Pan-Seared Maple-Dijon Glazed Chicken with Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

Tender chicken breasts glazed with a sweet and tangy maple-Dijon sauce, paired with caramelized roasted root vegetables for a comforting meal. This American-inspired chicken recipe, ready in about 50 minutes, pairs boneless skinless chicken breasts, pure maple syrup, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, 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

• 2 pieces (6 oz each) boneless skinless chicken breasts
• 3 tbsp pure maple syrup
• 2 tbsp Dijon mustard
• 2 tbsp olive oil
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 3 medium, peeled and cut into 1-inch pieces carrots
• 2 medium, peeled and cut into 1-inch pieces parsnips
• 1 small, cut into wedges red onion
• 1 tsp leaves fresh thyme
• 3, minced garlic cloves

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 425°F. In a bowl, toss 3 medium carrots, 2 medium parsnips, and 1 small red onion wedges with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp fresh thyme leaves. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized.
2. Step 2: While vegetables roast, pat dry 2 boneless skinless chicken breasts and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Step 3: Add chicken breasts to the skillet and sear for 5-6 minutes on each side until golden brown and cooked through (internal temp 165°F). Remove chicken and set aside.
4. Step 4: In the same skillet, reduce heat to medium-low. Stir in 3 tbsp pure maple syrup, 2 tbsp Dijon mustard, and 3 minced garlic cloves, cooking for 2-3 minutes until sauce thickens slightly and becomes glossy.
5. Step 5: Return chicken to the skillet, spoon the maple-Dijon glaze over each piece, and cook for an additional 1-2 minutes to coat and warm through.
6. Step 6: Serve the glazed chicken alongside the roasted root vegetables, spooning any remaining sauce over the top.