Maple Dijon Chicken
This recipe features tender, juicy chicken breasts baked in a mouthwatering sauce made from maple syrup, tangy Dijon mustard, and a splash of balsamic vinegar.
Equipment
- 9 x 13-inch or 11 x 7-inch baking dish
- Measuring Cups and Spoons
- Whisk or Fork
- Tongs or Spatula
- Meat thermomete
Ingredients
- 1 ½ – 2 lbs. boneless, skinless chicken breasts
- ½ cup pure maple syrup
- ½ cup Dijon mustard
- 2 tablespoons balsamic vinegar
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Kosher salt, to taste
- Ground black pepper, to taste
Instructions
How to Make Maple Dijon Chicken: Step-by-Step
- First, whisk together the star ingredients of the sauce. In a medium bowl, combine ½ cup maple syrup, ½ cup Dijon mustard, 2 tablespoons balsamic vinegar, and ¼ teaspoon kosher salt. Whisk until smooth and well blended — this sweet and tangy sauce will give the chicken its irresistible flavor.
- Pat the chicken breasts dry with paper towels to help the sauce stick better. Season both sides generously with kosher salt and freshly ground black pepper. Then, arrange the chicken evenly in your prepared baking dish sprayed with nonstick cooking spray.
- Pour the maple Dijon sauce over the chicken breasts. Use tongs or a spatula to gently toss and coat each piece thoroughly, ensuring every bite will be packed with flavor. Tuck the fresh rosemary and thyme sprigs around the chicken to infuse the dish with an aromatic, herbal note while it bakes.
- Place the baking dish in the preheated oven at 425°F (220°C) and bake uncovered for 30 to 40 minutes. The chicken is done when a meat thermometer inserted into the thickest part reads 165°F (74°C). The sauce will thicken slightly and coat the chicken beautifully.