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.
Ingredients and substitutions
You’ll need about 16 ounces of chicken, so two large chicken breasts sliced in half should work perfectly.
Maple syrup can be substituted with honey if needed.
If you don’t have a lemon on hand, you can substitute with apple cider vinegar instead.
Pan searing chicken breasts
I have an easy tip for cooking chicken breasts in less than 20 minutes on the stove top. Simply slice your chicken breasts in half, as if you were butterflying them, but continue cutting all the way through.
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.
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 less in thickness.
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.
More chicken recipes
- Quick Chicken Fricassee
- Cajun Chicken Alfredo
- Creamy Chicken Tortilla Soup
- Chicken Bacon Ranch Pasta
- Cajun Chicken Noodle Soup
- Chicken Pot Pie with Biscuits