This Maple Glazed Chicken recipe creates a sticky, caramelized coating that’s irresistible. It’s a perfect balance of sweet and savory flavors, ideal for weeknights or casual gatherings. The simple glaze transforms basic chicken into a truly special meal.
Craving a delicious Maple Glazed Chicken? You've come to the right spot! From Chicken Breast Recipes favorites to amazing Christmas Cookie recipes, there's something here for everyone.
Why You’ll Love This Maple Glazed Chicken
- Sweet & savory balance: The maple syrup is perfectly tempered by soy sauce and garlic.
- Easy pantry staples: Comes together quickly with ingredients you likely have on hand.
- Glossy sticky glaze: Creates a beautiful, caramelized crust that clings to the chicken.
- Versatile for any occasion: Equally suited for a fancy dinner or a simple family meal.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (or 6-8 thighs)
- 1/2 cup pure maple syrup
- 1/4 cup soy sauce (or tamari for gluten-free)
- 3 cloves garlic, minced
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1 tbsp fresh parsley, chopped (for garnish, optional)
Tools: A medium mixing bowl, whisk, baking dish or oven-safe skillet, basting brush, and an instant-read thermometer.
Notes: Using pure maple syrup is key for a richer flavor. Don’t skip the apple cider vinegar; it balances the sweetness perfectly.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 35 g |
| Fat: | 9 g |
| Carbs: | 24 g |
| Fiber: | 0.5 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Use real maple syrup. The flavor difference is night and day. Imitation syrups are often just corn syrup and flavoring, and they can make the glaze overly sweet and thin. Pure maple syrup gives you that deep, caramel-like flavor we’re after.
- Bring your chicken to room temperature. Taking the chicken out of the fridge 20-30 minutes before cooking helps it cook more evenly. You’ll avoid that dreaded scenario of a burnt outside and raw inside.
- Don’t skip the acid. The apple cider vinegar (or you could use a squeeze of lemon juice) is crucial. It brightens the entire dish and prevents the sweetness from becoming one-dimensional. A little goes a long way.
- Consider the cut of chicken. While breasts work beautifully, chicken thighs are more forgiving and stay incredibly juicy. If you’re worried about drying out the meat, thighs are your best friend here.
How to Make Maple Glazed Chicken
Step 1: First, preheat your oven to 400°F (200°C). While it’s heating up, pat your chicken completely dry with paper towels. This is a small but important step—a dry surface will help the glaze stick and promote a beautiful sear if you start on the stovetop. Season both sides of the chicken generously with salt, black pepper, and the smoked paprika. You’ll notice how the paprika immediately adds a warm, inviting color.
Step 2: Now, let’s make that glorious glaze. In your medium bowl, whisk together the maple syrup, soy sauce, minced garlic, apple cider vinegar, and onion powder. Whisk it until it’s completely smooth and emulsified. Take a quick taste—you should get a hit of sweet first, followed immediately by the salty, savory depth of the soy and garlic. It should be well-balanced already.
Step 3: Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully add the chicken. Sear for about 3-4 minutes per side, until you get a gorgeous golden-brown crust. Don’t move it around too much—let the pan do its work! This initial sear locks in the juices and adds a ton of flavor.
Step 4: Reduce the stovetop heat to low. Pour about two-thirds of the maple glaze over the chicken in the skillet, using a basting brush to coat every surface. You’ll hear it sizzle and smell that incredible caramelization starting. Reserve the remaining glaze for later. Transfer the entire skillet to your preheated oven.
Step 5: Bake for 15-20 minutes, basting the chicken with the pan juices halfway through. The chicken is done when an instant-read thermometer inserted into the thickest part reads 165°F (74°C). The glaze should be thick, sticky, and bubbling around the edges.
Step 6: Carefully remove the skillet from the oven—remember, the handle will be extremely hot! Let the chicken rest in the pan for about 5 minutes. This allows the juices to redistribute, ensuring every bite is moist. Right before serving, brush the chicken with the reserved fresh glaze for an extra glossy finish and a burst of fresh flavor. Garnish with chopped parsley if you like.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed bag for up to 2 months.
- Reviving: Reheat in a 325°F oven until warmed through to preserve texture.
Serving Suggestions
Complementary Dishes
- Garlic Mashed Potatoes — The creamy, savory potatoes are the perfect canvas for that rich maple glaze. You’ll want to drag every bite of chicken through them.
- Simple Roasted Broccoli — The slight char and earthy flavor of roasted broccoli cuts through the sweetness of the chicken beautifully, adding a nice textural contrast.
- Buttery Corn on the Cob — The sweet corn echoes the maple’s sweetness while the butter adds a lovely richness that complements the savory notes in the chicken.
Drinks
- A Crisp Chardonnay — A lightly oaked Chardonnay has just enough body and a touch of vanilla that pairs wonderfully with the sweet and smoky glaze.
- An Amber Ale — The caramel and toasty malt flavors in an amber ale mirror the notes in the maple syrup, creating a really harmonious pairing.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are fantastic for cleansing the palate between each delicious, sticky bite.
Something Sweet
- Warm Apple Crumble — It continues the cozy, comforting theme with spiced apples and a buttery oat topping. A scoop of vanilla ice cream on top is non-negotiable.
- Dark Chocolate Pots de Crème — The intense, slightly bitter dark chocolate provides a sophisticated and decadent finish that contrasts the sweet main course perfectly.
- Simple Shortbread Cookies — Buttery and not too sweet, they are a lovely, light way to end the meal, especially with a cup of coffee or tea.
Top Mistakes to Avoid
- Mistake: Using imitation maple syrup. This is the number one way to end up with a subpar glaze. The flavor will be flat and overly sweet, without the complexity that makes this dish special. It’s worth the splurge for the real stuff.
