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

Maple-Glazed Chicken Recipe

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4.5 6 8
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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
Quick Diabetic Exchange Test Kitchen Approved
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. 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."

Reviewed Jul. 8, 2009

"Chicken ala orange?"

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