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Maple Mustard Glazed Chicken Recipe

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4 from 4 reviews

This Maple Mustard Glazed Chicken recipe offers a delightful balance of sweet and tangy flavors, featuring tender boneless, skinless chicken breasts glazed with a rich sauce made from pure maple syrup, stone-ground mustard, and fresh thyme. Cooked first on the stovetop then finished in the oven, this dish is perfect for a quick yet elegant weeknight dinner that serves four.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chicken and Seasoning

  • 1 tablespoon olive oil
  • 4 boneless, skinless chicken breast halves (4-6 ounces each)
  • ½ teaspoon black pepper
  • ¼ teaspoon salt

Glaze and Sauce

  • ⅓ cup low-sodium chicken broth
  • ⅓ 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

  1. Preheat Oven: Preheat your oven to 400°F to prepare for finishing the chicken in the oven.
  2. Heat Skillet: Place a large, ovenproof skillet over medium-high heat on the stovetop to get it hot for searing.
  3. Add Oil: Pour 1 tablespoon of olive oil into the hot skillet, coating the bottom to prevent sticking and enhance browning.
  4. Season Chicken: Season each chicken breast evenly with ¼ teaspoon salt and ½ teaspoon black pepper to enhance flavor.
  5. Sear Chicken: Add the chicken breasts to the skillet and cook for 2 minutes on each side until they develop a golden brown crust.
  6. Remove Chicken: Take the chicken out of the skillet and set aside, leaving the browned bits in the pan for flavor.
  7. Prepare Sauce Base: Add ⅓ cup low-sodium chicken broth, ⅓ cup pure maple syrup, half of the thyme (1 teaspoon), and minced garlic to the skillet. Bring the mixture to a boil while scraping the bottom to loosen browned bits for rich flavor.
  8. Simmer Sauce: Cook the sauce mixture for 2 minutes, stirring frequently to blend flavors and reduce slightly.
  9. Add Vinegar and Mustard: Stir in 1 tablespoon plus 1 teaspoon each of cider vinegar and stone-ground mustard, cooking for 1 minute while stirring constantly to combine.
  10. Return Chicken to Pan: Place the chicken breasts back into the skillet along with any juices accumulated on the plate. Spoon the sauce over the chicken to coat evenly.
  11. Bake Chicken: Transfer the skillet to the preheated oven and bake for 10 minutes or until the internal temperature of the chicken reaches 165°F, ensuring it is fully cooked and juicy.
  12. Remove Chicken: Take the skillet out of the oven and remove the chicken breasts, placing them on a serving dish.
  13. Thicken Sauce: Return the skillet to medium heat on the stovetop. Cook the sauce for about 2 minutes, watching carefully, until it thickens into a syrupy glaze.
  14. Serve: Pour the thickened sauce over the chicken breasts and sprinkle with the remaining 1 teaspoon of fresh thyme just before serving for a fresh herbal finish.

Notes

  • Ensure the skillet used is ovenproof to safely transfer from stovetop to oven.
  • Use a meat thermometer to check the chicken reaches 165°F for safe consumption.
  • The sauce thickens quickly in the last step; watch closely to avoid burning.
  • Fresh thyme adds bright flavor; if unavailable, dried thyme may be used at half the quantity.
  • Adjust seasoning to taste, especially if using regular chicken broth instead of low-sodium.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/maple-mustard-glazed-chicken-recipe/