If you’re looking for a cozy, flavor-packed dinner that’s both simple and impressive, this Maple Mustard Glazed Chicken Recipe is a total winner. I absolutely love how the sweet maple syrup mingles with the tangy mustard and fresh thyme, creating a glaze that feels fancy but comes together in a snap. Whether you’re cooking for family or craving a comforting solo dinner, this recipe will quickly become a go-to in your kitchen.

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Why You’ll Love This Recipe

One-Skillet Simplicity: Cleanup is a breeze because this recipe uses just one ovenproof skillet.
Perfect Balance of Flavors: Sweet maple syrup and tangy mustard marry beautifully with fresh herbs.
Juicy, Tender Chicken Every Time: The pan-searing then oven-baking locks in moisture flawlessly.
Versatile and Crowd-Pleasing: Great for weeknights or casual dinner parties alike.

The image shows a close-up of four golden brown chicken pieces cooking in a copper-colored frying pan with a shiny glaze of sauce on them, speckled with herbs and black pepper. The chicken pieces vary in size, with two larger pieces at the center and two smaller ones towards the top and bottom right. A dark wooden spoon with sauce droplets rests on the right side of the pan, which sits on a light brown cloth on a white marbled surface. The sauce glistens with a slightly sticky texture, pooling lightly around the chicken, highlighting the juicy, cooked texture of the meat photo taken with an iphone --ar 2:3 --v 7 - Maple Mustard Glazed Chicken, Chicken glaze with maple and mustard, Easy baked chicken with maple and mustard, Tender chicken with flavorful glaze, One-pan chicken dinner

Ingredients You’ll Need

All the ingredients for this Maple Mustard Glazed Chicken Recipe come together in a harmony that feels both comforting and restaurant-worthy. I recommend fresh thyme and pure maple syrup for the best flavor, and don’t skip the stone-ground mustard—it really brings depth.

Flat lay of a fresh boneless, skinless chicken breast half, a small drizzle of golden olive oil in a white ceramic bowl, a small white bowl with glossy amber maple syrup, two cloves of fresh garlic with papery skin, a few sprigs of fresh green thyme, a small white bowl of pale yellow stone-ground mustard with visible mustard seeds, a small white bowl of clear cider vinegar, a small white bowl filled with light golden low-sodium chicken broth, a small pile of coarse black peppercorns, and a small pile of fine white salt crystals, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Maple Mustard Glazed Chicken, Chicken glaze with maple and mustard, Easy baked chicken with maple and mustard, Tender chicken with flavorful glaze, One-pan chicken dinner

Olive Oil: Use good quality extra virgin olive oil for a rich base flavor and great browning.
Boneless, Skinless Chicken Breast: I prefer breasts for their tenderness, but thighs work too if you want juicier meat.
Black Pepper: Freshly ground is best here to add subtle spice without overpowering.
Salt: Enhances all the flavors and helps create a nice crust on the chicken.
Low-Sodium Chicken Broth: Adds moisture and depth without making the dish too salty.
Pure Maple Syrup: The star sweetener here — avoid imitation syrups for authentic taste.
Fresh Thyme: Divided use, half in the sauce and half sprinkled on at the end for an herbaceous pop.
Garlic: Freshly minced for that warm, pungent kick that complements both mustard and maple perfectly.
Cider Vinegar: Balances sweetness with a light tang; the combination here just sings.
Stone-Ground Mustard: Adds texture and sharpness to contrast the syrupy glaze.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Maple Mustard Glazed Chicken Recipe my own depending on the season or who’s joining me for dinner. Feel free to play around with herbs and even swap out the chicken breast for other proteins!

Herb Swap: I once used fresh rosemary instead of thyme and it gave the dish a lovely piney aroma that my family adored.
Chicken Thighs: If you want richer, juicier meat, thighs work great—just adjust cook time to ensure they’re cooked through.
Spicy Kick: Add a pinch of cayenne or crushed red pepper flakes to the glaze for some heat that complements the sweetness.
Vegan Version: Use tofu or cauliflower steaks and swap chicken broth with vegetable broth for a plant-based twist.

How to Make Maple Mustard Glazed Chicken Recipe

Step 1: Sear the Chicken to Golden Perfection

Start by heating your oven to 400°F and placing a large, ovenproof skillet on the stove over medium-high heat. Drizzle the olive oil and let it warm until shimmering. While it heats, season your chicken breasts with salt and pepper. When the oil is hot, lay the chicken in the pan—careful, don’t crowd! Sear each side for about 2 minutes to develop a gorgeous golden crust. This searing step gives you flavor and locks juices in.

