Maple-Glazed Chicken with Sweet Potatoes Recipe
This Maple-Glazed Chicken with Sweet Potatoes is a delightful, heartwarming dish featuring tender chicken breasts glazed in a sweet and tangy maple syrup sauce, served alongside perfectly roasted sweet potatoes. Enhanced with garlic, thyme, and a touch of butter, this recipe strikes a perfect balance between savory and sweet, making it ideal for a nutritious and comforting dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting and Pan-Frying
- Cuisine: American
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 1/2 cup pure maple syrup
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme)
Sweet Potatoes
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons butter
- Salt and pepper, to taste
Garnish
- 1/4 cup chopped pecans (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the sweet potatoes: Preheat your oven to 400°F (200°C). Peel and cube the sweet potatoes, then toss them with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for about 25-30 minutes, flipping halfway through, until they are tender and crisp on the edges.
- Make the maple glaze: In a small bowl, whisk together the pure maple syrup, remaining 2 tablespoons of olive oil, apple cider vinegar, garlic powder, thyme, salt, and pepper. This glaze will give the chicken its characteristic sweet and tangy flavor.
- Cook the chicken breasts: Heat a large skillet over medium heat and add 2 tablespoons of butter. Once melted, add the chicken breasts and cook for about 5-7 minutes on each side, until golden brown and cooked through. Pour the maple glaze over the chicken during the last 2 minutes of cooking, spooning it over the breasts to create a glossy coating.
- Toast pecans (optional): While the chicken cooks, you can toast the chopped pecans in a dry skillet over medium heat for 2-3 minutes until fragrant and lightly browned. This adds a nice crunch and flavor contrast to the dish.
- Combine and serve: Plate the roasted sweet potatoes alongside the maple-glazed chicken breasts. Sprinkle the toasted pecans over the sweet potatoes and garnish everything with freshly chopped parsley for a pop of color and freshness. Serve immediately.
Notes
- You can substitute fresh thyme with dried thyme, but reduce the amount as dried herbs are more potent.
- For a richer flavor, use unsalted butter when cooking the chicken and sweet potatoes.
- Adjust the maple syrup amount in the glaze according to your sweetness preference.
- To make this meal gluten-free, ensure all ingredients, especially the vinegar, are certified gluten-free.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.