1. Can I use bone-in chicken instead of boneless chicken breasts?

Yes, you can use bone-in chicken, but keep in mind that it will require a longer cooking time. Be sure to cook it until the internal temperature reaches 165°F to ensure it is fully cooked.

2. How can I make the maple mustard glaze spicier?

To add heat to the glaze, try incorporating a bit of cayenne pepper or red pepper flakes. You can also serve the chicken with a spicy dipping sauce or add chopped jalapeños for an extra kick.

3. Can I substitute maple syrup with honey?

Yes, honey can be used as a substitute for maple syrup, though the flavor will be slightly different. Honey offers a sweeter, floral taste, while maple syrup brings a more earthy, caramelized flavor to the dish.

4. How do I store leftover maple mustard glazed chicken?

Store any leftover chicken in an airtight container in the refrigerator for up to 4 days. Reheat it gently on the stove or in the microwave with a splash of chicken broth to keep it moist.

Maple Mustard Glazed Chicken – Easy Fall Recipe (30 mins)

Name: Maple Mustard Glazed Chicken
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
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

Description

Maple Mustard Glazed Chicken is a sweet and savory one-skillet chicken dinner recipe, perfect for busy weeknights or cozy fall dinners. The combination of maple syrup and mustard creates a rich, tangy glaze that perfectly complements tender chicken.

Ingredients

Scale

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

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Instructions

Season chicken breast halves with salt and pepper. Heat olive oil in a large, ovenproof skillet over medium-high heat. Add chicken and cook for 2 minutes on each side until browned.
Remove chicken from the pan and set aside. In the same skillet, add chicken broth, maple syrup, half of the thyme, and minced garlic. Stir, scraping the pan to loosen any browned bits. Cook for about 2 minutes.
Stir in cider vinegar and mustard. Cook for an additional minute while stirring frequently.
Return the chicken to the pan, spoon the sauce over the chicken, and transfer to the oven. Bake for 10 minutes, or until the chicken reaches an internal temperature of 165°F.
Remove the chicken from the skillet and heat the sauce over medium heat for 2 minutes to thicken.
Spoon the thickened sauce over the chicken and sprinkle with the remaining thyme before serving.

Notes

Use thinly sliced chicken breast halves to ensure quick and even cooking.
If you don’t have stone-ground mustard, Dijon mustard is a good substitute.
Chicken thighs can be substituted for chicken breasts if you prefer a juicier cut of meat.
To make the sauce spicier, add a pinch of cayenne pepper or red pepper flakes.
For a thicker sauce, simmer it a little longer on medium heat.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Skillet and Oven
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 147 kcal
Sugar: 16g
Sodium: 243mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 1g
Protein: 6g
Cholesterol: 18mg