Maple-Glazed Chicken Breasts with Mustard Jus
I found this maple-glazed chicken breasts with mustard jus recipe at Food and Wine that I couldn’t resist. I had leftover roasted garlic bread so I used that for my breadcrumbs. The maple-glazed chicken turned out moist, tender, and flavorful and the mustard jus was delicious! We all loved this chicken and thought it paired nicely with roasted broccoli with parmesan and mashed sweet potatoes and they paired nicely.
Maple-Glazed Chicken Breasts with Mustard Jus
Ingredients:
- ½ cup fresh breadcrumbs, made from leftover roasted garlic bread (or rustic bread of your choice)
- Sea salt and freshly ground pepper, to taste
- Garlic powder, to taste
- 2 tsp butter
- 1 tbsp olive oil
- 2 boneless skinless chicken breasts
- 1 tbsp pure maple syrup
- ½ tbsp red wine vinegar
- ¼ cup chicken stock
- 1 tbsp Dijon mustard
- 1 clove of garlic, minced
- Fresh parsley, chopped
How to Make Maple-Glazed Chicken Breasts with Mustard Jus
Preheat the oven to 450 degrees.
Make the breadcrumbs by putting leftover roasted garlic bread into a food processor and pulse until they are breadcrumbs.
Cook the breadcrumbs by heating the butter in a large ovenproof skillet over medium heat. Add the bread crumbs and cook over moderate heat until golden, stirring often. Season with sea salt, freshly cracked pepper, and garlic powder, to taste. Transfer to a plate and let cool. Wipe out the skillet.
Season and cook the chicken by heating the olive oil in a large ovenproof skillet. Season the chicken with sea salt, freshly cracked pepper, and garlic powder, to taste, then place it into the skillet.
Once the skillet is hot, place the chicken in the skillet and cook until nicely browned, 4 minutes. Flip the chicken over then place the ovenproof skillet into the preheated oven and roast in the oven for 10-15 minutes, until just cooked through.
Remove from the oven and place on a plate with a foil tent.
Make the mustard jus by returning the skillet to the stovetop over medium-high heat. Add the syrup and vinegar; bring to a boil.
Place the chicken in the skillet and cook until richly glazed, about 30 seconds on each side; transfer to a serving plate.
Add the stock to the skillet and boil until reduced by one-third, scraping up any browned bits from the bottom.
Stir in the mustard and minced garlic then season with sea salt and freshly cracked pepper, to taste.
To serve, spoon the sauce over the chicken. Top with the bread crumbs and chopped parsley. Serve immediately and enjoy.
Equipment
- Ovenproof Large Skillet
Ingredients
- ½ cup fresh breadcrumbs made from leftover roasted garlic bread (or rustic bread of your choice)
- Sea salt and freshly ground pepper to taste
- Garlic powder to taste
- 2 tsp butter
- 1 tbsp olive oil
- 2 boneless skinless chicken breasts
- 1 tbsp pure maple syrup
- ½ tbsp red wine vinegar
- ¼ cup chicken stock
- 1 tbsp Dijon mustard
- 1 clove of garlic minced
- Fresh parsley chopped
Instructions
- Preheat the oven to 450 degrees.
- Make the breadcrumbs by putting leftover roasted garlic bread into a food processor and pulse until they are breadcrumbs.
- Cook the breadcrumbs by heating the butter in an ovenproof large skillet over medium heat. Add the bread crumbs and cook over moderate heat until golden, stirring often. Season with sea salt, freshly cracked pepper, and garlic powder, to taste. Transfer to a plate and let cool. Wipe out the skillet.
- Season and cook the chicken by heating the olive oil in an ovenproof large skillet. Season the chicken with sea salt, freshly cracked pepper, and garlic powder, to taste, then place it into the skillet.
- Once the skillet is hot, place the chicken in the skillet and cook until nicely browned, 4 minutes. Flip the chicken over then place the an ovenproof large skillet into the preheated oven and roast in the oven for 10-15 minutes, until just cooked through.
- Remove from the oven and place on a plate with a foil tent.
- Make the mustard jus by returning the skillet to the stovetop over medium-high heat. Add the syrup and vinegar; bring to a boil.
- Place the chicken in the skillet and cook until richly glazed, about 30 seconds on each side; transfer to a serving plate.
- Add the stock to the skillet and boil until reduced by one-third, scraping up any browned bits from the bottom.
- Stir in the mustard and minced garlic then season with sea salt and freshly cracked pepper, to taste.
- To serve, spoon the sauce over the chicken. Top with the bread crumbs and chopped parsley. Serve immediately and enjoy.
The glaze makes the dish! This looks scrumptious, Pam.
Love these chicken breasts look amazing Pam:)
The combination of flavors in this dish are amazing Pam! I can see why it was gobbled up:) I have plans for the chicken I’m making tomorrow, I’ve been dying to try a slow cooker brown sugar chicken recipe my daughter found on Pinterest, but, I’ll be saving this one for sure!
Thank you so much for sharing, Pam…
My first thought when I the photo of this chicken was WOW! Seriously, this looks and sounds amazing. I am making this soon!
Your presentations always impress me.
This sounds like a great combination of flavours, great idea for a midweek meal.
I have yet to see maple syrup here on the shelves here, but this sounds delicious. Have a good day Diane
Dear Pam, A beautiful chicken plate; healthy and delicious. xo Catherine
What a great glaze! Really adds a lot of flavor. Terrific recipe — thanks so much.
Looks like a delicious way to fix chicken.
maple and mustard are probably my favorite meat-flavoring duo. this looks so tasty!
I can see why you HAD to make this. So simple and full of flavor!