Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on Time
15 Mins
Total Time
25 Mins
Serves 4 (serving size: 1 breast half and about 1 tablespoon sauce)

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.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

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.

Chef's Notes

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

Ratings & Reviews

MBeeCooks's Review

September 16, 2014
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.)

Reuscher2010's Review

October 13, 2013
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.


August 16, 2015
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. 

alawler's Review

January 08, 2014

pinpuma's Review

January 09, 2012
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.

Stefanie05's Review

April 22, 2013
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.

zandar2's Review

October 10, 2012

cowgirllisa's Review

February 18, 2012
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!

455210's Review

January 10, 2012

b4taylor's Review

February 21, 2012
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).