Maple-Mustard Glazed Chicken

I found this recipe in the January/February 2012 issue of Cooking Light and I was excited to give it a try.  I loved that it only has a few ingredients, all of which I had on hand, and that it was very simple to prepare.  This chicken was a really big success!   The sweet and tangy sauce was delicious and the chicken turned out very moist and tender. My son, who doesn’t love meat very much, LOVED it and even had seconds.  My husband, daughter, and I all loved it too.  I served this chicken with the Herbed Couscous Pilaf and the Sautéed Asparagus with Bacon and Dijon  – it was a truly delicious meal.   I recommend this recipe highly!

Preheat the oven to 400 degrees.

Heat the oil in a large OVEN PROOF skillet over medium high heat.  Season both sides of the chicken with sea salt and freshly cracked pepper, to taste.  Add the chicken to the pan, and cook for 2-3 minutes on each side, or until golden brown.  Remove the chicken from the skillet and set aside on a plate.  Add the broth, syrup, thyme, and garlic slices to the pan; stir until well combined then add the mustard and vinegar, making sure to scrape the pan to loosen any browned bits.

Once the sauce is well combined, add the chicken back to the pan along with any juices from the plate.  Place the skillet in the oven and bake for 10 minutes, or until the chicken is cooked through.

Remove the skillet from the oven and let the meat rest for 5 minutes before slicing and serving along with the extra sauce/glaze on the side.  Enjoy!

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Maple-Mustard Glazed Chicken

Yield: 2-4

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Ingredients:

2 tsp of olive oil (I used canola because I ran out of olive oil)
2 boneless skinless chicken breasts
Sea salt and freshly cracked pepper, to taste
1/4 cup + 2 tbsp of chicken broth
1/4 cup of real maple syrup
1 tsp fresh thyme, chopped
2 cloves of garlic, sliced thinly
1 tbsp cider vinegar
1 tbsp stone-ground mustard

Directions:

Preheat the oven to 400 degrees.

Heat the oil in a large OVEN PROOF skillet over medium high heat. Season both sides of the chicken with sea salt and freshly cracked pepper, to taste. Add the chicken to the pan, and cook for 2-3 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside on a plate. Add the broth, syrup, thyme, and garlic slices to the pan; stir until well combined then add the mustard and vinegar, making sure to scrape the pan to loosen any browned bits.

Once the sauce is well combined, add the chicken back to the pan along with any juices from the plate. Place the skillet in the oven and bake for 10 minutes, or until the chicken is cooked through. Remove the skillet from the oven and let the meat rest for 5 minutes before slicing and serving along with the extra sauce/glaze on the side. Enjoy!

Adapted recipe and photos by For the Love of Cooking.net
Original recipe from January/February 2012 issue of Cooking Light

 

 

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55 Responses to “Maple-Mustard Glazed Chicken”

  1. 1

    Stephanie — March 22, 2012 @ 11:23 pm

    Looks really tasty …. will try it !!! So good idea!!!

    xxx
    stephaniehadrath.blogspot.com
    shbyhadrath.blogspot.com

    [Reply]

  2. 2

    Don — March 23, 2012 @ 12:33 am

    That sure looks good Pam! I’ll have to try it on the smoker. I like the layout of your site now! Don

    [Reply]

    • Pam replied: — March 24th, 2012 @ 3:50 pm

      You are so sweet Don! Thanknyou so very much.
      Cheers,
      Pam

      [Reply]

  3. 3

    Blog is the New Black — March 23, 2012 @ 2:27 am

    YUM!

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  4. 4

    Inês Oliveira — March 23, 2012 @ 2:33 am

    This looks delicious! I wish there was maple syrup to buy here, do you think there’s any good substitution that I can make?

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  5. 5

    Lia — March 23, 2012 @ 2:58 am

    AMazing combination of flavours and the result looks so yummy. I love to use maple syrup in cooking.
    Cheers and hope you have a fantastic weekend,
    Lia.

    [Reply]

  6. 6

    cigdem durukan — March 23, 2012 @ 3:04 am

    This look yummy and juicy and is one of favourite recipes. We don’t use the maple syrup here in Turkey, and actually it is hard to find it in the supermarkets except for the ones in Istanbul. And couscous is a good match. I’m sure it must have been a nice family dinner..Cheers :D

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  7. 7

    Merin — March 23, 2012 @ 3:12 am

    They look really delicious.

