Maple Syrup Chicken
This weeknight dinner will have your family smiling and eating up a storm. Not only is this maple syrup chicken simple to prepare but it is tasty, too!
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MAPLE SYRUP CHICKEN!!!!!!!!!!!!!!!! OMG!!!
Ingredients
- Maple Syrup Chicken
- 1-2 tablespoons olive oil
- 6 bone in/skin on chicken breasts
- Salt and pepper to taste
- ½ cup chicken broth
- ½ cup real maple syrup
- 1 heaping tablespoon fresh thyme leaves (I USED ROSEMARY)
- 4 garlic cloves, thinly sliced
- 2 tablespoons cider vinegar
- 2 tablespoons stone ground mustard
Instructions
- Preheat oven to 400º. Spray a 9 x 13 pan with nonstick cooking spray.
- In a large skillet, heat oil over medium-high heat.
- Season chicken with salt and pepper. A
- dd chicken to pan, and sauté on both sides till nicely browned.
- Remove chicken from pan.
- Add broth, maple syrup, thyme and garlic.
- Bring to a boil, stirring frequently for a couple minutes.
- Add vinegar and mustard and cook for another minute.
- Place chicken in baking dish, pour any sauce over chicken, and bake for 30 minutes or till chicken is cooked through. Serves six.
CHICKEN RECIPE ADAPTED FROM THAT SKINNY CHICK CAN BAKE adapted from Cooking Light via The Mom Chef
FOR THE GREEN BEANS I TRIMMED SOME FRESH BEANS AND RESERVED SOME SAUCE FROM THE CHICKEN IN THE PAN. I COOKED THEM IN THE SAUCE FOR A FEW MINS. THROW IN SOME ALMONDS, TOO!
4you-withlove says
This looks and sounds devine! I’ll have to try this!
4you-withlove says
This looks and sounds devine! I’ll have to try this!
Lashone Releford says
Covered or uncovered when baking?
DANIELLE says
uncovered
Richard M Sichak says
I am going to try this one today 3/19/16 . Thank you for the recipie !
Hugs & Cookies xoxo says
Enjoy! Mmm!
Carol says
OMG, I could eat chicken 20 days a week, ha ha I am def making this!
danielle says
haahaha love it!!!!
Cyndi says
Not a fan of skin or bones . . . have you tried this with boneless breasts?
danielle says
yes! yummy but adjust baking time
Christine says
Any approximation on how much to adjust the time for boneless/skinless? This sounds so heavenly and I don’t wanna dry them out. Thanks!
danielle says
Check at 20 mins and keep checking until fully cooked.
Deborah Doucet says
I bet this would be good on salmon!
Esther Feldman says
can you freeze this?
danielle says
never tried
jackie says
Can reg vinegar be used instead of cider?
Margaret says
Must try!
Jennifer Hynds says
Looks really good.. I am going to make it one night soon for supper.
Treece says
Made this tonight with a few alterations, (my husband makes maple syrup but didn’t have enough this year to spare for this recipe). So I just spooned a little maple syrup over the chicken just prior to removing it from the frying pan. Instead, I used 1/2 cup pancake syrup and it was STILL delicious. Thank you for sharing this awesome recipe!
Jo says
Made this for dinner – used a whole chicken (butcher halved it for me). I didn’t brown it first but covered it (along with whole potatoes & sweet potato) until almost cooked then removed the lid to let it brown. Oh my! it was SOOOO delicious! I think using home made chicken stock helped too. Thank you xo
Michael says
This would be awesome with Chicken thighs!
Carol says
This was awesome and easy! Can’t wait to try it on ribs!
Hugs & Cookies xoxo says
oooh great idea!
Laura says
I made this last night and it was delicious! I used boneless chicken, and minced garlic. That was the only changes I made. The sauce is the best part. I’m tempted to double that the next time I make this. (And there will be a next time.) I served it with rice and was pouring the sauce over the top, wishing for more. It was that good. I think I will use chicken thighs next time too. I like them so much more and I’m finding myself using them more and more. This is a great dish. I highly recommend.
Hugs & Cookies xoxo says
yum-thighs sound fabulous w this! We love them, too!
Jacqueline Levine says
This chicken is outrageously delicious! I’ve made it several times & each time is better than the time before ????
Hugs & Cookies xoxo says
awesomeeee!
vanda says
I double the batch, a lot to feed, lol, substituted half of the syrup with honey, or agave. didn’t lose maple syrup flavor, and instead of just thyme, I only had Italian seasoning, turned out wonderful. thank you for this recipe, it is a keeper
danielle says
awesome!!!!