Description
A deliciously sweet and savory Maple Mustard Glazed Chicken recipe that combines tender chicken breasts with a flavorful maple syrup and mustard glaze. This easy one-skillet dish is perfect for a quick fall dinner, featuring a rich sauce enhanced with fresh thyme, garlic, and cider vinegar.
Ingredients
Scale
Chicken and Seasoning
- 1 tablespoon olive oil
- 4 boneless, skinless chicken breast halves (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 ready for baking the chicken.
- Heat Skillet: Place a large, ovenproof skillet over medium-high heat and add the olive oil to warm up.
- Season Chicken: Pat the chicken breasts dry and season both sides evenly with salt and black pepper.
- Sear Chicken: Add the seasoned chicken breasts to the hot skillet and cook for 2 minutes on each side until they are nicely browned.
- Remove Chicken: Take the chicken breasts out of the skillet and set aside temporarily.
- Prepare Sauce Base: Add the chicken broth, maple syrup, half of the thyme (1 teaspoon), and minced garlic to the skillet. Bring the mixture to a boil, scraping the bottom of the pan to loosen any browned bits for extra flavor.
- Simmer Sauce: Continue cooking the sauce for 2 minutes, stirring frequently to blend the flavors.
- Add Vinegar and Mustard: Stir in the cider vinegar and stone-ground mustard. Cook for an additional 1 minute, stirring constantly to emulsify the sauce.
- Return Chicken: Place the chicken breasts back in the skillet along with any juices that have collected. Spoon the sauce over the chicken to coat.
- Bake: 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).
- Remove Chicken: Take the chicken out of the skillet and set aside.
- Thicken Sauce: Return the skillet to the stove over medium heat and cook the sauce for 2 more minutes until it thickens to a syrupy consistency. Watch carefully as the sauce thickens quickly to avoid burning.
- Serve: Pour the thickened maple mustard sauce over the chicken and sprinkle with the remaining fresh thyme before serving.
Notes
- This recipe is perfect for a quick and flavorful fall dinner, combining the sweetness of maple syrup with the tang of mustard and cider vinegar.
- Using an ovenproof skillet makes it easy to sear and bake the chicken without transferring to another dish.
- Fresh thyme adds a fragrant herbaceous note, but you can substitute with dried thyme if needed (use 1 teaspoon dried).
- Make sure to monitor the sauce as it thickens at the end to prevent burning.
- Chicken breasts can be substituted with thighs if preferred, adjusting cooking time accordingly.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 147 kcal
- Sugar: 16 g
- Sodium: 243 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 0.3 g
- Protein: 6 g
- Cholesterol: 18 mg
