaze and Roasted Fingerling Potatoes take to make?

Total time is about 50 minutes (15 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 Maple-Dijon Glaze and Roasted Fingerling 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 olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Maple-Dijon Glaze and Roasted Fingerling 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 Maple-Dijon Glaze and Roasted Fingerling Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Dijon Glaze and Roasted Fingerling Potatoes?

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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