Maple Mustard Glazed Chicken is an easy sweet and savory one-skillet chicken dinner recipe that's perfect for fall dinners.
This time of year, pumpkin gets all the glory. There are so many other great fall flavors, like apple and maple, that deserve their turn in the spotlight, too.
This maple mustard glazed chicken is a sweet and savory fall dinner recipe that is so easy to make! It's made entirely in one skillet and is ready in about half in hour, which makes it a great for weeknight dinners.
How to make maple mustard glazed chicken
Season chicken breast halves with salt and pepper. Cook until browned, turn, and continue to cook until both sides are browned.
Remove chicken breast halves to a plate. Add broth, maple syrup, half of the thyme, and garlic to the pan. Cook 2 minutes.
Stir in vinegar and mustard. Cook for 1 minute.
Return chicken to the pan, and spoon sauce over the chicken. Bake for 10 minutes.
Remove chicken from pan, and heat to thicken sauce. Sprinkle with remaining thyme just before serving.
Tips
Tips- Chicken breast halves: It's important that you use the thinly slices halves, rather than full chicken breasts in this recipe. Chicken breast halves are sometimes called thin-sliced chicken breast halves or something similar. Full breasts won't cook in the given time.
- Chicken broth: I prefer to use reduced-sodium chicken broth so that I can better control the level of salt in the recipe. You can use regular broth, if you prefer.
- Mustard: If you can't find stone-ground (or don't want to buy it), you can use a brown mustard or Dijon mustard.
More easy skillet chicken dinner recipes!
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Maple Mustard Glazed Chicken
Equipment
- oven-proof skillet
Ingredients
- 1 tablespoon olive oil
- 4-6 ounce boneless, skinless chicken breast halves
- ½ teaspoon black pepper
- ¼ teaspoon salt
- ⅓ cup low-sodium chicken broth
- ⅓ cup pure maple syrup
- 2 teaspoons chopped fresh thyme divided
- 2 cloves garlic minced
- 1 tablespoon + 1 teaspoon cider vinegar
- 1 tablespoon + 1 teaspoon stone-ground mustard
Instructions
- Preheat oven to 400 F.
- Heat a large, ovenproof skillet over medium-high heat.
- Add oil to pan.
- Season chicken with salt and pepper.
- Add chicken to pan, and cook 2 minutes on each side, or until browned.
- Remove chicken from pan.
- Add broth, syrup, half of thyme (1 teaspoon), and garlic to pan; bring to boil, scraping pan to loosen browned bits.
- Cook 2 minutes, stirring frequently.
- Add vinegar and mustard; cook 1 minutes stirring frequently.
- Return chicken to pan along with any accumulated juices, and spoon sauce over the top.
- Bake 10 minutes, or until chicken reaches 165F.
- Remove chicken from pan.
- Heat skillet over medium heat for 2 minutes, or until liquid thickens to syrup. Watch closely as sauce will thicken quickly.
- Serve sauce over chicken, and sprinkle with remaining thyme just before serving.
Notes
- Chicken breast halves: It's important that you use the thinly slices halves, rather than full chicken breasts in this recipe. Chicken breast halves are sometimes called thin-sliced chicken breast halves or something similar. Full breasts won't cook in the given time.
- Chicken broth: I prefer to use reduced-sodium chicken broth so that I can better control the level of salt in the recipe. You can use regular broth, if you prefer.
- Mustard: If you can't find stone-ground (or don't want to buy it), you can use a brown mustard or Dijon mustard.
- Nutrition facts are estimated.
Nutrition
Originally published 11/7/17. Updated with new photos and tips 8/24/20.
Courtney
I found this recipe over a year ago, and it quickly earned itself a permanent spot on the weekly rotation! It is quick, easy and turns out perfectly every time! I swap out the thyme and use rosemary, instead - personal preference, but everything else is followed exactly. Thanks for such a winner!
Kate
Thank you! I'm so glad that you like it!
Cerulean
Instead of chicken broth I used beef (what I had on hand) and it was delicious!!
Two picky eaters loved it.
Kate
Yay!! Sounds like a win!
Michelle
Great taste and the chicken was so moist, it was a big hit.
Kate
Thank you! I'm glad that it was a hit!
Tina
Tried this last night and we loved it. The chicken was tender and flavorful.
Kate
Thank you! I'm so glad to hear that!
Robin
So yummy!! Super easy but delicious. Thanks for the recipe!
Kate
You're very welcome! Glad you liked it. Thanks for commenting!
Sarah
Big hit! Everyone loved the chicken and I liked how easy it was to make. lol
Kate
Yay! So glad you liked it! =)
Zoe & mia
This looks incredible! I love how simple it is!
Kate
Thank you!