Maple Glazed Chicken
This post may contain affiliate links. See our affiliate policy here.
I’m all about mixing up my usual chicken dinners with different flavors and sauces – maple glazed chicken was one of those “what do we have on hand?” moments. A bit of maple syrup, soy sauce, lemon, ginger, and sage, and boom – dinner was born! While the chicken’s cooking, I throw together some sides, and it all comes together perfectly in about half an hour.
These maple glazed chicken breasts are sweet with a hint of citrus and salt, and they’re topped with sage and crunchy toasted pecans for an outstanding flavor. You can have this tasty dinner on the table in about 35 minutes!
Try my Skillet Bourbon Chicken, my Baked Chicken Breasts or my easy Skillet Chicken Pot Pie, too! And if you love sweet marinades, you can also try my Sticky Honey Glazed Chicken Thighs recipe, which features a quick honey-soy glaze.
Why you’ll love this
- Quick and easy. This dish comes together in just 35 minutes, perfect for busy nights.
- Packed with flavor. The maple syrup, ginger, and sage give the chicken a sweet and savory balance.
- Great for entertaining. It looks fancy, but it’s super simple to make.
- Adaptable. Don’t have pecans? No worries – try it without or substitute with almonds
FAQs
Yes! Just adjust the cooking time as thighs usually take a bit longer to cook through. Make sure they reach 165°F.
You can use dried sage! Just use half the amount as dried herbs are stronger.
Use a meat thermometer to check the internal temp. Take the chicken out of the oven as soon as it hits 165°F.
What to serve with Maple Glazed Chicken
Serve with rice, roasted vegetables, mashed potatoes, or a fresh salad. This chicken goes great with just about anything!
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Chicken breasts. Boneless skinless chicken breasts are ideal, but you can use chicken thighs too – just adjust the cooking time.
- Vegetable oil. Use a neutral oil like vegetable oil for searing. It handles high heat better than olive oil.
- Maple syrup. Make sure to use pure maple syrup for that rich, sweet flavor.
- Lemon. Adds a little brightness to balance the sweet maple glaze. Fresh lemon juice and zest are best.
- Soy sauce. Brings a salty, umami kick. You can use tamari for a gluten-free option.
- Fresh ginger. Grated ginger adds a nice zing. If you don’t have fresh, use 1/2 teaspoon of ground ginger.
- Fresh sage. Fresh sage gives the best flavor, but dried works too—just use half the amount.
- Chicken stock. Adds moisture and keeps the chicken juicy. If you don’t have chicken stock, vegetable stock or water will work.
- Pecans. Toasted pecans add a nice crunch. You can leave them out or substitute with another nut like walnuts or almonds.
Kylee’s Notes
Don’t skip the sear. Let the chicken cook for the full 4 minutes to get that nice golden color and flavor.
Glaze adjustments. If the glaze reduces too much, just add more chicken stock to keep things saucy.
Use fresh herbs. Fresh sage adds the best flavor, but if you don’t have it, dried sage works too—just use half the amount.
What to do with leftovers
Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.
Freezing instructions
Let the chicken cool completely, then freeze in a container for up to 2 months. Thaw in the fridge and reheat before serving.
More delicious recipes:
- Chicken Piccata Recipe. An old time classic, that is quick and easy to make and full of flavor. Butter, lemon juice and capers make the delicious sauce!
- Pesto Stuffed Chicken (with Cream Cheese). Super easy to make, finishes in the oven for some hands-off cooking! Creamy and delicious, everyone will love this dinner!
- Balsamic Glazed Chicken. A simple homemade sauce is used to baste the chicken as it cooks. The result is tender chicken with a slightly sweet, and tangy taste.
- Chicken Pizzaiola. A delicious and easy-to-make dinner. In just 35 minutes, you’ll have tender chicken in a rich tomato sauce packed with flavor.
- ALL CHICKEN RECIPES
- ALL WEEKNIGHT RECIPES
Get free recipes in your inbox!
Find me on Pinterest, Facebook & Instagram.
If you make this recipe, please comment and let me know how it turned out and leave a star rating! ⭐⭐⭐⭐⭐
Maple Glazed Chicken
Ingredients
- 4 chicken breasts
- 2 tablespoons vegetable oil
Maple Glaze
- 3 tablespoons pure maple syrup
- 1 teaspoon lemon juice
- 1/2 teaspoon lemon zest
- 1 tablespoon soy sauce
- 1 teaspoon grated fresh ginger
- 1 tablespoon fresh sage (chopped finely)
- 1/2 cup chicken stock
Garnish
- extra sage leaves optional
- toasted pecans optional
Instructions
Get prepped
- Preheat the oven to 400°F.
- Whisk all the glaze ingredients in a small bowl and set aside.3 tablespoons pure maple syrup, 1 teaspoon lemon juice, 1/2 teaspoon lemon zest, 1 tablespoon soy sauce, 1 teaspoon grated fresh ginger, 1 tablespoon fresh sage (chopped finely), 1/2 cup chicken stock
- Season both sides of the chicken breasts with salt and pepper.4 chicken breasts
Cook the chicken
- Heat the oil in a large oven-proof pan over medium-high heat (I use a cast iron skillet).2 tablespoons vegetable oil
- Sear the chicken breasts for 4 minutes on one side (resist the urge to flip early—let them get a good sear).
Finish the chicken in the oven
- Flip the chicken, then remove the pan from heat.
- Add the glaze to the pan, making sure the chicken is coated.
- Bake in the oven for 20-25 minutes, flipping once halfway through. Add more chicken stock if the liquid reduces too much. Chicken is done when it reaches 165°F.
Serve
- Remove the chicken from the pan and drizzle with the extra glaze.
- Top with toasted pecans and sage leaves, if desired.extra sage leaves, toasted pecans
- Devour.
Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!Update: This recipe was originally published in April of 2016. It was updated in October of 2024.
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
This was fantastic! It was tender, tasty and moist. It didn’t take 25 minutes for them to reach 165⁰ but it would all depend on the size of the chicken breast. Mine took closer to 12 minutes. And then I just popped the pan back on the stovetop to reduce the glaze. Delicious!