Sautéed Chicken with Honey Mustard and Roasted Sweet Potato

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts sautéed in a tangy honey mustard sauce, paired with caramelized roasted sweet potatoes for a balanced, flavorful meal. This american-inspired chicken (gluten free) ready in about 50 minutes pairs (about 6 oz each) chicken breasts, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 15 min Cook: 35 min Serves 2 American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 large diced sweet potato with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 25 minutes, turning once halfway, until edges are golden and tender.
  2. Step 2: While sweet potatoes roast, heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 2 chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Add chicken to skillet and cook for 6-7 minutes per side until golden and cooked through (internal temp 165°F). Remove from skillet and rest.
  3. Step 3: Lower heat to medium, add 3 minced garlic cloves to the skillet and sauté for 30 seconds until fragrant. Stir in 2 tbsp honey and 2 tbsp Dijon mustard, cooking for 1-2 minutes until sauce thickens slightly.
  4. Step 4: Return chicken to skillet, spoon the honey mustard sauce over the breasts, and cook for another minute to coat and warm through.
  5. Step 5: Serve chicken breasts topped with sauce alongside roasted sweet potatoes garnished with 1 tsp chopped fresh thyme.

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Frequently asked questions

How long does Sautéed Chicken with Honey Mustard and Roasted Sweet Potato 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 Sautéed Chicken with Honey Mustard and Roasted Sweet Potato?

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 olive oil from drying out.

Can I substitute ingredients in Sautéed Chicken with Honey Mustard and Roasted Sweet Potato?

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 Sautéed Chicken with Honey Mustard and Roasted Sweet Potato for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Sautéed Chicken with Honey Mustard and Roasted Sweet Potato 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.

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