Description

This Maple Dijon Chicken Breasts recipe features tender, juicy chicken breasts seared to golden perfection and roasted with a sweet and tangy maple-Dijon glaze. The combination of pure maple syrup, Dijon mustard, and a hint of apple cider vinegar creates a flavorful sauce that complements the savory chicken beautifully. Garnished with fresh herbs, it’s a quick and elegant dish perfect for weeknight dinners or special occasions.

Ingredients

Scale

Chicken:

4 boneless, skinless chicken breasts
2 tablespoons olive oil
Salt and black pepper, to taste

Maple-Dijon Glaze:

¼ cup pure maple syrup
3 tablespoons Dijon mustard
1 tablespoon whole grain mustard (optional for texture)
1 tablespoon apple cider vinegar
1 garlic clove, minced

Garnish:

Fresh thyme or chopped parsley, for garnish (optional)

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Instructions

Preheat Oven and Prepare Baking Dish: Preheat your oven to 400°F (200°C) and lightly grease a baking dish to prevent sticking and make cleanup easier.
Make the Glaze: In a small bowl, whisk together pure maple syrup, Dijon mustard, whole grain mustard (if using), apple cider vinegar, and minced garlic until smooth and well combined.
Season Chicken: Pat the chicken breasts dry using paper towels to ensure a good sear, then season both sides liberally with salt and black pepper.
Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Add the chicken breasts and sear them for about 2 to 3 minutes on each side until they are lightly golden. This locks in juices and adds flavor.
Transfer and Glaze: Place the seared chicken breasts into the prepared baking dish. Pour the maple-Dijon glaze evenly over the top of the chicken, ensuring each piece is well coated.
Roast the Chicken: Roast the chicken in the preheated oven for 15 to 20 minutes or until the internal temperature reaches 165°F (74°C) and the glaze is bubbly and caramelized.
Serve and Garnish: Spoon some of the pan juices and glaze over the chicken before serving. Garnish with fresh thyme or chopped parsley for a pop of color and freshness if desired.

Notes

For the best flavor, use pure maple syrup instead of maple-flavored syrup.
Whole grain mustard adds lovely texture but can be omitted if you prefer a smoother glaze.
Check the internal temperature of the chicken with a meat thermometer to ensure it’s fully cooked and juicy.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This dish pairs well with roasted vegetables, rice, or a simple green salad.