Maple-Mustard Glazed Chicken

This was a quick, easy recipe, except for the in the pan / out of the pan. I just left the chicken in the pan at the end and spooned the sauce over the chicken. Before putting the chicken in the pan before placing in the oven, I added 1 tbs. butter and reduced the liquid. Should have read the comments about doubling the sauce. Not enough sauce for the leftover chicken.

Delicious recipe - not difficult but a lot of steps to coordinate timing with your side dishes with the “in the pan - out of the pan - in the pan - out of the pan” technique. I strained the sauce for a nicer presentation and whisked in a tablespoon or so of butter at the end for more body. Was easy to adjust for 6 pieces of chicken (4 breast halves doesn’t cut it for me, my husband and 24 year old son) and I would double the recipe if my college aged daughter was home and we are NOT big people. I’d also double the sauce accordingly to have enough to spoon over the rice or noodles or whatever you serve it with. Two more notes - use REAL maple syrup, and the grainy mustard the recipe calls for.

this was delicious. Recommend doubling the sauce.

Tried this tonight and loved it...so did the family! It's super easy and extra tasty. I didn't have cider vinegar on hand, but did have a balsamic and wild onion vinaigrette that I used and the sauce was delicious. This is about to be one of my all-time favourite go-to's. Thanks for sharing!!

Loved the sauce in this recipe. I cheated & simplified the cooking process (did not brown chicken breast) & ended up with the wonderful reward of it being a huge hit with the entire family. I always brine chicken breast for 15 minutes using Kosher salt (really does make a big difference) pound breast for even thickness to cook evenly, brush with butter, season (which in this case was pouring the mustard/maple sauce over the chicken breast) &  bake in 450 degree oven for 15 minutes & then let the breast rest for 10 minutes. I made the sauce exactly following recipe & poured over breast prior to baking (450 degree for 15 minutes) then while breast was resting for 10 minutes I poured mustard/maple sauce in a small pan & cooked the sauce for a couple of minutes as directed. This will absolutely become a regular go-to recipe for chicken breast, which we have often. Great scrumptious chicken dish and much easier to make this way. Thanks for a great recipe.  

This is a great recipe, definitely a keeper. It's so easy to make and love the flavor of the sauce. Just a note, I always cut my chicken breast in half lengthwise, I have for years, the chicken breast these days are so huge that by the time you get the middle cooked the outside is tough plus they are really too much to eat if left whole!

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. 

I was skeptical at first, but read some of the reviews and decided to give it a try. I used a bit extra mustard, and the organic breasts we had were large and thick so it took 15 minutes in the oven vs. ten. But it turned out great and my discerning wife was very pleased. We both really liked it, and I've saved the recipe so that we can use it again soon.

Very good and easy, whole family loved it! I didn't bother reducing the sauce further after taking out of oven, for I didn't want it to boil away to nothing. Served with rice and green beans, easy weeknight dinner.

I must admit, I'd seen this recipe many times, and I was always reluctant to try it. Maple and mustard? I am so, so glad that I heeded the rave reviews and tried it. This is now one of my favorite recipes for chicken. The sauce doesn't taste at all like mustard, rather like a sticky, somewhat sweet, yet complex sauce. Outstanding! I doubled the sauce and served this with no yolks egg noodles and green beans. This will definitely be added to our rotation!

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 was absolutely delicious. The sauce was amazing!!

Excellent!

We really liked this my son didn't want to try it because he doesn't like mustard but he ended up eating all of his and some of mine. Next time I will serve it with just some plain white rice since it has so much flavor, double to sauce and serve it over the rice. Definitely a keeper.

We loved it. Increased chicken broth slightly to keep sauce from becoming to thick. Used rosemary due to what we had on hand. Perfect compliment. Great recipe.

I added an apple to this recipe and I thought it was amazing. I tossed in a cut up apple with the broth mixture and kept it in the entire time. YUM!! The maple syrup gave the apple a sweet glaze. I served the apple on top of the chicken. I made twice as much sauce since everyone raved about it but I really didn't need that much. Served with sautéed brussels sprouts.

