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 spice 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. The maple syrup and mustard combine to give the coat the chicken in sweet and tangy sauce that’s good enough to drink!
It’s also so easy to make! This recipe made entirely in one skillet and is ready in about half in hour, which makes it a great for weeknight dinners.
Ingredient notes and substitutions
- 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.
- Thyme: Chopped fresh rosemary would make a good substitution for thyme in this recipe.
- Mustard: If you can’t find stone-ground (or don’t want to buy it), you can use a brown mustard or Dijon mustard.
How to make maple mustard glazed chicken
Here you’ll find step-by-step photos showing how to make the recipe. The full recipe, including ingredients, is given below.
Step 1: Season chicken breast halves with salt and pepper. Cook until browned, turn, and continue to cook until both sides are browned.
Step 2: Remove chicken breast halves to a plate. Add broth, maple syrup, half of the thyme, and garlic to the pan. Cook 2 minutes.
Step 3: Stir in vinegar and mustard. Cook for 1 minute.
Step 4: Return chicken to the pan, and spoon sauce over the chicken.
Step 5: Bake for 10 minutes or until the chicken reaches 165F.
Step 6: Remove chicken from pan, and heat to thicken sauce.
Step 7: Sprinkle chicken with remaining thyme just before serving.
Recipe Tips!
- DIY chicken breast halves: If you can’t find chicken breast halves, you can easy make your own. Just cut a chicken breast in half horizontally, and that will give you two chicken breast halves.
- Doubling the recipe: If you have a large enough skillet, you can easily double the recipe. If you need to double the recipe and don’t have a large skillet, you can still double it. Just cook the chicken through step 10. Transfer the chicken and juices to a large baking dish, and bake as directed. Carefully pour the juices from the baking pan into a skillet, and continue with step 13.
Storage
Store any leftover maple mustard chicken in an airtight container in the refrigerator. The chicken will keep for up to 4 days when properly stored in the fridge.
More easy 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
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/3 cup low-sodium chicken broth
- 1/3 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-sized breasts won’t cook in the given time.
- There is a tip to make DIY chicken breast halves under the “recipe tips” section above the recipe.
- 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 values are estimates.
Nutrition
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Originally published 11/7/17.
Reader Interactions
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Comments & Reviews
Lexi says
Any recommendations for making this in a large batch, about 4 times, in a crockpot? I’ve tried normal before and it’s delicious, making for a holiday party and hoping to make it a bit more hands off!
Kate says
I haven’t tried it to say for certain, but I can tell you where I would start if I were adapting this to the slow cooker. I would sear the chicken breast and only use about 2 tablespoons of broth. The chicken will put off liquid as it cooks, so I wouldn’t use much broth. Since you’re using chicken breast halves, they’ll cook quickly. I would check after about 2 hours on low to see where they’re at. You may need to reduce the cooking liquid on the stove at the end. I hope that helps with some ideas to get started!
Courtney says
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 says
Thank you! I’m so glad that you like it!
Cerulean says
Instead of chicken broth I used beef (what I had on hand) and it was delicious!!
Two picky eaters loved it.
Kate says
Yay!! Sounds like a win!
Milo says
Delicious 😋
Kate says
Thank you!
Michelle says
Great taste and the chicken was so moist, it was a big hit.
Kate says
Thank you! I’m glad that it was a hit!
Tina says
Tried this last night and we loved it. The chicken was tender and flavorful.
Kate says
Thank you! I’m so glad to hear that!
Robin says
So yummy!! Super easy but delicious. Thanks for the recipe!
Kate says
You’re very welcome! Glad you liked it. Thanks for commenting!
Sarah says
Big hit! Everyone loved the chicken and I liked how easy it was to make. lol
Kate says
Yay! So glad you liked it! =)
Zoe & mia says
This looks incredible! I love how simple it is!
Kate says
Thank you!