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.
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.
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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.