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  8. 8

    Blond Duck — March 23, 2012 @ 3:54 am

    Yum yum yum!

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  9. 9

    Martha — March 23, 2012 @ 4:47 am

    sounds a.m.a.z.i.n.g! gonna have to try this sometime!

    [Reply]

  10. 10

    Jenn's Food Journey — March 23, 2012 @ 4:50 am

    Oh my.. that chicken looks absolutely amazing! A great flavor combination too… will be trying this soon!

    [Reply]

  11. 11

    Kim in MD — March 23, 2012 @ 5:10 am

    I was wondering what you served with the couscous! The flavors in this dish sound so interesting, with the maple syrup, vinegar and mustard. I am excited to try this dish!

    [Reply]

  12. 12

    Linnea — March 23, 2012 @ 5:51 am

    This looks delicious! I’m definitely going to give this a try this weekend. I have all the ingredients on hand. Thanks for the idea!

    [Reply]

  13. 13

    Mary — March 23, 2012 @ 6:22 am

    These look perfectly made, Pam. It is no wonder they were popular. They really beg to be tried. Have a great day. Blessings…Mary

    [Reply]

  14. 14

    Mary — March 23, 2012 @ 6:46 am

    This looks delicious, Pam. I just saw the same recipe yesterday and saved it to try soon. I’m glad to know that it turned out so well!

    [Reply]

  15. 15

    Georgia @ The Comfort of Cooking — March 23, 2012 @ 7:03 am

    This looks so delicious, Pam! I’m always looking for new ideas for chicken and this is perfect. Also, I’m having a great giveaway today with four potential prize winners, so you should enter!

    [Reply]

  16. 16

    Kris — March 23, 2012 @ 8:08 am

    I just realized that I had not yet changed your URL into my blog roll, and it is now updating? Weird???

    [Reply]

  17. 17

    jackie @ marin mama cooks — March 23, 2012 @ 8:27 am

    These chicken breasts look so moist and crispy. I love that the chicken can be cooked in a skillet. I will give this try in my cast iron.
    BTW, your posts are now showing up on my blogger dashboard again ;)

    [Reply]

  18. 18

    Grubarazzi (@Grubarazzi) — March 23, 2012 @ 10:11 am

    OH man, perfect marinade, perfectly cooked. Can’t beat this dish!

    [Reply]

  19. 19

    Chung-Ah | Damn Delicious — March 23, 2012 @ 11:10 am

    I love the flavors in this chicken dish. Such simple ingredients can create the most flavorful dishes. Yum!

    [Reply]

  20. 20

    sarah.a — March 23, 2012 @ 12:47 pm

    looks great, can’t wait to try

    [Reply]

  21. 21

    Peggy Recker — March 23, 2012 @ 1:07 pm

    Those sound delicious. I finally went grocery shopping today for when Norm comes home.

    [Reply]

  22. 22

    Marjie — March 23, 2012 @ 1:56 pm

    Your glaze sounds amazing! Have a great weekend.

    [Reply]

  23. 23

    Nancy N. — March 23, 2012 @ 3:08 pm

    When I made this, my 10yo son turned to me and said, “Mom, this chicken is so good, it doesn’t even need ketchup.” Now that’s high praise indeed!

    [Reply]

  24. 24

    Chris — March 23, 2012 @ 3:52 pm

    Going to try this on the grill with thighs this weekend. Have a safe trip!

    [Reply]

  25. 25

    Joanne — March 23, 2012 @ 5:46 pm

    You are a cooking light MACHINE lately! I’m actually partnering with them in the near future to feature some of their recipes and you’ve gotten me excited about it!

    [Reply]

  26. 26

    Andrea@WellnessNotes — March 23, 2012 @ 5:54 pm

    Sounds & looks wonderful! Beautiful presentation!

    [Reply]

  27. 27

    Words Of Deliciousness — March 23, 2012 @ 8:05 pm

    Great combination of ingredients. The chicken looks like it would be juicy, tender, and delicious.

    [Reply]

  28. 28

    Liz — March 24, 2012 @ 9:50 am

    I think I’ve made this 3 times in the last few months…so yummy…and yours looks perfect! Enjoy your weekend!

