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Maple-Mustard Glazed Chicken

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!

Maple-Mustard Glazed Chicken

How to Make Maple-Mustard Glazed Chicken

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 it 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.

Maple-Mustard Glazed Chicken

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!

Maple-Mustard Glazed Chicken

 

Maple-Mustard Glazed Chicken

Maple-Mustard Glazed Chicken

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Main
Cuisine: American
Servings: 2 - 4
Author: Pam / For the Love of Cooking

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
  • ¼ cup + 2 tbsp of chicken broth
  • ¼ 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

Instructions

  • Preheat the oven to 400 degrees.
  • Heat the oil in a large OVENPROOF 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 it 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!
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

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58 Comments

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

    xxx
    stephaniehadrath.blogspot.com
    shbyhadrath.blogspot.com

  2. 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.

  3. 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 😀

  4. 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!

  5. 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!

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

  7. 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!

  8. 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!

  9. 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!

  10. 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

  11. 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.

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

  13. 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!

    1. 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

  14. 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!

  15. Absolutely delicious dish. It’s a regular at my dinner table 🙂
    your website is my go to for new recipes! Thank you .

  16. Hi 🙂 can I do the whole thing on the stove ….trying not to turn oven on with this heat wave we are having.

    1. Shawn,

      I think it will work just fine. Try cooking it for a few extra minutes to make sure the chicken is cooked through.

      Pam