If you are looking for a dish that perfectly balances sweet and savory flavors while bringing a cozy, comforting vibe to your dinner table, you will absolutely love this Maple-Glazed Chicken with Roasted Sweet Potatoes and Pecans Recipe. The tender chicken breasts are kissed with a luscious maple glaze that caramelizes beautifully in the oven, complemented by roasted sweet potatoes that soak up fragrant herbs and a delightful crunch from toasted pecans. This recipe is a shining example of how simple ingredients can come together to create a meal that’s both elegant and deeply satisfying, perfect for weekday dinners or special occasions.
Ingredients You’ll Need
Gathering a handful of fresh, wholesome ingredients is all it takes to bring this recipe to life. Each component plays a vital role in enhancing the color, texture, and flavor balance of this delicious dish.
- 4 boneless, skinless chicken breasts: Provides lean, tender protein that takes on the maple glaze beautifully.
- 2 large sweet potatoes, peeled and cut into 1-inch cubes: Sweet and hearty, these cubes roast to buttery softness with a caramelized edge.
- 1/4 cup pure maple syrup: The star sweetener that creates the iconic glossy glaze with rich depth.
- 3 tablespoons olive oil, divided: Adds necessary moisture and helps crisp the sweet potatoes and chicken.
- 2 tablespoons Dijon mustard: Brings a subtle tang and complexity to the glaze.
- 1 tablespoon apple cider vinegar: Balances sweetness with a bright, acidic punch.
- 1 teaspoon salt: Enhances all flavors in the dish, tying them together.
- 1/2 teaspoon black pepper: Offers a mild, warming spice that complements the maple glaze.
- 1/2 teaspoon garlic powder: Adds a savory depth perfect for roasted dishes.
- 1/4 teaspoon cayenne pepper (optional): For those who love a subtle hint of heat to enliven the flavors.
- 1 tablespoon fresh rosemary, chopped: Aromatic herb that infuses the sweet potatoes with woodsy notes.
- 1 tablespoon fresh thyme, chopped: Adds earthiness to balance the sweetness.
- 1/4 cup chopped pecans (optional): Toasted on top to introduce a crunchy texture and nutty flavor.
- Fresh parsley, chopped for garnish: Brightens the final dish with a fresh herbal finish.
How to Make Maple-Glazed Chicken with Roasted Sweet Potatoes and Pecans Recipe
Step 1: Preheat the Oven
Start by warming your oven to 400 degrees Fahrenheit (200 degrees Celsius). This temperature ensures the sweet potatoes roast perfectly while the chicken cooks through and the maple glaze caramelizes to sticky, flavorful goodness.
Step 2: Prepare the Maple Glaze
In a small bowl, whisk together pure maple syrup, a tablespoon of olive oil, Dijon mustard, apple cider vinegar, salt, black pepper, garlic powder, and cayenne pepper if you like a little kick. This glaze is the heart of the dish, bright and balanced, that will transform the chicken into a sweet and tangy delight.
Step 3: Season the Sweet Potatoes
Place your cubed sweet potatoes in a large mixing bowl. Drizzle with the remaining two tablespoons of olive oil, and toss with chopped rosemary and thyme. These herbs will infuse the sweet potatoes with aromatic warmth, complementing the maple glaze’s sweetness perfectly.
Step 4: Arrange on Baking Sheet
Spread the herb-seasoned sweet potatoes out evenly on a large baking sheet lined with parchment paper or foil for easy cleanup. Nestle the chicken breasts right among the sweet potatoes to let the flavors mingle as they roast together.
Step 5: Glaze the Chicken
Brush the prepared maple glaze generously over each chicken breast, making sure every inch is covered. This glaze not only adds flavor but helps seal in the chicken’s juices, ensuring it stays moist.
Step 6: Roast Everything
Pop your baking sheet into the preheated oven and roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) and the sweet potatoes are tender with slightly crisp edges. Near the last 5 minutes, sprinkle the chopped pecans on top if using — they’ll toast perfectly in those final moments.
Step 7: Rest Before Serving
Once out of the oven, let the chicken and sweet potatoes rest for a few minutes. This brief pause allows the juices to settle and makes the dish even more flavorful. Finish with a sprinkle of fresh parsley for a pop of color and brightness.
How to Serve Maple-Glazed Chicken with Roasted Sweet Potatoes and Pecans Recipe
Garnishes
A sprinkling of freshly chopped parsley is simple but elevates the presentation and adds a fresh herbal note that cuts through the richness. If you want to get creative, toasted pecans or a light drizzle of extra maple syrup can make lovely final touches.
Side Dishes
This dish is wonderfully filling on its own, but if you want to round it out, serve it alongside a crisp green salad, steamed green beans, or a light quinoa salad. These sides keep the meal balanced with fresh and vibrant textures that complement the sweetness and heartiness of the main course.
