Sautéed Chicken with Maple-Mustard Glaze and Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

Tender chicken breasts pan-seared and glazed with a sweet and tangy maple-mustard sauce, served alongside roasted seasonal vegetables. This american-inspired chicken ready in about 45 minutes pairs (6 oz each) chicken breasts, olive oil, maple syrup 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.

Ingredients

• 4 pieces (6 oz each) chicken breasts
• 3 tbsp olive oil
• 1/4 cup maple syrup
• 2 tbsp Dijon mustard
• 3 minced garlic cloves
• 3 medium, peeled and cut into 1/2-inch sticks carrots
• 2 medium, sliced into 1/2-inch rounds zucchini
• 1 large, sliced into strips red bell pepper
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1 tbsp chopped fresh thyme

Instructions

1. Step 1: Preheat the oven to 425°F. Toss 3 medium peeled carrots cut into 1/2-inch sticks, 2 medium zucchinis sliced into 1/2-inch rounds, and 1 large red bell pepper sliced into strips with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp chopped fresh thyme. Spread on a baking sheet and roast for 20 minutes, stirring halfway through until tender and slightly caramelized.
2. Step 2: While vegetables roast, heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 4 chicken breasts (6 oz each) with 1/2 tsp salt and 1/4 tsp black pepper and sear for 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove chicken and set aside.
3. Step 3: Reduce heat to medium and add 3 minced garlic cloves to the skillet, sautéing for 30 seconds until fragrant. Stir in 1/4 cup maple syrup and 2 tbsp Dijon mustard, cooking for 2 minutes until the sauce thickens and coats the back of a spoon.
4. Step 4: Return chicken breasts to the skillet, spooning the maple-mustard glaze over each piece and cooking for another 2 minutes to meld flavors. Serve chicken topped with glaze alongside the roasted vegetables.