Perfectly sweet and savory, this maple turmeric chicken is a delicious way to give your body an extra anti-inflammatory boost.Β Great for meal prep! Gluten-free.
Lately I’ve been all about meal prepping and have figured out aΒ 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 useΒ to toss togetherΒ meals throughout the week.Β This includes lots of veggies, whole grains and a few protein options.
Chicken seems to be one of our go-to protein options becauseΒ it’s lean and easy to cook up. Over the summer we make grilled chicken almost weekly (this apple cider vinegar chicken recipeΒ 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-inflammatoryΒ benefits from the turmeric powder.
It’s such aΒ mouth-wateringΒ 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.Β
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!
Category:Lunch/Dinner
Method:Stove Top/Bake
Cuisine:American
Nutrition
Serving Size:1 chicken breast
Calories:252
Sugar:10g
Fat:6g
Saturated Fat:1g
Carbohydrates:13g
Protein:34g
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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!!
This has become my favorite dinner to make this Fall, by far. And itβs SO EASY! Iβve 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!
Would it be okay if I didnβt throw in the oven and just cooked it all on the pan? Any tips? Should I cover the pan? I donβt have an oven safe pan π 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.
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!
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!
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!
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!
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
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!!
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
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!
Leave a Comment
Can I use chicken thighs instead of breast? How can I make this if I donβt 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 itβs SO EASY! Iβve 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!! π 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 didnβt throw in the oven and just cooked it all on the pan? Any tips? Should I cover the pan? I donβt have an oven safe pan π 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.
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!
★★★★★
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!
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!
★★★★★
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!
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. π
★★★★★
Yay!! So pumped this recipe was a hit. Thanks for coming back to leave a comment + star rating, Stacy. I so appreciate it. π
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!
★★★★★
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
Amazing! Can’t get enough of this chicken!
★★★★★
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.
★★★★★
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!!
★★★★★
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
Why is pepper listed twice? Once as 1/8-teas and once as 1/2-teas.
Can I use chicken thighs instead of breast? How can I cook this if I donβt have a cast iron skillet?
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. π
Oops! Thank you for catching that typo. Just updated the recipe.
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!
★★★★★
Yay Ashley. This makes me so happy. So glad that you and your husband liked the maple turmeric chicken. I love it too!
if i made this with bone in chicken, could i still do sauce at the start or wait until its mostly cooked?
this chicken recipe was awesome and so delicious
I’m so glad you liked it, Farnian!
Oh wow, so easy and so addicting- Definitely hits the umami flavor with the salty sweet!
Yum! And I overcooked the chicken. My college-aged son gobbled them up. Love your recipes! Thank you for posting them!
It seems to be pretty easy.
If I get Avacado oil, I will try this in this weekend for sure.
Yay! You can also use coconut oil or olive oil. π
This looks great! But I’m confused by the fat/sat fat stats in the nutrition info…
You’re right! The fat and sat fat were a little high. Just put the recipe in the myfitnesspal calculator and updated the stats!
This looks like a wonderful recipe. What is the oven temperature for baking the chicken?
Oops! Totally left that out. It should be at 400Β°F. Thanks for noticing. π