Maple Balsamic Glazed Smothered Chicken

Sweet, sticky, and deliciously tart, this smothered chicken is a perfectly balanced and unique take on a classic dish.

So many smothered chicken dishes are very creamy and heavy, but this recipe switches it up with a sweet, tangy, and glossy sauce that will have your taste buds dancing! The deep zing of reduced balsamic vinegar is the perfect ingredient to pair with the sweetness of maple syrup. It adds more character than using a more expected ingredient like honey.

Chicken breast can be a dull ingredient, but it is so great for adding lean protein to your diet. This recipe starts by searing the chicken. This doesn’t just create a tasty crust around the chicken but also leaves behind delicious juices to cook the sauce in.

Why you will love this Smothered Chicken recipe…

Sweet and tangy- The maple balsamic glaze has a beautiful balance of zestiness and sweetness from the collaboration between maple syrup and balsamic vinegar.
Simple yet delicious– This recipe only requires a few ingredients, but they pack a flavor punch. This makes this dish the ideal easy-to-impress meal for guests.
Sticky, glossy glaze- The glaze not only tastes wonderful but looks stunning on the plate with its shiny finish.
Quick and easy- This is a beginner-friendly dish that can be on the table in just 40 minutes.

Smothered Chicken with Maple Balsamic Glaze

This dish is sweet and savory with a distinctive zing from the reduced balsamic vinegar. It's a perfectly balanced dish that takes the idea of smothered chicken to a whole new level.

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Prep Time 5

Cook Time 35

Total Time 40

Course Dinner

Cuisine American

Servings

Calories 439 kcal

Equipment

Cast-iron skillet

Ingredients

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Instructions

Season both sides of the chicken breasts with salt and pepper.
In a large skillet, heat the olive oil over medium heat. Sear the chicken breasts for about 4-5 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced onions. Cook for about 5-7 minutes, stirring occasionally, until they are soft and caramelized.
Add the minced garlic and cook for another minute until fragrant.
Pour the balsamic vinegar into the skillet with the onions and garlic, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
Stir in the maple syrup, Dijon mustard, and fresh thyme. Let the mixture simmer for 5-7 minutes until it thickens slightly and becomes glossy.
Return the seared chicken breasts to the skillet, spooning the glaze over the top. Lower the heat and let the chicken simmer in the sauce for 10 minutes or until fully cooked (internal temp of 165°F). Add a tablespoon of butter to the sauce for extra richness, and stir until melted.
Serve the chicken hot, smothered with that irresistible maple balsamic glaze. Garnish with fresh parsley for a pop of color!

Nutrition

Calories 439kcal (22%)Carbohydrates 21g (7%)Protein 49g (98%)Fat 16g (25%)Saturated Fat 4g (25%)Polyunsaturated Fat 2gMonounsaturated Fat 8gTrans Fat 0.1gCholesterol 152mg (51%)Sodium 336mg (15%)Potassium 958mg (27%)Fiber 1g (4%)Sugar 18g (20%)Vitamin A 182IU (4%)Vitamin C 5mg (6%)Calcium 54mg (5%)Iron 1mg (6%)

Keyword Smothered Chicken

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Serving Suggestions

This smothered chicken is delicious served with roasted vegetables and garlic mashed potatoes that the sauce can run into. It would also be very tasty alongside a simple green salad dressed with a light vinaigrette to balance the sweet and tangy flavors.

I also suggest serving these tasty sides along with this smothered chicken:

🧑‍🍳 Expert Tips

Reduce the glaze slowly. Allow the sauce to reduce slowly until it becomes sticky and glossy. This will achieve a silky texture without the risk of burning it.
Double up the recipe. If you love a lot of extra sauce, you can simply double the glaze ingredients to have more to drizzle over your sides and drape every bite of your tender chicken.
Sear the chicken over high heat. This will give you a delicious crust on the chicken without cooking it all the way through. Then, it will finish cooking to tender perfection in the sauce.
Swap for honey. Maple syrup has a very distinctive flavor, but it can be expensive and hard to get ahold of. If this is the case, swap it out for honey.

Storage Suggestions

To store- Allow the dish to cool completely before placing it in an airtight container. Store in the fridge for up to three days.
To reheat- Place the chicken and a large helping of the sauce in a frying pan and heat slowly until the chicken is heated all the way through.
To freeze- I love making this dish for meal prep, so it freezes very well. Place one chicken breast into each freezer-safe container with ¼ of the sauce and freeze for up to 6 months.

Smothered Chicken with Maple Balsamic Glaze FAQs

Why is it called smothered chicken?

This dish gets its name because the chicken is completely coated in the sauce. Some dishes may serve a sauce alongside the chicken, but this dish has much more sauce, so the chicken is completely enveloped by it.

What’s the difference between smothered and stewed chicken?

Smothered chicken is a pan-fried dish where the chicken is seared in the pan and then finished in the sauce. Stewed chicken is slow-cooked over low heat on the stovetop or in the oven.

What is the difference between balsamic vinegar and balsamic glaze?

Balsamic vinegar is the original ingredient (vinegar made from grapes), which is the key ingredient in balsamic glaze. Balsamic glaze is the balsamic vinegar that has been reduced to create a thick, syrupy consistency. It is often combined with sweet ingredients like maple syrup or honey.