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Volume 72

Dinner This Week: Apple-Maple Glazed Chicken

By Keith Dresser Published

This week’s menus include Apple-Maple Glazed Chicken Breasts, Stir-Fried Thai-Style Beef, and Oven-Steamed Mussels with Hard Cider and Bacon for dinner in about an hour.

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

Dinner 1: Glazed Chicken Breasts and Acorn Squash

Apple-Maple Glazed Chicken Breasts feature perfectly rendered skin, moist meat, and a complex glaze. We lightly coat the chicken with flour to enhance browning and provide a good grip for the glaze. Corn syrup, which is half as sweet as sugar, gives the glaze just the right amount of stickiness while keeping the sweetness level in check. Acorn Squash with Brown Sugar starts in the microwave, which yields tender, silky smooth squash. We then brush the cooked squash with butter and brown sugar before broiling it to create a rich, caramelized exterior. 

Printable Shopping Lists: Glazed Chicken Breasts and Acorn Squash

Equipment Review Inexpensive 12-Inch Stainless-Steel Skillets

Perfect searing, flavorful sauces, and stove-to-oven versatility make stainless-steel frying pans a hot item. But can you get a great one for less than $100?

Dinner 2: Stir-Fried Beef and Skillet-Charred Green Beans

Stir-Fried Thai-Style Beef with Chiles and Shallots starts with inexpensive blade steak, which offers tenderness and beefy flavor. A marinade of fish sauce, white pepper, citrusy coriander, and a little light brown sugar enhances the flavor of the meat before it is stir-fried with sliced shallot and chiles.  Mint, cilantro, and chopped peanuts finish the dish with freshness and crunch. Skillet-Charred Green Beans have a soft, appealingly dense, satisfying chew and concentrated flavor. To achieve those results, we first soften the beans by steaming them in the microwave. Then we char them in a skillet, without stirring, in a couple of tablespoons of hot oil. Once they are charred, we season them with a lemony salt-and-pepper mixture.

Printable Shopping Lists: Stir-Fried Beef and Skillet-Charred Green Beans

Equipment Review Best Chef's Knives

One chef’s knife has been a champ in our kitchen for nearly two decades. Can any other blade come close to offering what it does—and at a bargain price?

Dinner 3: Oven-Steamed Mussels and Brussels Sprout Salad

To ensure even doneness, we cook Oven-Steamed Mussels with Hard Cider and Bacon in the gentle, enveloping heat of the oven in a large roasting pan so they aren’t too crowded. Our Brussels Sprout Salad with Warm Browned Butter Vinaigrette uses a warm dressing to gently tenderize the shredded sprouts while allowing them to retain their fresh, mustardy taste. Dried cranberries add pops of flavor and toasted hazelnuts contribute crunch.

Printable Shopping Lists: Oven-Steamed Mussels and Brussels Sprout Salad


View more weeknight dinner ideas below, or check out all of the Dinner This Week menus.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.