Maple Balsamic Glazed Chicken

This maple balsamic glazed skillet chicken is a perfect quick dinner when you want something flavorful without fuss. The glaze strikes a great balance between sweet and tangy making it a satisfying weeknight meal that comes together fast.

I first made this after realizing I had leftover maple syrup and balsamic vinegar that needed using. It quickly became a favorite that my family requests often on busy nights.

Ingredients

• Chicken: 2 pounds skinless boneless chicken cut in half lengthwise for even cooking
• Salt and black pepper: to season and enhance the natural flavors
• Olive oil: for browning the chicken without overpowering the glaze
• Garlic: finely chopped adds savory warmth to the sauce
• Chicken broth: to deglaze the pan and add depth to the glaze
• Maple syrup: brings natural sweetness and a sticky texture, use a quality pure maple syrup for the best results
• Balsamic vinegar: gives a tangy contrast that cuts through the sweetness and adds complexity
• Dijon mustard: rounds out the glaze adding a slight sharpness and helps emulsify the glaze
• Ground cayenne pepper: optional but adds a nice subtle heat if you like a little kick
• Chopped parsley garnish: adds a fresh pop of color and mild herbiness

Instructions

Pat The Chicken Dry:

Pat the chicken breasts dry with paper towels to remove excess moisture. Season both sides generously with salt and black pepper. Dry chicken sears better and forms a nice crust.

Heat And Brown The Chicken:

Heat olive oil in a large heavy skillet over medium-high heat until shimmering but not smoking. Add chicken breasts and cook undisturbed for about 5 to 6 minutes until the bottom is golden brown. Flip and cook the other side until cooked through about another 5 to 6 minutes. Remove chicken from skillet and set aside.

Cook The Garlic And Deglaze:

Lower heat to medium low. Add finely chopped garlic to the skillet and stir constantly for about a minute until fragrant but not browned. Pour in chicken broth and use a wooden spoon to scrape up all browned bits from the pan bottom. These bits add so much flavor. Allow broth to boil and reduce for about 2 minutes until reduced by half.

Add The Glaze Ingredients:

Stir in maple syrup, balsamic vinegar, Dijon mustard, and cayenne pepper if using. Mix everything thoroughly into the reduced broth. Return browned chicken breasts to the skillet and spoon the sauce over them. Cook for another 2 to 3 minutes, turning chicken to coat completely as the sauce thickens into a shiny glaze.

Garnish And Serve:

Remove from heat and sprinkle with chopped parsley for a fresh finishing touch. Serve immediately for juicy flavorful chicken with a perfectly balanced glaze.

This dish combines my love for sweet and savory flavors. I remember the first time I made it for a cozy dinner and the whole family went back for seconds. That sticky rich glaze brings everyone around the table.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over low heat to keep the glaze glossy and the chicken juicy.

Ingredient Swaps

You can swap chicken breasts with thighs but adjust cooking time accordingly to ensure they cook through. If maple syrup is not available, honey can be used but the flavor will be slightly different. For a balsamic substitute, white wine vinegar with a touch of brown sugar works in a pinch.

Serving Ideas

Serve over creamy mashed potatoes or buttered noodles to soak up that irresistible glaze. A simple side of roasted green beans or a crisp salad adds freshness to balance the rich flavors.

This glaze makes every weeknight feel special and is sure to become a favorite in your rotation.

Frequently Asked Recipe Questions

→ What can I use instead of chicken broth?

You can substitute chicken broth with vegetable broth or even water, though using broth adds richer flavor to the glaze.

→ How do I prevent the chicken from drying out?

Patting the chicken dry before seasoning and cooking it over medium-high heat for a few minutes per side helps seal in juices and creates a nice crust.

→ Can I make the glaze spicier?

Yes, increase the cayenne pepper slightly or add a pinch of crushed red pepper flakes to elevate the heat to your liking.

→ Is it okay to use a different type of vinegar?

Balsamic vinegar adds a unique sweetness and depth, but red wine vinegar or apple cider vinegar can be used as alternatives with a more tangy profile.

→ How do I get a syrupy consistency for the glaze?

Simmer the sauce on medium-low heat until it thickens and coats the back of a spoon, usually about 2-3 minutes.