This maple-glazed chicken with sweet potatoes is one of those dinners I reach for when I want comforting flavor without a lot of fuss. I discovered this combination on a busy weeknight when I had a package of refrigerated mashed sweet potatoes in the fridge and a pound of chicken tenderloins in the freezer. With the sweet, rounded flavor of pure maple syrup and a quick pan glaze, the dish came together in under 30 minutes and felt special enough for guests. The tenderloins brown quickly and stay juicy when treated gently, and the buttery mashed sweet potatoes provide a mellow, savory counterpoint to the maple’s bright sugar notes.

What makes this preparation memorable is the contrast of textures: the slightly crisped edge of the chicken from a hot skillet, the silky sheen of the maple glaze, and the creamy body of mashed sweet potato on the plate. I first served it at a small family dinner and watched my sister swipe every last bit of glaze from her plate with a fork — that kind of reaction sealed this as a regular in my rotation. It’s approachable, forgiving to small timing errors, and uses ingredients that are easy to stock in most kitchens.

Ingredients

• Refrigerated mashed sweet potatoes: Use the 1 lb. 8-oz. package (often labeled 24 oz total) for convenience — choose a brand you trust for texture; some have more butter or milk added which makes them creamier. Refrigerated pouches from major grocers work well for a smooth finish.
• Chicken breast tenderloins (1 lb): These are short, thin strips of white meat that brown quickly. Pick tenderloins of even size for even cooking; if pieces vary, pound lightly or cut the larger ones to match.
• Steak grilling seasoning (2 tsp): A Montreal-style blend gives savory garlic, coarse salt, and pepper notes that balance the maple. Use a low-sodium blend if you watch salt intake.
• Butter (2 Tbsp): Unsalted is best so you control seasoning; butter adds mouthfeel and helps the glaze pick up fond from the pan.
• Pure maple syrup (1/4 cup): Use grade A (amber) for balanced sweetness and flavor; avoid pancake syrups with corn syrup for the cleanest finish.
• Sliced green onion (1/2 cup, about 4): Adds a sharp, oniony brightness to cut the sweetness. Slice thin on the bias for color and texture.

Instructions

Cook the Sweet Potatoes: Follow the package directions for your refrigerated mashed sweet potatoes. Typically you will transfer them to a microwave-safe bowl, cover loosely, and heat on high until hot (about 3–5 minutes), stirring halfway through to ensure even warmth. The goal is steaming hot and silky without drying out — add a tablespoon of milk or a pat of butter if they seem tight. Season the Chicken: While the potatoes heat, pat the chicken tenderloins dry with paper towels. Lightly coat each piece with 2 teaspoons of steak grilling seasoning, ensuring an even dusting; the seasoning provides savory counterpoint to the maple and creates a flavorful crust during searing. Sear the Chicken: Heat a large skillet over medium-high heat until hot. Add the 2 tablespoons of butter and let it foam but not brown. Add the seasoned tenderloins in a single layer without crowding; you may need to cook in two batches. Cook about 5 to 6 minutes total, turning once halfway through, until the internal temperature reaches 170°F (use an instant-read thermometer) and the exterior has golden-brown edges. Remove to a plate and cover to keep warm. Make the Maple Glaze: Reduce the skillet heat to medium and pour the 1/4 cup of pure maple syrup into the hot pan, scraping up any browned bits (fond) left from the chicken — this is where flavor lives. Let the syrup bubble and reduce for about 2 minutes until slightly thickened. Stir in the sliced green onions and cook for 30 seconds to soften them slightly but keep their bright green color. Assemble and Serve: Divide the heated mashed sweet potatoes among four plates, arrange the chicken tenderloins alongside, and spoon the maple-onion glaze over the chicken. Serve immediately so the glaze is glossy and warm; garnish with additional green onion if desired.

Storage Tips

Store components separately for best texture: place cooked chicken in an airtight container and refrigerate for up to 3 days. Keep mashed sweet potatoes in a separate container to avoid the chicken’s juices altering their texture. Reheat the potatoes in the microwave with a splash of milk or a tablespoon of butter, stirring halfway. Reheat chicken gently in a skillet over medium-low heat with a splash of water or reserved glaze to keep it moist; avoid high heat which dries lean white meat. For freezing, cool completely, then freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Ingredient Substitutions

If you don’t have refrigerated mashed sweet potatoes, prepare fresh: roast a 1.5 lb sweet potato, scoop the flesh, mash with 1 tablespoon butter and a splash of milk until silky. Substitute chicken thighs (boneless) if you prefer more fat and flavor; increase cooking time slightly and check doneness at 175°F. Replace butter with neutral oil (canola or avocado) to make it dairy-lite; the glaze remains excellent because maple binds with pan fond. For a bolder glaze, add 1 teaspoon Dijon mustard or a splash of apple cider vinegar to brighten the syrup.

Serving Suggestions

Plate the mashed sweet potatoes first, slice the chicken into 1–2 pieces per tenderloin, and spoon the warm maple glaze over the meat. Garnish with an extra sprinkle of sliced green onions and a few torn fresh herbs like parsley or thyme. Serve with a crisp green salad tossed in a lemon vinaigrette to cut sweetness, or roasted Brussels sprouts for an autumnal spread. For a family-style meal, place chicken and potatoes on a serving platter and let guests ladle the glaze themselves.

Cultural Background

The combination of maple and chicken is rooted in North American cooking where maple syrup is a prized sweetener beyond pancakes. Maple’s subtle caramel and woody notes partner well with roasted or seared proteins and appear in both Indigenous and settler-influenced recipes. This adaptation — a quick skillet glaze over simple brown-seared chicken — draws on that tradition but trims technique for weeknight convenience, keeping the essence of maple-forward cooking while embracing modern time-saving ingredients like refrigerated mashed vegetables.

Meal Prep Tips

To prep for the week, cook and cool the chicken and mash separately. Store in portioned airtight containers for grab-and-go lunches. Pre-measure the seasoning and maple syrup in small containers to speed reheating. When reheating, warm the chicken in a skillet and add the syrup to the pan to recreate the fresh glaze; this restores the glossy finish and bright flavor. Use microwave-safe meal prep containers for the potatoes and add a small vented lid to avoid steam buildup when reheating.

Finish by plating with a sprinkle of extra green onion and a wedge of lemon if you want an optional bright squeeze. This dish is terrific as a simple dinner and even better when shared — a reliably comforting combination that invites seconds.

Make it your own: tweak the glaze with a splash of soy sauce for umami, or add crushed red pepper for heat. However you prepare it, this maple-glazed chicken with sweet potatoes is a dependable, delicious meal that brings warmth to the table quickly.