Maple Turmeric Chicken

Perfectly sweet and savory, this maple turmeric chicken is a delicious way to give your body an extra anti-inflammatory boost. Great for meal prep! Gluten-free.

Overhead shot of maple turmeric chicken in cast-iron skillet, white background.

Lately I’ve been all about meal prepping and have figured out a batch cooking system that works amazingly well for our needs. Typically I plan 1-2 days a week, one over the weekend and one mid-week, to cook up a few staples that we can use to toss together meals throughout the week. This includes lots of veggies, whole grains and a few protein options.

Raw chicken lightly seasoned with salt and pepper.

Chicken seems to be one of our go-to protein options because it’s lean and easy to cook up. Over the summer we make grilled chicken almost weekly (this apple cider vinegar chicken recipe is one of our favs).

But now that fall is here and the weather is getting chilly it makes sense to move our cooking indoors and bust out the good ol’ cast iron skillet. That’s where this recipe comes into play.

Maple turmeric chicken lightly seasoned in the cast iron skillet.

Seared chicken cooked in a cast iron skillet is pretty similar to grilled chicken because you still get that crisp exterior, which let’s be real, is the best part.

Chicken fully seasoned with maple syrup and ground turmeric in the cast iron skillet.

That said, the exciting thing about this recipe isn’t just the seared factor. It’s the delicious maple turmeric sauce that is used to glaze the chicken while it finishes cooking in the oven. This combo is sweet and savory, with a bonus of anti-inflammatory benefits from the turmeric powder.

It’s such a mouth-watering combo… and it takes less than 20 minutes to cook up. We can’t get enough of it.

Maple turmeric chicken fully cooked in the cast iron skillet.

Since coming up with the recipe we’ve already made this chicken as part of our weekly meal prep a handful of times and I don’t see an end in sight. It’s such a great protein option for quick salads and bowl meals. Speaking of, be on the lookout for a new salad recipe using this maple turmeric chicken. I’ll be sharing it for Salad Sunday this week!

More Chicken Recipes You Might Enjoy:

If you make this turmeric maple chicken, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe. 

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Maple turmeric chicken in a skillet.

Turmeric Maple Chicken

  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 3


Perfectly sweet and savory, this maple turmeric chicken is a delicious way to give your body an extra anti-inflammatory boost. Great for meal prep!


  • 1 lb skinless boneless chicken breasts (about 3 breasts)
  • 1/2 Tablespoon avocado oil
  • 2 1/2 Tablespoons pure maple syrup
  • 2 Tablespoons low sodium tamari (or soy sauce)
  • 1 teaspoon minced garlic
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper


  1. Preheat oven to 400°F
  2. Add oil to a cast iron skillet and turn heat on medium/medium-high heat.
  3. Pat chicken dry and season with sea salt and black pepper. At this point your oil should be hot and the chicken should sizzle when added to the skillet.
  4. Add all three pieces of chicken to the skillet and sear for 4-5 minutes on each side.
  5. While chicken is searing combine maple syrup, tamari, garlic, turmeric and black pepper in a small bowl.
  6. Once both sides of the chicken are seared, carefully pour maple turmeric sauce over chicken and toss to coat.
  7. Move skillet from the stovetop into the preheated oven and bake for 10 minutes or until chicken is tender and cooked throughout. Serve warm and enjoy!
  • Category: Lunch/Dinner
  • Method: Stove Top/Bake
  • Cuisine: American


  • Serving Size: 1 chicken breast
  • Calories: 252
  • Sugar: 10g
  • Fat: 6g
  • Saturated Fat: 1g
  • Carbohydrates: 13g
  • Protein: 34g

Perfectly sweet and savory, this maple turmeric chicken is a delicious way to give your body an extra anti-inflammatory boost. Great for meal prep!

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Recipe rating

    1. Nicole
      February 21, 2021 AT 12:31 pm

      Can I use chicken thighs instead of breast? How can I make this if I don’t have a iron cast skillet?

      1. Brittany Mullins
        February 21, 2021 AT 8:19 pm

        Yes, that should be just fine. The cook time might vary though. And you can use any pan that is oven-safe.

    2. Kirsten
      February 8, 2021 AT 6:51 pm

      Oh wow this chicken is amazing!!!! Instead of using the sauce mixture as a sauce, I used it as a marinade and let the chicken marinade overnight in the fridge before cooking. Such simple ingredients but so much flavor!!

      1. Brittany Mullins
        February 8, 2021 AT 8:01 pm

        Woo!! I love hearing that. So glad it was a hit!! Thanks for the review. I so appreciate it!

    3. Kara
      November 30, 2020 AT 8:04 pm

      This has become my favorite dinner to make this Fall, by far. And it’s SO EASY! I’ve made extra to put over veggies to roast, and then serve with the chicken over rice or quinoa to make a bowl. Also good with salmon!

      1. Brittany Mullins
        November 30, 2020 AT 11:37 pm

        So glad you’ve been loving this chicken, Kara!! 🙂 Thanks for taking the time to leave a comment + star rating. It means the world to me.

    4. Amanda
      November 22, 2020 AT 6:23 pm

      This was delicious and so so easy! Such a great meal prep item too.

    5. Mina
      November 14, 2020 AT 7:00 pm

      Would it be okay if I didn’t throw in the oven and just cooked it all on the pan? Any tips? Should I cover the pan? I don’t have an oven safe pan 🙁 and I feel like throwing it on a sheet pan defeats the purpose for cooking it in the juices

      1. Brittany Mullins
        November 17, 2020 AT 6:38 pm

        Hey Mina – That should be totally fine. I would cook it for 7-10 minutes on one side then flip it and cook it 7-10 minutes more on the other side (depending on how big your chicken breasts are). The outsides should be golden and and bit crispy.

