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Maple-Glazed Chicken Recipe
Maple-Glazed Chicken Recipe photo by Taste of Home

Maple-Glazed Chicken Recipe

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4.5 7
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This chicken recipe offers sweet and savory flavors and a pleasant maple sauce. Tender and loaded with appeal, this entree will please everyone at the table.—Taryn Kuebelbeck, Plymouth Minnesota
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon canola oil
  • 1/2 teaspoon cornstarch
  • 1/2 cup apple cider or unsweetened apple juice
  • 2 tablespoons maple syrup
  • 1/2 teaspoon onion powder

Nutritional Facts

1 chicken breast half with 2 tablespoons glaze equals 226 calories, 7 g fat (1 g saturated fat), 78 mg cholesterol, 220 mg sodium, 11 g carbohydrate, trace fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1 starch 1/2 fat.


  1. Flatten chicken to 1/2-in. thickness. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil for 5-6 minutes on each side or until no longer pink. Remove and keep warm.
  2. Meanwhile, in a small bowl, combine cornstarch and cider until smooth. Stir in syrup and onion powder; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and turn to coat. Yield: 4 servings.
Originally published as Maple-Glazed Chicken in Simple & Delicious May/June 2008, p23

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Reviewed May. 14, 2012

"Gourmet-quality recipe that is so easy and so quick."

Reviewed Nov. 20, 2011

"This is so good! And easy! I'll definitely be making it again!"

Reviewed Nov. 8, 2011

"I made this on a whim for something fast and easy. It couldn't have been any better, the flavors combined wonderfully and it was so quick I almost didn't have time to make my instant mashed potatoes!"

Reviewed Aug. 18, 2011

"I didn't have apple juice, but I had apple butter. So, I substituted 1/4 apple butter and 1/4 water for the apple juice. Worked great. Nice flavor, quick and easy."

Reviewed Jul. 29, 2011

"This was delicious! The only thing I did a little different was at the end after thickening sauce and returning chicken to pan, I continued to keep it over the heat turning chicken often until the sauce almost "caramelized" to the chicken...about 5-7 more minutes. The chicken remained moist on the inside and wonderfully sticky and flavorful on the outside."

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