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Maple Glazed Chicken is a quick and easy entrée that’s ready in less than 15 minutes. Thin sliced chicken breasts are pan fried and coated in a flavorful maple and garlic sauce.
Everyone needs a handful of fast dinner recipes that can be whipped up in an instant. I’m talking less than 15 minutes from the fridge to the dinner table.
You’ll love my recipe for maple glazed chicken because it’s incredibly simple to make. Plus, it’s filled with flavor and easily pairs with any side dish you have on hand.
For a healthy dinner, I like to pair this chicken with my Quick Parmesan Asparagus with Lemon Butter (as shown in the photos). Or, slice and serve on top of a fresh chopped salad.
Pan Seared Chicken Breasts
I have a secret for cooking chicken breasts in less than 20 minutes. Simply slice your chicken breasts in half, as if you were butterflying them, but continue cutting all the way through. This way, your chicken will cook through quickly and completely in just a few minutes.
This chicken literally cooks through after about 4 minutes on each side. Not only is this a great weeknight meal idea, but can also be used for meal prep.
Has anyone else noticed that chicken breasts are absolutely huge nowadays? I’ve been weighing mine, and sometimes one chicken breast is enough for three servings.
For this recipe, I recommend weighing your chicken, or using two large-ish chicken breasts sliced in half to make four servings. Once sliced, your chicken should be about one inch (or slightly less) in thickness.
How to Make Maple Glazed Chicken
Enough about chicken, let’s make dinner. First, gather your ingredients.
For this recipe, you’ll need salt, pepper, olive oil, maple syrup, minced garlic, cornstarch, ground ginger, chicken breasts sliced in half, and a lemon (or lemon juice), and water (not shown).
If you don’t have a lemon on hand, you can substitute with apple cider vinegar instead.
First, season your chicken breasts on both sides with the salt and pepper. In a skillet over medium heat, add your olive oil and pan fry your chicken breasts. This should take about 4 minutes per side.
Remove the chicken breasts from the pan and cover to keep warm.
Then, add your sauce ingredients to the pan – your remaining olive oil, maple syrup, lemon juice, minced garlic, ground ginger, and water. Whisk until the cornstarch is dissolved and incorporated. Your sauce should thicken quickly, and this step should only take 1-2 minutes total.
Once your sauce has thickened slightly, add your chicken breasts back to the pan and turn to coat.
Remove from heat and serve immediately. This recipe makes just enough sauce to coat your chicken. If you’d like extra sauce to drizzle over vegetables, potatoes, or to use as a salad dressing, I recommend doubling the sauce ingredients.
Easy Chicken Breast Recipes
Chicken breasts are a popular protein and it’s easy to see why. They’re usually inexpensive and well liked by the entire family.
Chicken on its own does not have a strong flavor, and instead takes on the flavors of the additional ingredients you add to the dish.
Looking for more chicken breast recipes? Try a few of my favorites:
- Quick Chicken Fricassee
- Cajun Chicken Alfredo
- Creamy Chicken Tortilla Soup
- Chicken Bacon Ranch Pasta
- Cajun Chicken Noodle Soup
- Chicken Pot Pie with Biscuits
Maple Glazed Chicken
- 16 ounces boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil divided
- 3 tablespoons maple syrup
- 1 teaspoon cornstarch
- 2 tablespoons lemon juice
- 2 cloves garlic minced
- 1/2 teaspoon ground ginger
- 2 tablespoons water
- Slice chicken breasts in half lengthwise to about 1 inch thickness. Season all sides with salt and pepper.
- In a saute pan over medium heat, add 1 tablespoon of olive oil. When hot, add chicken breasts and cook about 4 minutes per side, or until cooked through and juices run clear. Remove chicken from pan.
- Add remaining olive oil, maple syrup, lemon juice, cornstarch, garlic, ground ginger, and water. Whisk until cornstarch has dissolved and ingredients are incorporated. Cook for 1-2 minutes, or until sauce has thickened slightly.
- Return chicken to pan and toss to coat in sauce. Remove from heat and serve immediately.
- For this recipe, I recommend weighing your chicken, or using two large chicken breasts sliced in half to make four servings. Once sliced, your chicken should be about one inch (or slightly less) in thickness.
Lemon juice can be substituted with apple cider vinegar.
- This recipe makes just enough sauce to coat your chicken. If you'd like extra sauce to drizzle over vegetables, potatoes, or to use as a salad dressing, I recommend doubling the sauce ingredients.