Sautéed Chicken with Maple-Mustard Glaze and Roasted Sweet Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts pan-seared and finished with a sweet and tangy maple-mustard glaze, paired with caramelized roasted sweet potatoes. This general-inspired chicken ready in about 50 minutes pairs (6 oz each) chicken breasts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 15 min Cook: 35 min Serves 2 General cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Peel and cut 2 medium sweet potatoes into 1/2-inch cubes. Toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender, stirring halfway through.
  2. Step 2: While sweet potatoes roast, pat dry 2 chicken breasts 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.
  3. Step 3: Add chicken breasts to the skillet and cook for 5-6 minutes on each side until golden and cooked through (internal temp 165°F). Remove chicken to a plate and cover loosely with foil.
  4. Step 4: Reduce heat to medium and add 2 minced garlic cloves to the skillet. Sauté for 30 seconds until fragrant.
  5. Step 5: Stir in 3 tbsp maple syrup and 2 tbsp Dijon mustard, cooking and stirring for 2 minutes until the glaze thickens slightly and coats the pan.
  6. Step 6: Return chicken breasts to the skillet and spoon the glaze over them, cooking for an additional 1-2 minutes to warm through and intensify flavor.
  7. Step 7: Remove from heat, sprinkle 1 tbsp chopped fresh thyme over the roasted sweet potatoes, and serve alongside the glazed chicken.

Equipment for this recipe

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Frequently asked questions

How long does Sautéed Chicken with Maple-Mustard 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-Mustard 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 (6 oz each) chicken breasts from drying out.

Can I substitute ingredients in Sautéed Chicken with Maple-Mustard 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-Mustard 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-Mustard Glaze and Roasted Sweet Potatoes?

General 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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