Dinner Tonight: Maple Crusted Chicken

One of the best flavors of fall is maple syrup.  I am quite the syrup snob to boot…once you taste real maple syrup (not regular old pancake syrup), you won’t be able to go back.  I was going to make us my Bisquick Chicken Parm  the other night and decided to try another spin using the same method.  Instead of making it Italian, I made it slightly sweet with syrup…Bisquick plus syrup plus chicken equals FANTASTIC!  I think I might like it better then the original.  It’s not too sweet (so don’t be scared)…just really, really good.  You’re going to love this dinner.
Shopping List
1 pound chicken breasts
3/4 cup Bisquick mix
1/2 tablespoon black pepper
1 egg beaten
4 tablespoons maple syrup (plus a little more to drizzle at the end)
2 tablespoons butter, melted
Preheat oven to 400 degrees.
In one shallow dish (I used a pie plate), combine Bisquick and pepper.  In a second shallow dish, beat your one egg. Take each chicken breast and pour one tablespoon of syrup on each one, coating both sides.  Then dip it first in the Bisquick mix, coating well, then dip it in the egg mix coating both sides, then dip it one more time back in the Bisquick mix.
Place chicken on foil lined cookie sheet sprayed with Pam. Brush half of your melted butter over the tops of the chicken and bake 8 minutes. Flip chicken over and brush remaining half of your melted butter on opposite side and finish cooking another 8 minutes. Your chicken should be brown and kind of crispy with the juices running clear.
Serve each chicken breast with a drizzle of syrup.
Delish.  Just so, so, so delish!
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  • Aubs September 13, 2012 at 3:13 am

    totally looking forward to trying this one! love your bisquick chicken parm and i'm sure my boys will LOVE that there is syrup on their chicken! 😉

  • mandyhuckins September 10, 2013 at 1:12 am

    I am addicted to your blog(s). I found you through my original addiction: pinteresttoldmeto.blogspot.com. Both you and Shaeffer are too cute for words. I tried this recipe tonight. It tasted great, but the crust fell off the chicken. Any suggestions on how to keep that from happening? Also making the slow- cooker baked apples with oatmeal for dessert with leftovers for breakfast. Thanks so much for getting me out of a cooking rut and giving me fun reading to look forward to every day!

  • Angie Center September 13, 2013 at 12:14 am

    My children are so happy with dinner tonight. We are loving your weekly meal plans! This chicken is YUMMY!! Thanks so much!!

  • Jenny August 28, 2014 at 10:51 pm

    Hi Shay! So many of your great recipes have made it into my family's repitoire, but I think this might be our new favorite. With all of our sports practices tonight I needed something quick & loved the fallish sound of this recipe. It was so yummy & so easy! We all loved it! Thanks!

  • Maria D Schweighofer September 15, 2016 at 8:28 am

    I made this last night and my fiance LOVED it! He told me no less than 5 times how great it was. We’re a “multi-vore” household, meaning I don’t eat meat, and he does. I cook meat for him and I’m always looking for recipes where I can eat the same thing as him. Prior to dunking the raw chicken in the egg or Bisquick mix , I dipped tofu in the same method described as the chicken. I used extra firm tofu, that I had “pressed” to get the extra liquid out. I cut the tofu into strips (similar size to chicken tenders, so 4-5 in long and and half an inch thick or so), and followed the same directions! Then I continued with the chicken. I cooked the tofu (in a separate pan) in the same method, using butter. I didn’t cook it as long as the chicken. It turned out so wonderful! The texture of cooked tofu is usually something less than desired, but with this recipe it was the best tofu I’ve cooked to date! This will be in our regular cooking rotation for sure!