Sautéed Chicken with Maple-Balsamic Glaze and Roasted Shallots

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Pan-seared and finished with a sweet and tangy maple-balsamic glaze, complemented by caramelized roasted shallots. This american-inspired chicken ready in about 40 minutes pairs small, peeled and halved shallots, maple syrup, balsamic vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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: 30 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 6 small peeled and halved shallots with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper, then spread on a baking sheet. Roast for 20 minutes until deeply caramelized and tender.
  2. Step 2: Meanwhile, season 4 boneless skinless chicken breasts (6 oz each) evenly with 3/4 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temp 165°F). Remove chicken from pan and set aside.
  3. Step 3: Lower heat to medium, add 2 tbsp unsalted butter to the skillet and melt. Stir in 1/4 cup maple syrup and 3 tbsp balsamic vinegar, cooking for 3-4 minutes until the sauce thickens and coats the back of a spoon.
  4. Step 4: Return the chicken breasts and roasted shallots to the skillet and spoon the glaze over them. Sprinkle 1 tsp chopped fresh thyme leaves, then cook together for 1 minute to meld flavors before serving.

Frequently asked questions

How long does Sautéed Chicken with Maple-Balsamic Glaze and Roasted Shallots take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Chicken with Maple-Balsamic Glaze and Roasted Shallots?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep maple syrup from drying out.

Can I substitute ingredients in Sautéed Chicken with Maple-Balsamic Glaze and Roasted Shallots?

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 Sautéed Chicken with Maple-Balsamic Glaze and Roasted Shallots for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Sautéed Chicken with Maple-Balsamic Glaze and Roasted Shallots?

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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