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

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

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 recipe, 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.

Ingredients

• 4 pieces (6 oz each) boneless skinless chicken breasts
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup maple syrup
• 2 tbsp Dijon mustard
• 2 minced garlic cloves
• 1 tbsp fresh thyme leaves
• 1 lb, halved lengthwise fingerling potatoes
• 2 tbsp butter
• 2 tbsp chopped fresh parsley

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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.