This post may contain affiliate links, view our disclosure.

With a combination of maple, stone-ground mustard, fresh thyme, and garlic, this 15-minute Maple Glazed Chicken Recipe is as flavorful as it is easy!

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 because 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!

DSC_7253(small)

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. However, made with boneless, skinless chicken breast cutlets, this dish comes together in less than 15 minutes. It’s perfect for busy weeknights!

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

Maple Glazed Chicken Recipe

Maple Glazed Chicken Recipe

This Maple Mustard Chicken recipe is perfect for a weeknights when you don’t have time to cook! Chicken breast cutlets are quick-cooking, and the easy maple mustard sauce really packs a punch of flavor.

What Are Chicken Breast Cutlets?

Chicken breast cutlets are chicken breasts that are cut in half and then pounded to an even thickness.

Tips for Making Chicken Breast Cutlets:

  • Use a sharp knife when cutting the breasts in half.
  • Pound out the chicken between two pieces of parchment paper.
  • Or buy chicken breast cutlets at the grocery store!

More Fast and Easy Chicken Recipes to Try:

Maple Mustard Glazed Chicken on White Serving Platter

Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

Maple Glazed Chicken Recipe

5 from 3 votes
Prep Time3 minutes
Cook Time12 minutes
Yields: 4 servings
With a combination of maple, stone-ground mustard, fresh thyme, and garlic, this 15-minute Maple Glazed Chicken Recipe is as flavorful as it is easy!

Email This Recipe

Get this recipe link emailed straight to your inbox!

Please enable JavaScript in your browser to complete this form.

Ingredients
 

Instructions
 

  • Add the oil to a large skillet over medium-high heat.
  • Season the chicken on both sides with the salt and pepper.
  • 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.
  • Add all remaining ingredients to the pan. Bring to a boil and use a wooden spoon to scrape up any brown bits. Cook until the sauce is starting to thicken, about 4 minutes.
  • Add the chicken back to the pan and cook 2 minutes more until the chicken is warm and the liquid is syrupy.
  • Serve.

Nutrition

Calories: 243kcal | Carbohydrates: 15g | Protein: 25g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 489mg | Potassium: 481mg | Fiber: 1g | Sugar: 12g | Vitamin A: 82IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg

Nutritional information is automatically calculated and should be used as an approximate.

Course: Main Course
Cuisine: American
Keyword: Maple Glazed Chicken, Maple Mustard Chicken

Share it with me on Instagram and leave a comment to let me know your thoughts!

Maple Mustard Glazed Chicken Recipe Pin

This post was first published on An Edible Mosaic on January 23, 2013. I updated it with more information on January 15, 2021.

Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!

Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




20 Comments

  1. 5 stars
    Super easy to make and super tasty! Everyone I made it for LOVED it!

  2. 5 stars
    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! :) !

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

    1. Cate, You are so sweet! Thanks so much for your kind words, you totally made my day. :)

  4. 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?

    1. 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!

  5. Julia {The Roasted Root} says:

    You’re a crack up – 70’s definitely would not have been my first thought, although I LOVED the Brady Bunch and your chicken looks amazing!

  6. Evelyne@cheapethniceatz says:

    I see this flavor combinatio9n as an old one too but it is one of my faves. Nice chicken.

  7. 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.

  8. Needful Things says:

    I might add more black pepper – just for the heat. Otherwise, this sounds perfect for a weeknight.

    1. Yup, seasonings (especially salt and pepper) should always be guided by personal preference! Hope you enjoy it if you make it! :)

  9. 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!!!!

  10. I love how simple this recipe sounds – and very kid friendly too!

  11. Nancy-SpicieFoodie says:

    Hehe, I was the same about The Brady Bunch. In fact it helped me learn English.:) Your chicken looks amazing! The flavours are amazing. Thanks for sharing the memories and recipes. xoxo

  12. This looks…and sounds…fabulous!! Will have to bookmark it for sure!

  13. Hehe. I wonder if agave would work in here!! Yum

  14. Nikki @ The Road to Less Cake says:

    Oh, that looks gorgeous. Deliciously mouth watering.

  15. A mouthwatering combination!

    Cheers,

    Rosa

Similar Posts