Maple Glazed Chicken with Sweet Potatoes with sautéed onions

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Kathie W. 0

Pan-fried chicken tenders are served with mashed sweet potatoes and an easy maple syrup sauce with brimming with sautéed onions in this weeknight-friendly supper.

Modified from: Maple Glazed Chicken with Sweet Potatoes

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Serving size has been adjusted!

Original recipe yields 4 servings



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  1. Place the sweet potatoes into a large pot and cover with water.
  2. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
  3. Meanwhile, sprinkle chicken tenders with steak seasoning; heat the oil in a large skillet over medium heat, and cook the chicken tenders until the meat is lightly browned and no longer pink inside, 5 to 8 minutes per side.
  4. Remove the chicken, and set aside, keeping warm.
  5. Add onion and sautéed until tender.
  6. Stir the maple syrup into the skillet with the onions, scraping up and dissolving any browned flavor bits from the skillet. Bring to a boil, simmer for 2 minutes.
  7. Drain potatoes and allow to steam dry for a minute or two. Mash the potatoes, add the butter and salt and pepper to taste and set aside..
  8. To serve, place the mashed sweet potatoes onto a serving platter, top with the chicken tenders, and pour the maple sauce over the chicken.


Very Yummy!! I actually added agave to the potatoes, not fully understanding how sweet it would be w/ the syrup. However, it was still super delish!! Nice change from all the Italian and Mexican...

Want to add my kudos! My picky daughter and husband get excited when they see this dish on the table. I have been following several reviewers' suggestions by sautéing half a yellow onion chopp...