When maple season hits in Québec, the kitchen fills with that unmistakable aroma: deep, caramelly dark maple syrup gently reducing into a glossy glaze. This Maple Chicken brings that sugar-shack magic home in under an hour, pairing juicy chicken breasts with silky mashed potatoes and bright, butter-glossed broccoli. It’s comfort food, weeknight-friendly, and it tastes like a Sunday dinner up north.

This recipe is inspired by local products — dark (reduced) maple syrup and good chicken stock — and built with professional technique: a quick sear for flavor, a smart gastrique-style pan sauce (sweet + acid + reduction), and sides that you’ll make again and again. I’ll show you exactly how to avoid dry chicken, keep broccoli vibrant, and get mashed potatoes that are creamy (not gluey).

Why this Maple Chicken works (and how we improved it)

Balanced sauce: Maple sweetness is tempered with a splash of vinegar and rounded with reduced chicken stock. The result isn’t sticky-sweet — it’s bright, glossy, and deeply savory.
Juicy chicken breasts: Sear hot for color, then finish gently to 72 °C / 165 °F (no guessing). Resting keeps the juices where they belong.
Ultra-creamy mash: Hot, steamed-dry potatoes absorb butter first (for richness) and warm milk second (for silk). No gumminess.
Vibrant broccoli: A short blanch keeps it tender-crisp; finishing in butter adds flavor without waterlogging.

Canada/USA cooks: this is an easy, family-friendly maple chicken breast recipe for busy weeknights, with ingredients you can find at any grocery store.

Ingredients (serves 4)

Chicken & Maple Sauce

4 chicken breasts, boneless skinless
12 g salt, kosher (split; light seasoning for chicken + blanching water adjustments)
2 g black pepper, freshly ground
15 ml duck fat, or neutral oil
30 g butter, unsalted
60 g shallot, finely chopped
50 ml maple syrup, dark (Grade A Amber / “foncé”), reduced style
30 ml sherry vinegar, or red wine vinegar
200 ml chicken stock, reduced (preferably homemade)

Mashed Potatoes

1,000 g potatoes, yellow-fleshed (Yukon Gold), peeled and chunked
10 g salt, kosher (for boiling water; adjust to taste)
50 g butter, unsalted
80–120 ml milk, warm (start with 80 ml; add to texture)
0.5 g nutmeg, freshly grated (pinch)
2 g black or white pepper, ground

Broccoli

500 g broccoli, cut into florets
15 g salt, kosher (for blanching water)
20 g butter, unsalted

Step-by-step (chef method)

1) Start the potatoes

Cover the potatoes with cold water by 2–3 cm, add 10 g salt, kosher, and bring to a gentle boil.
Simmer until just fork-tender (25–30 minutes).
Drain thoroughly, return to the hot pot, and steam-dry 1–2 minutes (prevents watery mash).

2) Sear and cook the chicken (stay juicy!)

Heat a large skillet to medium-high until hot. Add duck fat.
Pat chicken dry. Season lightly with salt and pepper.
Sear 2 minutes (first side) until golden; flip and sear 2–3 minutes more.
Lower heat to medium-low, cover, and cook 3–5 minutes (depending on thickness), or until 72 °C / 165 °F at the thickest point.

Transfer to a warm plate; tent loosely with foil (resting = juicier meat).

3) Build the maple gastrique

In the same pan, add butter and shallot; cook 2–3 minutes, stirring, until soft and lightly tinged with color.
Add maple syrup; let it bubble and barely edge toward caramel at the rim (30–60 seconds).

Deglaze with sherry vinegar; reduce by half (you should smell a bright, tangy aroma).
Add reduced chicken stock; simmer to a lightly nappant consistency (a spoon should coat lightly).
Taste: adjust salt/acid. If too sweet, add a teaspoon more vinegar; if too sharp, reduce 30–60 seconds more or whisk in a small knob of butter.

4) Blanch and butter the broccoli

Bring a pot of water to a rolling boil; add 15 g salt, kosher.
Blanch florets 4 minutes (tender-crisp).
Drain well; toss immediately in a warm pan with 20 g butter until glossy. No ice bath needed if you serve right away, but if you need to hold, a quick ice bath will lock color; then rewarm in butter to serve.

5) Finish the mash (butter first!)

Mash the steam-dried potatoes.
Add 50 g butter first and fold until absorbed (for a rich emulsion).
Add 80–120 ml warm milk gradually to desired creaminess.
Season with salt, pepper, and a pinch of nutmeg. Keep warm.

6) Plate

Spoon a quenelle or mound of mash. Slice the chicken on a bias and fan on the plate.
Nap with the maple gastrique.
Add a generous portion of buttered broccoli. Serve hot.

Pro tips (so it’s perfect every time)

Measure the pan reduction with your eyes: when bubbles get slower and the sauce just coats a spoon, you’re there.
Thermometer = insurance: breast meat goes from juicy to dry quickly. Pull at 72 °C / 165 °F.
Butter-first mash: butter emulsifies with potato starch before milk; this prevents gluey texture.
Bright broccoli: blanch in well-salted water; finish in butter, not water.
Pan fond = flavor: deglaze thoroughly so you don’t lose those delicious caramelized drippings.

Substitutions & variations

Chicken thighs: Use 6–8 boneless, skinless thighs. Sear medium-high 2–3 minutes/side; finish to 74 °C / 165–170 °F. Juicier and more forgiving.
Vinegar: Red wine vinegar or apple cider vinegar works. Balsamic is sweeter; cut maple by 10–15 ml if using.
Dairy-free mash: Swap butter for olive oil and milk for warm chicken stock.
Vegetables: Green beans, asparagus, or roasted carrots all play nicely with maple sauce.
Thicker sauce: If you prefer a heavier glaze, reduce further or whisk in 5 g cold butter off the heat for sheen (classic monter au beurre).
Spice note: A pinch of crushed pink peppercorn or Aleppo pepper adds gentle warmth that loves maple.

