Maple syrup chicken recipe

Chicken baked in a sticky maple syrup sauce; tasty for hot or cold meals

Oops, no image yet!

Allergy Information

Wheat-Free no
Gluten-Free no
Nut-Free no
Dairy-Free no
Sugar-Free no
Vegetarian no
Vegan no
  • Preparation time: 15 mins
  • Cook time: 1 hr
  • Total time: 1 hr 15 mins
  • Yield: serves 2

It's not only pancakes the Canadians put maple syrup on. Maple syrup is incredibly versatile; adding an amazing flavour to sweet and savoury dishes alike. I particularly love this because the chicken ends up golden and slightly sticky on top, and moist all the way through.

The only problem that I find is that I never seem to make enough as diners always want a second helping. You can also make this ahead of when you want to eat it and serve it cold sliced with salad, or as a filling for sandwiches, wraps, or rolls.

Kids will love it in their lunchpack, simply slice the chicken into chunky fingers before or after cooking, for a tasty protein packed lunch with wheat/gluten free bread rolls, or a tortilla wrap, and a few raw veggie sticks. If they're taking it to school for lunch simply leave the almonds out of the recipe if the school has a "no nuts" policy.

Ingredients (Measures: Metric | US)

2 [2] chicken breasts, skinless
125ml [12 cup] maple syrup
60ml [14 cup] butter, melted
60ml [14 cup] almonds, slivered
2 tsp [2 tsp] lemon juice
12 tsp [12 tsp] organic lemon zest (non-organic lemons have wax on their skins)
freshly ground black pepper


Preheat oven: 200°C, 400°F, Gas 6

  1. Place chicken breasts into a lightly buttered baking dish.
  2. Mix together the maple syrup, melted butter, almonds, lemon juice and zest, and pour evenly over the chicken. Lightly season with freshly ground black pepper.
  3. Bake chicken in oven for 50-60 minutes basting the chicken with the sauce regularly. Take care while basting as the syrup spits when hot and can cause a nasty skin burn (from experience).
  4. By the end of the cooking time the maple syrup sauce will end up very sticky and quite thick. If it starts to dry out too much then add more maple syrup during cooking. At end of cooking ensure that the chicken is cooked thoroughly before serving (e.g. not pink in the thickest part).

This recipe is very simple to make, yet extremely tasty. The lemon just faintly cuts through the sweet maple syrup to give a wonderful combination of flavours, and the chicken will be shiny, golden and juicy all the way through.

Serve with a crisp green salad for a tasty lunch, or with new potatoes and steamed vegetables for a more substantial dinner. Whatever the occasion we guarantee that guests will want more.