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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared chicken breasts glazed with a sweet and tangy maple-Dijon sauce, served alongside oven-roasted carrots and parsnips seasoned with fresh thyme. This american-inspired chicken ready in about 50 minutes pairs pure maple syrup, Dijon mustard, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 15 min Cook: 35 min Serves 4 American cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 3 large peeled and 3 medium peeled parsnips cut into 1-inch sticks with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 2 tsp fresh thyme leaves. Spread in a single layer on a baking sheet and roast for 25-30 minutes, turning halfway, until golden and tender.
  2. Step 2: Meanwhile, pat dry 4 boneless skinless chicken breasts (6 oz each) 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 and sear for 5-6 minutes per side until golden and cooked through (internal temp 165°F). Remove chicken and keep warm.
  3. Step 3: Reduce heat to medium, add 3 minced garlic cloves to the skillet, sauté for 30 seconds until fragrant. Stir in 1/4 cup pure maple syrup and 2 tbsp Dijon mustard. Cook, stirring occasionally, for 2-3 minutes until the glaze thickens slightly and coats the back of a spoon.
  4. Step 4: Return chicken to the skillet and spoon the maple-Dijon glaze over each piece, cooking for an additional 1 minute to meld flavors.
  5. Step 5: Serve glazed chicken alongside the roasted root vegetables, garnished with extra thyme if desired.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Chicken with Maple-Dijon Glaze and Roasted Root Vegetables 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 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 pure maple syrup from drying out.

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

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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