Chicken/ Quick and Easy

Maple Glazed Chicken

Maple glazed chicken is sweet, tangy and full of flavor. With a robust glaze to start your meal and ready in 30 minutes.

Maple glazed chicken is sweet, tangy and full of flavor. With a robust glaze to start your meal and ready in 30 minutes.

Chicken breasts can be pretty boring. I usually cook with boneless, skinless chicken breasts so there’s no magical crispy skin that I get to steal from everyone later. They really don’t look at good as thighs and certainly aren’t as juicy. But they’re cheap and easy to deal with in the kitchen, so we stick with them. Yes, chicken breasts can be boring. But that doesn’t mean they can’t be delicious. I’ve had great success with these oven-baked chicken breasts and garlic butter baked chicken breasts.

But today we are smothering the humble chicken breast in a savory maple sauce with some maple glazed chicken breasts. It’s simple but full of yum. If you’ve followed me long enough, you’ll know I like depth of flavor. So instead of dumping a whole bunch of maple syrup in there and calling it a maple glaze, I’ve tweaked the flavor profile just a little to have notes of citrus and some soy sauce to balance it out. So let’s get cooking!

A close up of a maple glazed chicken breast in a cast iron skillet.


Portions – This recipe is enough for four servings but if you want to halve the portions,  use two chicken breasts but keep the sauce proportions the same. You still want enough glaze to go around and more sauce is better than no sauce.

Sauce – There are two ways to deal with the sauce or glaze. You could do a reduction in a pan before baking or after baking by simmering until it thickens. Or you can cheat and add in a cornstarch slurry to save time. I always do this because it’s fast, I can control the consistency and it’s just easier overall. It’s so much better than standing over the stove and waiting for the sauce to thicken. The sauce will turn whitish when you add the slurry. Bring it to a boil and wait until the color returns to normal. That’s when you know the slurry has thickened it as much as it can.

Maple glazed chicken is sweet, tangy and full of flavor. With a robust glaze to start your meal and ready in 30 minutes.

Baking –  I used a 12″ oven-safe skillet so that’s about the size you’re looking to fit 4 chicken breasts comfortably. Keep the chicken at a distance from each other so they don’t steam instead of bake.

Do it on the stovetop – If you want to skip the baking part or simply want to do everything over the stovetop, reduce heat to medium and simmer the chicken in the sauce for about 5 minutes per side. Flip it and do the other side until the chicken is no longer pink or the internal temperature reads 165°F.  You can also do this over the grill by thickening the sauce beforehand and then basting it onto the chicken every time you flip.

Maple glazed chicken is sweet, tangy and full of flavor. With a robust glaze to start your meal and ready in 30 minutes.

And that’s about it. Enjoy it with a side of veggies to balance the meal out or a creamy potato salad. Happy cooking!


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Maple glazed chicken breasts in a cast iron skillet.

Maple Glazed Chicken

  • Author: The Cooking Jar
  • Total Time: 30 mins
  • Yield: 4 1x


Maple glazed chicken is sweet, tangy and full of flavor. With a robust glaze to start your meal and ready in 30 minutes.


Units Scale
  • 4 boneless, skinless chicken breasts
  • Salt and pepper to taste


  • 1/4 cup chicken broth
  • 1/2 teaspoon garlic, minced
  • 4 tablespoons maple syrup
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1 teaspoon cornstarch mixed with two teaspoons cold water (optional)


  1. Combine the sauce ingredients and stir to mix.
  2. Pat the chicken dry and season with salt and pepper.
  3. In an oven-proof skillet over medium-high heat, pan-fry the chicken on both sides until browned, about 2-3 minutes per side.
  4. Remove chicken and drain any excess oil.
  5. Add sauce to the pan and bring to a gentle boil. Reduce heat to medium and simmer for 1 minute, stirring constantly.
  6. Return chicken to pan and spoon the sauce over it.
  7. Bake at 400°F for 10 minutes or until chicken is cooked or until a meat thermometer reads 165 ºF.
  8. Dish the chicken and start reducing your glaze or use cornstarch slurry to thicken it. Simmer until sauce has thickened.
  9. Drizzle the sauce over the chicken and serve hot.
  10. Enjoy!
  • Prep Time: 10 mins
  • Cook Time: 20 mins

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  • Reply
    Janet W
    July 15, 2020 at 4:06 PM

    Is it possible to make the sauce then pour over the chicken and just bake it? Thank you

    • Reply
      The Cooking Jar
      July 16, 2020 at 10:29 AM

      Yes, you could do that too. The sauce just won’t be as thick as if it was done on the stove top with the reduction and slurry to thicken it. But you will still have the flavor.

  • Reply
    May 13, 2020 at 8:13 PM

    Thank you for this delicious recipe!

    • Reply
      The Cooking Jar
      January 3, 2021 at 1:00 PM

      Absolutely Stefania! Thank you trying it out 🙂

  • Reply
    March 31, 2020 at 2:42 PM

    Awesome red lobster has nothing on you !
    First place I tried it
    But not the last . Thanks to you I now can make
    My own ?

  • Reply
    Cedar @ Hospitality
    June 12, 2015 at 1:46 AM

    Hey Farah, Your chicken looking delicious and yummy with great presentation of different ingredients…Thanks for sharing with us.

    • Reply
      The Cooking Jar
      June 15, 2015 at 2:54 PM

      Very welcome, I hope you try out something soon. Happy cooking!

  • Reply
    Thalia @ butter and brioche
    June 11, 2015 at 11:28 PM

    I too love how you have captured this glazed chicken! I am so salivating over all the images and that sticky, sweet maple glaze. Yum.

    • Reply
      The Cooking Jar
      June 15, 2015 at 2:52 PM

      Glazes speak for themselves and they’re really hard to resist! It’s almost magical 😉

  • Reply
    May 30, 2015 at 3:42 AM

    i really, really enjoy how well you capture the luscious gooey drool-ish aspect of glazes in this and past posts. thank you for sharing 🙂

    • Reply
      The Cooking Jar
      June 1, 2015 at 2:39 PM

      Gotta have that glaze to tempt the hungry! Love your Pinterest page by the way 😉

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