Maple Baked Chicken Breast

Sue Adame


I just have to say that the smells drifting from the kitchen are to die for when you are making this dish.
I decided to add a gravy and that in its self is wonderful:)

I adapted this recipe from Audrey M. at dated Oct. 14, 2005

★★★★★ 3 votes
10 Min
1 Hr 10 Min


2 Tbsp
all purpose flour
1/8 tsp
1/8 tsp
fresh black pepper
boneless skinless chicken breast
pam cooking spray
1/2 c
maple syrup
1 tsp
dried thyme
1/2 tsp
poultry seasoning
1 medium
red onion, thinly sliced
1 can(s)
chicken broth


1Preheat oven to 350
2In zip lock bag stir together flour, salt and pepper. Dust chicken with flour mixture, patting off excess.
3Coat a large frying pan with Pam spray. add chicken and brown on both sides, about 3 minutes per side. Transfer to oven safe baking dish.
4Stir together, maple syrup, thyme and poultry seasoning and pour over chicken. Lay onions on chicken and gently pour chicken broth all over chicken and onions.
5Cover with foil and bake 1 hour, basting occasionally with pan sauce.
6To make sauce
7When chicken is done, transfer chicken and onions to plate and cover with foil to keep warm
8Pour juices in frying pan, bring to boil. Mix 2tbsp cornstarch with enough cold water to make a creamy liquid. Slowly stir in cornstarch mixture a little at a time to the boiling broth and whisk constantly until you reach your desired gravy consistency. Serve over chicken.

About Maple Baked Chicken Breast

Course/Dish: Chicken
Hashtag: #maple