Maple-Mustard Glazed Chicken

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DSC_7277(small)There’s something about this meal (or maybe it’s my photos of this meal) that screams ‘70’s to me. (Which is a little weird since I wasn’t even born yet in the ‘70’s, but I think I’m remembering episodes of The Brady Brunch, which I used to watch like it was my job when I was growing up…I was convinced I was Jan and my younger sister was a combo of both Marcia and Cindy, lol.)

This meal reminds me of one of my favorite meals from that time of my life: my mom’s Honey-Dijon Chicken. Maple stands in for honey here, and garlic and fresh herbs add dimension. My mom’s dish used to take a while to cook since she used bone-in chicken; made with boneless, skinless chicken breast cutlets, this dish comes together in less than 15 minutes, making it perfect for weeknights.

Add a green salad and some crusty multigrain rolls to round out the meal and keep cooking time to a minimum.


Maple-Mustard Glazed Chicken
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
  • 2 teaspoons olive oil
  • 4 (6 oz/170 g each, for a total of 1½ lbs or 680 g) chicken breast cutlets
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ cup (65 ml) low-sodium chicken broth (or water)
  • ¼ cup (65 ml) maple syrup
  • 2 teaspoons chopped fresh thyme
  • 2 medium garlic cloves, thinly sliced
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon stone-ground mustard
  1. Heat a large skillet over medium-high heat; add the oil and swirl to coat. Season the chicken on both sides with the salt and pepper.
  2. Add the chicken to the hot skillet and cook until browned and cooked through, about 4 minutes, flipping once. Transfer the chicken to a plate and set aside for now.
  3. Add all remaining ingredients to the pan; bring to a boil, using a wooden spoon to scrape up any brown bits. Cook until the sauce is starting to thicken, about 4 minutes.
  4. Add the chicken back to the pan and cook 2 minutes more until the chicken is warm and the liquid is syrupy.
  5. Serve.
Recipe adapted slightly from Cooking Light.

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  1. Eha says

    Oh yum! Shall do!! Except I love thigh fillets!! I may even tweak it and use a slightly lower temp at the end and no broth, allowing a glaze to form: we’ll try, we’ll see!!!!

  2. Carole says

    Hi there. Food on Friday: Mustard on Carole’s Chatter is now open for entries. This looks like a good recipe using mustard! I do hope you link it in. This is the link . Please do pop back to check out some of the other links. Have a great week.

  3. Hannah says

    Looks yummy + love love love your blog! Any suggestions for a suitable alternative to stone-ground mustard? I can’t find it anywhere here in Australia! Perhaps it has another name?

    • says

      Hannah, Thank you so much for your sweet words about my blog! Stone-ground mustard is actually just mustard that isn’t as finely ground as other mustards (like regular yellow mustard or Dijon mustard, which are much smoother). In stone-ground mustard, there are larger bits and pieces of the mustard seeds, so it has a bit more texture and bite. Stone-ground mustard is sort-of the halfway point between whole grain mustard (which is ground minimally, if at all) and smooth mustard (which is made from mustard seeds that have been completely pulverized). Any sort of coarser-ground mustard should work just fine here (choose a flavor that you like, since I’ve noticed a lot of different mustard flavors). If you can find whole-grain, you could grind it up a bit to get something that would simulate stone-ground (a mortar and pestle would be the perfect tool for this job, I think!). I hope that helps, and I hope you enjoy the dish!

  4. says

    Faith- all of your photos lately (these included) have been especially gorgeous! It’s totally inspiring me to work on my own food photography :)

  5. Aubree says

    Loved this recipe.

    Only changed a few things: I lightly coated my chicken after seasoning and i added a little rosemary and cornstarch to the sauce.

    It was wonderful over mashed potatoes with veggies! :) !


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