Maple Glazed Chicken with Sweet Potato Mash and Garlic Green Beans

If you have a sweet tooth but still want a wholesome dinner, this maple-glazed chicken is the perfect solution. The natural sweetness of maple syrup pairs beautifully with tender chicken breasts, while cinnamon-spiced sweet potato mash and crisp garlic green beans round out the plate. It’s a meal that feels indulgent but is packed with nutrients like vitamin A from the sweet potatoes.

Toasted pecans add a delightful crunch and the balsamic-maple glaze brings everything together with a tangy-sweet finish. This recipe is designed for home cooks looking for a satisfying dish that doesn’t skimp on flavor or nutrition.

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Ingredients

4 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 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

2 unit Chicken Stock ConcentrateView 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 and cut into ½-inch cubes. Place in a large pot and add enough water to cover by 1 inch. Bring to a boil and cook until easily pierced with a knife, 12-15 minutes. Remove sweet potatoes 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 vegetable oil in a large pan over medium-high heat. Season chicken breasts all over with salt and pepper. Add to the pan and cook until golden and cooked through, 4-6 minutes per side. Remove chicken from the pan and set aside.
3. Mince 1 clove of garlic (use the other as you like). Add green beans to the pot of boiling water and cook until tender but still crisp, 3-4 minutes. Drain and return to the pot. Add ½ tablespoon butter and a pinch of minced garlic. Toss until butter melts and coats the beans. Season with salt, pepper and more garlic to taste (reserve a little for the glaze).
4. Add 3 tablespoons butter, cinnamon and 1 tablespoon maple syrup 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.
5. Heat a drizzle of oil in the same pan used for chicken over medium heat. Add the remaining minced garlic and cook until fragrant, about 30 seconds. Pour in 3 tablespoons balsamic vinegar and remove the pan from heat. Let bubble and reduce until slightly syrupy, about 1 minute. Return the pan to medium heat and add the remaining maple syrup and chicken stock concentrates. Simmer until thickened and glaze-like, about 2 minutes.
6. Add the chicken back to the pan and toss 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 the chicken to taste.

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.

Can I make this recipe dairy-free?

Substitute the butter with a plant-based alternative or additional oil. The flavor will still be delicious.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.