Recipe Background
Perfectly Glazed Chicken is just that... perfect. It's exploding with the sweet and tangy flavors that you would expect and hope for. The texture is just-right tender and juicy. Best of all, it tastes phenomenal next to just about anything. We love a simple go-to dish and Perfectly Glazed Chicken is just that!
Perfectly Glazed Chicken is just that... perfect. It's exploding with the sweet and tangy flavors that you would expect and hope for. The texture is just-right tender and juicy. Best of all, it tastes phenomenal next to just about anything. We love a simple go-to dish and Perfectly Glazed Chicken is just that!
Ingredients
- 1 tablespoon unsalted butter
- 1 cup fresh breadcrumbs
- 1 tablespoon parsley chopped
- salt to taste
- pepper to taste
- 1 tablespoon extra-virgin olive oil
- 4 (6-ounce) chicken breast halves skin and boneless
- 2 tablespoons pure maple syrup
- 1 tablespoon sherry vinegar
- 1/2 cup chicken stock
- 2 tablespoons Dijon mustard
Directions
- Preheat the oven to 450 degrees F.
- In a large ovenproof skillet over medium heat, melt the butter.
- Stir the breadcrumbs into the butter and cook until they are golden.
- Stir the parsley, the salt, and the pepper into the breadcrumbs and transfer to a plate to cool.
- Carefully wipe out the skillet.
- Add the olive oil to the skillet over medium heat and cook until it is shimmering.
- Season the chicken with the salt and the pepper.
- Cook the chicken in the oil, skin-side down, until the skin is browned, about 3 minutes.
- Flip the chicken and then transfer the skillet to the oven to roast until the chicken reaches an internal temperature of 165 degrees F, about 7 minutes.
- Return the skillet to the stovetop over medium heat.
- Add the syrup and the vinegar to the chicken and bring the mixture to a boil.
- Turn the chicken so that each piece is skin-side down and cook until they are richly glazed, about 30 seconds.
- Add the stock to the chicken mixture and boil until it has reduced by 1/3, while scraping up any browned bits from the bottom.
- Stir the mustard, the salt, and the pepper into the chicken mixture.
- Plate the chicken, spoon the sauce over top, and sprinkle with the breadcrumbs.
- Serve.
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