The tangy-sweet flavor combination of this sauce will work equally well with chicken thighs or pork. Serve with hot cooked rice and steamed haricots verts or a tossed green salad.
2 teaspoons olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup fat-free, lower-sodium chicken broth
1/4 cup maple syrup
2 teaspoons chopped fresh thyme
2 medium garlic cloves, thinly sliced
1 tablespoon cider vinegar
1 tablespoon stone-ground mustard
How to Make It
Preheat oven to 400°.
Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with pepper and salt. Add chicken to pan; sauté 2 minutes on each side or until browned. Remove chicken from pan. Add broth, syrup, thyme, and garlic to pan; bring to a boil, scraping pan to loosen browned bits. Cook 2 minutes, stirring frequently. Add vinegar and mustard; cook for 1 minute, stirring constantly. Return chicken to pan, and spoon mustard mixture over chicken. Bake at 400° for 10 minutes or until the chicken is done. Remove chicken from pan; let stand 5 minutes. Place pan over medium heat; cook mustard mixture 2 minutes or until liquid is syrupy, stirring frequently. Serve with chicken.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
I love the flavors in this dish but it always seemed pretty labor-intensive. The last time I made it, I pounded the chicken into uniform (fairly thin) cutlets, and cooked them through in the first step instead of just 2 min/side. I took them out and kept warm, made the sauce until syrupy, and then put the chicken back in for a minute to warm through. So much easier, and no oven needed. (And it solves the problem of the sauce caramelizing in the oven.)
This is great! Super easy and fast for a weeknight meal. Made exactly as written except used dried thyme. I didn't have any trouble with the sauce being boiled off in the oven. I think it would be better with thighs. Next time, I would double the sauce because it would've been great to have more, though it was delicious as is. Served this with sauteed kale.
This is a terrific week night recipe, so easy and quick. The glaze is delicious and made my kitchen smell wonderful!
My chicken breasts were thick, so I had to cook for an extra 5 minutes, but they were fine then.
My husband, who normally adds hot sauce and copious amounts of pepper to any dish I make, made no additions to this and ate it heartily, so I consider that a great success! I doubled the sauce ingredients and used dried thyme (in the appropriate ratio) instead of fresh, as it's not currently available here. My chicken took a bit longer to cook - about 14 minutes total - as they were thicker breasts.
A favorite dish, and so quick and easy! Living in New England, it is so great to show off the complexity of rich, real local maple syrup. I double the sauce and drizzle it over whichever sides we have that night. Yum!