Sautéed Chicken with Maple-Mustard Glaze and Roasted Root Vegetables

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

Tender chicken breasts glazed with a sweet and tangy maple-mustard sauce, served alongside oven-roasted carrots and parsnips. This American-inspired chicken recipe, ready in about 45 minutes, pairs boneless skinless chicken breasts, olive oil, salt 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.

Ingredients

• 2 pieces (6 oz each) boneless skinless chicken breasts
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 2 cloves, minced garlic cloves
• 3 medium, peeled and cut into 1/2-inch sticks carrots
• 2 medium, peeled and cut into 1/2-inch sticks parsnips
• 1 tsp fresh thyme leaves
• to taste black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 3 medium peeled and cut carrots and 2 medium peeled and cut parsnips with 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp fresh thyme leaves. Spread on a baking sheet and roast for 25 minutes, turning halfway until tender and caramelized.
2. Step 2: While vegetables roast, season 2 boneless skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook 5 minutes per side until golden and cooked through.
3. Step 3: In a small bowl, whisk 2 tbsp maple syrup, 1 tbsp Dijon mustard, and 2 minced garlic cloves. Lower heat to medium and pour glaze over chicken in skillet. Cook for 2 minutes, spooning glaze over chicken until thickened and sticky.
4. Step 4: Serve the glazed chicken breasts alongside the roasted carrots and parsnips.