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

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Juicy pan-seared chicken breasts glazed with a sweet and tangy maple mustard sauce, served alongside oven-roasted carrots and parsnips for a hearty, balanced meal. This American-inspired chicken recipe, ready in about 50 minutes, pairs boneless skinless chicken breasts, maple syrup, Dijon mustard 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
• 1/4 cup maple syrup
• 3 tbsp Dijon mustard
• 3 tbsp olive oil
• 3 medium, peeled and cut into 2-inch sticks carrots
• 2 medium, peeled and cut into 2-inch sticks parsnips
• 1 tbsp fresh thyme leaves
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 1/2 tsp garlic powder

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 3 medium peeled and cut carrots and 2 medium peeled and cut parsnips with 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1 tbsp fresh thyme leaves. Spread evenly on a baking sheet and roast for 25 minutes, turning halfway until tender and caramelized.
2. Step 2: While vegetables roast, heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 4 boneless skinless chicken breasts with 1/2 tsp salt and 1/2 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, whisk together 1/4 cup maple syrup and 3 tbsp Dijon mustard. Reduce heat to medium-low, pour glaze over chicken in skillet, and cook for 2 minutes, spooning sauce over chicken until thickened and glossy.
4. Step 4: Serve pan-seared chicken glazed with maple mustard alongside the roasted root vegetables, garnishing with additional fresh thyme if desired.