The easiest way to create a sweet and savory one-pan dinner featuring tender maple-glazed chicken breasts with perfectly caramelized sweet potatoes in just 50 minutes.
There’s something special about the way maple syrup caramelizes on chicken, creating a golden, glossy coating that makes even a Tuesday night feel a little fancy. This Maple-Glazed Chicken with Sweet Potatoes combines tender chicken breasts with roasted sweet potatoes in a simple one-pan meal that’s become my go-to when I need something impressive without the fuss.
I still remember the first time I made this dish on a particularly busy Wednesday evening. I needed something quick but didn’t want to sacrifice flavor, and this recipe became an instant family favorite. The sweet and savory combination creates a comforting meal that feels special enough for guests but easy enough for a regular weeknight. Everything cooks together on one pan, which means less cleanup and more time with your family.
Table of Contents
Ingredients for Maple-Glazed Chicken with Sweet Potatoes
I always start with quality chicken breasts and fresh sweet potatoes for the best results. Using pure maple syrup (Grade A amber is my preference) instead of pancake syrup makes all the difference in creating that rich, authentic flavor. Here’s what you’ll need:
4 boneless, skinless chicken breasts (about 6 oz each, pounded to even ½-inch thickness)
3 medium sweet potatoes, peeled and cut into 1-inch cubes
4 tablespoons olive oil, divided
¼ cup pure maple syrup (Grade A amber recommended)
2 tablespoons apple cider vinegar
1½ teaspoons garlic powder, divided (1 tsp for potatoes, ½ tsp for chicken)
1½ teaspoons salt, divided
½ teaspoon black pepper
1 tablespoon fresh thyme leaves (fresh works better than dried here for brighter flavor)
2 tablespoons butter
½ cup chopped pecans (buy raw and toast them yourself for better taste)
Fresh parsley, chopped for garnish
Quick tip: If your chicken breasts are thick and uneven, pound them to a uniform ½-inch thickness so they cook evenly alongside the sweet potatoes.
Step-by-Step Instructions
Start by prepping all your ingredients before turning on the oven. This makes the process smooth and keeps you from scrambling mid-recipe.
Step 1: Preheat your oven to 400°F (205°C) and line a large baking sheet with parchment paper. This prevents sticking and makes cleanup incredibly easy.
Step 2: In a large bowl, toss the cubed sweet potatoes with 2 tablespoons of olive oil, 1 teaspoon garlic powder, ¾ teaspoon salt, and ¼ teaspoon pepper until evenly coated. Spread them in a single layer on half of your prepared baking sheet, making sure they aren’t crowded. Overcrowding causes steaming instead of roasting, which means you’ll miss out on those crispy, caramelized edges.
Step 3: Using the same bowl (no need to wash it), combine the chicken breasts with the remaining 2 tablespoons olive oil, maple syrup, apple cider vinegar, ½ teaspoon garlic powder, ¾ teaspoon salt, ¼ teaspoon pepper, and fresh thyme. Toss until the chicken is thoroughly coated with the glaze mixture.
Step 4: Arrange the glazed chicken breasts on the other half of the baking sheet, leaving space between each piece for even roasting. Make sure they’re not touching or overlapping. Place the pan in the oven and roast for 25-30 minutes, checking at the 25-minute mark. The chicken is done when it reaches an internal temperature of 165°F (use a meat thermometer inserted into the thickest part), and the sweet potatoes should be fork-tender with golden brown, slightly crispy edges.
Step 5: During the last 10 minutes of roasting, prepare the pecans. Melt butter in a small skillet over medium heat, add the chopped pecans, and toast for 3-4 minutes, stirring constantly. You’ll know they’re ready when they smell nutty and turn golden brown. Remove from heat immediately since they can burn quickly.
Step 6: Once the chicken and sweet potatoes are perfectly cooked, remove the baking sheet from the oven. Let the chicken rest for 3-5 minutes (this keeps the juices inside), then sprinkle the toasted pecans over the sweet potatoes for added crunch and richness.
Step 7: Transfer everything to a serving platter and garnish with freshly chopped parsley for a pop of color and fresh flavor.
Perfect Pairings for This Maple-Glazed Dish
This sweet and savory entrée pairs beautifully with fresh, crisp sides that balance the richness of the maple glaze.
Crisp Green Salad: A simple mixed green salad with lemon vinaigrette cuts through the sweetness and adds refreshing texture to every bite.
Roasted Brussels Sprouts: The slight bitterness of Brussels sprouts creates a perfect contrast with the sweet maple flavors while keeping the meal nutritious. If you enjoy sheet pan meals like this one, try our Sheet Pan Sausage and Veggies for another easy one-pan dinner option.
