Maple Mustard Chicken
Tender chicken smothered in a sweet and tangy sauce with plenty of garlic and fresh thyme. This easy Maple Mustard Chicken turns a short list of ingredients into a flavorful meal that works any night of the week.
Servings: 4 servings
Calories: 310kcal
Ingredients
- 1 tablespoon olive oil
- 4 thin-sliced boneless skinless chicken breasts about ½ inch thick
- ½ teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper
- ½ cup low sodium chicken broth
- ⅓ cup pure maple syrup
- 1 tablespoon chopped fresh thyme
- 2 medium garlic cloves thinly sliced
- 1 tablespoon apple cider vinegar
- 1 tablespoon stone-ground mustard
Instructions
- Preheat oven to 400 °F.
- Add the olive oil to a large oven-safe skillet and heat over MEDIUM-HIGH heat. Add the chicken, season with salt and pepper, and cook for about 2 minutes per side. Transfer the chicken to a plate.
- Add the broth, maple syrup, thyme, and garlic to the skillet. Bring to a boil, scraping up the browned bits from the bottom, and cook for 2 minutes, stirring frequently. Stir in the vinegar and mustard and cook for 1 minute, stirring constantly. Return the chicken to the skillet and spoon the sauce over it.
- Transfer the skillet to the oven and bake for about 10 minutes, or until the chicken reaches 165°F in the thickest part. Spoon the sauce and garlic over the chicken before serving.
Notes
Storage: Store leftover chicken and sauce together in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered skillet over low heat or in the microwave, spooning the sauce over the chicken to keep it moist.
Nutrition
Calories: 310kcal | Carbohydrates: 20g | Protein: 37g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 541mg | Potassium: 744mg | Fiber: 1g | Sugar: 16g | Vitamin A: 138IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 1mg