Name: Caramelized Maple-Soy Chicken with Roasted Sweet Potatoes & Toasted Pecans
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 6 oz each); 2 tbsp cornstarch; 2 tbsp neutral oil (such as avocado or grapeseed); 1/4 cup pure maple syrup; 2 tbsp low-sodium soy sauce; 1 tbsp apple cider vinegar; 1 tsp toasted sesame oil; 1/2 tsp freshly ground black pepper; 1/2 tsp kosher salt; 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes; 2 tbsp olive oil; 1/2 tsp smoked paprika; 1/3 cup pecan halves; 2 scallions, thinly sliced (green parts only); 1 tsp lemon zest

Caramelized Maple-Soy Chicken with Roasted Sweet Potatoes & Toasted Pecans

CookwithNewsletter

This dish is your midweek power-up: juicy chicken cutlets enveloped in a sticky-sweet maple-soy glaze, inspired by dessert caramelization techniques. The high-heat sear (think 'wok hei' for maximum flavor) creates irresistible golden edges, while a hint of apple cider vinegar brightens the rich maple notes. Roasted sweet potatoes bring natural sweetness and satisfying texture, and a scatter of pecans adds a crave-worthy, toasty crunch. Finished with scallions and lemon zest for a fresh lift, this meal feels like a reward—but it's built to fuel your best tomorrow. The best part? It's all weeknight-friendly, with bold flavors and nourishing protein in every bite.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Toss cubed sweet potatoes with olive oil, smoked paprika, 1/4 tsp salt, and a few grinds of black pepper. Spread on the baking sheet in a single layer. Roast for 20 minutes, tossing halfway, until caramelized and tender.
While potatoes roast, pat chicken breasts dry and cut each horizontally into two thinner cutlets (making 8 pieces total). Season all sides with 1/2 tsp salt and 1/2 tsp black pepper. Dust lightly with cornstarch.
Heat a large skillet (preferably cast iron or carbon steel) over high heat until just smoking. Add neutral oil, swirling to coat.
Working in two batches, add chicken cutlets in a single layer. Sear undisturbed for 2-3 minutes until golden and caramelized at the edges. Flip and cook another 2 minutes. Transfer to a plate and repeat with remaining chicken, adding more oil if needed.
Reduce heat to medium. Pour off excess oil, leaving just a thin coating. Add maple syrup, soy sauce, and apple cider vinegar to the pan. Bring to a simmer, scraping up browned bits.
Return all chicken to the skillet, turning pieces to coat. Simmer until sauce thickens and glazes the chicken, about 1-2 minutes. Drizzle with toasted sesame oil off heat.
While chicken glazes, scatter pecan halves on a small baking sheet. Toast in the oven (alongside potatoes if space allows) for 4-5 minutes until fragrant and golden. Remove and let cool slightly.
To serve, divide roasted sweet potatoes and glazed chicken among four plates. Spoon extra pan sauce over chicken. Top each plate with toasted pecans, sliced scallions, and a sprinkle of lemon zest for brightness.