Step 2: Build the Glaze Right in the Pan

Once the chicken is browned, remove it from the pan to a plate. Pour in the chicken broth, maple syrup, half of your chopped thyme, and garlic. Bring the mixture to a boil, scraping the pan with a wooden spoon to loosen all those delicious browned bits left behind—that’s flavor gold! Let it bubble for 2 minutes as you stir frequently. Then stir in the cider vinegar and stone-ground mustard and let it cook another minute until thick and glossy.

Step 3: Bake and Glaze

Return the chicken to the pan, nestling it into the sauce, and spoon some glaze over the top. Pop the whole skillet into the preheated oven for about 10 minutes or until chicken reaches 165°F internally. This oven finish cooks through the chicken evenly without drying it out and lets the glaze caramelize beautifully.

Step 4: Thicken the Sauce and Serve

Once the chicken’s out, return the skillet to medium heat on the stove for 2 minutes or until the sauce thickens to a syrupy consistency—watch closely here because it can go from perfect to too thick quickly. Spoon this luscious glaze over the chicken, sprinkle with the remaining fresh thyme, and you’re ready to serve!

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Pro Tips for Making Maple Mustard Glazed Chicken Recipe

Don’t Skip Searing: That crispy golden crust isn’t just pretty—it locks in moisture for tender chicken.
Watch Your Sauce Thickness: Maple syrup thickens fast, so keep an eye and remove from heat the moment it’s luscious but pourable.
Use an Ovenproof Skillet: Saves you from transferring food and keeps all those flavors in one pan.
Let Chicken Rest Briefly: Resting after baking helps juices redistribute, so slice after a 5-minute rest for juicier bites.

How to Serve Maple Mustard Glazed Chicken Recipe

Four pieces of golden brown cooked chicken sit in a shallow white pan with shiny sauce glistening on and around them. The chicken is seasoned with small green herbs and red spices, and a dark wooden spoon rests inside the pan. The pan is placed on a light brown cloth with a textured white marbled surface underneath. photo taken with an iphone --ar 2:3 --v 7 - Maple Mustard Glazed Chicken, Chicken glaze with maple and mustard, Easy baked chicken with maple and mustard, Tender chicken with flavorful glaze, One-pan chicken dinner

Garnishes

I personally love adding a sprinkle of fresh thyme at the end for a fresh, herby brightness. A few lemon zest shavings can also add a lively citrus note that cuts through the sweet glaze beautifully.

Side Dishes

My go-to sides with this are creamy mashed potatoes to soak up that glaze, or roasted Brussels sprouts for a bit of crisp, earthy contrast. A simple green salad with a light vinaigrette also pairs wonderfully to keep things balanced.

Creative Ways to Present

For a cozy dinner party, I like to serve the chicken slices fanned out over creamy polenta, then drizzle the thickened maple mustard sauce artistically on top. Garnishing with a sprig of thyme and maybe some edible flowers makes it feel extra special without a lot of fuss.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and find the flavors marry even more after a day. The chicken stays tender and the glaze thickens slightly, making for an easy next-day meal.

Freezing

Freezing cooked maple mustard glazed chicken works well if you portion it out first. Freeze in airtight containers, and I recommend defrosting overnight in the fridge for best texture retention.

Reheating

To reheat, gently warm the chicken in a skillet over low heat, adding a splash of broth or water to loosen the glaze if needed. This method preserves the juicy texture and prevents the glaze from burning like a microwave can.

FAQs

Can I use chicken thighs instead of chicken breasts in this Maple Mustard Glazed Chicken Recipe?

Absolutely! Boneless, skinless chicken thighs offer a juicier, more flavorful alternative. Just adjust the cooking time by adding a few extra minutes before baking to ensure they’re cooked through without drying out.
Is it okay to use regular mustard instead of stone-ground mustard?

You can substitute Dijon or yellow mustard if needed, but stone-ground mustard adds a nice texture and punch that’s harder to replicate. It gives the glaze a robust flavor and a bit of grainy charm that elevates the dish.
Can I prepare the glaze ahead of time?

Yes, you can mix the glaze ingredients except for the broth in advance and store it refrigerated for up to a day. When cooking, add the broth last and bring to a boil to activate the flavors and thicken the sauce.
How do I know when the chicken is fully cooked?

The best way is to use an instant-read thermometer—the internal temperature should reach 165°F (74°C). If you don’t have one, cut into the thickest part to confirm there’s no pink and the juices run clear.

Final Thoughts

This Maple Mustard Glazed Chicken Recipe has become one of my all-time favorites because it’s deceptively easy yet feels so special. The balance of sweet, tangy, and herbaceous flavors makes it a real crowd-pleaser. Next time you want a fuss-free but delicious dinner that’s a little out of the ordinary, give this a try—you’ll be glad you did!