Pan-Seared Chicken with Maple Biscuit and Herb Pan Sauce

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy pan-seared chicken breasts served with a fluffy maple-infused biscuit and a savory herb pan sauce, inspired by the Metro Diner’s comforting flavors. This American-inspired chicken recipe, ready in about 35 minutes, pairs boneless skinless chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 2 American cuisine 550 cal/serving

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Ingredients

2 pieces (6 oz each) boneless skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2 tbsp unsalted butter
1/4 cup all-purpose flour
1 cup chicken broth
1 tbsp fresh thyme leaves
2 tbsp maple syrup
2 cups all-purpose biscuit mix
3/4 cup whole milk
1 tsp baking powder
1 tbsp granulated sugar
1/2 tsp salt for biscuit dough

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Instructions

Step 1: Preheat oven to 425°F. In a medium bowl, combine 2 cups all-purpose biscuit mix, 1 tsp baking powder, 1 tbsp granulated sugar, and 1/2 tsp salt; stir in 3/4 cup whole milk until just combined. Drop dough by 6 large spoonfuls onto a parchment-lined baking sheet and bake for 12-15 minutes until golden on top.
Step 2: While biscuits bake, pat 2 boneless skinless chicken breasts dry and season with 1 tsp salt and 1/2 tsp black pepper on both sides. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and cook 5-6 minutes per side until golden brown and internal temperature reaches 165°F; remove and keep warm.
Step 3: Reduce heat to medium; add 2 tbsp unsalted butter to the skillet. Once melted, whisk in 1/4 cup all-purpose flour and cook for 1 minute until bubbly and lightly golden. Gradually whisk in 1 cup chicken broth and stir for 3-4 minutes until sauce thickens and coats the back of a spoon.
Step 4: Stir in 1 tbsp fresh thyme leaves and 2 tbsp maple syrup; simmer for 1 minute. Pour herb pan sauce over chicken breasts and serve alongside warm maple biscuits.