Maple Syrup and Mustard Glazed Chicken Breasts

Always on the prowl for new ways to cook chicken, I came across this recipe that I had never made before. Not only was it delicious, it was easy to prepare and pretty healthy and low in fat. This doesn’t usually happen that it is so tasty and so healthy for you. No cheese, very little fat and very tasty. Cooks in 1/2 hour, perfect! I love browning in a skillet and with this meal it’s all in the one pan, stove top to oven to stove top. Really anything with maple syrup is a hands down winner for me, how can it be bad???  I made it with chicken breasts, but would be perfectly delicious with chicken thighs or pork. I served with rice pilaf and a salad. Any green vegetable would be a perfect accompaniment. I’m thinking haricots verts or brussel sprouts.


1 Tablespoon olive oil

4 chicken breasts ( not the very thin ones, just regular size chicken breasts) the thin ones will cook too quickly and dry out

Freshly Ground Black Pepper

Kosher Salt

1/4 cup chicken broth

1/4 cup maple syrup

2 teaspoons chopped fresh thyme

2 medium garlic cloves , thinly sliced

1 tablespoon cider vinegar

1 heaping tablespoon stone-ground mustard


Preheat oven to 400 degrees

Heat a large ovenproof skillet over medium high heat. Add olive oil, swirl to coat whole pan. I pat my chicken breasts dry with a paper towel, I then lay them out on paper towel and sprinkle with kosher salt and freshly ground black pepper. I am generous here , use as much or as little salt and pepper as you like. After a while you’ll know how much to use. Salt and Pepper both sides. When oil is hot, add chicken to pan, saute for a few minutes on each side. Let it get browned. Then remove chicken from pan and put on a plate. Add broth , syrup, thyme, and garlic to pan, bring to a boil, scraping up any brown bits . Cook for a few minutes, then add the mustard and vinegar and cook for another minute or so, stirring constantly. Return chicken to pan, spoon some of the mustard mixture over the chicken . Place Pan right in the oven for 10 minutes.* I then let it sit for about 5 minutes, when the rice was ready, I just heated up pan for a minute or so, liquid became a little syrupy , and I poured it over chicken and rice.

Perfectly delicious.

*you can cut a little into chicken if you’re not sure it’s done, but I left it in pan checked for readiness and it was perfect. You just don’t want to dry it out. Nothing worse than dried out chicken.

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