    6. Ashlee
      October 11, 2020 AT 6:36 pm

      Another perfect EBF recipe. Easy to make for a weeknight and so delicious. All 3 kids and husband devoured. Even our pickiest eater kept asking for more chicken!

      1. Brittany Mullins
        October 12, 2020 AT 11:06 pm

        Ahh yay!! So glad this recipe was a hit with your family, Ashlee! Thanks for making it and for coming back to leave a comment + star rating. I really appreciate it!

    7. Stefani
      September 29, 2020 AT 9:13 pm

      This recipe was SOO easy and the flavors were amazing! We cooked up a spaghetti squash and drizzled the excess sauce over that – new weekly rotation at our house!

      1. Brittany Mullins
        September 30, 2020 AT 5:34 pm

        Yay! So glad you enjoyed this recipe, Stefani. Thanks for trying it and for coming back to leave a comment + star rating. I appreciate it!

    8. Stacy
      September 12, 2020 AT 7:08 pm

      The hubby made this tonight, and it was great! Even the 5 year old gave it a thumbs up! We will be adding it to our rotation for sure. 🙂

      1. Brittany Mullins
        September 14, 2020 AT 3:28 pm

        Yay!! So pumped this recipe was a hit. Thanks for coming back to leave a comment + star rating, Stacy. I so appreciate it. 🙂

    9. Samantha
      May 16, 2020 AT 9:21 pm

      LOVEthis delicous and simple recipe! It has been in our weekly rotation the past few weeks. My 5 y/o who does not like meat, loves it too. Thankyou EBF!

      1. Brittany Mullins
        May 17, 2020 AT 10:52 pm

        Ahh that makes me so happy to hear, Samantha!! I’m so glad this recipe is a hit. Thanks for trying it and for coming back to leave a comment + star rating. I so appreciate it. <3

    10. Brooke
      April 9, 2020 AT 10:45 am

      Amazing! Can’t get enough of this chicken!

    11. Vicky
      March 28, 2020 AT 8:31 pm

      Good recipe and easy. I used honey instead of maple syrup. I liked the flavor. Plus there was extra sauce to dip the chicken in.

    12. Emily Bartkowicz
      March 24, 2020 AT 12:09 pm

      Absolutely delicious and so easy to whip together! Even my picky non-chicken eating son woofed it down. I paired this with a side of simple brown rice and sauteed spinach. Huge hit with the whole family. I’m making this again. Thank you!!

      1. Brittany Mullins
        March 25, 2020 AT 12:17 am

        Ahh that makes me so happy to hear, Emily! I’m glad this recipe was a hit. Thanks for trying it and for coming back to leave a comment and star rating, I so appreciate it. <3

    13. Holly
      August 6, 2018 AT 11:25 am

      Why is pepper listed twice? Once as 1/8-teas and once as 1/2-teas.

      1. Nicole
        February 20, 2021 AT 1:05 pm

        Can I use chicken thighs instead of breast? How can I cook this if I don’t have a cast iron skillet?

        1. Brittany Mullins
          February 20, 2021 AT 8:31 pm

          I think that’d be just fine, the cook time might vary though. And you can use any skillet you have that is oven-safe. 🙂

      2. Brittany Mullins
        August 6, 2018 AT 12:33 pm

        Oops! Thank you for catching that typo. Just updated the recipe.

    14. Ashley K
      April 2, 2018 AT 9:34 pm

      Wow! i made this for a salad and my husband and I could not stop eating it as we were meal prepping. So good and so easy! This will be on our regular rotation for sure!

      1. Brittany Mullins
        April 2, 2018 AT 10:29 pm

        Yay Ashley. This makes me so happy. So glad that you and your husband liked the maple turmeric chicken. I love it too!

    15. Kaala
      December 30, 2017 AT 2:36 pm

      if i made this with bone in chicken, could i still do sauce at the start or wait until its mostly cooked?

    16. Farnian
      November 11, 2017 AT 8:22 am

      this chicken recipe was awesome and so delicious

      1. Brittany Mullins
        November 12, 2017 AT 10:28 am

        I’m so glad you liked it, Farnian!

    17. Elizabeth Bounds
      November 4, 2017 AT 8:23 pm

      Oh wow, so easy and so addicting- Definitely hits the umami flavor with the salty sweet!

    18. Gay
      October 28, 2017 AT 10:23 pm

      Yum! And I overcooked the chicken. My college-aged son gobbled them up. Love your recipes! Thank you for posting them!

    19. Kalista
      October 26, 2017 AT 11:47 am

      It seems to be pretty easy.
      If I get Avacado oil, I will try this in this weekend for sure.

      1. Brittany Mullins
        October 26, 2017 AT 12:16 pm

        Yay! You can also use coconut oil or olive oil. 🙂

    20. HL
      October 26, 2017 AT 11:22 am

      This looks great! But I’m confused by the fat/sat fat stats in the nutrition info…

      1. Brittany Mullins
        October 26, 2017 AT 12:15 pm

        You’re right! The fat and sat fat were a little high. Just put the recipe in the myfitnesspal calculator and updated the stats!

    21. Bruce Ensinger
      October 26, 2017 AT 10:08 am

      This looks like a wonderful recipe. What is the oven temperature for baking the chicken?

      1. Brittany Mullins
        October 26, 2017 AT 10:24 am

        Oops! Totally left that out. It should be at 400°F. Thanks for noticing. 🙂

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