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maple mustard one pan chicken

Maple-Mustard One Pan Chicken

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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4

Equipment

  • Small mixing bowl or glass measuring cup
  • 9x13” glass or ceramic baking dish

Ingredients

  • 4 boneless, skinless chicken breasts
  • salt and pepper
  • ½ cup maple syrup
  • 2 tbsp apple cider vinegar
  • 1 cup mustard (any kind will do; it's a great way to use up any leftover mustard you have. I like it best with either Dijon or whole grain, but it'll adapt to whatever you've got)
  • ½ tsp dried thyme
  • fresh thyme for garnish, if you have it

Instructions

  • Preheat oven to 425 degrees.
  • Season the chicken breasts with salt and pepper on both sides.
  • Place the chicken breasts in the glass baking dish (I like to line the dish with foil or parchment paper for easier cleanup before).
  • In a small mixing bowl or glass measuring cup (I like using the latter because I can measure and mix in the same container), whisk together the maple syrup, apple cider vinegar, mustard and thyme until you have a smooth, slightly thick sauce.
  • Pour the sauce over the chicken breasts and make sure all sides are coated.
  • Place the baking dish in the oven for about 30 minutes, or until a meat thermometer reads 165 degrees.
  • If you have fresh thyme on hand, sprinkle it over the top.

To make it a freezer meal:

  • Season chicken on both sides with salt and pepper.
  • Place into freezer bag.
  • Whisk together the sauce, then pour into the bag.
  • Seal bag and move ingredients around until the chicken is coated.
  • Freeze for up to three months.
  • When you’re ready to serve, thaw in the refrigerator, preheat oven to 425 degrees, bake for 30 minutes or until a meat thermometer reads 165 degrees.

Notes

I like to serve this chicken with quinoa and steamed broccoli. The mustard sauce is delicious spooned over the whole plate.