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This creamy maple chicken recipe is a restaurant-worthy meal that’s easy and ready in just 30 minutes! The buttery, sweet and savory maple Dijon sauce is irresistible.
Why you’ll love it
You’d think that being Canadian, I’d have created this recipe ages ago, but here we are. 😉 The silky sauce in this maple chicken isn’t too sweet. It’s more about highlighting that gorgeous warm maple flavor. The Dijon mustard makes it a perfectly balanced sauce!
This maple Dijon chicken uses pantry ingredients, and a touch of herbs and garlic powder are another way I give dimension to the sauce. I designed this to be a quick weeknight chicken dish, but I have a feeling that you’ll find it feels fancy enough to serve for company.
What you’ll need
- Chicken – we’re using two boneless/skinless chicken breasts cut in half to make thinner cutlets
- Garlic powder – along with salt & pepper, seasoning the chicken with it infuses flavor directly
- Olive oil and butter – for sautéing
- Chicken broth – the base of the sauce
- Dijon mustard and maple syrup – this duo is the star of the sauce
- Lemon juice – for a hint of acidity and brightness
- Italian seasoning – this blend of dried herbs comes in a single jar for convenience
- Heavy cream – to give body to the sauce and luxurious taste
I always buy pure maple syrup (maybe I am biased as a Canadian!). It tastes much better than the flavored corn syrup that the less expensive imitation stuff is made from. Always read the label. If you’re curious, there are different grades of maple syrup. The lighter colored ones (tapped earlier in the season) are milder and sweeter than the late-season robust, darker syrups.
How to make creamy maple chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cut the chicken in half lengthwise to make four thinner cutlets. Season on both sides with garlic powder and salt & pepper. Heat the oil and 1 tbsp of the butter in a skillet. Pan fry the chicken until golden, then transfer to a plate. Take the pan off the heat, and add the remaining ingredients except for the cream.
Whisk the sauce until smooth. Stir in the heavy cream, then return the skillet to the burner. When it starts bubbling, return the chicken. Turn down the heat, and simmer until the chicken is cooked to 165F and the sauce has reduced a bit. Season with salt & pepper as needed.
- Depending on how deep of a sear you get on the chicken, your sauce may be a little lighter or darker than the one pictured.
- As with any cream sauce, be sure to add enough salt if you feel something is missing — it’s really important to bring out the flavors!
Substitutions and variations
- I spent quite a while tweaking this sauce to make it the perfect balance between sweet and savory. I recommend making it as suggested, then giving it a taste and tasting/adjusting if needed (e.g., add more Dijon or a little more maple syrup if you want it sweeter).
- Cayenne is listed as an optional ingredient. I like to add a small pinch to give the sauce a gentle warmth.
- I don’t recommend subbing the cream for a lower fat alternative as it may curdle and/or yield a thinner, more watery sauce.
What to serve with maple chicken
- My go-to is Garlic Mashed Potatoes and Easy Roasted Green Beans, but some other great options are my Easy Roasted Asparagus or Easy Roasted Potatoes and Carrots.
- For a salad, this light Parmesan Arugula Salad is really simple to throw together, or try my Lemon Tahini Dressing and spring mix to change it up!
Leftovers and storage
- Store any leftovers for 3-4 days in the fridge in an airtight container.
- Reheat slowly over a low heat until warmed through.
- I don’t recommend freezing as cream sauces tend to change texture.
If you made this chicken recipe with a maple Dijon sauce, please leave a star rating and review below! Ask me any questions. You can also tag me on Instagram with your creations.
Creamy Maple Chicken
- 2 large chicken breasts
- Salt & pepper to taste
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 1/3 cup chicken broth
- 1.5 tablespoons Dijon mustard
- 1 tablespoon maple syrup
- 1/4 teaspoon lemon juice
- 1/4 teaspoon Italian seasoning
- 1 tiny pinch cayenne pepper optional, see note
- 1 cup heavy/whipping cream
- Slice each chicken breast in half lengthwise so you have 4 thinner cutlets. Sprinkle them all over with the garlic powder and salt & pepper.
- Heat the olive oil and one tablespoon of the butter in a skillet over medium-high heat.
- Once the pan is hot, add the chicken and cook for 4-5 minutes/side until golden. Transfer the chicken to a plate.
- Take the pan off the heat and add the rest of the butter, the chicken broth, Dijon mustard, maple syrup, lemon juice, Italian seasoning, and cayenne pepper (if using). Stir/whisk the sauce until smooth (make sure the liquid doesn't reduce completely).
- Stir in the cream and return the pan to the burner over medium-high heat. Once the sauce is bubbling again, add the chicken back in. Reduce the heat and let it simmer for 5 minutes or until the chicken is cooked through and the sauce is reduced to your liking. Season with extra salt & pepper as needed.
- If you have smaller chicken breasts, use four of them and leave them whole, but just be sure they’re properly cooked through as they may take a bit longer. Chicken is cooked through at 165F.
- Cayenne pepper can give this dish a gentle warmth. I’ve tested this with 1/8 teaspoon cayenne pepper and it’s a bit too much in my opinion, so keep that in mind when deciding how much to add.
Nutrition information is automatically calculated, so should only be used as an approximation.
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