Sautéed Chicken with Honey Mustard and Roasted Sweet Potatoes

By · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts sautéed in a tangy honey mustard glaze paired with caramelized roasted sweet potatoes for a comforting meal. This american-inspired chicken (gluten free) ready in about 45 minutes pairs medium (about 1 lb) sweet potatoes, olive oil, Dijon mustard 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: 10 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. Peel and cube 2 medium sweet potatoes into 1-inch pieces. Toss with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway until tender and caramelized.
  2. Step 2: While potatoes roast, mix 2 tbsp Dijon mustard, 1 tbsp honey, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl to make the honey mustard sauce.
  3. Step 3: Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat. Pat 2 chicken breasts dry and season with 1/4 tsp salt and 1/4 tsp black pepper. Cook chicken for 6-7 minutes per side until golden brown and cooked through (internal temperature 165°F).
  4. Step 4: In the last 2 minutes of cooking, brush the honey mustard sauce generously over the chicken, letting it glaze and thicken slightly.
  5. Step 5: Plate the chicken with roasted sweet potatoes and sprinkle with 1 tbsp chopped fresh parsley for color and flavor.

Equipment for this recipe

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Frequently asked questions

How long does Sautéed Chicken with Honey Mustard and Roasted Sweet Potatoes take to make?

Total time is about 45 minutes (10 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 Potatoes?

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 Potatoes?

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 Potatoes 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 Potatoes 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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