Maple-Garlic Chicken with Apples & Onions
This Maple-Garlic Chicken with Apples & Onions recipe is a perfect harmony of sweet, savory, and aromatic flavors that makes weeknight dinners something to look forward to. Tender chicken breasts are glazed with a luscious maple syrup and garlic mixture, then cooked alongside crisp apples and caramelized onions, creating a dish that’s as comforting as it is elegant. It’s a one-pan wonder that’s both simple to prepare and impressive enough for guests. Whether you’re craving something cozy or a fresh twist on your usual chicken dinner, this recipe hits all the right notes.
Why It’s My Go-To
I love this Maple-Garlic Chicken with Apples & Onions because it’s effortless yet bursting with flavor. The maple syrup lends a natural sweetness that balances beautifully with the savory garlic and thyme, while the apples add a subtle tartness and texture contrast. Plus, cooking everything in one skillet means minimal cleanup—and who doesn’t appreciate that? It’s also versatile enough to pair with a variety of sides, from fluffy rice to roasted vegetables.
Another reason this recipe stands out is its seasonal appeal. The combination of apples and onions feels especially perfect during fall and winter, but the freshness of the garlic and thyme makes it a year-round favorite. If you enjoy dishes like Honey Garlic Chicken Thighs Over Orzo or the creamy indulgence of Creamy Garlic Mushroom Chicken Penne, you’ll love how this recipe offers a unique yet familiar flavor profile.
What Goes Into Maple-Garlic Chicken with Apples & Onions
- 4 chicken breasts – Skinless and boneless for easy cooking and slicing.
- 2 tablespoons olive oil – For searing the chicken and sautéing the veggies.
- 1/4 cup pure maple syrup – Adds natural sweetness and depth.
- 4 cloves garlic, minced – Essential for that savory punch.
- 2 apples, cored and sliced – Choose crisp apples like Honeycrisp or Granny Smith for tartness that cuts through the sweetness.
- 1 large onion, sliced – Sweet onions work best for caramelizing perfectly.
- Salt and pepper, to taste – To enhance all the flavors.
- 1 teaspoon dried thyme – A fragrant herb that complements the maple and garlic beautifully.
- 1 tablespoon apple cider vinegar – Adds a subtle tang and balances the sweetness.
Toolbox for This Recipe
- Large skillet or sauté pan – Preferably non-stick or cast iron for even heat distribution.
- Sharp chef’s knife – For slicing apples, onions, and trimming chicken breasts.
- Cutting board – To prep all your fresh ingredients safely.
- Measuring spoons and cups – To get the maple syrup and seasonings just right.
- Wooden spoon or spatula – For stirring and turning the chicken and veggies.
- Tongs – Helpful for flipping the chicken breasts without tearing.
Maple-Garlic Chicken with Apples & Onions Made Stepwise
Step 1: Prepare Your Ingredients
Start by rinsing the chicken breasts and patting them dry with paper towels. Season both sides generously with salt, pepper, and dried thyme. Core and slice the apples into thin wedges, and peel and slice the onion into rings or strips. Mince the garlic cloves finely so they release their full aroma when cooked.
Step 2: Sear the Chicken
Heat the olive oil in your skillet over medium-high heat. Once hot, add the seasoned chicken breasts and sear for 5-6 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate, covering loosely with foil to keep warm.
Step 3: Sauté Onions and Apples
Reduce the heat to medium and add the sliced onions to the same skillet. Cook, stirring occasionally, until they start to soften and caramelize, about 5 minutes. Then add the apple slices and continue sautéing for another 3-4 minutes until the apples are tender but still hold their shape.
Step 4: Make the Maple-Garlic Glaze
Push the apples and onions to the side of the pan and add the minced garlic. Cook for about 30 seconds until fragrant. Pour in the maple syrup and apple cider vinegar, stirring everything together and scraping up any browned bits from the bottom of the pan. Let the glaze simmer and thicken slightly for 2-3 minutes.
Step 5: Combine and Finish Cooking
Return the chicken breasts to the skillet, nestling them among the apples and onions. Spoon the glaze over the chicken and cook for an additional 2-3 minutes, allowing the flavors to meld and the chicken to soak up the sauce. Taste and adjust seasoning with more salt or pepper if needed.
Step 6: Serve and Enjoy
Serve your Maple-Garlic Chicken with Apples & Onions hot, garnished with fresh thyme if desired. It pairs wonderfully with roasted potatoes, steamed green beans, or even a light salad for a balanced meal. For a pasta twist, try pairing this dish with the Smoky Paprika Chicken Rotini Skillet to keep your dinners fresh and exciting.
How to Make It Lighter
- Use chicken breasts trimmed of any visible fat for a leaner protein option.
- Reduce the maple syrup to 2 tablespoons or substitute half with a natural sweetener like date syrup.
- Skip the olive oil and use a cooking spray or a non-stick pan for sautéing.
