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Chicken cooks in sauce in a skillet.
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Maple Balsamic Chicken

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 4 servings


  • 3 tablespoons olive oil divided
  • 2 pounds boneless skinless, chicken breasts, pounded thin and cut into serving size pieces
  • salt and pepper to taste
  • 2 teaspoons fresh thyme or 1 teaspoon dry thyme
  • 1/2 medium onion thinly sliced
  • 1 teaspoon garlic minced
  • 3/4 cup chicken broth
  • 1/2 cup balsamic vinegar
  • 1 tablespoon pure maple syrup
  • 1 tablespoon Dijon mustard


  • Heat 2 tablespoons oil in a large skillet over medium heat. Add chicken and season with half of salt, pepper, and thyme. Cook for 5 minutes then flip chicken over and sprinkle with remaining salt, pepper, and thyme. Cook an additional 5 minutes or until browned and completely cooked through. Transfer chicken to a plate and cover to keep warm.
  • Add remaining oil and then add onion and garlic to skillet and saute for 1 to 2 minutes until lightly browned. Whisk in the broth, vinegar, maple syrup, and Dijon mustard. Bring to a boil then reduce heat to medium-low. Cook at a low boil for about 3 or 4 minutes until sauce has reduced a bit and is syrupy. Remove skillet from the heat. Return cooked chicken to pan, nestling it into the sauce. Spoon some of the sauce over chicken and serve.