Maple Dijon Chicken
This Maple Dijon Chicken is a quick and easy recipe with a sweet and spicy kick. Baked with a simple-to-make maple mustard sauce, and ready in less than an hour, this dish will make any mouth water.
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We love chicken dinners like this yummy Maple Mustard Chicken. Other faves include this Coconut Curry Chicken and this Chili Lime Chicken recipe. Check out all of our Chicken Recipes for inspiration.
IN THIS POST: Everything you need to make Maple Dijon Chicken
Ingredients
- chicken
- garlic cloves
- pure maple syrup
- Dijon mustard
- olive oil
- parsley flakes or dried thyme
- cayenne pepper – optional
- pepper and sea salt
Instructions for this recipe
First, start with whole lotta garlic. I don’t mess around with garlic! Add the minced cloves to olive oil in a saucepan and heat lightly to infuse the flavor.
Second, add the tablespoons of Dijon mustard and maple syrup to the pan and stir.
I also add a pinch of cayenne for heat to balance the sweetness of the maple.
Finally, a teaspoon of parsley gets sprinkled into the pot for a pop of color. Now you’re ready to make some amazingly good chicken
Score the top of the chicken breast (or thigh) lightly with a knife and sprinkle sea salt and fresh pepper directly onto the chicken.
Next, pour the maple mustard chicken marinade overtop and pop it into the preheated oven to bake.
It emerges from the oven cooked to perfection, glistening and juicy looking. It is tender and full of sweet heat.
I thought you may enjoy a ‘non-styled’ look at my meal. It was a quick lunch so I served it with rice and drizzled the sauce over it. Yum!
It is tasty with roasted veggies also. I’ve linked my foolproof method for cooking brown rice below.
FAQs, Tips + Substitutions
- What do you serve with this dish? I love it with brown rice or quinoa and roasted vegetables side dishes such as roasted brussels sprouts and sweet potatoes, and broccoli.
- Cold leftovers are delicious for sandwich meat or to add to salads.
- Use fresh parsley or even fresh thyme instead of the dried if you have it. Garnish the finished product with the sprigs.
- I use the boneless chicken breasts in this recipe but you can also substitute chicken thighs or bone-in chicken. I recommend using a meat thermometer to ensure your protein is cooked through.
More delicious chicken recipes
- Chili Lime Chicken
- Healthy Chicken Vegetable Soup
- Curry Spiced Chicken Breasts
- Chicken Bean Soup
- Chicken Broccoli Bake
- Healthy Sweet and Sour Chicken
*This recipe was originally posted on August 4, 2014, updated on August 10, 2019, and updated again on October 11, 2022, with recipe notes, writing, and photos.*
If you’ve tried our Mustard and Maple Syrup Chicken, please rate the recipe and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!
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Maple Dijon Chicken – Sweet + Savory Recipe
Ingredients
- 4 boneless + skinless chicken breasts
- 4 garlic cloves *minced
- 4 tablespoons maple syrup
- 4 tablespoons Dijon mustard
- 2 tablespoons olive oil + 1 ½ tsp for the baking dish
- 1 tbsp parsley flakes
- ¼ tsp cayenne pepper *optional
- sea salt + fresh pepper to taste
Instructions
- Preheat oven to 400° and coat a baking dish large enough for the 4 chicken breasts to lay flat by brushing with olive oil.
- In a small saucepan, heat 2 tablespoons of olive oil over medium-low heat. Add the minced garlic and stir, cooking until very lightly browned and tender.
- Remove from heat and stir in maple syrup and mustard. Add in the spices and stir. Set aside.
- Place chicken breasts in a prepared baking dish, and score the tops lightly with a knife. Sprinkle with salt and freshly ground pepper. Cover the chicken with the maple mustard mixture.
- Bake in the preheated uncovered for about 30 minutes, basting with the sauce every ten minutes or so. Use a meat thermometer to ensure it is cooked through – it should read 165° F. *Cooking time varies depending on the size and cut of your chicken*
- Enjoy warm and spoon the sauce from the baking dish overtop.
- Store any leftovers in a sealed container in the fridge for up to 2 days.
Video
Notes
- What do you serve with this dish? I love it with brown rice or quinoa and roasted vegetables such as brussels sprouts, sweet potatoes, and broccoli.
- Cold leftovers are delicious for sandwich meat or to add to salads.
- Use fresh parsley or even fresh thyme instead of the dried if you have it. Garnish the finished product with the sprigs.
- I use the boneless chicken breasts in this recipe but you can also substitute chicken thighs or bone-in chicken. I recommend using a meat thermometer to ensure your protein is cooked through.
Easy to make family loved it
Awesome! Thanks Michael. So happy the fam enjoyed. 🙂
Want to try this so bad, but all I have is fresh chicken strips, how would I adjust the cook on it???
They probably won’t take as long to cook but the rest should be the same. If you have a meat thermometer just check after 20 minutes.
This looks fantastic!! Love that it uses good ingredients. Looking forward to trying it tomorrow for dinner. Thanks for sharing
Thanks Gina!! I hope you enjoy your dinner. Have a great week. 🙂
I’m making this tomorrow night, looks delish!
Your’e going to love it Karen! Thanks for visiting. 🙂
Absolutely beautiful will definitely make again added a little sweet chilli sauce instead of cayenne yumo
Omgggggsh sweet chili sauce sounds fab!!! Thanks Lineen. I’m so happy you enjoyed it. 🙂
This is simple and quick to prepare. I loved how chicken tasted and my husband said it was the best chicken he had ever eaten! Thanks for great recipe!
Hey Connie! That is wonderful. I love happy husbands. 😉 Thanks for the lovely comment. 🙂
I made this for a dinner party that I was having and everyone commented on how amazing it tasted. I wasn’t sure how the syrup and mustard would come together but it worked!!! Thank you for sharing this awesome recipe!:) I will be making this again!
That’s awesome Alishia! Thanks for sharing your positive feedback. I’m so glad it was a crowd pleaser. 🙂 If you want to switch it up, this chicken is also very yummy –> Thanks again for visiting!
I made this before and I was SO good but tonight I only have bone-in chicken thighs. Any idea of what the temp/time difference would be to cook with bone-in chicken instead of boneless breasts?
It would all depend on the size. I would try around 35-ish minutes at 375 and check them for any pink. Good luck! 🙂
I made this tonight for supper, and when I was first putting the sauce on the chicken I was worried there wouldn’t be enough bc I’m a sauce loving girl. I shouldn’t have been! It turned out perfectly with just the right amount of sauce. So good! Thanks for the recipe.
Thanks so much Amber! I’m glad you enjoyed it. I like it saucy to. 😉
This chicken looks delicious! I love that glaze and that I get to use my herbamere in it 😀 Pinning!
Yay! Sharing the herbamere love. 🙂
Yum Sharon this looks really good! I actually just bought maple syurp this past weekend….I really want to try this! 🙂
Thanks Karen! Great way to use maple syrup! 🙂
For some reason your Gallery post didn’t come up on my facebook! Awesome photos! That was a great night! Love the recipe for today,,, new ways to cook up chicken is a must in my house! We are off to Calgary now for 9 days,,,, chat soon! xo
I wondered why you hadn’t commented! Have fun in Calgary. 🙂