In a small saucepan, combine the maple syrup, balsamic vinegar, olive oil, garlic, Dijon mustard, and dried thyme. Stir and bring the mixture to a simmer over medium heat. Let it simmer for about 5-7 minutes, until it thickens slightly. Remove from heat and set aside.
Season the chicken breasts with salt and pepper.
Heat a large oven-safe skillet over medium-high heat and add a little olive oil. Once the skillet is hot, sear the chicken breasts for about 3-4 minutes on each side, until golden brown.
Pour the maple balsamic glaze over the chicken breasts in the skillet, making sure they are evenly coated.
Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C).
Remove the chicken from the oven, and spoon some of the glaze from the pan over the chicken for extra flavor.
Garnish with freshly chopped parsley, if desired, and serve.
Serving and Storage Tips:
Serve the glazed chicken with roasted vegetables, rice, or a simple salad for a well-rounded meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over low heat to prevent the chicken from drying out.
Variations:
You can substitute chicken thighs for chicken breasts for a more flavorful, juicier option.
Add a splash of orange juice to the glaze for a citrusy twist.
For a spicier version, incorporate a pinch of red pepper flakes into the glaze.
FAQ:
Can I use a different type of vinegar?
Yes, you can use apple cider vinegar or red wine vinegar if you prefer a slightly different flavor profile.
Can I make the glaze ahead of time?
Yes, you can make the glaze ahead of time and store it in the refrigerator for up to a week. Just reheat it before using.
What can I serve with this dish?
This chicken pairs well with mashed potatoes, quinoa, roasted vegetables, or a light green salad.
Can I make this recipe in advance?
Yes, you can prepare the chicken and glaze in advance. Simply store the chicken and glaze separately, and then bake and heat them up when you’re ready to serve.
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