Pan-Seared Chicken with Maple Biscuit and Herb Pan Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 35 minutes blends salt, black pepper, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 550 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Frequently asked questions

How long does Pan-Seared Chicken with Maple Biscuit and Herb Pan Sauce take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Chicken with Maple Biscuit and Herb Pan Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Chicken with Maple Biscuit and Herb Pan Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken with Maple Biscuit and Herb Pan Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Chicken with Maple Biscuit and Herb Pan Sauce?

American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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