Get the Recipe: Maple Mustard Chicken Breasts
This delicious maple mustard chicken uses boneless, skin-on chicken breasts for a lovely presentation and beautifully moist chicken breasts. The quick and easy pan sauce tops it off beautifully and is great with mashed potatoes.
Ingredients
- 1 Tablespoon extra-virgin olive oil
- 1 1/2 lb boneless, SKIN-ON chicken breasts, 4 small or 2 large breasts
- salt and freshly ground pepper
- 2 Tablespoons pure maple syrup
- 1 Tablespoon sherry vinegar, or rice wine vinegar, champagne vinegar or white wine vinegar.
- 1/2 cup chicken broth
- 2 Tablespoons Dijon mustard
- 1/2 teaspoon fresh thyme leaves, or a pinch of dried thyme leaves
- salt and freshly ground pepper , to taste
Instructions
- Tip! A stainless steel or cast-iron skillet is perfect for this dish as it browns nicely, makes lots of flavourful browned bits and goes perfectly from stove-top to oven. Be careful with non-stick skillets as they may not be rated for a 450F oven. If you don't have an oven-safe skillet, you can transfer the chicken to a rimmed baking sheet instead.
- Preheat the oven to 450°F (non-convection/not fan-assisted).
- Add the olive oil to an oven-safe skillet (stainless steel or cast-iron skillets work well) and heat until shimmering over medium-high heat. Season the chicken with salt and pepper and add it to the skillet skin side down. Cook over medium-high heat until the skin is nicely browned, about 3 minutes. Flip the chicken so it is skin-side up and transfer the skillet with the chicken to the preheated oven until just cooked through, about 15-20 minutes (depending on size). The chicken should register about 160F internal temperature.
- Tip! Consider doubling the gravy if you like lots of sauce for potatoes.
- Return the skillet with the chicken to the stovetop burner (**Careful! The handle is hot!!!). Add the maple syrup and vinegar to the skillet and bring to a boil over medium-high heat. Flip the chicken skin side down and cook about 30 seconds or until the skin is nicely glazed. Transfer the chicken to a plate to rest, skin side up.
- Tip! If you have a lot of chicken bits in your gravy, you can pour it through a sieve before adding the thyme leaves if you like.
- Add the chicken broth to the skillet and boil over medium-high heat until it is reduced by one-third, scraping up any browned bits from the bottom of the pan. Stir in the mustard, thyme leaves and season with salt and pepper.
- Serve the chicken with the pan sauce spooned over the top. I like to place the chicken on top of mashed potatoes.
Notes
Note 1: If you can't find skin-on boneless chicken breasts, you can use boneless, skinless chicken breasts. They won't brown up as nicely, and you won't benefit from the extra fat in the skin to keep the chicken breasts moist. Be sure not to overcook!
Tips!
The chicken breasts I got from the butcher were huge! You could easily get two servings from one breast, so while they may seem a bit more expensive, they are less so if each one is two servings.
Serve the chicken and gravy over a mound of plain or garlic mashed potatoes. Add a green vegetable on the side for a lovely chicken dinner.
Be sure to read the notes above this recipe card for substitution suggestions and step-by-step photos that you might find helpful.
Serving: 1serving, Calories: 361kcal, Carbohydrates: 8g, Protein: 36g, Fat: 20g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 109mg, Sodium: 200mg, Potassium: 436mg, Fiber: 0.4g, Sugar: 6g, Vitamin A: 158IU, Vitamin C: 0.5mg, Calcium: 37mg, Iron: 2mg
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