- 1/2 cup maple syrup
- 2 teaspoons Dijon mustard
- 1 teaspoon grated orange zest
- 1 tablespoon white vinegar
- 1 teaspoon minced fresh thyme
- 4 bone-in, skin-on chicken breasts (about 3 pounds), halved crosswise
- Salt & pepper
- 1 tablespoon vegetable oil
Before You Begin: Be sure to use 100% pure maple syrup, not pancake syrup, for this recipe. Take care when simmering the glaze in the final step, as the skillet handle will be hot.
Step 1: Adjust oven rack to middle position and heat oven to 475 degrees F. Whisk maple syrup, mustard, zest, vinegar, and thyme in a bowl. Pat chicken dry with paper towels and season with salt and pepper.
Step 2: Heat oil in large oven-safe skillet over medium-high heat until just smoking. Cook chicken, skin-side down, until well browned, about 5 minutes. Turn chicken skin-side up and transfer skillet to oven. Cook until chicken is deep golden brown and cooked through, about 15 minutes. Transfer chicken to plate and tent with foil.
Step 3: Wearing oven mitt (pan handle will be very hot), pour off any fat in skillet. Add maple mixture to empty pan and cook over medium heat, scraping up any browned bits with a wooden spoon, until thick and syrupy, about 3 minutes. Season with salt and pepper. Off heat, return chicken to skillet and turn until well coated with the glaze. Serve.
Enjoy this Fall-friendly recipe from Cook’s Country!