This Maple Balsamic Glazed Chicken is a delicious one-pan, quick and easy chicken dinner recipe sure to please even picky eaters! Boneless chicken breasts are seared to perfection and then coated with a tasty and sweet maple-balsamic glaze!
I got to try so many of Crown Maple’s fabulous products – yes, my job is tough sometimes! One of the things that impressed me the most (besides the high quality of all their products) is the passion for what they do. I got excited just hearing about it.
Crown Maple sets the standard for maple in quality, purity and taste through singular, certified-organic maple products.
Since 2010, Crown Maple has been crafted from sap produced at Madava Farms, from sustainably managed sugar and red maple trees. These particular types of trees produce the sweetest sap on the planet and, combined with the temperature and terroir of the Hudson River Valley, make it possible for Crown Maple to produce the finest quality syrup.
Crown Maple is gluten-free, certified organic and contains no GMO’s or preservatives
For this glazed chicken, I used the Crown Maple Syrup Amber Color but I think many of their maple syrups would have work beautifully for this recipe. Take a look at their website and you will fall in love with their offerings. Their Crown Maple Applewood Smoked Organic Maple Syrup is one of my favorites! I will be making all things BBQ with it!
WANT TO TRY THIS MAPLE BALSAMIC GLAZED CHICKEN?
PIN IT TO YOUR CHICKEN OR DINNER BOARD!!
FIND ME ON PINTEREST FOR MORE DELICIOUS RECIPES!
Follow me on social for more recipe ideas & inspiration!
Maple Balsamic Glazed Chicken
- 2 pounds boneless and skinless chicken breasts halves
- salt and ground black pepper to taste
- 1 tablespoon olive oil
- 2 garlic cloves, finely chopped
- 1/2 cup chicken broth
- 1/2 cup maple syrup (I use Crown Maple syrup))
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1/8 teaspoon ground cayenne pepper (optional)
- Chopped parsley for garnish (optional)
- Pat the chicken dry and season with salt and pepper to taste.
- In a small bowl, whisk the maple syrup, balsamic vinegar, Dijon mustard and cayenne pepper. Set aside.
- Heat the olive oil in a large heavy skillet over medium-high heat. Add the chicken breast and cook for about 5-6 minutes per side or until cooked through. Remove from the skillet.
- Lower the heat to medium-low and add the garlic. Cook for about a minute stirring constantly. Add the broth and bring to a boil. Scrape the bottom of the skillet with a wooden spoon to remove any brown bits. Keep boiling the broth for about 2 minutes or until the broth has reduced by half.
- Add the maple syrup mixture and mix well. Return the chicken to the skillet and turn to coat. Cook for 2-3 minutes or until the chicken is well coated and the mixture looks syrupy. Remove from the heat and serve. Garnish with chopped parsley (optional).