Maple Balsamic and Herb Chicken

Holy YUM!

Yeah so this might literally be one of my new favorite dinners and goodness was it easy to make.  The sauce alone was out of this world and no I’m not just saying that since I’m clearly the one who made this – I also got the bro’s approval too which is saying a lot because he’s pretty picky, especially when it comes to the healthier variety!  I really loved this sauce because it was sweet with a hint of spice and it also tasted super delicious drizzled over top of roasted veggies.  Mmmm I can still taste the flavors of this chicken!

I marinated these for about an hour before cooking, but you could marinate them overnight for even more flavor!  I also added some fresh herbs like thyme and a little chopped parsley, but fresh rosemary would taste great with this too.  Next time I make this I plan on cooking all the veggies together in the pan with the chicken to make this a super easy weeknight meal.  I love dishes like this because they take little to no effort, but taste as if you slaved away in the kitchen on dinner!

I mean hey, no one has to know right?



I wrote a blog on break-up …and I have been reading your e-mails regarding that blog…some of yall were completely hurt by what I said….so, I just want to let you know…I will be addressing  your comments in an update!!!


  • ¼ cup balsamic vinegar
  • 2 Tbsp pure maple syrup
  • 1 Tbsp Dijon mustard
  • 2 cloves garlic, minced
  • ½ tsp. fresh thyme
  • ⅛ tsp. cayenne
  • Salt and black pepper, to taste
  • 4 boneless, skinless chicken breasts
  • 2 Tbsp olive oil
  1. In small bowl, whisk together balsamic vinegar, maple syrup, mustard, garlic, thyme, cayenne and salt and pepper. Pour sauce into a large plastic baggy and add chicken breasts. (I like to pound out the chicken breasts to ensure they each have the same thickness so they cook evenly) Marinate the chicken for at least 30 minutes or even overnight.
  2. Heat olive oil in a large skillet over medium-high heat until oil shimmers, about 3 to 4 minutes. Using tongs, remove chicken breasts from baggy (leaving the marinade inside) and arrange in the pan. Allow chicken to cook for about 7 to 8 minutes, without moving, so a nice golden-brown crust forms. Flip chicken over and cook the other side for another 7 to 8 minutes. You’ll know the chicken is done when the juices run clear and the inside temp has reached 160 to 165 degrees.
  3. Remove chicken and place on a cutting board to rest then pour the remaining marinade into the heated skillet. Scrape up any brown bits and allow marinade to bubble up and cook, stirring occasionally.
  4. Add chicken back into the skillet, coating well. Serve and enjoy!

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