I tried this recipe based on the outstanding reviews but my husband and I did not care for it. The sauce would likely be better on pork. My kids ate it but they smothered their chicken in ketchup. It had a nice presentation but the flavors were all wrong. I served it with a baked potato and salad (Arugula and pear salad with toasted walnuts). The salad was outstanding.

Wow, this was fantastic! The syrup/mustard combo created such a delicious glaze. Substituted dried thyme. Easy enough for a weeknight served with brown/wild rice. Will definitely make again.

I am sometimes skeptical of recipes I read online and I have tried several with high ratings only to fall short IMHO. NOT this one!! I admit I have an acquired taste being from Louisiana and the tastes of the culture here may not agree with the taste buds across an entire nation. This was awesome! (Did I show my age using that word?) First.....make sure you splurge for "real" maple syrup!! Aunt Jemima ain't gonna cut it! The depth of the flavor is like no other. I was out of fresh garlic so I used pre peeled and I think that actually worked better because it didn't have the "bite" that fresh garlic does which can overpower. After going to 3 stores in search of fresh thyme I got a "poultry mix". After reading several other reviews 2/3 Thyme, the rest split between Sage and Rosemary . (WOW) I used boneless chicken thighs and they were juicy and didn't take long to cook at all. Great for a weekday meal. Doubled the sauce, Zaterans creole mustard and apple cider vinegar.

This was super easy and turned out great...I didn't have thyme so I subbed 1 tsp dried basil (I googled substitutes for thyme)...my boyfriend and daughter ate it up and they never like anything...my only wish was that I should have made more sauce! I served with some risotto and sautéed carrots. Yum!

One of the best chicken recipes I've ever made. The chicken was moist, delicious and the glaze is really to-die-for. I had no thyme whatsoever in the house, so I substituted some dried herbes de provence and it tasted very good. I also had no stone ground mustard in the fridge so I took my chances with spicy brown. It all came out fine. I had to cook my chicken an additional minute on both sides in the pan, plus an additional minute in the oven. There's not a copious amount of sauce but I had enough to glaze all 4 breasts.

Chicken was very good ! Definitely would make again! I did change some ingredients only because I didn't have in the house, instead of thyme I used dried basil and instead if cider vinegar I used balsamic vinegar. It turned out delicious and had a nice tangy taste, not too sweet. The kids even enjoyed it!

Quick, easy and delicious. I used a stone-ground Dijon mustard, which paired nicely with the maple syrup. I used a heaping half teaspoon of dried thyme instead of fresh as that's what was most easily available. While it's true that sauce does reduce to a small amount, there was plenty for my taste, as I don't really care for meat swimming in sauce. Served with brown rice and steamed broccoli and carrots drizzled with a little olive oil. Leftovers reheated in the microwave oven were good, too, although the fresh-out-of-the-oven serving was best.

Loved this recipe because it is quick to put together and adds a nice sweet mustard sauce to a boring piece of chicken!

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.

The sugar in the maple syrup started to burn quickly having the chicken at 400F. There wasn't any sauce to boil down once the chicken was done cooking.

This is a great recipe! My husband raved about the sauce. I served with pan roasted Brussels sprouts and baked sweet potatoes. I will make again and would certainly serve to company.

Awesome! Quick! & Easy! My kind of meal. :-)

This is now my favorite recipe. Tonght I made it for the 3rd time in 2 weeks. The first time my dish looked just like the picture, yea! The second time and tonight I used chicken thighs. Tonight though, something wasn't right. Before putting the pan in the oven I tasted the sauce and it was bland. I decided to experiment and added about a 1/2 tsp sage. That helped but just wasn't the same. About 2 mintues after putting the chicken in the oven, I saw my sliced up garlic sitting behind the mustard bottle. I took the chicken out, added the garlic and cooked another minute. It tasted awesome. I may add the sage everytime now. Thank you for the delicious recipe.

Absolutely yummy! I substituted honey and Dijon mustard for the maple syrup and stone ground mustard, as well as dried thyme for the fresh (used half as much). As per the other reviewers, I doubled the sauce ingredients, going a little lighter on the honey, and a little heavier on the broth and mustard. Will definitely be repeating this one!!!

