Description
This Maple Balsamic Glazed Skillet Chicken is a quick and flavorful dish featuring juicy, pan-seared chicken breasts coated in a sweet and tangy glaze made from maple syrup, balsamic vinegar, Dijon mustard, and a hint of cayenne pepper. Perfect for a weeknight dinner, this recipe balances savory and sweet elements with minimal prep and cook time.
Ingredients
Chicken
- 2 pounds skinless and boneless chicken breasts, cut in half lengthwise
- Salt and ground black pepper, to taste
- 1 tablespoon olive oil
Glaze
- 2 garlic cloves, finely chopped
- 1/2 cup chicken broth
- 1/2 cup maple syrup (preferably Crown Maple syrup)
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1/8 teaspoon ground cayenne pepper (optional)
- Chopped parsley for garnish (optional)
Instructions
- Prep the chicken: Pat the chicken breasts dry using paper towels to ensure a good sear and season both sides generously with salt and ground black pepper.
- Make the glaze: In a small bowl, whisk together the maple syrup, balsamic vinegar, Dijon mustard, and cayenne pepper (if using). Set this mixture aside for later use.
- Pan sear the chicken: Heat the olive oil in a large heavy skillet over medium-high heat. Add the chicken breasts and cook for about 5-6 minutes on each side until the chicken is cooked through and has a golden-brown crust. Remove the chicken from the skillet and set aside.
- Deglaze the skillet: Reduce heat to medium-low and add the finely chopped garlic to the skillet. Sauté for about one minute, stirring constantly to prevent burning. Pour in the chicken broth and use a wooden spoon to scrape up the browned bits from the bottom of the skillet. Bring the mixture to a boil and let it cook for about 2 minutes, or until the broth has reduced by half.
- Cook glaze and serve: Stir in the prepared maple syrup glaze mixture into the skillet and combine well. Return the chicken breasts to the skillet, turning them to coat well with the glaze. Cook for an additional 2-3 minutes until the glaze becomes thick and syrupy. Remove from heat, garnish with chopped parsley if desired, and serve immediately.
Notes
- For best results, use chicken breasts of even thickness to ensure uniform cooking.
- If you prefer less sweetness, reduce the maple syrup amount slightly.
- The cayenne pepper is optional but adds a pleasant subtle heat.
- Use a heavy skillet (cast iron preferred) for better searing and flavor development.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
