This easy to make golden brown skillet chicken is coated in the most delicious savory sweet maple-balsamic glaze. This skillet chicken breast recipe is made in one skillet in less than 30 minutes.
This pan seared chicken recipe is one of those meals that look super fancy yet it’s made easily and with just a few simple ingredients. The amazing glaze is made with maple syrup, balsamic vinegar and a little bit of Dijon mustard. The combination of flavors is pure perfection.
Skillet Chicken Breast
Although I make and like all kinds of foods, it seems to me that at home I am always cooking boneless chicken breast. Even when I don’t have a menu plan, I tend to reach for boneless chicken fillets more than any other type of meat.
Boneless chicken recipes are quick and easy, especially chicken breast recipes with few ingredients. Pan seared chicken produces juicy chicken with a beautiful golden brown exterior. The brown bits on the bottom of the skillet have lots of flavor and are the perfect start of any pan sauce or glaze.
Skillet Chicken Ingredients
- Boneless and skinless chicken breast: Cut in half lengthwise.
- Oil: I use olive oil but canola oil, avocado and coconut oil works too.
- Chicken Broth: There’s nothing quite like homemade chicken broth but store bought is fine as well.
- Garlic: Fresh garlic is best. You can also use garlic paste.
- Dijon Mustard: If you are out of Dijon, your best option is stone ground mustard. In a pinch, use dry mustard.
- Balsamic Vinegar
- Maple Syrup: I use grade A maple syrup as that is usually what I have at home. A good quality syrup makes a difference.
- Seasonings: Salt, Ground Black Pepper and Cayenne Pepper. The amount of cayenne pepper used for this easy chicken recipe is minimum however, skip it if you prefer.
How To Make Maple Balsamic Glazed Skillet Chicken
- Prep The Chicken: Pat the chicken dry and season with salt and pepper to taste. Pat drying the chicken results in perfectly seared golden brown chicken.
- Combine Glaze Ingredients: In a small bowl, whisk the maple syrup, balsamic vinegar, Dijon mustard and cayenne pepper. Set aside.
- Pan Sear The Chicken: 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 chicken from the skillet.
- Deglaze: On medium low heat, cook the garlic for about a minute stirring constantly. Add the broth and scrape the bottom of the skillet with a wooden spoon to remove any brown bits. Bring to a boil and cook for about 2 minutes or until the broth has reduced by half.
- Finish Cooking: Whisk in the glaze and mix to combine. 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.
How To Cook Chicken In A Skillet Perfectly
Cooking tender, juicy, golden brown and delicious chicken breast on the stove top is very easy. Follow these steps to make the most perfect pan seared skillet chicken.
- Pat dry the chicken breast to get a nice golden brown sear. Wet chicken doesn’t brown well.
- I cut the chicken breast in half lengthwise so it cooks quickly and more evenly. You can also pound the thicker parts of the chicken breast with a meat mallet if needed. Cutting the chicken in half works very well unless the breasts are extra large.
- You will need a large skillet (I use a 12-inch skillet) to make this recipe.
- When pan searing the chicken, resist the temptation to move, flip or poke the chicken. Let the breast cook undisturbed for at least 4 minutes before touching it.
- If your chicken is stuck at the bottom of the skillet and you are unable to flip it, leave it alone! It means the chicken is not ready to be flipped yet. If you think it will burn, simply lower the heat.
Cool the cooked chicken completely and store it in an airtight container in the refrigerator for 2-3 days.
Brown the chicken breast in a hot skillet for about 5-6 minutes per side. Always check the chicken internal temperature with an instant-read thermometer. The chicken should reach an internal temperature of 165 degrees Fahrenheit before consuming.
Skillet Chicken Recipe Tips
- Reduce the glaze only until it becomes syrupy.
- Don’t move the chicken around while it browns.
Wondering what to serve with this delicious Skillet Chicken? Here are a few ideas:
- Roasted Fingerling Potatoes
- Instant Pot Mashed Potatoes
- Roasted Green Beans
- Grilled Asparagus
- Cauliflower Rice
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Maple Balsamic Glazed Skillet Chicken
- 2 pounds skinless and boneless cut in half lengthwise
- 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 chicken from the skillet.
- Lower the heat to medium-low and add the garlic. Cook for about a minute stirring constantly. Add the broth and scrape the bottom of the skillet with a wooden spoon to remove any brown bits. Bring to a boil and cook for about 2 minutes or until the broth has reduced by half.
- Stir in the maple syrup mixture and mix to combine. 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).
- Pan dry the chicken to get a nice golden brown sear.