Make-ahead, storage & reheating

Make-ahead sauce: The maple gastrique can be made 2 days ahead. Reheat gently with a splash of stock or water.
Leftover chicken: Cool, slice, and refrigerate up to 3 days. Rewarm gently in sauce or cover and bake low (150 °C / 300 °F) until just hot.
Mashed potatoes: Reheat with a little milk and butter; whisk to restore creaminess.
Broccoli: Best fresh. If reheating, quick sauté in butter to revive gloss.

What to serve with it

Crispy sides: Authentic Belgian Fries (Frites), Parisian Potatoes
Fresh salad: Homemade Caesar Salad (Authentic) or Caesar Dressing without Mayo
Sauce techniques & helpers: Beurre Manié (how to thicken sauces), Homemade Garlic Butter
Another easy chicken dinner: Creamy Mustard Chicken with Mushrooms

FAQ

Can I use regular maple syrup instead of dark?
Yes, but dark/amber delivers a richer maple note. If using a lighter syrup, reduce the sauce a touch longer or add a teaspoon of molasses for depth.

Will the sauce be too sweet?
Not if you reduce in stages and balance with vinegar. Taste and adjust: if it’s too sweet, add a small splash of vinegar; if it’s too sharp, reduce 30–60 seconds more or whisk in a little butter.

How do I keep chicken breasts from drying out?
Use medium-high sear for color, then lower heat and cover to finish gently. Pull at 72 °C / 165 °F and rest 5 minutes.

Can I thicken the sauce without reducing forever?
You don’t need starch here. Reduction + a small off-heat knob of butter gives body and shine. If you must, a pea-sized amount of beurre manié (see link above) works.

Can I make this gluten-free?
Yes — there’s no flour. Ensure your stock and vinegar are certified GF if needed.

Maple Chicken with Creamy Mashed Potatoes and Buttered Broccoli (Québec-style)

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Prep Time 20

Cooking Time 30

Category Main Course

Cuisine Canadian

Portions 4 people

Calories 400 kcal

Ingredients

Chicken & Maple Sauce

4 chicken breasts boneless skinless
12 g salt kosher (split; light seasoning for chicken + blanching water adjustments)
2 g black pepper freshly ground
15 ml duck fat or neutral oil
30 g butter unsalted
60 g shallot finely chopped
50 ml maple syrup dark (Grade A Amber / “foncé”), reduced style
30 ml sherry vinegar or red wine vinegar
200 ml chicken stock reduced (preferably homemade)

Mashed Potatoes

1,000 g potatoes yellow-fleshed (Yukon Gold), peeled and chunked
10 g salt kosher (for boiling water; adjust to taste)
50 g butter unsalted
80 –120 ml milk warm (start with 80 ml; add to texture)
0.5 g nutmeg freshly grated (pinch)
2 g black or white pepper ground

Broccoli

500 g broccoli cut into florets
15 g salt kosher (for blanching water)
20 g butter unsalted

Instructions

Start the potatoes

Cover the potatoes with cold water by 2–3 cm, add 10 g salt, kosher, and bring to a gentle boil.
Simmer until just fork-tender (25–30 minutes).
Drain thoroughly, return to the hot pot, and steam-dry 1–2 minutes (prevents watery mash).

Sear and cook the chicken (stay juicy!)

Heat a large skillet to medium-high until hot. Add duck fat.
Pat chicken dry. Season lightly with salt and pepper.
Sear 2 minutes (first side) until golden; flip and sear 2–3 minutes more.
Lower heat to medium-low, cover, and cook 3–5 minutes (depending on thickness), or until 72 °C / 165 °F at the thickest point.
Transfer to a warm plate; tent loosely with foil (resting = juicier meat).

Build the maple gastrique

In the same pan, add butter and shallot; cook 2–3 minutes, stirring, until soft and lightly tinged with color.
Add maple syrup; let it bubble and barely edge toward caramel at the rim (30–60 seconds).
Deglaze with sherry vinegar; reduce by half (you should smell a bright, tangy aroma).
Add reduced chicken stock; simmer to a lightly nappant consistency (a spoon should coat lightly).
Taste: adjust salt/acid. If too sweet, add a teaspoon more vinegar; if too sharp, reduce 30–60 seconds more or whisk in a small knob of butter.

Blanch and butter the broccoli

Bring a pot of water to a rolling boil; add 15 g salt, kosher.
Blanch florets 4 minutes (tender-crisp).
Drain well; toss immediately in a warm pan with 20 g butter until glossy. No ice bath needed if you serve right away, but if you need to hold, a quick ice bath will lock color; then rewarm in butter to serve.

Finish the mash (butter first!)

Mash the steam-dried potatoes.
Add 50 g butter first and fold until absorbed (for a rich emulsion).
Add 80–120 ml warm milk gradually to desired creaminess.
Season with salt, pepper, and a pinch of nutmeg. Keep warm.

Plate

Spoon a quenelle or mound of mash. Slice the chicken on a bias and fan on the plate.
Nap with the maple gastrique.
Add a generous portion of buttered broccoli. Serve hot.

Video

Notes

FAQ

How do I keep chicken breasts from drying out?
Use medium-high sear for color, then lower heat and cover to finish gently. Pull at 72 °C / 165 °F and rest 5 minutes.

Can I make this gluten-free?
Yes — there’s no flour. Ensure your stock and vinegar are certified GF if needed.

Keywords Chicken, Maple Syrup

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