Sweet Soy Chicken is pan seared chicken that is drenched in a thick, sweet and salty glaze. It is an easy 30 minute recipe that will make everyone a fan!
With everyone’s hectic schedules, I love having as many quick chicken dinner recipes as possible. This recipe is amazingly simple and only takes a few ingredients so really anyone can make it. And there is only one skillet to clean up and that alone should be enough to make this a favorite.
Originally, I made this recipe with balsamic vinegar and honey. That combination is so yummy that you might want to try it too. Well, one day I planned to make this and found my pantry was out of balsamic and honey (What?) so I subbed in apple cider vinegar and maple syrup. The result was a lighter glaze that my family liked even better than the original, so I stuck to it. Anyway, don’t be afraid to play with flavor combinations if you run out of an ingredient. Just FYI, I have not tried substituting anything for the soy sauce yet.
If you like, you can double the glaze recipe to make extra sauce for the chicken. Sometimes I do this but I usually find that the chicken thighs come out so tender and juicy with the glaze that it doesn’t need anything else. This recipe works really well with chicken breasts, too. Just cut the chicken breasts in half lengthwise so the breasts are thin enough to cook thru quickly.
Sweet and Soy Chicken is pan seared chicken that is drenched in a thick, sweet and salty glaze. It is an easy 30 minute recipe that will make everyone a fan!
- 2 TBSP Olive oil
- 8 boneless, skinless chicken thighs
- salt** and pepper
- 3 TBSP pure maple syrup
- 3 TBSP soy sauce
- 3 TBSP apple cider vinegar
- 1 TBSP fresh snipped parsley (optional)
- Sprinkle salt and pepper over both sides of the chicken thighs.
- In a small bowl, mix the maple syrup, soy sauce and vinegar. Set aside.
- In a large skillet heat the olive oil over medium-high heat. Working in batches if necessary, place chicken thighs in a single layer in the skillet and cook until golden brown, about 4-5 minutes per side.
- Once the chicken thighs are browned, add the syrup mixture to the skillet. Bring to a boil, then lower the heat to a simmer and continue cooking, allowing the syrup mixture to reduce to a thick glaze.
- Turn the thighs about every minute or so in the mixture to become coated with the glaze.
- Continue cooking about 20 minutes until the thighs are cooked thru.
- Serve garnished with parsley if desired.
Note *Reduced sodium soy sauce may be used for this recipe. **Salt may be omitted during the cooking process.
- Serving Size: 2 chicken thighs