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Sweet and savory maple-glazed chicken breasts with caramelized sweet potatoes fresh from the oven in a baking dish

Sweet and Savory Maple-Glazed Chicken with Sweet Potatoes

Juicy baked chicken breasts and caramelized sweet potatoes coated in a sticky Dijon maple glaze. A simple, flavorful one-pan dinner ready in 50 minutes.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 2 large sweet potatoes peeled and cut into 1/2-inch cubes
  • 1/4 cup pure maple syrup Grade A preferred
  • 2 tbsp olive oil or avocado oil
  • 3 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 2 cloves garlic minced fresh
  • 1 tsp salt to taste
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp ground cinnamon
  • 1/4 tsp cayenne pepper omit if no spice preferred
  • fresh thyme sprigs for garnish, optional

Equipment

  • Large baking dish
  • Small mixing bowl
  • Whisk
  • Instant read meat thermometer

Method
 

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. In a small bowl, whisk together the maple syrup, olive oil, Dijon mustard, apple cider vinegar, minced garlic, salt, black pepper, ground cinnamon, and cayenne pepper until smooth and glossy.
  3. Arrange the chicken breasts and sweet potato cubes in a large baking dish. Spread everything apart so nothing is touching for even cooking and proper caramelization.
  4. Pour the maple glaze over the chicken and sweet potatoes. Toss the sweet potatoes to coat each piece fully, then spoon extra glaze over the chicken breasts.
  5. Bake uncovered for 35 to 40 minutes until the chicken reaches an internal temperature of 165 degrees F and the sweet potatoes are fork-tender. Start checking at 35 minutes.
  6. For a caramelized finish, switch on the broiler for the last 2 to 3 minutes. Watch closely to prevent burning.
  7. Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh thyme sprigs if desired.

Notes

Use Grade A pure maple syrup for the best flavor. Do not crowd the baking dish or the sweet potatoes will steam instead of caramelize. Leftovers keep in the fridge for up to 4 days and reheat best in the oven at 350 degrees F for 10 to 12 minutes. Freezes well for up to 2 months.