Best 6 Maple Glazed Chicken Cracker Barrel Recipes

MAPLE GLAZED CHICKEN TENDERS

Steps:

• Prepare the chicken tenders in the oven as directed, on a foil lined baking sheet.
• Meanwhile, melt the butter in a medium skillet and cook the onions until soft.
• Blend in the syrup and the mustard.
• Cook to a simmer for 1 minute and remove from heat.
• Add the cooked chicken tenders to the skillet and stir to coat.
• Spreak glazed chicken back onto the baking sheet and cook 5-8 minutes longer until the sauce is set.

MAPLE-GLAZED CHICKEN

Steps:

• Flatten chicken to 1/2-in. thickness. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil for 5-6 minutes on each side or until no longer pink. Remove and keep warm. , Meanwhile, in a small bowl, combine cornstarch and cider until smooth. Stir in syrup and onion powder; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and turn to coat.

CHEESY MAPLE BACON CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Cook bacon until about 75% done in a large nonstick skillet. It will finish cooking in the oven.Remove to paper towel-lined plate and set aside.
• Drain off all but 2 tablespoons of bacon grease.
• Season both sides of chicken with Cajun seasoning, salt, pepper, and garlic powder.
• Brown the chicken on both sides in the bacon grease. Just cook for a couple of minutes per side. Place in a 9x13-inch greased baking dish.
• In a small bowl, stir together soy sauce, Worcestershire sauce, maple syrup, mustard, and cayenne pepper.Set aside 2 tablespoons and drizzle the rest over the chicken.
• Cover and bake for 30 to 35 minutes.
• Drizzle the remaining maple syrup mixture over the chicken.
• Cover each piece of chicken with a slice of cheese and top with 2 slices of bacon.
• Return to the oven for 8 to 10 minutes.

MAPLE-GLAZED CHICKEN

Steps:

• Pat the chicken dry and season all over with salt. Heat a large heavy skillet over high heat and add the olive oil. When the oil is hot, add the chicken skin-side down and cook, undisturbed, until the skin is browned and crisp, about 5 minutes.
• Turn the chicken and add the apples, shallots and sage to the skillet. Reduce the heat to medium high and cook until the chicken is browned on the bottom, 4 to 5 minutes. Transfer the chicken to a plate and continue to cook the apples and shallots, stirring, until golden, about 2 more minutes.
• Meanwhile, make the glaze: Mix the chicken broth, maple syrup, vinegar and 1/2 teaspoon salt in a small bowl. Add the mixture to the skillet with the apples and shallots and boil until reduced by about three-quarters, 2 to 3 minutes. Return the chicken to the skillet, turning to coat, until cooked through, about 2 more minutes.

MAPLE BACON CHICKEN

Steps:

• Pound the chicken until it is fairly flat and there are not any thicker portions.
• Salt and pepper the chicken.
• Heat a large skillet to medium high heat and oil. Place chicken in skillet and cook on each side for about 5 minutes. Check that there is no longer any pink in center to make sure it is cooked through and cook longer if needed to reach appropriate temperature.
• Remove chicken from skillet.
• Wipe skillet to remove any residue.
• Over medium high heat, melt butter.
• Add garlic and cook for 30 seconds.
• Add brown sugar, maple syrup, mustard, and bacon. Bring to a boil and reduce heat to low and simmer for 3 minutes until sugar is dissolved.
• Add chicken back in and spoon sauce over chicken and cook for another 2 minutes.
• Serve.

MAPLE-GLAZED CHICKEN BREASTS

Steps:

• Whisk syrup, soy sauce, lemon juice, garlic, ginger and pepper in a small, shallow dish. Add chicken and turn to coat with the marinade; cover and refrigerate for 2 hours, turning once.
• Coat an indoor grill pan with cooking spray and heat over medium heat. Remove the chicken from the marinade (reserving the marinade) and cook until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F, 3 to 5 minutes per side.
• Meanwhile, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Cook until reduced by about half, about 4 minutes. Liberally baste the chicken with the reduced sauce and serve.