Description
A perfectly balanced dish that combines the sweetness of maple syrup with the tang of Dijon mustard, creating a savory glaze that caramelizes beautifully in the oven. This roasted chicken is tender, flavorful, and ideal for weeknight dinners or festive gatherings.
Ingredients
4 boneless, skinless chicken breasts
3 tablespoons Dijon mustard
2 tablespoons pure maple syrup
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika (optional)
1 tablespoon chopped fresh parsley (for garnish)
Instructions
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Preheat the oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper.
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In a small bowl, whisk together Dijon mustard, maple syrup, olive oil, minced garlic, thyme, salt, pepper, and smoked paprika (if using).
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Place chicken breasts in the prepared baking dish and pour the maple Dijon mixture over them. Turn each piece to coat evenly.
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For deeper flavor, cover and refrigerate for 30 minutes to 2 hours to marinate.
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Bake uncovered for 25–30 minutes or until the internal temperature reaches 165°F (74°C).
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Halfway through baking, spoon some of the glaze from the pan over the chicken to enhance flavor and moisture.
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Once cooked, let the chicken rest for 5 minutes before slicing.
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Garnish with fresh parsley and serve warm with your favorite sides.
Notes
Use high-quality pure maple syrup for the best flavor—avoid artificial pancake syrups.
For extra depth, add a teaspoon of lemon juice to the glaze before baking.
If using chicken thighs, increase cooking time by 5–10 minutes.
For a caramelized finish, broil the chicken for 1–2 minutes at the end of baking.
Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes