I’ll never forget the first time I made maple-glazed chicken on a whim using a bottle of Vermont maple syrup my sister brought back from a fall trip. The chicken came out with this glossy amber coating that had my kids actually putting down their tablets to come see what smelled so good. What started as a random Tuesday experiment became our go-to recipe for those nights when I want something that feels special but doesn’t chain me to the stove.
Table of Contents
Ingredients for Maple Glazed Chicken with Sweet Potatoes
Quality matters with a simple recipe like this since there’s nowhere for mediocre ingredients to hide. I learned this the hard way after using pancake syrup once (my mistake during a rushed grocery run) and ending up with a sticky, artificial-tasting glaze that nobody wanted seconds of. Since then, I spring for real maple syrup, and the difference is night and day. The deep, complex sweetness of genuine maple syrup makes this dish work.
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 cup pure maple syrup (Grade A Dark gives the best robust flavor in my experience)
- 2 tablespoons Dijon mustard
- 3 tablespoons of the maple mixture reserved for final glazing
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt (I usually use kosher salt for even distribution)
- ½ teaspoon black pepper (freshly ground makes a difference here)
- 4 medium sweet potatoes (peeled and cut into 1-inch cubes – size matters for even cooking)
- 2 tablespoons olive oil
- Fresh thyme or parsley for garnish (optional but adds nice color)
Step-by-Step Instructions
I recommend getting everything prepped before turning on the oven. It makes the actual cooking so much smoother when you’re not scrambling to cube sweet potatoes while the oven beeps at you.
Step 1: Preheat your oven to 400°F and coat a 9×13-inch baking dish with cooking spray or a light layer of olive oil. This prevents the maple glaze from creating stuck-on spots that are annoying to scrub later.
Step 2: In a medium bowl, whisk together the maple syrup, Dijon mustard, garlic powder, onion powder, salt, and black pepper until the mixture is smooth and slightly glossy. Scoop out 3 tablespoons into a small bowl and set it aside for later (this reserved portion goes on at the end for extra shine and flavor).
Step 3: Pat the chicken breasts completely dry with paper towels. This step actually matters because wet chicken won’t brown properly and the marinade slides right off. Place the dried chicken in your prepared baking dish and pour the maple mixture over top, turning each piece to coat all sides thoroughly.
Step 4: In a separate bowl, toss your cubed sweet potatoes with olive oil, a pinch of salt, and several grinds of black pepper until every piece has a light coating. Arrange them around the chicken in the baking dish, trying to spread them in a single layer when possible so they roast instead of steam.
Step 5: Slide the dish into the preheated oven and bake for 25 to 30 minutes. The chicken is ready when an instant-read thermometer inserted into the thickest part reads 165°F, and the sweet potatoes should be tender enough to pierce easily with a fork but not mushy.
Step 6: When you have exactly 5 minutes of cooking time remaining (set a timer), carefully pull the dish from the oven and brush that reserved maple glaze over each chicken breast. This final coating creates a beautiful glossy finish and adds an extra punch of maple flavor. Return the dish to finish baking.
Step 7: After removing from the oven, let the chicken rest on the baking dish for 5 minutes. This resting time lets the juices redistribute throughout the meat instead of running all over your cutting board the second you slice in.
Step 8: Transfer everything to a serving platter, drizzle any remaining pan juices over the top, and garnish with fresh herbs if you’re feeling fancy.
Perfect Pairings for Maple Glazed Chicken with Sweet Potatoes
The sweetness of this main dish works best when balanced with sides that bring freshness, crunch, or tangy contrast. I’ve tried quite a few combinations over the months I’ve been making this.
Steamed Green Beans with Lemon: The crisp texture and bright citrus notes cut right through the richness of the maple glaze. Just steam until tender-crisp, toss with butter, lemon juice, and salt.
Simple Mixed Green Salad: A light salad with arugula or spinach dressed in a tangy vinaigrette provides the fresh, crisp element this meal needs. The peppery greens work particularly well against the sweet glaze. For another great chicken and veggie combination, try this Chicken with Mixed Vegetable Stir-Fry.
