Sautéed Chicken with Maple-Balsamic Glaze and Roasted Sweet Potatoes

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

Tender chicken breasts pan-seared and finished with a sweet and tangy maple-balsamic reduction, served alongside caramelized roasted sweet potatoes. This american-inspired chicken ready in about 50 minutes pairs boneless skinless chicken breasts, sweet potatoes, maple syrup 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.

★ 4.5 (14 ratings) Prep: 15 min Cook: 35 min Serves 2 American cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Peel and cut 2 medium sweet potatoes into 1-inch cubes. Toss with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp chopped fresh rosemary. Spread on a baking sheet and roast for 25-30 minutes, turning halfway, until tender and caramelized at edges.
  2. Step 2: While sweet potatoes roast, pat 2 chicken breasts dry 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. Add chicken and cook for 5-6 minutes per side until golden brown and cooked through (internal temp 165°F). Remove chicken and keep warm.
  3. Step 3: In the same skillet, reduce heat to medium and add 1 tbsp unsalted butter and 3 minced garlic cloves. Sauté for 30 seconds until fragrant. Add 3 tbsp maple syrup and 2 tbsp balsamic vinegar, stirring constantly until the sauce thickens and coats the back of a spoon, about 3 minutes.
  4. Step 4: Return chicken to skillet and spoon the maple-balsamic glaze over it to coat. Serve chicken with the roasted sweet potatoes on the side, drizzling any extra glaze over the top.

Frequently asked questions

How long does Sautéed Chicken with Maple-Balsamic Glaze and Roasted Sweet Potatoes 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 Maple-Balsamic Glaze 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 sweet potatoes from drying out.

Can I substitute ingredients in Sautéed Chicken with Maple-Balsamic Glaze 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 Maple-Balsamic Glaze 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.

What goes well with Sautéed Chicken with Maple-Balsamic Glaze and Roasted Sweet Potatoes?

American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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