There is something magical about the smell of maple on a crisp autumn evening. It is 6pm and you need a healthy dinner fast. This Maple Dijon Chicken delivers everything you need tonight. It is warm, sweet, and incredibly satisfying for the whole family.
You want a meal that feels special but takes minimal effort. These bowls combine tender roasted sweet potatoes with a glossy, tangy glaze. It is the perfect way to welcome the cooler weather. Your kitchen will smell like a cozy harvest dream.
Why You’ll Love This Recipe
This recipe is a total game-changer for your busy weekly routine. It is budget-friendly and uses simple pantry staples you likely have. You get a perfect balance of protein, healthy carbs, and fresh greens. It is ideal for those busy fall weeknights when time is short.
The maple syrup adds a natural sweetness that kids absolutely love. Dijon mustard provides a sophisticated tang that adults crave. It is a crowd-pleasing meal that works for everyone at the table. Plus, cleaning up is a breeze with just one pan and one tray.
Simple Cooking Method
Making these bowls is very straightforward and beginner-friendly. You will start by roasting the sweet potatoes until they are golden. While they cook, you can easily sear the chicken on the stovetop. The sauce thickens in the pan in just two minutes. You can do this even on your busiest night.
Ingredients You’ll Need
This dish uses fresh, seasonal produce at its absolute best right now.
- 2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 3 large sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 1/4 cup Dijon mustard
- 1/4 cup pure maple syrup
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups fresh baby spinach
- 1/4 cup pecans, roughly chopped
Step-by-Step Directions
- Preheat oven to 400°F (200°C).
- On a large rimmed baking sheet, toss cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper.
- Roast sweet potatoes for 20-25 minutes, flipping halfway through, until tender and lightly browned.
- In a small mixing bowl, whisk together Dijon mustard, maple syrup, apple cider vinegar, and garlic powder until smooth.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add chicken cubes to the skillet and cook for 6-8 minutes, stirring occasionally, until chicken is browned and internal temperature reaches 165°F.
- Reduce heat to low and pour the maple dijon sauce over the chicken, tossing to coat for 2 minutes until the sauce thickens.
- Divide fresh baby spinach and roasted sweet potatoes among four bowls.
- Top each bowl with the glazed chicken and garnish with chopped pecans.
Best Ways to Enjoy It
Serve these bowls warm while the glaze is still glossy and thick. The pecans add a perfect crunch to every single bite. You can pair this with a crisp apple salad on the side. It makes a wonderful, filling meal for a cozy night in.
For a complete feast, serve it with a glass of sparkling cider. Set the table, light a candle, and enjoy a peaceful dinner. If you are meal prepping, pack these into containers for easy weekday lunches. They taste just as good the next day.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh and delicious for up to four days. To reheat, simply use the microwave for about two minutes. You can also make the sauce ahead to save even more time. Keep the pecans separate until you are ready to eat for maximum crunch.
Recipe Tips for Success
- Use pure maple syrup for the best authentic fall flavor.
- Cut your sweet potatoes into even cubes so they cook at the same rate.
- Avoid overcrowding the chicken skillet to ensure the meat browns beautifully.
- Whisk the sauce thoroughly to prevent any mustard clumps.
- Add the spinach to the hot bowl to let it wilt slightly.
- Toast the pecans for three minutes to elevate the nutty aroma.
Ways to Switch It Up
- Swap the pecans for walnuts or pumpkin seeds if you prefer.
- Use chicken thighs for a juicier and more tender protein option.
- Add a pinch of red pepper flakes for a spicy kick.
- Try butternut squash instead of sweet potatoes for a seasonal twist.
Common Questions
Can I use honey instead of maple syrup?
Yes, honey works perfectly as a 1:1 substitute in this recipe. It will be slightly sweeter but still very delicious with the mustard. It is a great pantry-friendly swap.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as written. Always check your Dijon mustard label to be 100% sure. It is a safe and healthy choice for your family.
I hope this meal brings a little warmth to your table tonight. It is a favorite in my house during the busy fall months. Happy cooking, friend!
— Katie Wood
Ingredients
- 2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 3 large sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 1/4 cup Dijon mustard
- 1/4 cup pure maple syrup
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups fresh baby spinach
- 1/4 cup pecans , roughly chopped
Instructions
- Preheat oven to 400°F (200°C).
- On a large rimmed baking sheet, toss cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper.
- Roast sweet potatoes for 20-25 minutes, flipping halfway through, until tender and lightly browned.
- In a small mixing bowl, whisk together Dijon mustard, maple syrup, apple cider vinegar, and garlic powder until smooth.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add chicken cubes to the skillet and cook for 6-8 minutes, stirring occasionally, until chicken is browned and internal temperature reaches 165°F.
- Reduce heat to low and pour the maple dijon sauce over the chicken, tossing to coat for 2 minutes until the sauce thickens.
- Divide fresh baby spinach and roasted sweet potatoes among four bowls.
- Top each bowl with the glazed chicken and garnish with chopped pecans.