Garlic Herb Rice: Plain rice cooked with minced garlic and fresh herbs soaks up the pan juices beautifully and provides a neutral base that lets the chicken shine. If you love rice dishes, this Salsa Verde Chicken Rice Skillet is another family favorite.
Roasted Brussels Sprouts: If you want to keep everything roasting on sheet pans, Brussels sprouts work wonderfully here. Their slight bitterness balances the maple sweetness perfectly. For another great roasted combination, check out this Sheet Pan Sausage and Veggies.
Warm Dinner Rolls: Sometimes you just want something soft to soak up every last drop of that incredible glaze, and rolls do exactly that while making the meal feel a bit more special.
Garlic Mashed Potatoes: If you want to go full comfort food, creamy Garlic Herb Chicken with Mashed Potatoes shows how well chicken and potatoes work together, or serve fluffy mashed potatoes alongside this maple chicken for an indulgent dinner.
Keeping It Fresh and Delicious
Leftovers keep well in an airtight container in the refrigerator for up to 3 days. I typically separate the chicken from the sweet potatoes when storing since they reheat slightly differently and this prevents everything from getting mushy.
For reheating, the oven method at 350°F for about 10 to 12 minutes (covered with foil) gives the best results and keeps the chicken from drying out. If you’re using the microwave, go with 50% power and heat in 1-minute intervals, adding a splash of water or broth to create steam. The microwave isn’t ideal, but covering the dish with a damp paper towel helps maintain moisture.
You can freeze this meal for up to 2 months if you want to meal prep ahead. Let everything cool completely first, then portion into freezer-safe containers. Thaw overnight in the refrigerator before reheating. The texture won’t be quite as perfect as fresh, but it’s still a solid weeknight dinner option when you’re short on time. For more make-ahead chicken ideas, try Slow Cooker Lemon Herb Chicken and Rice.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely. Bone-in, skin-on thighs work beautifully and stay even more moist. Increase the cooking time to 35 to 40 minutes and check that they reach 175°F internally. The skin gets wonderfully crispy under the broiler if you want to finish them that way.
What if I don’t have Dijon mustard?
Whole grain mustard or even regular yellow mustard works in a pinch. The flavor will be slightly different but still delicious. If you want less tang, reduce the mustard to 1 tablespoon and add a small squeeze of lemon juice for brightness.
How do I prevent the sweet potatoes from getting mushy?
Cut them into uniform 1-inch cubes so they cook evenly, and make sure not to overcrowd the pan. If your baking dish is small, roast the sweet potatoes on a separate sheet pan to give them space to caramelize rather than steam. Check them at 25 minutes and remove if they’re already tender.
Maple-Glazed Chicken with Sweet Potatoes
Ingredients
Equipment
Method
- Preheat oven to 400°F. Lightly coat a 9×13-inch baking dish with cooking spray or olive oil to prevent sticking.
- In a medium bowl, whisk together maple syrup, Dijon mustard, garlic powder, onion powder, salt, and black pepper until smooth and glossy. Reserve 3 tablespoons of glaze in a small bowl and set aside for later.
- Pat chicken breasts completely dry with paper towels. Place in the prepared baking dish and pour marinade over chicken, turning to coat each piece thoroughly on all sides.
- In a separate bowl, toss cubed sweet potatoes with olive oil, salt, and pepper until evenly coated. Arrange around chicken in baking dish, spreading in a single layer as much as possible for even roasting.
- Bake for 25 to 30 minutes, until chicken reaches 165°F internal temperature on a meat thermometer and sweet potatoes are fork-tender with slightly crispy edges.
- Exactly 5 minutes before cooking time is complete (set a timer), remove dish from oven and brush reserved glaze over chicken breasts for a glossy finish. Return to oven for final few minutes.
- Let chicken rest on baking dish for 5 minutes before serving to allow juices to redistribute. Garnish with fresh herbs if desired and drizzle with pan juices.
Notes
