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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.
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.
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.
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.
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.
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!
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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Can I use chicken thighs instead of breast? How can I make this if I don’t have a iron cast skillet?
Yes, that should be just fine. The cook time might vary though. And you can use any pan that is oven-safe.
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!!
Woo!! I love hearing that. So glad it was a hit!! Thanks for the review. I so appreciate it!
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!
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.
This was delicious and so so easy! Such a great meal prep item too.
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
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.