This Cracker Barrel Maple Glazed Chicken is a sticky and savory recipe, which calls for rich maple syrup and tender chicken breasts. It’s a restaurant-quality dish, ready in about 25 minutes.
Jump to RecipeCracker Barrel Maple Glazed Chicken Ingredients
- 4 boneless, skinless chicken breasts
- 2 tbsp vegetable oil (for searing)
- Salt and freshly ground black pepper
- ½ cup pure maple syrup (not pancake syrup)
- 2 tbsp unsalted butter
- 1 tsp apple cider vinegar
- 1 tsp Dijon mustard
- ¼ tsp garlic powder
- ½ cup chopped pecans (optional, for garnish)
- Fresh parsley, chopped (for garnish)
How To Make Cracker Barrel Maple Glazed Chicken
- Prep the chicken: Pat the chicken breasts dry with paper towels. If they are very thick, pound them gently with a meat mallet to an even thickness (about ¾ inch). Season both sides generously with salt and black pepper.
- Sear the meat: Heat the vegetable oil in a large skillet (cast iron is best) over medium-high heat. Add the chicken breasts and cook for 5–6 minutes per side until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the pan and set aside on a plate, covering loosely with foil to keep warm.
- Make the glaze: Reduce the heat to medium-low. In the same skillet, add the butter, maple syrup, apple cider vinegar, Dijon mustard, and garlic powder. Whisk well to deglaze the pan, scraping up any browned bits (fond) left from the chicken.
- Thicken the sauce: Simmer the sauce for 2–3 minutes until it bubbles and thickens slightly to a syrup consistency.
- Coat and serve: Return the cooked chicken (and any juices on the plate) to the skillet. Flip the chicken breasts a few times to coat them thoroughly in the sticky glaze. Sprinkle with chopped pecans if using and garnish with fresh parsley before serving.
Recipe Tips
- How to get a better sear: Ensure the chicken is completely dry before seasoning. Moisture creates steam, which prevents that beautiful golden-brown crust from forming.
- Why use real maple syrup: Pancake syrup is mostly corn syrup and artificial flavor; it will burn quickly and lacks the depth of flavor needed for this savory dish. Use Grade A pure maple syrup.
- How to tell when it’s done: Use a meat thermometer inserted into the thickest part of the breast. It should read 165°F (74°C). Do not overcook, or the breasts will become dry and stringy.
- Toasting the pecans: For extra flavor, toast the pecans in a dry pan for 2 minutes before sprinkling them over the chicken. This releases their natural oils and makes them crunchier.
What To Serve With Cracker Barrel Maple Glazed Chicken
This sweet and savory main course fits perfectly with traditional Southern sides.
- Macaroni and Cheese: The creamy texture compliments the sticky glaze.
- Steamed Broccoli: A fresh green vegetable balances the richness.
- Buttermilk Biscuits: Perfect for mopping up extra maple sauce.
- Hashbrown Casserole: A classic Cracker Barrel pairing.
How To Store Cracker Barrel Maple Glazed Chicken
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when cold but will loosen up when reheated.
- Freeze: You can freeze the cooked chicken in the sauce for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, adding a splash of water if the sauce is too thick.
Cracker Barrel Maple Glazed Chicken Nutrition Facts
- Calories: 410kcal
- Protein: 32g
- Carbohydrates: 28g
- Fat: 18g
- Saturates: 5g
- Sugar: 24g
- Salt: 0.6g
Nutrition information is estimated per serving (based on 4 servings) and includes the glaze.
FAQs
Yes, boneless, skinless chicken thighs work excellently with this recipe. They are juicier and more forgiving if cooked a little longer. Sear them for about 6-7 minutes per side.
Yes, as long as your Dijon mustard and spices are certified gluten-free, this dish contains no wheat products.
Yes. Sear the chicken quickly (2 mins per side), then place in a baking dish. Whisk the sauce ingredients and pour over the chicken. Bake at 400°F (200°C) for 15-20 minutes until cooked through.
Cracker Barrel Maple Glazed Chicken Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings10
minutes15
minutes410
kcalJuicy pan-seared chicken breasts smothered in a buttery, sweet, and tangy maple syrup glaze, often topped with crunchy pecans.
Ingredients
4 boneless, skinless chicken breasts
2 tbsp vegetable oil
½ cup pure maple syrup
2 tbsp butter
1 tsp apple cider vinegar
1 tsp Dijon mustard
¼ tsp garlic powder
½ cup pecans (optional)
Salt and pepper
Directions
- Pound chicken breasts to an even thickness and pat dry.
- Season chicken liberally with salt and black pepper.
- Heat oil in a skillet and sear chicken for 5–6 minutes per side until cooked.
- Remove chicken and set aside.
- In the same pan, whisk butter, syrup, vinegar, mustard, and garlic powder.
- Simmer glaze for 2–3 minutes until slightly thickened.
- Return chicken to the pan and coat in the glaze.
- Top with pecans and parsley before serving.
Notes
- Pounding the chicken breasts to an even thickness ensures they cook evenly and prevents the thinner ends from drying out before the center is done.
- Using pure maple syrup instead of pancake syrup is crucial because the high sugar content in corn syrup substitutes can burn and turn bitter in the hot pan.
- Deglazing the pan with the sauce ingredients lifts the flavorful browned bits from the chicken, adding a deep savory note to the sweet glaze.
