Dijon Chicken with Maple Mustard Sauce Recipe
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.
- 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
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
- 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.
- Make the sauce: In a small bowl, thoroughly mix Dijon mustard, maple syrup, rice wine vinegar, and freshly ground black pepper until smooth.
- 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.
- 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.
- 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.
- 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.
- 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
