I’ve always been someone who wants to have a signature dish. You know, the kind you become famous for – and maybe even have people beg you to make it for them.
My mom has several signature dishes (oriental lemon chicken being among them). And while they taste DELICIOUS, they are also a labor of love to make.
When my homesteading friend shared this recipe idea with me, I knew I had finally found one of my signature dishes. It was juicy. It was yummy. And the best part — it was ridiculously easy to make and EVERYONE loved it.
I’m a big fan of sharing food with others. In fact, my very first post for Kitchen Stewardship was all about sharing food with your neighbors. I love that this Garlic Maple Chicken is something that is so fast to make, you can quickly make it for others (without killing yourself). AND it’s easy to adapt for food allergies!
Bonus: You can also assemble the recipe and freeze it. When you’re ready for dinner, just thaw and cook! Instant meal!
Garlic Maple Chicken
Begin by placing chicken breast, tenders, or thighs (your choice) in a large pan. I’m using foil pans here because I’m making these meals to give away. Sprinkle salt, pepper, and garlic powder over the chicken.
UPDATE: We had one reader in the comments feel that this dish was too bland. If you’re a flavor-lover (like myself), don’t be shy on the garlic powder or pepper. Personally, we find the dish plenty flavorful as-is. So maybe experiment half-and-half with your baking pan. This is a WONDERFULLY adjustable recipe.
Put pats of butter on each chicken breast — or 8-10 pats if using thighs or tenders. This is a GREAT activity to have your kids help you with. They can use a dull butter knife to slice off wedges of butter. (Just don’t do what I did and wait until your kid is in first grade before you ever let them use a butter knife, mmmkay?) If you need to be dairy-free, coconut oil can work.
Lastly, lightly drizzle maple syrup. Mmmmmmmmmmm. The sweetness of the maple syrup gives this recipe a delightful finish.
That’s it. Simple and delicious.
Most importantly, don’t discard the juice left in the pan!!!!! Be sure to ladle it over the chicken — it is soooooo delicious.
- Place chicken in a baking dish.
- Sprinkle on garlic powder, as well as salt and pepper to taste.
- Top the chicken with pats of butter. If using breasts, put one pat per breast.
- Drizzle maple syrup lightly across the top.
- Bake uncovered at 375F for 20-25 minutes until internal temperature reaches 160F.
- Serve chicken and ladle juice across.
As I mentioned before, we took this meal to some friends of ours, pairing it with a salad, fresh raspberries, and roasted potatoes. They loved and raved about it — and I’m glad it was a huge hit!
Helpful Hospitality Tip #1:
If you’re making this meal to give away, cover your pan with foil and write the cooking instructions ON THE FOIL COVER with a sharpie. Don’t verbally give cooking instructions. I guarantee they will be forgotten!
Helpful Hospitality Tip #2:
Since the oven will be on to bake the meat, this meal pairs easily with roasted potatoes (cubed potatoes + olive oil + salt and pepper + rosemary). I also wrote instructions on the potato pan: Uncover and bake at 375F for 45 minutes. And I added a note to add the chicken pan at the last twenty minutes of cooking.
The three winners of last week’s Redmond Trading giveaway are:
- Karie W.
- Meg F.
- Melissa C.
Winners have been emailed with redemption instructions. Didn’t win? You can still get 15% off your entire purchase at Redmond with coupon code Kitchenstew. Enjoy!