Mind-Blowing Maple-Dijon Chicken

I don’t remember when I stumbled upon this recipe, but since I did I kept coming back to it over and over because I was entranced by the idea. Mustard? Yum. Maple syrup? I still have quarts of it to find uses for from when we lived in Minnesota. This recipe was incredibly easy to make, and I plan to do so again and again.

Maple-Dijon Chicken – adapted from TableForTwo

1.5 – 2 pounds boneless skinless, chicken thighs (change cooking time if substituting with chicken breasts)
1/2 cup Dijon mustard
1/4 cup pure maple syrup (there is a huge difference between real maple syrup and maple-flavored corn syrup. You must use real maple syrup.)
1 tablespoon rice wine vinegar, any variety
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon cornstarch
2 teaspoon fresh rosemary for garnish

1) Preheat oven to 450 degrees Fahrenheit. Line a 8×8″ oven-proof pan with 2 layers of tin foil.

2) In a small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper.

3) Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.

4) Bake, uncovered, for 40 minutes. (If you’re using chicken breasts like I did, reduce cooking time to 20-25 minutes or you’ll end up with dry chicken. Chicken should be cooked to an internal temp of 165°F.)

5) Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid.

6) Immediately after plating chicken, whisk in the 1 tbsp. of cornstarch into the liquid from the pan to create a sauce to drizzle over your chicken. (You need to mix in the cornstarch immediately because the liquid must be hot in order for it to thicken properly. If it’s still not thickening after 1 tbsp., you can add a little more.)

7) Sprinkle rosemary on top and serve.


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