Creative Ways to Present
Consider plating the chicken breasts on a long serving platter surrounded by a colorful bed of roasted sweet potatoes and pecans. For a family-style dinner, serve it right from the baking sheet with an extra garnish of fresh herbs on top for an inviting rustic touch.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken and sweet potatoes in an airtight container in the refrigerator. They will stay fresh for up to 3 days, making for convenient and flavorful next-day meals or easy lunch options.
Freezing
This dish freezes well if you want to keep portions for later. Place cooled portions in freezer-safe containers or bags, separating the pecans if possible to maintain their crunchy texture. Frozen, it can last up to 2 months without losing its deliciousness.
Reheating
Reheat leftovers gently in the oven at 300 degrees Fahrenheit to preserve texture and flavor, or warm in the microwave for convenience. If reheating from frozen, thaw overnight in the refrigerator first, then reheat as described.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will be even juicier and richer in flavor. Just adjust cooking time slightly as thighs may take a bit longer to fully cook.
Is there a substitute for maple syrup in this recipe?
If you don’t have maple syrup, honey or agave nectar can work as natural sweeteners, but maple syrup is preferred for its distinctive flavor that pairs beautifully with the herbs and sweet potatoes.
Should I peel the sweet potatoes?
Peeling is recommended for this recipe as it results in a creamier texture and less bitterness, but if you enjoy the added texture and nutrients, you can leave the skins on. Just make sure to wash them well.
How spicy does this recipe get with cayenne pepper?
The cayenne pepper adds a gentle warmth, not overpowering heat. If you prefer a milder dish, feel free to omit it altogether without sacrificing flavor.
Can I prepare any parts of this recipe ahead of time?
You can mix the maple glaze and chop the herbs ahead to save time. Keep the sweet potatoes and chicken separate until you are ready to assemble and roast for the freshest flavors.
Final Thoughts
This Maple-Glazed Chicken with Roasted Sweet Potatoes and Pecans Recipe is one of those meals that feels like a warm hug on a plate—a perfect blend of sweet, savory, and crunchy that’s incredibly easy to prepare. Whether you’re cooking for yourself, family, or friends, this recipe will soon become a beloved staple in your kitchen. Give it a try, and I promise you’ll be coming back for seconds and maybe even thirds!
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Maple-Glazed Chicken with Roasted Sweet Potatoes and Pecans Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 30m
- Total Time: 0h 45m
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Maple-Glazed Chicken with Sweet Potatoes recipe offers a deliciously sweet and savory meal featuring tender chicken breasts roasted alongside herbed sweet potatoes, all coated in a luscious maple syrup glaze. Enhanced with fresh rosemary and thyme, and optionally topped with crunchy pecans, this dish is perfect for a wholesome weeknight dinner or a cozy weekend meal.
Ingredients
Protein and Vegetables
- 4 boneless, skinless chicken breasts
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
Maple Glaze
- 1/4 cup pure maple syrup
- 1 tablespoon olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional, for a bit of heat)
Herbs and Oils
- 3 tablespoons olive oil, divided
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
Toppings and Garnish
- 1/4 cup chopped pecans (optional, for topping)
- Fresh parsley, chopped for garnish
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) to prepare for roasting the chicken and sweet potatoes.
- Prepare Maple Glaze: In a small bowl, whisk together the maple syrup, 1 tablespoon olive oil, Dijon mustard, apple cider vinegar, salt, black pepper, garlic powder, and optional cayenne pepper until smooth. Set this flavorful glaze aside for later use.
- Season Sweet Potatoes: Place the cubed sweet potatoes in a large mixing bowl. Drizzle with 2 tablespoons olive oil and sprinkle chopped rosemary and thyme over them. Toss thoroughly to ensure the sweet potatoes are evenly coated with oil and herbs.
- Arrange Sweet Potatoes: Spread the seasoned sweet potatoes evenly on a large baking sheet lined with parchment paper or aluminum foil to prevent sticking and facilitate easy cleanup.
- Add Chicken Breasts: Nestle the chicken breasts among the sweet potatoes on the baking sheet, ensuring space between pieces for even cooking.
- Apply Maple Glaze: Generously brush the prepared maple glaze over the chicken breasts, coating them evenly to infuse flavor and create a glossy, caramelized finish.
- Roast: Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) and the sweet potatoes become tender.
- Add Pecans: If using, sprinkle chopped pecans over the chicken and sweet potatoes during the last 5 minutes of cooking to toast them lightly and add crunch.
- Rest the Dish: Remove the baking sheet from the oven and let the chicken and sweet potatoes rest for a few minutes to allow juices to redistribute and flavors to settle.
- Garnish and Serve: Sprinkle fresh chopped parsley over the dish before serving to add a burst of color and freshness.
Notes
- Ensure chicken breasts are evenly sized for uniform cooking.
- Use a meat thermometer to check chicken doneness for safety and juiciness.
- Sweet potatoes can be substituted with butternut squash for variation.
- Optional cayenne pepper adds a mild heat; adjust to taste or omit for milder flavor.
- Pecans add a delightful crunch but can be omitted for a nut-free dish.
- Leftovers can be refrigerated up to 3 days and reheated gently to prevent drying.
