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Chicken & Waffles with Savory Maple Chicken Sauce

An image of prepared Chicken & Waffles with Savory Maple Chicken Sauce showing breaded chicken thighs on top of waffles with a sauce made of Swanson® Unsalted Chicken Stock, Campbell's® Unsalted Cream of Chicken Soup, maple syrup and cayenne pepper sauce on top.
  • prep time: 15 min
  • total time: 30 min
  • serves: 6 people
  • calories: 372 1 serving

Seldom has one recipe been able to satisfy so many cravings!  Chicken & Waffles with Savory Maple Chicken Sauce is savory and sweet, crunchy and tender, and tastes great for breakfast, brunch or dinner (and lunch too, why not?)!  This chicken and waffles recipe is a lot easier to make than most, since the chicken is coated in flour and seasonings and browned in a skillet rather than deep fried.  You get that same savory, browned chicken flavor but with less time and effort.  The unsalted cream of chicken soup is the savory base for the chicken and waffles sauce, amped up with maple syrup, rosemary and hot sauce (spicy- one more craving covered!).  This Chicken & Waffles with Savory Maple Chicken Sauce recipe can even be customized- add more maple syrup or hot sauce for more sweet or heat!  Learn how to make chicken and waffles with our recipe below.

Ingredients

  • 1/3 cup all purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 1 teaspoon garlic powder
  • 6 boneless, skinless chicken thigh
  • 3 tablespoons vegetable oil
  • 1 cup Swanson® Unsalted Chicken Stock
  • 1 can (10 1/2 ounces) Campbell's® Condensed Unsalted Cream of Chicken Soup
  • 2 tablespoons pure maple syrup
  • 1 teaspoon cayenne pepper sauce (like Franks RedHot®)
  • 1 tablespoon butter, softened
  • 1 teaspoon chopped fresh rosemary leaves (amount divided in recipe steps below)
  • 6 frozen waffles, toasted or homemade waffles

Instructions

  • Tips

    • Can I use biscuits instead of waffles?  Yes!  The chicken and sauce are great served over split warm biscuits.

  • Step 1

    Mix the flour, salt, pepper and garlic powder  in a dish.  Coat the chicken with the flour mixture.

  • Step 2

    Heat the oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook for 4 minutes or until well browned on one side (make sure the oil and skillet are hot before adding the chicken).  Turn the chicken over and cook for 4 minutes or until done.  Remove the chicken from the skillet, cover and keep warm.

  • Step 3

    Pour off any fat from the skillet.  Heat the stock in the skillet over medium-high to a boil, stirring to scrape up any browned bits from the bottom of the skillet.  Reduce the heat to medium.  Stir in the soup, syrup and hot sauce and cook until hot.  Add the butter and stir until melted.  Stir in the rosemary.  Season to taste with salt and black pepper.

  • Step 4

    Serve the chicken on the waffles and topped with the soup mixture.  Drizzle with additional syrup or hot sauce for more sweet or heat before serving, if desired.

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Calories 372
Total Fat 17 g
Sat. Fat 5 g
Trans Fat 0 g
Cholesterol 146 mg
Sodium 557 mg
Total Carb 25 g
Dietary Fiber 1 g
Sugar 6 g
Protein 29 g
Vitamin D 1 %DV
Calcium 10 %DV
Iron 17 %DV
Potassium 8 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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