Maple Glazed Chicken Recipe
Maple Glazed Chicken is a simple, healthy, and flavorful meal that’s perfect for dinner or meal prep. With a sweet and savory glaze made from pure maple syrup, lemon juice, Dijon mustard, and garlic, these chicken breasts are coated in a sticky, mouthwatering sauce.
Ingredients
- 1.5 lb Boneless skinless chicken breasts (4–5 small breasts)
- 1/2 cup Chicken broth
- 1/4 cup Pure maple syrup
- Juice of 1/2 lemon
- 1/2 tbsp Dijon mustard
- 1 heaping tbsp minced Garlic
- Olive oil
- Fresh parsley chopped
- Salt and black pepper to taste
Instructions
- Season the chicken breasts with salt and black pepper on both sides.
- In a medium bowl, mix the chicken broth, maple syrup, lemon juice, Dijon mustard, and minced garlic. Set aside.
- Heat a large skillet over medium-high heat and coat the bottom with olive oil. Once hot, add the chicken breasts. Depending on your pan size, you may need to sear the chicken in batches. Sear for 3-4 minutes per side until golden brown, then remove the chicken and set aside. Turn the heat to low or off, allowing the skillet to cool slightly.
- Once the skillet has cooled, pour in the maple sauce mixture. Bring it to a simmer, scraping up any browned bits from the bottom of the skillet.
- Add the seared chicken back into the skillet, simmering for 5-8 minutes until the chicken is cooked through. Baste the chicken with the sauce as it cooks.
- Remove the chicken from the skillet and place it on a serving plate. Increase the heat to a high simmer for 1-2 minutes to reduce the sauce to a thick, sticky glaze. Be careful not to burn it.
- Drizzle or spread the reduced maple glaze over the chicken breasts. Garnish with fresh parsley and lemon wedges. Serve and enjoy!
Notes
- Sear the Chicken for Extra Flavor: Make sure to get a good sear on the chicken breasts before simmering them in the sauce. This not only adds flavor but also helps to lock in the juices, keeping the chicken tender.
- Cool the Skillet Before Adding the Sauce: Let the skillet cool slightly before adding the maple sauce mixture. This prevents the garlic from burning and allows the sauce to reduce evenly without scorching.