Butterflied chicken breast marinated and glazed in maple syrup, Worcestershire sauce & soy sauce before being quickly pan-fried until tender.
Aside from a 2-4 hour marinade, this recipe is super quick and simple, preparation should take no longer than 15 minutes and it cooks in under 10 minutes!
Pan Fried Glazed Chicken Breast
I don’t have a particularly sweet tooth when it comes to desserts, but on occasion, I have a real hankering for a savoury dish that adds a good wallop of sweetness.
I usually rely on honey in dishes that range from my apple & honey glazed ribs or honey & sriracha chicken wings to my honey & miso glazed salmon fillets.
This recipe takes a little pivot and rather than honey, these butterflied and glazed chicken breasts get some sweetness from a maple syrup.
Their savoury side comes courtesy of Worcestershire sauce and a splash of soy sauce.
Marinating time aside they are wonderfully quick too, butterflying the chicken takes no more than 5 minutes.
Cooking time is super quick too, these will go from the marinade to your table in right around 10 minutes, giving you plenty of time to get those sides on point.
Frequently Asked Questions
Do I have to butterfly the chicken breast?
No, but doing this increases the surface area, which means more of that lovely glaze, it also means that the chicken cooks very quickly.
If you use a whole chicken breast cook it for longer at a lower temperature and check it is cooked with a meat thermometer before serving.
Can I use chicken thighs?
Yes, the glaze will work fine on chicken thighs, again you will need to be mindful of cooking times.
Can I make this in advance?
Technically yes, it will store fine in the fridge for a couple of days; however, I think this is best served immediately. Reheating the dish often leads to rubbery chicken.
Do I have to use the MSG?
No, you can omit it if you prefer. It is a wonderful flavour enhancer with sweet and salty dishes which makes it particularly good in this recipe.
Serving Suggestions
I’ve served my maple syrup glazed chicken breast with braised chicory and fried new potatoes in these pictures.
The subtle bitter flavours of the chicory contrasts the sweetness of the chicken beautifully and, who doesn’t like crispy salty potatoes?
Other potato sides that work particularly well with this recipe include crispy fried straw potatoes, Parmentier potatoes or good old-fashioned buttery boiled potatoes.
Mash also works well with this recipe, although I would probably choose celeriac mash over mashed potato.
When it comes to veggies, I would go for something like roasted tenderstem broccoli or my miso roasted Brussels sprouts.
Equipment Used
I only mention brands of equipment if I think that they make a difference to a recipe. But, if you have any questions feel free to ask them in the comments section of the recipe.
- Hob/stovetop.
- 30cm or 12″ frying pan.
- Kitchen tongs or spatula.
- Chopping board.
- Kitchen knife.
- Baking parchment.
- Rolling pin.
- Shallow baking dish, large enough to hold the butterflied chicken breasts.
- Weighing scales and measuring spoons.
Maple Syrup and Worcestershire Sauce Glazed Chicken Breast Recipe
This simple and simple dish rocks a butterflied chicken breast that is marinated in maple syrup, soy sauce, Worcestershire sauce, garlic and shallots before being quickly pan-fried and then glazed in the marinade.
Ingredients
- 2 (350g Total) Skinless Chicken Breasts
- 2 Garlic Cloves
- 1 Small (25g) Banana or Echalion Shallot
- 3 Tbsp Maple Syrup
- 2 Tbsp Worcestershire sauce
- 1 Tbsp Light Soy Sauce
- Pinch of MSG (Optional)
- 1 Tbsp Cooking Oil
Instructions
- Butterfly the chicken breasts by cutting them with a sharp knife along one side of the chicken being sure not to go all of the way through. Then open them like a book, sandwich them between baking parchment and flatten them a little with a rolling pin. Don't beat them too hard, you just want to even out the thickness so that they cook evenly.
- Peel the garlic cloves, chop them as finely as you can and place them in a shallow bowl.
- Cut the shallot in half, peel it and then dice it as finely as you can and add it to the garlic.
- Pour over the maple syrup, Worcestershire sauce, soy sauce and sprinkle in the MSG (if you are using it) and give everything a stir.
- Add the chicken to the bowl getting it completely covered in the glaze, then cover it an pop it in the fridge for up to 4 hours.
- Just before you start to cook, remove the chicken from the glaze and scrape off most of the garlic and shallot, this will stop it from burning.
- Heat a 30cm or 12" nonstick frying pan over a medium-high heat and when it is hot add the cooking oil, then fry the chicken in the oil (presentation side down) for 3-4 minutes.
- Flip the chicken and cook it for another 2-3 minutes.
- Finally, add the glaze and cook for a final minute or two basting the chicken as you go.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 460Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 149mgSodium: 846mgCarbohydrates: 27gFiber: 1gSugar: 21gProtein: 55g
Calorific details are provided by a third-party application and are to be used as indicative figures only.