Pan-Seared Ohio Buckeye Chicken with Maple-Glazed Sweet Potatoes

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

Pan-seared and served alongside maple-glazed sweet potatoes inspired by Ohio’s beloved Buckeye flavors. This American-inspired chicken recipe, ready in about 50 minutes, pairs boneless skinless chicken breasts, maple syrup, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 (about 6 oz each) boneless skinless chicken breasts
• 3 tbsp maple syrup
• 2 tbsp unsalted butter
• 2 medium, peeled and cut into 1-inch cubes sweet potatoes
• 2 tbsp olive oil
• 1 tsp, finely chopped fresh rosemary
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1/2 tsp garlic powder

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Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 medium peeled sweet potatoes cut into 1-inch cubes with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp finely chopped fresh rosemary, and 1/2 tsp garlic powder. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
2. Step 2: Meanwhile, pat dry 2 boneless skinless chicken breasts and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp unsalted butter in a large skillet over medium-high heat until foaming.
3. Step 3: Add chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken and set aside to rest.
4. Step 4: Lower heat to medium and add 3 tbsp maple syrup to the skillet, stirring and scraping up any browned bits for 1-2 minutes until syrup thickens slightly.
5. Step 5: Return chicken to the skillet and spoon maple glaze over each breast to coat. Serve chicken alongside the roasted sweet potatoes, drizzling any extra glaze on top.