Maple-Soy Glazed Chicken Breast (Printable version)

Glazed chicken breast atop sautéed garlicky spinach delivers rich sweet-savory flavor in every bite.

# What you need:

→ Chicken Breast

01 - 2 boneless, skinless chicken breasts (approx. 8 ounces each)
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper

→ Maple-Soy Glaze

04 - 2 tablespoons pure maple syrup
05 - 1 tablespoon low-sodium soy sauce
06 - 1 teaspoon Dijon mustard
07 - 1/2 teaspoon garlic powder

→ Garlicky Spinach

08 - 1 tablespoon olive oil
09 - 2 cloves garlic, minced
10 - 8 ounces fresh baby spinach
11 - 1/4 teaspoon kosher salt
12 - 1/8 teaspoon freshly ground black pepper

# Steps to follow:

01 - Pat chicken breasts dry with paper towel. Season both sides with kosher salt and black pepper.
02 - In a small bowl, whisk together maple syrup, soy sauce, Dijon mustard, and garlic powder until smooth.
03 - Heat a large nonstick skillet over medium-high heat. Add chicken breasts and cook for 3 minutes per side until golden brown.
04 - Reduce heat to medium-low. Pour glaze over chicken in skillet, turning breasts to coat. Continue cooking for 4 to 5 minutes, basting occasionally, until chicken is cooked through and glaze has thickened.
05 - Transfer chicken to a plate and tent lightly with foil. Let rest for 3 minutes before slicing.
06 - While chicken rests, heat olive oil in the same skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add baby spinach, salt, and pepper; cook, stirring, for 2 minutes until wilted.
07 - Slice chicken breasts and serve over a bed of garlicky spinach, drizzling any remaining glaze from the pan over the top.

# Expert tips:

01 -
  • Uses everyday ingredients you probably have in your kitchen
  • Quick to prepare and ready in under thirty minutes
  • Perfect balance of savory sweet flavors with a garlicky veggie boost
02 -
  • Chicken breast is naturally lean so cooking just until done keeps it juicy
  • The glaze gets sticky from natural sugars in the maple do not walk away during simmering
  • Spinach cooks way down so start with more than you think
03 -
  • Pat the chicken super dry before searing for ultimate browning
  • Let your glaze simmer and reduce until it coats a spoon do not rush this step
  • For easiest slicing let the chicken rest at least five minutes before cutting

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