Sautéed Chicken with Maple-Mustard Glaze and Roasted Root Vegetables

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

Tender chicken breasts glazed with a sweet and tangy maple-mustard sauce, served alongside oven-roasted carrots and parsnips. This american-inspired chicken 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.

★ 4.4 (9 ratings) Prep: 15 min Cook: 30 min Serves 2 American cuisine 450 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Sautéed Chicken with Maple-Mustard Glaze and Roasted Root Vegetables take to make?

Total time is about 45 minutes (15 min prep + 30 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-Mustard Glaze and Roasted Root Vegetables?

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 Maple-Mustard Glaze and Roasted Root Vegetables?

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-Mustard Glaze and Roasted Root Vegetables 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-Mustard Glaze and Roasted Root Vegetables?

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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