Maple Dijon Chicken
Maple Dijon Chicken is an easy dinner made with juicy chicken breasts coated in a sweet and tangy maple mustard glaze. It's a simple way to turn ordinary chicken into a delicious meal the whole family will enjoy.
Servings: 4 servings
Calories: 346kcal
Ingredients
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- ⅓ cup pure maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons soy sauce
- 3 cloves garlic, minced
- 1 tablespoon apple cider vinegar
- ½ teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes, optional
Instructions
- Preheat your oven to 400℉.
- Pat the chicken dry with paper towels. Season both sides with salt, pepper, and smoked paprika.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken and cook 2-3 minutes per side, until lightly brown.
- In a small bowl, whish together the maple syrup, Dijon mustard, soy sauce, minced garlic, apple cider vinegar, dried thyme and red pepper flakes if using.
- Pour the maple Dijon mixture over the chicken turning them to coat both sides.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes, depending on the thickness of the chicken. Check the thickest part with meat thermometer till reaches 165℉.
- Remove the skillet from the oven and spoon the warm maple Dijon sauce over the chicken. Let the chicken rest for 5 minutes before serving.
- Serve over rice and enjoy!
Notes
Helpful Tips
- Use chicken breasts that are similar in size. If some pieces are much thicker than others, pound the thicker portions slightly so everything cooks more evenly.
- Don't skip searing. Browning the chicken first adds flavor and gives it a better appearance before baking.
- Use an oven-safe skillet. A cast-iron or stainless steel skillet works well. If you don't have one, transfer the seared chicken and glaze to a baking dish before placing it in the oven.
- Don't waste the extra sauce. Spoon the glaze over your chicken, rice or potatoes when serving.
- Let the chicken rest. Give it about 5 minutes before slicing to help keep the juices in the meat.
Storing Leftovers
- Refrigerator: Allow the chicken to cool slightly, then place it in an airtight container with any leftover glaze in the refrigerator for up to 3 days.
- Freezer: Place the cooked chicken an sauce in a freezer-safe container or bag and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm the chicken in a covered skillet over low heat with a splash of water or chicken broth to keep it from drying out. You can also reheat in the microwave until warmed through.
Nutrition
Calories: 346kcal | Carbohydrates: 20g | Protein: 25g | Fat: 18g | Potassium: 369mg | Fiber: 1g
