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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts pan-seared and finished with a sweet and tangy maple-mustard glaze served alongside caramelized roasted root vegetables. This american-inspired chicken ready in about 50 minutes pairs maple syrup, Dijon mustard, olive oil 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.

★ 4.4 (11 ratings) 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. On a large baking sheet, toss 3 cups chopped carrots, 2 cups chopped parsnips, and 1 large red onion wedges with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1 tbsp chopped fresh thyme until well coated. Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and caramelized.
  2. Step 2: Meanwhile, pat dry 4 boneless skinless chicken breasts with paper towels and season both sides with 1/2 tsp salt and 1/2 tsp black pepper.
  3. Step 3: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 5-6 minutes on the first side without moving, until golden brown.
  4. Step 4: Flip chicken breasts and cook for another 5 minutes on the other side until cooked through (internal temperature 165°F).
  5. Step 5: In a small bowl, whisk together 3 tbsp maple syrup and 2 tbsp Dijon mustard.
  6. Step 6: Reduce heat to medium-low, pour maple-mustard glaze over chicken breasts in the skillet, and cook for 1-2 minutes, spooning glaze over the chicken until it thickens slightly and coats the chicken.
  7. Step 7: Serve the glazed chicken breasts alongside the roasted root vegetables, spooning any extra glaze over the top.

Frequently asked questions

How long does Pan-Seared Chicken with Maple-Mustard 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-Mustard 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-Mustard 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-Mustard 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-Mustard 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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