This chicken is healthy and delicious. Maple Garlic Glazed Chicken Breasts are quick and easy too. We throw the chicken and the marinade into a re-sealable bag in minutes the night before we are going to need it. Then we dump everything into a pan and bake! Recipes don’t get any easier than this!
Ken, my husband, loves everything maple and I mean everything! I knew as soon as I started trying out this recipe for Maple Garlic Glazed Chicken Breasts years ago that he would absolutely love it and as expected he does! He is nothing if not fairly predictable! Luckily for me!
Instead of dumping the marinade, with the chicken breasts, into a pan to baste and bake you have the option of starting to bake your chicken on a rimmed edge baking sheet, with a rack, in your oven.
While chicken is baking, using a small saucepan, simmer marinade over medium heat. Cook until reduced by about half, less than 10 minutes. Baste the chicken frequently with the reduced sauce, as soon as it is ready, for the rest of the baking time. This method will leave you with a thicker glaze on the outside of your chicken breasts. Just as delicious but a bit more work!
My favorite part about making this Maple Garlic Glazed Chicken Breasts recipe is not only the wonderful flavor that results, with both methods, but the fact that you can easily pair these chicken breasts with absolutely anything!
We serve this chicken breast with everything from salad to whatever vegetables we have on hand! Drizzling the juices from the pan over some rice adds the perfect flavor to plain old rice!
Just in case this chicken dish isn’t for you I have listed some others below you just might want to have a look at. You can never have too many chicken recipes. Hopefully you will enjoy them as much as we do!
We had to make this simple weeknight dinner winner into a video! You have to check out how easy this recipe is!
Maple Garlic Glazed Chicken Breasts
- 4 chicken breast, boneless, skinless
- 1/2 cup maple syrup
- 1/4 cup soy sauce
- 3 tblsp lemon juice
- 2 tblsp garlic, minced or to taste
- 1 tblsp ginger, ground
- 1 tsp black pepper, ground
Combine and whisk syrup, soy sauce, lemon juice, garlic, ginger and pepper into a small dish. Pour into a re-sealable bag and add chicken. Remove as much air as possible and refrigerate for at least 2 hours, or ideally, overnight. Adjust chicken periodically and be sure chicken is covered with the marinade.
When you are ready to bake, preheat your oven to 350 degrees. Prepare an 8x8 or 9x9 inch baking pan with tinfoil lightly coated with cooking spray. Set aside.
Pour the reserved marinade and the chicken into your prepared pan. Bake for 40-50 minutes. I usually flip each of the chicken breasts over every ten minutes or so instead of basting. The choice is yours but you will be glad you did one or the other! Serve when juices run clear or your thermometer tells you your chicken breasts are done! Enjoy!
Start to bake chicken on a rimmed edge baking sheet, with a rack, on 350 for about 45 minutes. While chicken is baking, using a small saucepan, simmer marinade over medium heat. Cook until reduced by about half, less than 10 minutes. Baste the chicken frequently with the reduced sauce, as soon as it is ready, for the rest of the baking time. This method will leave you with a thicker glaze on the outside of your chicken breasts. Just as delicious but a bit more work!