Maple Mustard Glazed Chicken
This easy, tasty Maple Mustard Glazed Chicken is perfect for a weeknight and can be made with boneless, skinless chicken or bone-in chicken breasts!
When time is tight and you need to get dinner on the table, this Easy Chicken Breast Recipe is packed with flavor! Maple, mustard, garlic, and thyme make a sauce that’s sweet and savory and will be loved by the whole family!
Maple Mustard Glazed Chicken
I made this The sweetness from the maple syrup combined with the acidity of cider vinegar make this an irresistible dish, and will stay on our meal rotation.
The original recipe calls for boneless/skinless chicken, but I have also used the more flavorful bone-in breasts. If you are watching calories, use boneless breasts. They will cook more quickly which is perfect for a weeknight meal.
Easy Chicken Breast Recipes
Having a stash of boneless/skinless chicken breasts in the freezer makes meal planning a breeze. There is no shortage of recipes utilizing this convenient cut of chicken. Our butcher shop sells them without the tender and tendon, making them quick to prep and cook. This Maple-Glazed Chicken is ready in just 45 minutes!
How to Make Maple-Glazed Chicken
Boneless chicken breast recipes go from the fridge to the table in no time at all. This chicken is simple to make and is packed full of flavor. Starting in the skillet and moving to the oven allows the cook some time to focus on the rest of the menu while the chicken bakes.
- First, make sure to remove the tendon from your chicken breast if they haven’t already been trimmed.
- Check your kitchen for real maple syrup (no artificial maple flavoring), stone ground mustard, fresh thyme, garlic, chicken broth, and cider vinegar.
- Next, brown your seasoned chicken breasts then remove to a baking dish.
- Then make the sauce by deglazing the pan with chicken broth to get up all the flavorful brown bits from the bottom of the skillet.
- Add the maple syrup, thyme, and garlic and boil for a few minutes. Add the vinegar and mustard and let that cook for a few more minutes before returning the chicken to the pan. Flip the chicken so that both sides are coated with sauce.
- Return the chicken to the baking dish and let the sauce cook and thicken for a few more minutes, then pour over the chicken.
- Bake as directed.
More Boneless Chicken Breast Recipes You’ll Love:
- Crockpot BBQ Chicken from Family Fresh Meals
- Chicken and Bell Pepper Chili
- Chicken Broccoli Sun-Dried Tomato Pasta
- Shredded Chicken Lettuce Wraps
- Honey Glazed Chicken Kabobs
- Chicken Bulgoge
- More of the Best Chicken Recipes
Maple Mustard Glazed Chicken
Chicken with a flavorful pan sauce for an easy weeknight meal
- 1-2 tablespoons olive oil
- 6 boneless, skinless chicken breasts (may use bone-in chicken breasts, too)
- Salt and pepper to taste
- 1/2 cup chicken broth
- 1/2 cup real maple syrup
- 1 heaping tablespoon fresh thyme leaves
- 4 garlic cloves, thinly sliced
- 2 tablespoons cider vinegar
- 2 tablespoons stone-ground mustard
- Preheat oven to 400º. Spray a 9 x 13 pan with nonstick cooking spray.
- In a large skillet, heat oil over medium-high heat. Season chicken with salt and pepper. Add chicken to pan, and sauté on both sides till nicely browned. Remove chicken from pan. Add broth, maple syrup, thyme and garlic. Bring to a boil, stirring frequently for a couple minutes. Add vinegar and mustard and cook for another minute. Return chicken to pan and flip to coat with sauce.
- Place chicken in baking dish, pour any sauce over chicken, and bake for 30 minutes or till chicken is cooked through.
Adapted from Cooking Light via The Mom Chef
Amount Per Serving: Calories: 324Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 102mgSodium: 219mgCarbohydrates: 20gFiber: 0gSugar: 17gProtein: 38g
59 Comments on “Maple Mustard Glazed Chicken”
Thanks for linking in, Lizzy.
Have a super week.
Hi, you will have seen that the new Food on Friday ingredient is chicken. I noticed that you did this post on chicken which I think would be great linked in. We already have a collection of over 40 recipes which is wonderful. At the moment the Food on Friday edition with the most links is Beef with 73 – I get the feeling though that Chicken could become the new record holder!
Have a great day and thank you for following Carole’s Chatter. It ‘s nice to have you along for my blogging journey.
Thanks so much for taking part in our campaign to end child hunger. Your recipe is v.much appreciated! Rosie, Save the Children
I appreciate a recipe using maple syrup because other than pancakes or waffles, we never use it. It looks simple and easy to cook. Saving for week day dinner!
I am always looking for new chicken recipes and this looks wonderful with the maple syrup and cider vinegar combination.
What delightful flavors for a chicken dish…my family would love it 🙂
This sounds like a wonderful flavor combo! I love maple syrup and it’s nice to use it in a savory dish occasionally.
I used to subscribe to Cooking Light and I enjoyed it. It’s not extreme (like fat-free, sugar-free everything), more like eating a little lighter and more healthy.
I love her blog and cooking light – and this recipe sounds right up my alley! I love maple and mustard together. I must try this soon 🙂
I am sure this are delicious! I could just imagine the taste of that maple glaze, it must be lovely!
This looks delicious! I’m on a serious maple syrup kick and I’m yet to use it in a savory dish. But on the chicken with a pang mustard & vinegar really sounds incredible. I have to try!
I always enjoy Christiane’s site as well, as I typically walk away with knowledge gained.
Looks absolutely fabulous Liz!
Chicken with maple syrup and cider vinegar sounds like a rocking combination….:-)
Sounds really good! I like chicken glazed with honey and mustard, but never tried maple syrup.
Looks good, though I’m hesitant to using maple. I’m really picky with what I put maple anything on.
I’ve got quite a lot of maple syrup at the moment as a result of miscalculating how much I would need… and I think it’s time I found some great ways to use it in savoury dishes instead of just in sweet things, for my health’s sake! This recipe looks just lovely. Thank you Lizzy!
The recipe sounds yummy 🙂 Your dish looks delicious and can be use as a sandwich filling or chicken salad etc ! Love Cooking Light mag , okay , I just borrowed hee hee mine mostly at our local library and they have some of the best recipes I’ve seen and tried ;D The Sept 2011 issue’s their best so far 🙂
What a beautiful and healthy dish–I’m bookmarking this one, Liz!:)
i LOVE this recipe. i have a weird relationship w/ chicken, but this gives me another option to eat it – it is so gorgerous, it could just hop on my plate! 🙂