Maple Pear Chicken Sweet Potatoes (Print)

Tender chicken breasts in a maple-pear glaze paired with roasted sweet potatoes for a warm, flavorful dish.

# Ingredients:

→ Meats

01 - 4 boneless, skinless chicken breasts

→ Vegetables & Fruit

02 - 2 large ripe pears, peeled, cored, and sliced
03 - 3 large sweet potatoes, peeled and cut into 1-inch cubes
04 - 1 medium yellow onion, thinly sliced
05 - 2 tablespoons olive oil
06 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme

→ Sauce

07 - 1/3 cup pure maple syrup
08 - 2 tablespoons Dijon mustard
09 - 2 tablespoons apple cider vinegar
10 - 2 cloves garlic, minced
11 - Salt and black pepper, to taste

→ Garnish

12 - Fresh parsley, chopped (optional)

# Directions:

01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss sweet potato cubes and onion slices with 1 tablespoon olive oil, half the thyme, salt, and pepper.
03 - Spread vegetables evenly on the baking sheet and roast for 15 minutes.
04 - Whisk together maple syrup, Dijon mustard, apple cider vinegar, garlic, remaining thyme, 1 tablespoon olive oil, salt, and pepper in a small bowl.
05 - Lightly season chicken breasts with salt and pepper.
06 - Remove baking sheet from oven. Place chicken breasts among sweet potatoes and scatter pear slices over and around them.
07 - Brush chicken and pears generously with maple-pear glaze, reserving some for basting. Return to oven and roast for 20 minutes, basting halfway through, until chicken reaches 165°F and sweet potatoes are tender.
08 - Optionally, garnish with chopped fresh parsley before serving.

# Expert Tips:

01 -
  • There’s a magic in pairing juicy baked chicken with caramelized sweet potatoes and fragrant pears—the kind of secret that always surprises guests.
  • Between the hands-off roasting and the rich maple-Dijon glaze, it’s effortlessly cozy, with a sophistication that makes any weeknight memorable.
02 -
  • Resist overcrowding the pan—when I did, the sweet potatoes steamed instead of roasting, and I lost those prized crispy bits.
  • The difference between a bland glaze and the addictive kind is tasting and adjusting the maple-Dijon-vinegar balance; don’t be afraid to tweak to your liking.
03 -
  • Let the chicken rest for five minutes before serving—this keeps the juices locked in and every bite tender.
  • Roast the pears uncovered so their edges caramelize; tucking them under chicken makes them too soft and you miss the pop of flavor.
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