Maple Mustard Glazed Chicken
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
147 kcal
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Course
Main Course
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Cuisine
American
Maple Mustard Glazed Chicken
Description
The recipe Maple Mustard Glazed Chicken uses thin chicken breast halves that cook evenly and quickly. They are seasoned and browned in olive oil before simmering in a sauce made from chicken broth, maple syrup, garlic, thyme, cider vinegar, and stone-ground mustard. Baking the chicken in this mixture allows the flavors to meld while ensuring it reaches the safe internal temperature. Finally, reducing the sauce on the stove intensifies the glaze to a syrupy consistency, which is spooned over the chicken just before serving, adding both moisture and shine.
The combination of sweet maple syrup and tangy mustard along with savory garlic and fresh thyme creates a distinctive layered flavor profile. The glaze balances sweetness and acidity, accentuated by the warmth of mustard seeds. This preparation is straightforward yet results in an elegant main dish that works well served with roasted vegetables, rice, or potatoes.
For best results, using pre-sliced thin chicken halves is important as full-sized breasts may not cook properly in the brief baking time. Reduced-sodium broth helps control salt levels, and stone-ground mustard offers texture and flavor depth, though substitutions like brown or Dijon mustard can be used if preferred.
Ingredients
- 1 tablespoon olive oil
- 4-6 ounce chicken breast boneless, skinless, halves
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/3 cup chicken broth low-sodium
- 1/3 cup pure maple syrup
- 2 teaspoons thyme divided, chopped fresh
- 2 cloves garlic minced
- 1 tablespoon + 1 teaspoon cider vinegar
- 1 tablespoon + 1 teaspoon mustard stone-ground
Instructions
- Preheat oven to 400 F.
- Heat a large, ovenproof skillet over medium-high heat.
- Add oil to pan.
- Season chicken with salt and pepper.
- Add chicken to pan, and cook 2 minutes on each side, or until browned.
- Remove chicken from pan.
- Add broth, syrup, half of thyme (1 teaspoon), and garlic to pan; bring to boil, scraping pan to loosen browned bits.
- Cook 2 minutes, stirring frequently.
- Add vinegar and mustard; cook 1 minutes stirring frequently.
- Return chicken to pan along with any accumulated juices, and spoon sauce over the top.
- Bake 10 minutes, or until chicken reaches 165F.
- Remove chicken from pan.
- Heat skillet over medium heat for 2 minutes, or until liquid thickens to syrup. Watch closely as sauce will thicken quickly.
- Serve sauce over chicken, and sprinkle with remaining thyme just before serving.
Notes
- Use thinly sliced chicken breast halves for even cooking; full-sized breasts will not cook properly in the given time.
- Reduced-sodium chicken broth is recommended to better control salt in the sauce.
- Stone-ground mustard provides texture and flavor, but brown or Dijon mustard can substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 147kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Cholesterol | 18mg | 6% |
| Sodium | 243mg | 10% |
| Potassium | 182mg | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 2.4mg | 3% |
| Calcium | 39mg | 4% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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