Description
Maple mustard glazed chicken brings together tangy and sweet flavors that coat tender chicken pieces beautifully as you cook them on the stovetop. Your dinner table gets a restaurant-quality dish in about thirty minutes with just a handful of pantry staples mixed into a simple glaze.
Ingredients
Scale
Protein:
- 4–6 ounce boneless, skinless chicken breast halves
Seasonings and aromatics:
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 2 teaspoons chopped fresh thyme, divided
- 2 cloves garlic, minced
Glaze and cooking liquid:
- 1 tablespoon olive oil
- 1/3 cup low-sodium chicken broth
- 1/3 cup pure maple syrup
- 1 tablespoon + 1 teaspoon cider vinegar
- 1 tablespoon + 1 teaspoon stone-ground mustard
Instructions
- Sprinkle your 4 to 6 ounce chicken breast halves with 1/4 teaspoon salt and 1/2 teaspoon black pepper on both sides.
- Pour 1 tablespoon olive oil into a large ovenproof skillet and set your heat to medium-high until the oil shimmers, about 1 minute.
- Place your seasoned chicken in the hot skillet and let each side sear for 2 minutes until golden brown, then transfer to a plate.
- In that same skillet, pour in 1/3 cup low-sodium chicken broth and 1/3 cup pure maple syrup, then add 1 teaspoon of your fresh thyme and 2 minced garlic cloves while scraping up all the browned bits stuck to the bottom.
- Let this mixture simmer for 2 minutes, then stir in 1 tablespoon plus 1 teaspoon cider vinegar and 1 tablespoon plus 1 teaspoon stone-ground mustard.
- Cook your sauce for 1 additional minute with frequent stirring to combine everything well.
- Return your chicken to the skillet and spoon the sauce over each piece, then slide the whole skillet into a preheated 350°F oven for 10 minutes until your internal temperature reads 165°F.
- Take your chicken out of the skillet and place it on a serving dish, then put the skillet back on medium heat for 2 minutes to reduce and concentrate your sauce.
- Pour the thickened sauce over your chicken and finish by scattering the remaining 1 teaspoon fresh thyme across the top.
Notes
- Browning the chicken properly on both sides before the oven step creates a flavorful crust that adds depth to your finished dish.
- The sauce thickens best when reduced on the stovetop after cooking, so don’t skip that final step or your glaze will be too thin.
- For a tangier result, use whole grain mustard instead of yellow mustard, which gives you a more complex flavor throughout the dish.
- If you’re cooking for a dairy-free diet, this recipe works perfectly as written since there’s no cream or butter involved in the sauce.
- Prep Time: 5 minutes
- Cook Time: 17 minutes
- Category: Baked Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 296 kcal
- Sugar: 17 g
- Sodium: 280 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 70 mg