- Mistake: Skipping the sear. I’ve been tempted to just throw it all in the oven to save time, but you miss out on the Maillard reaction—that chemical process that creates deep, savory flavor and a beautiful crust. It only takes a few minutes but makes a world of difference.
- Mistake: Not letting the chicken rest. If you cut into it straight from the oven, all those precious juices will run out onto the cutting board, leaving you with drier meat. A brief 5-minute rest makes all the difference for juiciness.
- Mistake> Overcooking the chicken. Chicken breasts can go from juicy to dry and stringy in a matter of minutes. Trust your thermometer! Pull it at 165°F, and remember it will continue to cook a little as it rests.
Expert Tips
- Tip: Make a double batch of the glaze. It’s so good you’ll want extra for basting and serving. Any leftover glaze can be stored in the fridge for a week and used on salmon, pork chops, or even as a dressing for roasted vegetables.
- Tip: Add a pinch of red pepper flakes. If you like a little heat, a pinch of red pepper flakes in the glaze adds a subtle warmth that plays incredibly well with the sweet and smoky flavors. It’s a simple way to elevate the dish.
- Tip> Use the pan drippings for a sauce. After removing the chicken, place the skillet back on the stove over low heat. Add a splash of chicken broth or a bit of the reserved glaze and scrape up all the browned bits. Let it simmer for a minute to create an incredible pan sauce to pour over everything.
- Tip: Grill it instead. This recipe is fantastic on the grill! Just cook the chicken over medium heat, brushing with glaze in the last 5-10 minutes of cooking. You’ll get amazing smoky flavor and beautiful grill marks.
FAQs
Can I make this Maple Glazed Chicken ahead of time?
Absolutely! You can marinate the chicken in the glaze for up to 4 hours in the refrigerator before cooking. This actually deepens the flavor. I wouldn’t recommend going longer than that, as the acid in the vinegar and soy sauce can start to break down the chicken and change its texture, making it a bit mushy. You can also mix the glaze up to 3 days in advance and store it in a jar in the fridge.
What can I use instead of soy sauce?
For a gluten-free option, tamari is a perfect 1:1 substitute. If you’re avoiding soy altogether, coconut aminos are a great alternative—they’re slightly sweeter and less salty, so you might want to add an extra pinch of salt. Even a tablespoon of Worcestershire sauce mixed with a tablespoon of water can work in a pinch for that umami hit.
My glaze burned in the oven. What happened?
This usually happens if the oven temperature is too high or if there’s too much sugar directly on the pan. Maple syrup has a high sugar content and can burn. To prevent this, make sure you’re using the middle rack and the correct temperature. Also, using a combination of searing and then baking with the glaze, rather than applying all the glaze at the beginning, helps control the caramelization.
Can I use chicken with the skin on?
You definitely can, and it will be deliciously crispy! The method changes slightly. You’ll want to sear the chicken skin-side down first to render the fat and crisp it up. Then, flip it, apply the glaze, and transfer to the oven. The skin will protect the meat and become incredibly flavorful and crisp.
How should I store and reheat leftovers?
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place it on a baking sheet in a 325°F (160°C) oven until warmed through. I don’t recommend the microwave, as it can make the chicken rubbery and the glaze can separate. A gentle reheat in the oven or a toaster oven will preserve the texture best.
Maple Glazed Chicken
Make this easy Maple Glazed Chicken with a sweet, sticky glaze for a perfect weeknight dinner. Ready in 35 minutes! Get the simple recipe here.
Ingredients
For the Maple Glazed Chicken
-
4 boneless, skinless chicken breasts (or 6-8 thighs)
-
1/2 cup pure maple syrup
-
1/4 cup soy sauce (or tamari for gluten-free)
-
3 cloves garlic (minced)
-
1 tbsp apple cider vinegar
-
1 tsp smoked paprika
-
1/2 tsp onion powder
-
1/4 tsp black pepper
-
2 tbsp olive oil
-
1 tbsp fresh parsley (chopped, for garnish, optional)
Instructions
-
First, preheat your oven to 400°F (200°C). While it's heating up, pat your chicken completely dry with paper towels. This is a small but important step—a dry surface will help the glaze stick and promote a beautiful sear if you start on the stovetop. Season both sides of the chicken generously with salt, black pepper, and the smoked paprika. You’ll notice how the paprika immediately adds a warm, inviting color.01
-
Now, let's make that glorious glaze. In your medium bowl, whisk together the maple syrup, soy sauce, minced garlic, apple cider vinegar, and onion powder. Whisk it until it’s completely smooth and emulsified. Take a quick taste—you should get a hit of sweet first, followed immediately by the salty, savory depth of the soy and garlic. It should be well-balanced already.02
-
Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully add the chicken. Sear for about 3-4 minutes per side, until you get a gorgeous golden-brown crust. Don’t move it around too much—let the pan do its work! This initial sear locks in the juices and adds a ton of flavor.03
-
Reduce the stovetop heat to low. Pour about two-thirds of the maple glaze over the chicken in the skillet, using a basting brush to coat every surface. You’ll hear it sizzle and smell that incredible caramelization starting. Reserve the remaining glaze for later. Transfer the entire skillet to your preheated oven.04
-
Bake for 15-20 minutes, basting the chicken with the pan juices halfway through. The chicken is done when an instant-read thermometer inserted into the thickest part reads 165°F (74°C). The glaze should be thick, sticky, and bubbling around the edges.05
-
Carefully remove the skillet from the oven—remember, the handle will be extremely hot! Let the chicken rest in the pan for about 5 minutes. This allows the juices to redistribute, ensuring every bite is moist. Right before serving, brush the chicken with the reserved fresh glaze for an extra glossy finish and a burst of fresh flavor. Garnish with chopped parsley if you like.06
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