Steamed Green Beans: Quick steamed green beans with a touch of garlic provide a light, vegetal balance to the hearty chicken and potatoes.
Warm Crusty Bread: Perfect for soaking up any extra maple glaze left on your plate.
Autumn Wild Rice: For a heartier meal with seasonal flair, serve alongside Autumn Wild Rice Soup or make a simple wild rice pilaf with herbs. The nutty flavor complements the maple beautifully.
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making this an excellent meal prep option.
For reheating, use your oven at 350°F (175°C) for 10-12 minutes rather than the microwave. This method helps maintain the chicken’s moisture and keeps the sweet potatoes from becoming mushy. Cover with foil to prevent drying out.
This dish also freezes beautifully for up to 2 months. Portion it into individual servings for quick grab-and-go lunches, or freeze family-sized portions for those nights when you need a homemade meal without any effort. Thaw in the refrigerator overnight before reheating.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work wonderfully and stay even more moist. Just adjust the cooking time to 30-35 minutes since thighs take slightly longer to reach 165°F.
What if I don’t have apple cider vinegar?
White wine vinegar or even fresh lemon juice works as a great substitute. The acidity balances the sweetness of the maple syrup perfectly.
Can I make this recipe dairy-free?
Yes! Simply use olive oil instead of butter when toasting the pecans, or skip the pecans entirely for a simpler version that’s still delicious.
Conclusion
This Maple-Glazed Chicken with Sweet Potatoes proves that weeknight dinners can be both simple and impressive. With just one pan, minimal prep time, and ingredients you likely already have, you can create a restaurant-quality meal that brings your family together. Give this recipe a try tonight and watch it become a regular rotation in your dinner lineup!
Maple-Glazed Chicken with Sweet Potatoes
Juicy chicken breasts coated in rich maple syrup paired with tender, caramelized sweet potatoes create a delightful one-pan meal perfect for weeknight dinners in just 50 minutes.
4boneless skinless chicken breastsabout 6 oz each, pounded to ½-inch thickness
3medium sweet potatoespeeled and cut into 1-inch cubes
4tablespoonsolive oildivided
1/4cuppure maple syrupGrade A amber recommended
2tablespoonsapple cider vinegar
1.5teaspoonsgarlic powderdivided (1 tsp for potatoes, ½ tsp for chicken)
1.5teaspoonssaltdivided
1/2teaspoonblack pepper
1tablespoonfresh thyme leaves
2tablespoonsbutter
1/2cupchopped pecans
2tablespoonsfresh parsleychopped for garnish
Equipment
Large baking sheet
Parchment paper
Large bowl
Small skillet
Meat thermometer
Method
Preheat your oven to 400°F (205°C) and line a large baking sheet with parchment paper.
In a large bowl, toss the cubed sweet potatoes with 2 tablespoons of olive oil, 1 teaspoon garlic powder, ¾ teaspoon salt, and ¼ teaspoon pepper until evenly coated. Spread them in a single layer on half of the prepared baking sheet, making sure they aren’t crowded.
Using the same bowl, combine the chicken breasts with the remaining 2 tablespoons olive oil, maple syrup, apple cider vinegar, ½ teaspoon garlic powder, ¾ teaspoon salt, ¼ teaspoon pepper, and fresh thyme. Toss until the chicken is thoroughly coated with the glaze mixture.
Arrange the glazed chicken breasts on the other half of the baking sheet, leaving space between each piece for even roasting. Place the pan in the oven and roast for 25-30 minutes until the chicken reaches 165°F internally and the sweet potatoes are fork-tender with golden brown edges.
During the last 10 minutes of roasting, melt butter in a small skillet over medium heat. Add the chopped pecans and toast for 3-4 minutes, stirring constantly until they smell nutty and turn golden brown. Remove from heat immediately.
Once the chicken and sweet potatoes are done, remove the baking sheet from the oven. Let the chicken rest for 3-5 minutes, then sprinkle the toasted pecans over the sweet potatoes.
Transfer everything to a serving platter and garnish with freshly chopped parsley. Serve immediately.
Notes
For added flavor, marinate the chicken in the maple glaze mixture for a few hours or overnight before cooking. You can substitute fresh sweet potatoes with pre-cut frozen sweet potato cubes for convenience. If you like spice, add a pinch of cayenne pepper to the maple glaze mixture. Pound chicken breasts to even ½-inch thickness for consistent cooking. This dish pairs well with a simple green salad or roasted Brussels sprouts.
a recipe developer, food enthusiast, and busy parent based in Denver, CO. I created Yumnights because I believe that delicious, healthy dinners shouldn’t require hours in the kitchen or a culinary degree to master.
