Delicious Dijon Maple Chicken

This hearty bowl combines sweet potatoes roasted to perfection with chicken coated in a tangy maple Dijon glaze. Crisp spinach adds a fresh crunch, making every bite a tasty balance of sweet and savory. It’s a great way to enjoy a wholesome meal any day you want.

I made this on a busy night and loved how quickly it came together. It’s since become one of my favorite go-to meals for comfort without hassle.

What You'll Need

• 2 pounds boneless, skinless chicken breasts: lean protein that cooks quickly
• 3 large sweet potatoes: peeled, cubed for a sweet, filling base; pick firm, bright orange ones without spots
• 2 tablespoons olive oil: for roasting and sautéing, plus healthy fat
• Spices: garlic powder, onion powder, smoked paprika, salt, pepper for warm smoky flavor
• 2 cups fresh spinach leaves: crisp and full of vitamins
• 1/4 cup chopped fresh parsley: optional topping that adds brightness and aroma
• Maple Dijon glaze: 1/4 cup Dijon mustard for tang, 1/4 cup pure maple syrup for sweetness, 1 tablespoon apple cider vinegar for a zing, 1 tablespoon olive oil for smoothness
• Use fresh, firm veggies and good quality mustard and syrup: to get the best taste

Step-By-Step Cooking

Get The Sweet Potatoes Ready:

Set your oven to 400°F. Mix the potato cubes with olive oil and spices till they’re all covered. Spread them out on a baking sheet with parchment and roast until soft and golden, flipping halfway for even browning.

Cook The Chicken:

While potatoes bake, heat a non-stick pan over medium-high. Season chicken chunks with salt and pepper then cook until browned on all sides and no longer pink inside. Let it rest a moment.

Make The Sauce:

Combine Dijon mustard, maple syrup, apple cider vinegar, olive oil, salt, and pepper in a small bowl. Whisk until smooth. This gives the dish its sweet and tangy punch.

Coat The Chicken:

Put the chicken back in the pan and pour the sauce over it. Stir gently so each piece gets covered. Let it simmer for a couple minutes so the sauce thickens and clings to the meat.

Put It All Together:

Divide sweet potatoes and chicken into bowls. Toss fresh spinach on top for crunch and color. Spoon extra sauce over and sprinkle parsley if you want an extra touch of flavor and look.

When I first tried this bowl, my family loved how the smoky paprika matched the maple’s sweetness. Fresh parsley on top adds a pop of brightness that lifts the whole dish. It always reminds me of cozy fall nights with those warm kitchen smells.

Storage Know-How

Store leftover chicken and sweet potatoes in sealed containers in the fridge for up to three days. Warm them up gently so they don’t dry out. Keep the spinach separate to stay fresh and add just before eating. For a fast reheat, toss the chicken in a pan with a splash of water or broth to loosen the sauce.

Ways To Mix It Up

Try swapping spinach with kale or arugula for a peppery kick and extra texture. Chicken thighs work well too for a juicier, richer bite. Add roasted veggies like peppers or Brussels sprouts for more color and taste. You can tweak the amount of maple syrup if you want it sweeter or more savory.

Great Sides To Try

Pair this with a simple quinoa salad or brown rice for extra fiber and grains. A chilled white wine like Sauvignon Blanc goes really well with the tangy maple Dijon. In colder months, add some roasted root veggies for a full seasonal meal.

Seasonal Twists

In spring, throw in asparagus or peas with lemon zest for freshness. Summer calls for fresh corn or heirloom tomatoes to brighten things up. Fall and winter versions can swap spinach for sautéed kale or Swiss chard and add warming spices like cinnamon or nutmeg in the glaze for cozy flavors.

This bowl is perfect if you like making meals ahead. Roast the potatoes and cook the chicken up to three days early. Keep them in separate containers so everything stays fresh. Pull it all together quickly when hungry and add fresh sauce. Dinner ready in minutes with no stress, and still full of flavor.

Frequently Asked Cooking Questions

→ What chicken cut is best for this?

Boneless skinless chicken breasts work great because they cook fast and soak up the maple Dijon glaze nicely, leaving the chicken juicy and tasty.

→ How do I know when sweet potatoes are done roasting?

They’re ready when a fork goes in easily and the outsides look golden and slightly caramelized after about 25 to 30 minutes in the oven.

→ Can I tweak how sweet the glaze is?

Absolutely, just add more or less maple syrup to get the sweetness you want and adjust the mustard to keep the balance right.

→ Is there a way to spice this up?

Add a pinch of red pepper flakes into the maple Dijon sauce to give it a mild heat without overpowering the other flavors.

→ What’s the best way to keep leftovers fresh?

Put the leftovers in a sealed container in the fridge for up to three days and heat them fully before eating again.