Was good and easy to prepare once you have all the ingredients in place. I subbed Dijon mustard and it worked just fine. Next time I will add a more broth or less syrup as I find the sauce to be too sweet upon reduction.

I followed the recipe exactly and think that it has good flavor and will make again. I made it on a Sunday afternoon so wasn't worried about time or steps but I did have the thought that this might have a couple of steps too many for someone coming home after work and having to throw together a meal for a family.

This was a fabulous recipe. Love the flavor! I sliced the chicken in half to make them thinner, and ended up adding in another 1/4 cup chicken broth to make more sauce. We loved the sauce!

Delicious as is. A "keeper" according to my husband!!!!

Delicious. Substituted 1/2 t ground thyme for fresh. So good! Even my picky 8 year old loved it. Will definitely make again.

Excellent flavors and easy to prepare.

This was great - a big hit with kids ages 1-6 as well. We served the sauce as a dipping sauce for the kiddos and they loved it. Adults had rave reviews as well.

I don't care too much for any type of mustard, and this recipe was no exception. There wasn't very much depth of flavor. It was too sweet for me, but it was edible. Trashed the leftovers though. I wouldn't make it again.

This recipe was delicious. I doubled the sauce and used more pepper than the recipe called for.

This was fantastic! I did the cooking differently since I currently don't have a working oven (which is annoying). I do have a steamer, so I seasoned then steamed the chicken breasts for 15 minutes, and they were cooked beautifully. Then I followed the recipe up to the baking part. Once I made the sauce, I simply tossed the breasts back into the pan and coated them with the sauce for about a minute, then I was done. It's so easy to make and would make great leftovers for anything you could imagine.

So easy and really delicious.

Oh my good goodness! This was so delicious. I used boneless skinless chicken thighs and doubled the sauce. I didn't have fresh thyme on hand so I used dried thyme. So good! I was this close to licking the plate!

Glad I read reviews and doubled the sauce as recommended! Used 2 very large breasts, one of which I cut in half and roasted for 25 min, turning them over once during roasting to insure lots of flavor.Probably could have reduced the sauce as instructed, but DH prefers more sauce. Served with wild rice mix and steamed asparagus; drizzled sauce over everything. Would like to try again with thighs, but sure it would be good over pork as suggested too. Think I would add more mustard next time just for personal taste preference...I added extra splash of vinegar once I tasted, but still a tad too sweet for my taste. Could easily be served to company, esp if done with pork chops or medallions.

Delicious and fast! As noted in the magazine, it would be great with pork. Made maple whipped sweet potatoes on the side and it all worked perfectly.

Delicious and easy! I used boneless pork loin chops rather than chicken, as that is what I had in the freezer. I made it all in one pan, stovetop, rather than baking and simply let it reduce a bit longer to make it sticky - just as tasty and fewer dishes to wash for easy weeknight clean-up. As others noted, I would also recommend doubling the amount of glaze. My family loved it!

Used dark amber syrup & dijon mustard for this and it was AMAZING. I thought it would be way too sweet, but the mustard cut that a bit. Still, I would probably do like another commenter suggested & reduce the syrup while increasing the mustard. As it was, my daughter cleaned her plate, twice. So, this is definitely going into the family book. Made basmati rice & green beans sauteed in lemon & garlic for sides. Can't wait to have this for lunch tomorrow! The only disappointing thing about this recipe is that it doesn't make enough sauce to drizzle over all the breasts. I used 4 medium-sized breasts and after oven cooking & cooking down the sauce, there was barely enough for 2. So, next time I make this (and there WILL be a next time!), I'll double the sauce ingredients.

Good weeknight dinner. Based on earlier reviews I doubled the glaze but it wasn't really necessary. No matter, it reduced fine. Served with brown rice and pan roasted broccoli tossed with garlic expressions dressing. Defiantly a keeper.

Fantabulous! Easy and beyond tasty.

Delicious! Simple, and very good. I didn't use fresh thyme, which was a bummer but still good (use about a third if just using chopped up thyme in a spice jar).

