Dijon Chicken with Maple Mustard Sauce Recipe

Introduction

This Dijon Chicken recipe is a quick and flavorful way to prepare tender chicken breasts. The combination of tangy mustard, sweet maple syrup, and fresh rosemary creates a delicious glaze that’s perfect for a weeknight dinner or special occasion.

Ingredients

• 4 boneless skinless chicken breasts (1 ½ – 2 pounds)
• ½ cup Dijon mustard
• ¼ cup pure maple syrup
• 1 tablespoon rice wine vinegar (or white wine vinegar)
• ¼ teaspoon freshly ground black pepper
• 1 to 1½ tablespoons cornstarch (optional)
• 1 tablespoon fresh rosemary (finely chopped)

Instructions

1. Step 1: Preheat your oven to 450˚F and line an 8×8-inch cake pan with two layers of foil.
2. Step 2: In a small bowl, whisk together the Dijon mustard, maple syrup, vinegar, and black pepper.
3. Step 3: Pour one-quarter of the sauce into the lined pan, then place the chicken breasts on top. Pour the remaining sauce evenly over the chicken, ensuring each piece is fully coated.
4. Step 4: Bake uncovered for 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F. Smaller breasts may cook in about 25 minutes.
5. Step 5: Remove the chicken from the oven and let it rest for 5 minutes, then transfer the chicken to plates.
6. Step 6: If using, add the cornstarch to the juices remaining in the pan and whisk until the sauce thickens.
7. Step 7: Spoon the thickened sauce over the chicken and sprinkle with fresh rosemary before serving.

Tips & Variations

• For a richer flavor, substitute maple syrup with honey or agave nectar.
• Use white wine vinegar if rice wine vinegar is unavailable; both work well.
• Adding cornstarch is optional but helps create a nice glaze to drizzle over the chicken.
• Serve with roasted vegetables or a fresh green salad for a complete meal.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or in a skillet over low heat to avoid drying out the chicken.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken breasts for this recipe?

Yes, but cooking time will be longer. Bake until the internal temperature reaches 165°F, which may take 35-40 minutes depending on the size.

Is it necessary to line the pan with foil?

Lining the pan with foil makes cleanup easier but is not required. You can also use a baking dish or sheet pan if preferred.

Dijon Chicken with Maple Mustard Sauce Recipe

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4.4 from 91 reviews

This Dijon Chicken recipe features tender boneless skinless chicken breasts baked in a flavorful sauce made with Dijon mustard, pure maple syrup, rice wine vinegar, and fresh rosemary. A simple yet elegant dish perfect for a quick weeknight dinner or a casual gathering. The sauce is both tangy and slightly sweet, complementing the chicken perfectly, and can be thickened with cornstarch for a delightful glaze.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 35-40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 4 boneless skinless chicken breasts (1 ½ – 2 pounds)

Sauce

• ½ cup Dijon mustard
• ¼ cup pure maple syrup
• 1 tablespoon rice wine vinegar (or white wine vinegar)
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon fresh rosemary (finely chopped)

Optional Thickener

• 1 to 1½ tablespoons cornstarch

Instructions

1. Preheat and prepare pan: Preheat the oven to 450˚F. Line an 8×8 inch cake pan with two layers of foil paper for easy cleanup.
2. Make the sauce: In a small bowl, thoroughly mix Dijon mustard, maple syrup, rice wine vinegar, and freshly ground black pepper until smooth.
3. Arrange chicken and pour sauce: Pour one-quarter of the prepared sauce into the lined pan, then place the chicken breasts on top. Pour the remaining sauce over the chicken, ensuring all pieces are fully coated.
4. Bake chicken: Bake the chicken uncovered for 25 to 30 minutes, or until the internal temperature reaches 165°F as measured by a digital thermometer. Smaller breasts may cook closer to 25 minutes.
5. Rest the chicken: Remove the pan from the oven and allow the chicken to rest for 5 minutes. Then transfer the chicken breasts onto serving plates.
6. Thicken the sauce (optional): Add the cornstarch to the pan juices, and mix well with a fork or whisk to thicken the sauce to desired consistency.
7. Serve: Spoon the thickened sauce over the chicken and garnish with the finely chopped fresh rosemary before serving.

Notes

• Use a digital meat thermometer to ensure the chicken reaches 165°F for safe consumption.
• Substitute rice wine vinegar with white wine vinegar if unavailable.
• Cornstarch is optional but recommended if you prefer a thicker sauce to coat the chicken.
• This recipe can be doubled for larger servings using a bigger baking dish.
• Allowing the chicken to rest after baking helps retain juices and maintain tenderness.

Keywords: Dijon chicken, baked chicken breast, maple syrup chicken, mustard chicken, easy chicken recipe, oven baked chicken