Sautéed Chicken with Maple-Dijon Glaze and Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Glazed with a sweet and tangy maple-Dijon sauce served alongside caramelized roasted root vegetables. This Canadian-inspired chicken recipe, ready in about 50 minutes, pairs chicken breasts, maple syrup, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 15 min Cook: 35 min Serves 4 Canadian cuisine 420 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 pieces (6 oz each) chicken breasts
3 tbsp maple syrup
2 tbsp Dijon mustard
4 tbsp olive oil
3 medium, peeled and cut into 1-inch chunks carrots
2 medium, peeled and cut into 1-inch chunks parsnips
1 large, cut into wedges red onion
1 tbsp, chopped fresh thyme
1 tsp salt
1/2 tsp black pepper

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 425°F. Toss 3 chopped carrots, 2 chopped parsnips, and 1 large cut red onion with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp chopped fresh thyme. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized.
Step 2: While vegetables roast, mix 3 tbsp maple syrup with 2 tbsp Dijon mustard in a small bowl to create the glaze.
Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 4 chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Sear chicken for 5 minutes on each side until golden and cooked through.
Step 4: In the last 2 minutes of cooking, brush the maple-Dijon glaze over the chicken breasts and cook until the glaze is sticky and slightly caramelized.
Step 5: Remove chicken and serve immediately with the roasted root vegetables garnished with extra fresh thyme if desired.