    [Reply]

  29. 29

    Don — March 24, 2012 @ 10:01 am

    I took the liberty of nominating Pam as the best cooking and the best photography blog for 2012 at http://www.saveur.com/index.jsp The winners will be chosen by voters so all you fans check the site after April the 4th to see if she made the finals and voter for! I hope you don’t mind Pam, Don

    [Reply]

  30. 30

    Sherry — March 24, 2012 @ 10:26 am

    Want to try this but am concerned about the reaction of the vinegar and the cast iron skillet. Have had bad experiences in the past and don’t want to damage my vintage skillet.

    [Reply]

  31. 31

    Gourmantine — March 24, 2012 @ 2:12 pm

    I’m so fond of these type of recipes, it’s a perfect chicken over a fresh salad, great for spring. :)

    [Reply]

  32. 32

    grace — March 24, 2012 @ 3:43 pm

    while i’m sure this glaze is good on chicken, i’ll bet it’d be outstanding on pork!

    [Reply]

  33. 33

    Stacey — March 24, 2012 @ 8:18 pm

    Thanks Pam…. this looks fantastic. I love your blog now… hope you are loving the server now too!

    Stacey

    [Reply]

  34. 34

    lunaticg — March 24, 2012 @ 11:42 pm

    That look delicious. Maybe will try them next week if I have time to find all the ingredients.

    [Reply]

  35. 35

    Kevin (Closet Cooking) — March 25, 2012 @ 1:24 am

    Nice and easy and really tasty!

    [Reply]

  36. 36

    Sophie — March 25, 2012 @ 3:51 am

    Waw! What a truly fabulous & well-flavoured chicken! Maple with mustard: what a great & cool idea! ;)

    [Reply]

  37. 37

    Beth — March 25, 2012 @ 8:30 am

    This looks terrific, Pam. Can’t wait to try it!

    [Reply]

  38. 38

    Linda M. — March 25, 2012 @ 7:48 pm

    This looks yummy….im a chicken lover and this is really enticing!

    [Reply]

  39. 39

    mia xara — March 25, 2012 @ 7:57 pm

    The chicken looks delicious,Pam! I’d love to try your recipe! Sounds great paired with your couscous!!! Have a great week!

    [Reply]

  40. 40

    Angie@Angie's Recipes — March 26, 2012 @ 2:42 am

    I must make this too! Looks so good and mouthwatering!

    [Reply]

  41. 41

    Jersey Girl Cooks — March 26, 2012 @ 3:41 pm

    I love sweet and tangy. This must have been so good.

    [Reply]

  42. 42

    Mary Jane — March 27, 2012 @ 5:46 pm

    I made this tonight and my family really enjoyed it! Next time I’ll try adding some fresh sage too.

    [Reply]

  43. 43

    Starr — March 27, 2012 @ 7:49 pm

    Oh, this sounds fantastic! I regularly make a maple/mustard/soy salmon dish, but never thought to try it out on chicken.

    [Reply]

  44. 44

    Stephanie H — April 2, 2012 @ 5:02 pm

    Oh my! healthy and tasty, I’m in! =D

    [Reply]

  45. 45

    Culinary Cory — April 6, 2012 @ 9:26 am

    Nice! Love the combination of maple and mustard together.

    [Reply]

  46. 46

    Diana — June 21, 2012 @ 8:21 am

    Also saw this in Cooking Light and have made it several times for guests and everyone, without fail, loves it and asks for the recipe. So simple a dish and so very good!

    [Reply]

  47. 47

    Jessica — August 16, 2012 @ 2:34 pm

    Would this work with Dijon mustard?? I cannot find stone and want to make this!

    [Reply]

    • Pam replied: — August 16th, 2012 @ 3:02 pm

      I am sure it would work just fine… Dijon tends to be a little stronger in flavor than stone mustard so you may want to use a little less than the recipe calls for.

      Cheers,
      Pam

      [Reply]

  48. 48

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  49. 49

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  50. 50

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  51. 51

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  52. 52

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  53. 53

    Brigitte Eason — October 26, 2013 @ 8:03 am

    Made this for supper the other night and it was phenomenal!!! 2 thumbs waaaay up from both Hubby and I Thinking of using the glaze on Cornish Game Hens tonight…that glaze just made my tongue want to slap my brains out!

    [Reply]

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