Maple Garlic Chicken Breast

Name: Maple Garlic Chicken Breast
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 2
Cuisine: American
Ingredients: 500 g chicken breast (about 2 pieces), boneless and skinless; 1 tsp kosher salt (or to taste); 1/2 tsp black pepper; 18 g cornstarch (about 2 tbsp), for dredging; 50 g unsalted butter (about 3 1/2 tbsp); 2 garlic cloves, minced; 22 g apple cider vinegar (about 1 1/2 tbsp); 15 g coconut aminos (about 1 tbsp); 110 g maple syrup (about 80 ml / 1/3 cup)

Davis Whitehead· From RecipeTin Eats ↗ by Nagi

Juicy pan-seared chicken breasts in a glossy maple-garlic butter sauce with a salty-sweet punch from coconut aminos and vinegar. It’s fast enough for weeknights but feels a little “restaurant” thanks to the sticky glaze and browned butter notes. Serve with rice, mashed potatoes, or sautéed greens to catch every drop of sauce.

weeknight
skillet
sweet-savory
chicken

30 min total · 10 min prep · 15 min cook · 5 min rest

Serves 2

790 kcal · 77g protein · 48g carbs · 29g fat total

Large skillet · Shallow dish

Ingredients

500 g chicken breast (about 2 pieces), boneless and skinless
1 tsp kosher salt (or to taste)
1/2 tsp black pepper
18 g cornstarch (about 2 tbsp), for dredging
50 g unsalted butter (about 3 1/2 tbsp)
2 garlic cloves, minced
22 g apple cider vinegar (about 1 1/2 tbsp)
15 g coconut aminos (about 1 tbsp)
110 g maple syrup (about 80 ml / 1/3 cup)

Instructions

Prep

Pat the chicken very dry, then season both sides evenly with the salt and pepper. Put the cornstarch in a shallow dish and dredge the chicken lightly, shaking off excess. You want a thin, even coat (no pasty spots).

Sear the chicken

Heat a large skillet over medium-high heat. Add the butter and let it melt and foam; when the foaming calms down and it smells nutty, add the chicken.

Sear until deep golden-brown, 4–6 minutes per side, adjusting heat so the cornstarch coating browns but doesn’t burn. The chicken is done when the thickest part feels springy-firm and the juices run clear (or 74°C/165°F if you probe). Transfer to a plate.

Make the maple-garlic glaze

Reduce heat to medium. Add the garlic and stir constantly for 20–30 seconds, just until fragrant (don’t let it brown hard).

Add the vinegar and coconut aminos, scraping the pan to dissolve browned bits. Add the maple syrup and simmer 1–3 minutes until the sauce looks glossy and lightly thickened; it should coat a spoon and leave a clean trail when you swipe a finger through it.

Finish

Return the chicken (and any resting juices) to the skillet and turn to coat. Simmer 30–60 seconds to re-warm, then remove from heat.

Spoon sauce over the chicken and serve right away.

Tip: If the sauce tightens too much, loosen with 15–30 g (1–2 tbsp) warm water and swirl until silky again.

Notes

Maple syrup makes a slightly deeper, more caramel-forward glaze than honey. If your maple syrup is very thin, simmer 30–60 seconds longer in Step 5 to get that spoon-coating shine.

Cornstarch gives a light, crisp sear and also helps the glaze cling to the chicken. Coconut aminos bring the salty-sweet depth in the sauce; if you like it saltier, season the finished glaze with an extra pinch of kosher salt.

Ingredients

500 g chicken breast (about 2 pieces), boneless and skinless

1 tsp kosher salt (or to taste)

1/2 tsp black pepper

18 g cornstarch (about 2 tbsp), for dredging

50 g unsalted butter (about 3 1/2 tbsp)

2 garlic cloves, minced

22 g apple cider vinegar (about 1 1/2 tbsp)

15 g coconut aminos (about 1 tbsp)

110 g maple syrup (about 80 ml / 1/3 cup)