Easy and Yummy Maple Chicken

This chicken recipe is one of the best I have ever found.  It is super easy to make, uses only 7 ingredients, no marinating necessary and is prepped, cooked and finished in under an hour! My husband and Zane both love this chicken and the leftovers are even better the next day after sitting in the sauce in the refrigerator. The recipe is below for you to enjoy:

THE WORLD’S BEST CHICKEN by Rachel Schultz
Serves 3-4

4 boneless, skinless chicken breasts
1/2 cup Dijon mustard
1/4 cup maple syrup
1 tablespoon red wine vinegar
Salt & pepper
Fresh rosemary

Preheat oven to 425 degrees. In a small bowl, whisk together mustard, syrup, and vinegar.

Place chicken breasts into 9×13 (or any size Pyrex) lined baking dish. Season with salt & lots of pepper. Pour mustard mixture over chicken. Make sure each breast is coated. (I like to use tongs and lift and flip the chicken so it gets all coated) Put some more pepper on, if you please. No need to marinate. (I love that because I never have time to marinate/ always forget to do it in time!)

Bake for 30-40 minutes, or until meat thermometer reads 165 degrees. Exactly how long you should leave it in is based on personal preference and your oven. I like my chicken borderline dry, so I leave it in the full 40 minutes, and sometimes even bump the heat up to 450 degrees to really get the flavors baked on. (This is where having lined the pan with foil will keep clean up easy!)

There will be extra sauce in the pan, which you can elect to toss out or use for extra flavoring.

Season with fresh rosemary and prepare for people to ask you to make it again!

 

No Comments

Leave a Comment