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!

LOVED IT! I disagree with it being one-dimensional - I thought the flavors were complex, especially for a dish that was so quick and easy to make. I like the idea of trying rosemary next time, or turkey cutlets or pork tenderloin medallions. Tonight I served it with roasted sweet potatoes and onion and asparagus but as I was eating it I thought it would be good with angel hair pasta or a puree of sweet potatoes or winter squash. I will definitely make it again!

I made the changes recommended by reviewer LauraJM and doubled the sauce amount, it was great!

I gave this recipe 4 stars because it's only 'outstanding' if you follow the few little tips reviewers have mentioned. Otherwise, it's just worthy :) Still not a bad place to be! I did as others mentioned and halved the maple syrup (use the best you can get!), I doubled the stock and mustard. Kept everything else the same. Mine only baked for ~8 minutes. Reheats very well.

This is delicious! I just made it with jasmine rice and green beans and it was perfect. I doubled the sauce and I'm really glad I did...the extra sauce was excellent on the rice.

This is a fairly tasty recipe but the maple syrup overwhelms the sauce. Next time I would only add 1/8 of a cup. Much too sweet. We could barely taste the fresh thyme, even though I doubled it or the mustard or for that matter the three cloves of garlic I used.

love love love this recipe. I doubled the sauce and I am so glad I did, it was absolutely delicious. I will definitely make this again.

Very delicious, but my sauce also turned to candy. Would give it 5 stars if I had something to drizzle on top.

Absolutely delicious. The only change I made was to double the sauce ingredients so as to have plenty of sauce, but did not double the maple syrup. Will make again and again!

This is a delicious recipe and a good way to jazz up chicken breasts with pantry staples. My only issue was having the sauce turn to candy in the oven! Maybe it was because I used a dark pan (anodized nonstick), although I did lower the temp to 375 to adjust for this.

Fantastic. I made this for dinner tonight. I did not have thyme, so I left that out. I made the recipe as is, otherwise and it was phenomenal. I did not increase the sauce and thought there was more than enough. I had three 6 ounce chicken breast that I cut down and ended up with 6 smaller pieces that we very good and a better portion. Served with roasted asparagus and roasted, sliced sweet potatoes. Really healthy dinner.

fabulous taste...can't wait to try this sauce with pork. Doubled everything in sauce except for syrup and it was perfection. Used thighs. MMMM....served with green beans and the sauce over the beans was dynamite. YUMMMMM

Quick, easy and delicious. I also increased the amounts. Taste and adjust as needed. Another plus is very easy clean up after. We had it with roasted brocolli, long grain and wild rice. The glaze was excellent on the brocolli. I had real maple syrup on hand, don't know if that make any difference

Great for weeknight or special occasion. Husband LOVED it and wished I had made more :) I agree that if using 4 breasts (or thighs) you should double the glaze. I followed the instructions but only used 2 breasts. Thought it would be a real calorie buster, but was pleasantly surprised by nutritional #s. Served with steamed broccoli, and garlic-butter rice. Passed recipe onto a busy working mom neighbor always on the lookout for different, quick weeknight alternatives.

Great tasting, easy to fix recipe!

Took other reviewers' advice and I doubled the sauce, but increased the ratio of mustard and decreased the ratio of syrup (thank you!). Liked this recipe for a dinner party because you can do all of the work, up until you bake, beforehand. Then it's just 10 minutes in the oven and a few minutes prepping the sauce while your guests are there.

Loved it! I used chicken thighs and it was great. I would just double the sauce next time.

I made this and it was absolutely delicious. The chicken was moist and flavorful. Even my husband commented on how delicious it was (without me asking him!). However, since I don't have a skillet that can also go in the oven, for the baking portion of the recipe, I transferred it from the skillet to a glass baking dish and put it in the oven. It was great.

The flavors are bold and tasty but my biggest complaint is the recipe as written barely made any sauce, not even three table spoons. Luckily I had some leftover chicken stock and syrup so I added that to the pan (along with a little extra mustard and vinegar) to cook down and make some extra sauce.

