Description
A delightful Maple Mustard Glazed Chicken recipe featuring tender chicken breasts cooked in a flavorful blend of pure maple syrup, stone-ground mustard, and fresh thyme, finished in the oven to a perfect golden glaze. This easy and elegant dish combines savory and sweet for a satisfying weeknight dinner.
Ingredients
Chicken and Seasoning
- 1 tablespoon olive oil
- 4 boneless, skinless chicken breast halves (4-6 ounces each)
- ½ teaspoon black pepper
- ¼ teaspoon salt
Glaze and Sauce
- 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: Preheat your oven to 400°F (200°C) to prepare for baking the chicken after searing.
- Sear Chicken: Heat a large, ovenproof skillet over medium-high heat and add the olive oil. Season the chicken breasts with salt and black pepper. Place the chicken in the skillet and cook for about 2 minutes on each side until nicely browned.
- Remove Chicken: Take the chicken out of the skillet and set aside temporarily.
- Prepare Sauce Base: Add the chicken broth, maple syrup, half of the fresh thyme (1 teaspoon), and minced garlic to the skillet. Bring the mixture to a boil while scraping the bottom of the pan to release browned bits, which enhances flavor.
- Simmer Sauce: Cook the sauce for 2 minutes, stirring frequently to blend the flavors well.
- Add Vinegar and Mustard: Stir in the cider vinegar and stone-ground mustard and cook for another minute, stirring constantly to create a smooth glaze.
- Return Chicken to Pan: Place the seared chicken breasts back into the skillet along with any juices that have accumulated. Spoon some sauce over the top of the chicken to coat.
- Bake Chicken: Transfer the skillet to the preheated oven and bake for 10 minutes or until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is fully cooked and juicy.
- Remove Chicken and Thicken Sauce: Remove the chicken from the skillet and keep warm. Place the skillet back on the stove over medium heat and cook the sauce for about 2 minutes, watching carefully as it thickens quickly to a syrup-like consistency.
- Serve: Pour the thickened maple mustard glaze over the chicken and sprinkle with the remaining fresh thyme just before serving. Enjoy this flavorful and well-balanced dish!
Notes
- Ensure your skillet is ovenproof before transferring to the oven.
- Use a meat thermometer to check that chicken reaches the safe internal temperature of 165°F to avoid undercooking.
- The sauce thickens rapidly once off the heat; monitor closely to prevent burning.
- Fresh thyme can be substituted with dried thyme (use half the amount) if fresh is unavailable.
- For a spicier twist, add a pinch of cayenne pepper to the sauce while simmering.
