Maple Glazed Chicken with Sweet Potato Mash and Garlic Green Beans

This dish is a dream for anyone with a sweet tooth who still wants to eat their veggies. The maple glaze brings a candy-like sweetness to tender chicken, while cinnamon-spiked sweet potato mash and crisp green beans add comforting, savory balance. Packed with vitamin A and fiber, it’s a dinner that feels indulgent but nourishes.

The secret is in the glaze: a quick reduction of maple syrup and balsamic vinegar creates a sticky, glossy coating that clings to every bite. Toasted pecans add crunch and a touch of garlic in the green beans keeps things savory. Ready in just 40 minutes, this meal is perfect for busy weeknights when you crave something special.

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Ingredients

4 ounce Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

12 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 teaspoon CinnamonView ingredient guideLike ingredientDislike ingredient

2 ounce Maple SyrupView ingredient guideLike ingredientDislike ingredient

3 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

2 ounce PecansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

3.5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel sweet potatoes, then cut into ½-inch cubes. Place in a large pot with enough water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, 12-15 minutes. Remove from pot with a slotted spoon and transfer to a large bowl. Keep the pot of boiling water on the stove.
2. While sweet potatoes cook, heat a drizzle of oil in a large pan over medium-high heat. Season chicken all over with salt and pepper. Add to pan and cook until golden and cooked through, 4-6 minutes per side. Remove from pan and set aside. Meanwhile, mince 1 clove garlic (use the other as desired).
3. Add green beans to the pot of boiling water and cook until tender but still crisp, 3-4 minutes. Drain and return to pot. Add ½ tablespoon butter and a pinch of minced garlic. Toss until butter melts and coats green beans. Season with salt, pepper and more garlic to taste (reserve a little garlic for the glaze).
4. Add 3 tablespoons butter, cinnamon and 1 tablespoon maple syrup (save the rest) to the bowl with sweet potatoes. Mash with a potato masher or fork until mostly smooth. Season with salt and pepper. Cover to keep warm and set aside. Tip: For extra sweetness, add a pinch of brown sugar if you have it.
5. Heat a drizzle of oil in the same pan used for chicken over medium heat. Add remaining minced garlic and cook until fragrant, about 30 seconds. Pour in 3 tablespoons balsamic vinegar and remove pan from heat. Let bubble and reduce until slightly syrupy, about 1 minute. Return pan to medium heat and add remaining maple syrup. Simmer until thick and glaze-like, about 2 minutes.
6. Add chicken to the pan and turn to coat in the glaze. Remove from heat. Divide sweet potato mash, green beans and chicken among plates. Sprinkle sweet potatoes with pecans. Drizzle any remaining glaze over chicken and serve.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed, typically 5-7 minutes per side.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Just ensure your balsamic vinegar and maple syrup are certified gluten-free if needed.

Can I make the sweet potato mash ahead of time?

Absolutely. Mash the sweet potatoes, cover and refrigerate. Reheat gently on the stovetop or microwave, adding a splash of milk or water if needed.