Description
Maple Mustard Glazed Chicken is a delightful blend of sweet and savory flavors, featuring tender oven-baked chicken breasts glazed with a rich maple syrup and stone-ground mustard sauce. This one-skillet recipe is easy to prepare, perfect for a comforting fall dinner.
Ingredients
Scale
Chicken and Seasoning
- 1 tablespoon olive oil
- 4 boneless, skinless chicken breast halves (about 4-6 ounces each)
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Glaze and Sauce
- 1/3 cup low-sodium chicken broth
- 1/3 cup pure maple syrup
- 2 teaspoons chopped fresh thyme, divided
- 2 cloves garlic, minced
- 1 tablespoon + 1 teaspoon cider vinegar
- 1 tablespoon + 1 teaspoon stone-ground mustard
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to get it ready for baking the chicken after searing.
- Heat Skillet and Add Oil: Place a large ovenproof skillet on the stove over medium-high heat and add 1 tablespoon of olive oil to warm.
- Season and Sear Chicken: Season the chicken breasts evenly with 1/4 teaspoon salt and 1/2 teaspoon black pepper. Add the chicken to the hot skillet and cook for about 2 minutes on each side, until both sides are nicely browned. Then, remove the chicken from the pan and set aside.
- Create Sauce Base: To the same skillet, add 1/3 cup low-sodium chicken broth, 1/3 cup pure maple syrup, 1 teaspoon of chopped fresh thyme (half of the total), and 2 minced garlic cloves. Bring the mixture to a boil, scraping the skillet bottom to loosen and incorporate the browned bits. Let it cook for 2 minutes, stirring frequently.
- Add Vinegar and Mustard: Stir in 1 tablespoon plus 1 teaspoon cider vinegar and the same amount of stone-ground mustard. Continue cooking and stirring for 1 more minute to blend the flavors and slightly reduce the sauce.
- Return Chicken and Bake: Place the seared chicken breasts back into the skillet, along with any juices collected from the plate. Spoon some sauce over the chicken to coat. Transfer the skillet to the preheated oven and bake for 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Finish Sauce: Remove the chicken from the skillet. Return the skillet to medium heat and cook the remaining sauce for 2 minutes, stirring frequently, until it thickens to a syrupy consistency. Be attentive as the sauce thickens quickly.
- Serve: Pour the thickened glaze over the chicken breasts and sprinkle the remaining 1 teaspoon of fresh thyme on top just before serving for a fresh herbal aroma and flavor.
Notes
- This recipe uses a single skillet for both searing and baking, making cleanup easy.
- The maple syrup and mustard create a flavorful, well-balanced glaze with sweet and tangy notes, perfect for fall and winter dinners.
- Ensure the chicken is cooked to an internal temperature of 165°F for safety and juiciness.
- Use fresh thyme for best flavor, but dried thyme can be substituted (use about 1 teaspoon dried).
- Low-sodium chicken broth helps control saltiness in the dish.
Nutrition
- Serving Size: 1 chicken breast with sauce (approximately 6 ounces)
- Calories: 147 kcal
- Sugar: 16 g
- Sodium: 243 mg
- Fat: 4 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.3 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 18 mg
