Pan-Seared Maple-Glazed Chicken with Roasted Carrots
Crispy pan-seared chicken thighs coated in a sweet-savory maple glaze, served with tender roasted carrots for balanced, comforting flavors. This american-inspired chicken (gluten-free) ready in about 30 minutes pairs maple syrup, soy sauce, rice vinegar 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.
Ingredients
- 4 boneless, skinless (about 1.5 lbs) chicken thighs
- 2 tbsp maple syrup
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 2 cups baby carrots
Instructions
- Step 1: Pat 4 boneless chicken thighs dry with paper towels, then season with 1 tsp garlic powder and 1/2 tsp black pepper on both sides.
- Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs and sear undisturbed for 5 minutes until golden brown, then flip and cook for another 5 minutes until internal temperature reaches 165°F.
- Step 3: Whisk together 2 tbsp maple syrup, 2 tbsp soy sauce, and 1 tbsp rice vinegar in a small bowl. Pour mixture over chicken, reduce heat to medium, and simmer for 3 minutes until sauce thickens and coats the chicken.
- Step 4: While chicken cooks, toss 2 cups baby carrots with a drizzle of olive oil, season with salt, and roast on a sheet pan at 400°F for 15 minutes until tender and caramelized.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Maple-Glazed Chicken with Roasted Carrots take to make?
Total time is about 30 minutes (10 min prep + 20 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 Maple-Glazed Chicken with Roasted Carrots?
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 Maple-Glazed Chicken with Roasted Carrots?
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 Maple-Glazed Chicken with Roasted Carrots 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.
Is Pan-Seared Maple-Glazed Chicken with Roasted Carrots gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
