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. 

Maple turmeric chicken in a skillet.

Turmeric Maple Chicken

Brittany Mullins
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!
5 from 12 votes
Prep Time 10 mins
Cook Time 15 mins
Course Lunch/Dinner
Cuisine American
Servings 3
Calories 252 kcal


  • 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


  • Preheat oven to 400°F
  • Add oil to a cast iron skillet and turn heat on medium/medium-high heat.
  • 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.
  • Add all three pieces of chicken to the skillet and sear for 4-5 minutes on each side.
  • While chicken is searing combine maple syrup, tamari, garlic, turmeric and black pepper in a small bowl.
  • Once both sides of the chicken are seared, carefully pour maple turmeric sauce over chicken and toss to coat.
  • 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!


Serving: 1chicken breastCalories: 252kcalCarbohydrates: 13gProtein: 34gFat: 6gSaturated Fat: 1gSugar: 10g
Tried this recipe?Let us know how it was!

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

      5 stars
      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

      5 stars
      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

      5 stars
      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

      5 stars
      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.

Parchment paper lined with protein balls.


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