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Maple Glazed Chicken Recipe with Pears or Apples: Sweet and Savory Oven-Baked Chicken

Maple Glazed Chicken Recipe with Pears or Apples: Sweet and Savory Oven-Baked Chicken

Make tender Maple Glazed Chicken with Pears or Apples with pure maple syrup, apple cider, fresh ginger, and thyme for an easy sweet and savory gluten-free dinner.

This Maple Glazed Chicken with Pears or Apples is a comforting sweet and savory dinner featuring tender chicken breasts, pure maple syrup, fresh apple cider, ginger, thyme, and caramelized fruit. The chicken marinates in a flavorful maple cider mixture before baking, giving every bite a delicious balance of sweetness, acidity, and warm aromatic flavor.

Pears create a softer, delicately sweet accompaniment, while apples provide a slightly firmer texture and brighter fruit flavor. Both pair beautifully with maple syrup and fresh thyme. As the chicken and fruit roast together, the maple cider mixture reduces into a glossy pan sauce that can be spooned over everything just before serving.

This easy gluten-free chicken dinner is especially inviting during fall and winter, but it works beautifully whenever fresh pears or apples are available. Serve it with creamy mashed potatoes, rice, wild rice, or roasted vegetables to soak up the maple cider sauce.

Prep Time: 15 minutes
Marinating Time: 12 to 24 hours
Cook Time: 45 to 60 minutes
Rest Time: 5 minutes
Total Time: 13 hours 20 minutes, including minimum marinating time and maximum cook time
Yield: 4 servings

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Ingredients

Maple Cider Marinade
1 shallot, finely sliced
3/4 cup apple cider
1/2 cup dark pure maple syrup
1 tablespoon finely grated peeled fresh ginger
1 tablespoon apple cider vinegar
1 teaspoon chopped fresh thyme leaves
3/4 teaspoon kosher salt
1/2 teaspoon ground black pepper

Chicken and Fruit
4 boneless, skinless chicken breasts
3 medium firm pears or apples, peeled, cored, and quartered
4 fresh thyme sprigs

Directions

Step 1: Prepare the Maple Cider Marinade

In a medium bowl, whisk together the sliced shallot, apple cider, maple syrup, fresh ginger, apple cider vinegar, chopped thyme, kosher salt, and black pepper until thoroughly combined.

Step 2: Marinate the Chicken

Place the chicken breasts in a large resealable food-safe bag or covered nonreactive container. 

Pour the maple cider marinade over the chicken and turn the chicken to coat it evenly.

Seal the bag or cover the container and refrigerate for at least 12 hours or up to 24 hours.

Step 3: Prepare the Chicken and Fruit

Preheat the oven to 400°F.

Remove the chicken breasts from the marinade and arrange them in a 9 x 13-inch baking dish.

Arrange the quartered pears or apples around the chicken and tuck the fresh thyme sprigs between the chicken and fruit.

Transfer the used marinade and shallots to a small saucepan.

Step 4: Boil the Reserved Marinade

Bring the reserved marinade to a full rolling boil over medium-high heat. Boil for at least 1 minute, stirring occasionally.

Pour the hot marinade and shallots evenly over the chicken and fruit in the baking dish.

Step 5: Bake the Maple Glazed Chicken

Bake uncovered for 45 to 60 minutes, spooning the hot pan juices over the chicken and fruit once or twice during baking.

The chicken is done when the thickest part reaches an internal temperature of 165°F. The pears or apples should be tender while still holding their shape, and the maple cider sauce should be slightly reduced and glossy.

Step 6: Rest and Serve

Let the chicken rest for 5 minutes. Remove and discard the thyme sprigs.

Serve the chicken warm with the roasted pears or apples and maple cider sauce spooned over the top. Mashed potatoes, rice, wild rice, or roasted vegetables are especially good for soaking up the flavorful sauce.

Notes

For the fullest maple cider flavor, marinate the chicken for at least 12 hours. It can be marinated for up to 24 hours, but substantially longer marinating is not recommended because the apple cider vinegar can begin to affect the texture of the chicken.

The reserved marinade must be boiled before it is returned to the baking dish because it has been in contact with raw chicken. Bring it to a full rolling boil and boil for at least 1 minute before pouring it over the chicken and fruit.

Chicken breasts can vary considerably in thickness, so the baking time may range from 45 to 60 minutes. Use an instant-read thermometer to determine doneness rather than relying solely on cooking time.

Boneless, skinless chicken thighs can be substituted for the chicken breasts. They have a richer flavor and remain especially juicy when paired with the maple cider glaze. Adjust the baking time as necessary and cook them to a safe internal temperature.

Choose firm fruit that will maintain its shape during roasting. Bosc or Anjou pears work particularly well. For apples, Honeycrisp, Pink Lady, Braeburn, and Granny Smith are excellent choices.

For a thicker maple cider glaze, transfer the cooked chicken and fruit to a serving platter. Pour the pan juices into a small saucepan and simmer until the sauce reduces to your preferred consistency. Spoon the warm glaze over the chicken and fruit before serving.

The maple-glazed chicken pairs especially well with mashed potatoes, roasted potatoes, wild rice, steamed rice, roasted sweet potatoes, green beans, Brussels sprouts, or other seasonal vegetables.

Store leftover chicken, fruit, and sauce together in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently in a covered baking dish at 325°F until heated through. If the sauce has thickened considerably during refrigeration, add a small splash of apple cider before reheating.

Originally published April 2026 Updated September 2026 Reviewed by Culibloom

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