I’m so excited to share this Maple-Glazed Chicken with Sweet Potatoes Recipe with you. It’s one of those meals that feels cozy and comforting but still manages to impress with just a few simple ingredients. The balance between sweet and savory, thanks to the rich maple syrup glaze paired with tender sweet potatoes, makes it perfect for dinner any night, especially when you want something a little special without a fuss.

What I love most about this Maple-Glazed Chicken with Sweet Potatoes Recipe is how versatile it is—you can make it ahead or whip it up last minute, and it feels like a treat. Whether you’re cooking for your family or having friends over, the flavors always get rave reviews. Plus, it’s a one-pan wonder that minimizes cleanup, which means more time soaking in those good compliments!

Ingredients You’ll Need

These ingredients work in harmony to create that perfect sweet-savory combo. You’ll want to pick fresh chicken breasts and sweet potatoes that have a nice, firm texture to hold up during roasting. The maple syrup is the star of the glaze, so opting for a pure, high-quality variety makes all the difference.

Boneless, skinless chicken breasts: Choose chicken breasts of even thickness for uniform cooking; pounding them slightly can help if they’re uneven.
Large sweet potatoes: Peeled and cubed, these add natural sweetness and a soft, buttery texture when roasted.
Pure maple syrup: Use pure maple syrup over imitation for a richer, deeper flavor in the glaze.
Olive oil: This helps in roasting and adds a subtle fruity note; extra virgin olive oil works perfectly.
Apple cider vinegar: Adds a gentle tang that balances the sweetness of the maple syrup beautifully.
Garlic powder: Gives the dish a warm, savory undertone without overpowering the glaze.
Salt and pepper: Essential seasonings to enhance all the flavors.
Fresh thyme leaves: Or dried thyme, thyme adds an earthy hint that pairs amazingly with both chicken and sweet potatoes.
Butter: Melts into the sauce, enriching the glaze with creamy depth.
Chopped pecans (optional): These add a lovely crunch and a toasted nuttiness if you’re feeling fancy.
Fresh parsley: Chopped, for a fresh herbal finish that brightens the dish.

Variations

I like to play around with this Maple-Glazed Chicken with Sweet Potatoes Recipe depending on what’s in my pantry or what flavors I’m craving. Feel free to make it your own—it’s pretty forgiving!

Spice it up: I’ve added a pinch of cayenne pepper before for a little heat, and it brings a fun contrast to the sweetness.
Swap the chicken: Thighs work just as well if you prefer darker meat; they stay juicy and soak up the glaze beautifully.
Seasonal swap: Try adding chunks of butternut squash or carrots along with the sweet potatoes in the fall for extra color and sweetness.
Nut-free version: Leave out the pecans if you’re serving someone with allergies, or substitute with seeds like pumpkin or sunflower for crunch.

How to Make Maple-Glazed Chicken with Sweet Potatoes Recipe

Step 1: Prep Your Ingredients

Start by peeling and cubing your sweet potatoes into bite-sized pieces—about 1 to 1.5 inches works well to ensure they roast evenly without getting mushy. Pat dry your chicken breasts with a paper towel, which helps the glaze stick better and lets the chicken brown nicely.

Step 2: Make the Maple Glaze

Mix together the maple syrup, olive oil, apple cider vinegar, garlic powder, salt, pepper, and thyme in a bowl. This combo creates a luscious glaze that’s sweet with a nice tang and herbaceous note. I like to taste it before roasting to make sure it hits the balance I want—adjust sweetness or acidity as you like.

Step 3: Roast Chicken and Sweet Potatoes

Preheat your oven to 400°F (200°C). In a roasting pan or sheet, arrange the sweet potatoes in a single layer. Place the chicken breasts on top or beside them, then pour the maple glaze evenly over everything. Dot the chicken and potatoes with butter to add richness as they cook.

Roast for about 30-35 minutes, stirring the sweet potatoes halfway through, until the chicken is cooked through—internal temperature hits 165°F (74°C)—and the sweet potatoes are tender and caramelized. Keep an eye so the glaze doesn’t burn; if you see it darkening too fast, loosely tent with foil.

How to Serve Maple-Glazed Chicken with Sweet Potatoes Recipe

Maple-Glazed Chicken with Sweet Potatoes Recipe - Recipe Image

Garnishes

I always sprinkle fresh chopped parsley on top right before serving—that pop of green just livens up the plate. If I’m feeling extra, a handful of toasted pecans give a gorgeous crunch and nutty contrast to the sticky sweet glaze.

Side Dishes

This Maple-Glazed Chicken with Sweet Potatoes Recipe pairs beautifully with a simple green salad dressed with lemon vinaigrette or steamed green beans for some freshness. If you want a heartier dinner, buttered rice or quinoa also soak up the amazing glaze and make it a complete meal.

Creative Ways to Present

For a dinner party, I like to serve the chicken sliced over a bed of roasted sweet potatoes on a large platter, garnished with thyme sprigs and pecans. It looks rustic yet elegant and invites everyone to dig in family-style. Drizzle a little extra maple glaze just before serving for a shiny finish.

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well in an airtight container in the fridge for up to 3 days. I find the flavors actually deepen overnight, so the next-day lunch is almost better than the initial meal. Just separate the chicken and potatoes if you can, to avoid sogginess.

Freezing

If you want to freeze it, I recommend freezing the chicken and sweet potatoes separately in freezer-safe containers or bags. This recipe freezes nicely for up to 2 months—just thaw overnight in the fridge before reheating.

Reheating

To reheat, I prefer warming it in the oven at 350°F (175°C) for about 15-20 minutes to keep the chicken juicy and the sweet potatoes tender. Microwaving works in a pinch but can sometimes dry the chicken out a bit. Adding a little extra butter or maple syrup before reheating can bring back some moisture and shine.

FAQs

Can I use chicken thighs instead of breasts for this Maple-Glazed Chicken with Sweet Potatoes Recipe?

Absolutely! Chicken thighs have a bit more fat, which means they stay juicy and flavorful even if cooked a bit longer. Just adjust cooking time accordingly since thighs may take a few extra minutes to reach a safe internal temperature of 165°F (74°C).
Is there a substitute for maple syrup in the glaze?

If you don’t have maple syrup on hand, honey can be a good swap, though it’s a bit sweeter and less complex in flavor. You might want to reduce the amount slightly and adjust other seasonings to keep balance.
How can I make this dish dairy-free?

Simply omit the butter or substitute it with a dairy-free margarine or a little extra olive oil. The glaze will still be delicious, and you won’t miss the richness.
Can I prepare this recipe in advance?

Yes! You can prep the glaze and chop sweet potatoes the day before. Just store each separately and combine everything when you’re ready to roast. This saves a lot of time on busy nights!

Final Thoughts

This Maple-Glazed Chicken with Sweet Potatoes Recipe has become a go-to in my kitchen whenever I want something comforting but a little unexpected. There’s something magical about that sticky-sweet glaze paired with soft sweet potatoes that just feels like a warm hug on a plate. Give it a try—you’ll be amazed at how simple ingredients can turn into such a memorable meal. Trust me, your family and friends will be asking for seconds before you know it!