Dijon Chicken
In this Dijon chicken recipe, juicy chicken breasts are baked in a creamy mustard and maple sauce.
Servings: 4 servings
Calories: 353
Equipment
Ingredients
- 4 boneless skinless chicken breasts (1 ½ - 2 pounds)
- ½ cup Dijon mustard
- ¼ cup maple syrup pure
- 1 tablespoon rice wine vinegar or white wine vinegar
- ¼ teaspoon freshly ground black pepper
- 1 1½ tablespoons cornstarch *optional
- 1 tablespoon fresh rosemary finely chopped
Instructions
- Preheat oven to 450˚F. Line 8x8" cake pan with 2 layers of foil paper.
- In a small bowl, mix mustard, maple syrup, vinegar, and pepper.
- Pour ¼ of the sauce into the pan and add breasts on top. Pour remaining sauce on top, making sure that the chicken is fully covered with sauce.
- Bake 25-30 minutes uncovered until chicken reaches 165°F on a digital thermometer. Mine cooked perfectly in 25 minutes for smaller sized breasts.
- Remove from oven and allow to rest for 5 minutes. Remove chicken from pan (onto plates).
- Add cornstarch (if using) to the juices in the pan to thicken, and mix with a fork or whisk.*
- Spoon sauce on top of the chicken and sprinkle with rosemary.
Notes
- * I use the full 1 ½ tablespoons of cornstarch because I like a little thicker sauce. If the sauce is not thickening, transfer juices to a pot and heat until bubbling and thickened.
- For Dijon chicken thighs, cook the same way, but a bit longer, about 40 minutes.
- Leftovers will keep in an airtight container in the refrigerator for 3 months and in the freezer for 1 month.
Nutrition
Calories: 353 | Carbohydrates: 17g | Protein: 51g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 151mg | Sodium: 618mg | Potassium: 972mg | Fiber: 2g | Sugar: 13g | Vitamin A: 109IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 2mg