Pan-Seared Maple Glazed Chicken Breasts

Name: Pan-Seared Maple Glazed Chicken Breasts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 servings
Cuisine: American
Ingredients: 3 boneless, skinless chicken breasts (about 1.5 lbs); salt, to taste; black pepper, to taste; 1/4 cup all-purpose flour; 2 tbsp olive oil; 2 tbsp butter; 4 cloves garlic, sliced; 1/4 cup apple cider vinegar; 1/4 cup soy sauce; 1/4 cup maple syrup

Pan-seared chicken breasts with a deeply scored surface that absorbs a savory-sweet maple glaze made with soy sauce, apple cider vinegar, and garlic. The scoring technique ensures maximum flavor penetration in every bite.

🌍American 🏷️Pan-seared chicken 🏷️Glazed chicken 🏷️Chicken breast 🏷️Maple soy glaze Quick dinner

🏷️

🏷️Weeknight meal

-0:00

thatdudecancookonTikTok

Total

25 min

Servings

3

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by thatdudecancook

-0:00

thatdudecancookonTikTok

Ingredients

3 boneless, skinless chicken breasts (about 1.5 lbs)
salt, to taste
black pepper, to taste
1/4 cup all-purpose flour
2 tbsp olive oil
2 tbsp butter
4 cloves garlic, sliced
1/4 cup apple cider vinegar
1/4 cup soy sauce
1/4 cup maple syrup

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Instructions

1
On one side of each chicken breast, make deep scores in a diamond pattern.
2
Season both sides of the chicken breasts with salt and pepper.
3
Lightly dredge the seasoned chicken in all-purpose flour, shaking off any excess.
4
Heat olive oil and butter in a large skillet over medium-high heat.
5
Place the chicken in the hot pan and sear on both sides until golden brown.
6
Add the sliced garlic to the pan and cook for about 1 minute until fragrant.
7
Pour in the apple cider vinegar, soy sauce, and maple syrup.
8
Bring the sauce to a simmer and let it reduce, continuously basting the chicken with the sauce. Continue cooking until the sauce has thickened into a glaze.
9
Transfer the chicken to a plate and pour the remaining glaze from the pan over the top to serve.

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Tips & Notes

Pro tips

Score the chicken in a crosshatch pattern without cutting all the way through—this maximizes surface area for the glaze to cling to.
Let the chicken rest for 2-3 minutes after searing to allow the glaze to set and lock in juices before serving.
Use medium-high heat and avoid moving the chicken too early; wait for a golden crust before flipping for better browning and glaze caramelization.
Slice the garlic thin so it infuses the glaze evenly without burning; watch carefully once you add it to the pan.

Substitutions

Apple cider vinegar → rice vinegar or white wine vinegar (slightly milder; use same amount)
Soy sauce → tamari or coconut aminos (gluten-free alternatives; reduce by 1 tbsp as they're more concentrated)
Maple syrup → honey or agave nectar (similar sweetness; flavor will be slightly different)
Butter → additional olive oil (works for dairy-free; flavor will be less rich)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days. Reheat gently in a 350°F oven for 8-10 minutes or warm in a skillet over low heat to prevent drying out.

Common Questions

Why score the chicken breasts?

Scoring creates channels for the glaze to penetrate the meat, delivering concentrated flavor throughout rather than just on the surface.

How do I know when the chicken is done?

Cook until internal temperature reaches 165°F (74°C) at the thickest part. Pan-seared chicken typically takes 6-8 minutes per side depending on thickness.

Can I make the glaze ahead of time?

Yes, whisk together the maple syrup, soy sauce, apple cider vinegar, and sliced garlic up to 2 days ahead. Store in an airtight container in the refrigerator.