The kids loved it (and so did I!) -- I used veggie broth instead of chicken broth and added just a bit of rosemary. The syrupy part at the end, use low heat because it does burn off quickly at higher heat and the sauce was delicious

I made this for dinner last night & got rave reviews with the first bite. I did add a touch more chicken broth & maple syrup & I made my dish with chicken thighs instead of breast, but it didnt matter the dish is a hit. Will absolutely make this again, my husband says its a keeper. I served it with brown rice & green beans. I was glad I made the extra sauce for the rice to sop up, yum.

Loved it - can't wait to make it again.

delicious in every way! My husband loved it!

This was really good, but the time in the oven completely reduced the sauce in the pan to nothing. Between the gas stove and the convection oven, there may have been too much heat. I'll try this again.

Outstanding when made with turkey instead of chicken. I also used grade b maple syrup and dijon mustard. I think it would go very well with dark meat. I plan to make this again.

Although I followed the recipe exactly, I think my heat was too high on the burner I used on my gas stove, because the glaze almost boiled away and left very lilttle to put on the chicken. I loved the garlic slices on the chicken, but overall, I was dissapointed. I'm only giving it 4 stars because I think the problems were my own fault. Otherwise, I'd give it a three. It was nice paired with a baked sweet potato. I wish I had had some extra glaze to drizzle on top.

I made this for dinner tonight and our family really enjoyed it. The glaze was soooo good. Served with a Trader Joe's brown rice medley and glazed carrots. Delicious

Ehh- a bit disappointed. Especially after reading other reviews. I think this recipe is on its way, but for us it was far too sweet and a bit one dimensional. I would make again, but next time I would half the maple syrup, double the mustard, and add some fresh rosemary (maybe instead of thyme).

Quick, easy and delish! I am so glad I started keeping real maple syrup on hand for occasions when a recipe like this comes along. The whole family ate it up, my husband really liked it. I had larger chicken breasts, so I made cutlets, adjusted the sauté time and sauce ingreadients to reflect the increased weight. I served with with Parmesan-Rosemary roasted baby potatoes and a green salad.

Excellent! Chicken was very tender and moist, yummy with the sauce. I used an herbed mustard my sister-in-law made instead of stone ground. Served with mashed sweet potatoes w/ butter and brown sugar and a salad. My husband says it's a company meal and I agree. Definitely going to make this again soon!

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.

Another hit from the newest Cooking Light issue! Served with rice to soak up all the amazing sauce. Might double the sauce next time because the children were dipping broccoli in it. That enough added it to the make again pile.

I'm a dark meat lover and it's tough for me to find a breast recipe that isn't same ole, same ole. This is so not same ole. The flavor combination is unique and wonderful. There were no leftovers and we all wished I had doubled the recipe. Definitely a keep. Read my entire review at: http://bit.ly/zOurtF

This recipe is a total knock out! I served it with whole wheat couscous, laced with dried apricots and toasted pistacchio nuts. IMPORTANT....In the sauce for the chicken, I used BLACK GARLIC, for the 2 cloves of garlic! If you have never cooked with it, do so! It is wonderfully mild and adds fantastic flavor!! The accompanying vegetable...Hericots Vert. The chicken's blend of flavors are addicting.....salty, sweet, and tangy! Now who can argue with that!! This is a keeper to be savored over and over! DO MAKE THIS....YOU WON'T BE DISAPPOINTED!!! (I love Penzey's spices! I seasoned the chicken with the Bicenntenial seasoning. I use their Sunny Paris blend in the couscous, sauce for the chicken, and the Hericots Vert. Two wonderful spices!) Good Luck to all you Foodies!

This recipe was a big hit in our household. Ingredients are very reasonale, it's easy to make and does look like the photo when done. This one is a keeper and I would certainly make it for guests.

worthy of a special occasion.

I saw the recipe in the January 2012 magazine and thought I would give it a try as I have all the ingrediants already--nothing fancy needed here. We were all very pleased with the outcome, it tasted great, was easy to make and when finished cooking, the dish looked just like the picture from the magazine! This was very nice, I will make it again.