- Serve with steamed vegetables or a crisp green salad instead of heavy sides.
- Use less apple cider vinegar if you prefer a milder tang.
Chef’s Rationale
This recipe balances sweet and savory elements in a way that complements the natural flavors of each ingredient:
- Maple syrup: Its rich sweetness enhances the chicken without overpowering it.
- Garlic: Adds depth and a savory punch that cuts through the sweetness.
- Apples: Provide a fresh, fruity contrast and a slight tartness.
- Onions: Their caramelization adds a subtle sweetness and umami.
- Thyme: Brings an earthy, herbal note that ties all the flavors together.
- Apple cider vinegar: Brightens the dish and balances the sweetness with acidity.
The technique of searing the chicken first locks in juices and builds flavor through caramelization. Cooking the apples and onions in the same pan allows the flavors to intermingle, while the glaze brings everything together with a glossy finish.
Store, Freeze & Reheat
To store leftovers, place the chicken breasts and apple-onion mixture in an airtight container and refrigerate for up to 3 days. For freezing, wrap the chicken individually in plastic wrap and store in a freezer-safe container or bag for up to 2 months.
When reheating, thaw frozen chicken overnight in the fridge. Warm gently in a skillet over medium-low heat to avoid drying out the meat, adding a splash of water or broth if the glaze has thickened too much. Alternatively, reheat covered in the microwave in short intervals until heated through.
Troubleshooting Q&A
Why is my chicken dry after cooking?
Dry chicken usually results from overcooking. Use a meat thermometer to check for an internal temperature of 165°F (74°C) and remove the chicken promptly. Searing on medium-high heat helps lock in juices, and resting the chicken covered keeps it moist.
My apples turned mushy, how can I avoid this?
Choose firmer apple varieties like Honeycrisp or Granny Smith and slice them just before cooking. Avoid overcooking by adding apples later in the sautéing process and cooking them only until they are tender but still have some bite.
How do I get a thicker glaze?
To thicken the maple-garlic glaze, allow it to simmer uncovered for a few extra minutes so some liquid evaporates. You can also mix a small amount of cornstarch with cold water and stir it into the sauce, cooking until it thickens.
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs provide more fat and a richer flavor. Adjust cooking times accordingly, as thighs may take a bit longer to cook through. This substitution works well and adds a different texture to the dish.
Weekend Projects
- Honey Garlic Chicken Thighs Over Orzo – A comforting dish that pairs sweet garlic glaze with tender chicken and orzo pasta.
- Smoky Paprika Chicken Rotini Skillet – A smoky, hearty pasta skillet that’s perfect for busy nights.
- Creamy Garlic Mushroom Chicken Penne – A rich and creamy pasta recipe with garlic and mushrooms for indulgent dinners.
Bring It Home
This Maple-Garlic Chicken with Apples & Onions is an inviting meal that brings a warm, homey vibe to your table with minimal effort. The lovely blend of maple syrup and garlic, paired with the fresh apples and sweet onions, creates a dish that’s both satisfying and memorable. Whether you’re cooking for family or entertaining friends, this recipe is a delightful way to showcase simple ingredients elevated by thoughtful cooking techniques. Try it soon and discover why it’s become a staple in my kitchen!
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Maple-Garlic Chicken with Apples & Onions
Ingredients
Equipment
Method
- Rinse the chicken breasts and pat dry with paper towels. Season both sides generously with salt, pepper, and dried thyme. Core and slice the apples into thin wedges, peel and slice the onion into rings or strips. Mince the garlic cloves finely.
- Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken breasts and sear for 5-6 minutes on each side until golden brown and cooked through. Remove chicken and set aside, covering loosely with foil to keep warm.
- Reduce heat to medium and add sliced onions to the skillet. Cook, stirring occasionally, until softened and caramelized, about 5 minutes. Add apple slices and continue sautéing for 3-4 minutes until apples are tender but still hold shape.
- Push apples and onions to the side of the pan and add minced garlic. Cook for about 30 seconds until fragrant. Pour in maple syrup and apple cider vinegar, stirring and scraping up browned bits. Let glaze simmer and thicken for 2-3 minutes.
- Return chicken breasts to skillet, nestling among apples and onions. Spoon glaze over chicken and cook an additional 2-3 minutes, allowing flavors to meld. Adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with fresh thyme if desired. Pairs well with roasted potatoes, steamed green beans, or a light salad.
Notes
- Choose crisp apple varieties like Honeycrisp or Granny Smith to avoid mushy texture.
- Use a meat thermometer to ensure chicken reaches 165°F for perfect doneness and juiciness.
- To make the glaze thicker, simmer a few extra minutes or add a cornstarch slurry.
- For a lighter version, reduce maple syrup or substitute half with natural sweeteners and use cooking spray instead of oil.
- Leftovers can be refrigerated up to 3 days or frozen for 2 months; reheat gently to preserve moisture.
