Kitchen notes · a little help before you start
Maple-Mustard Skillet Chicken
Maple and mustard give this chicken a sweet, tangy sauce that's especially inviting over the golden pieces. Garlic adds a savory note underneath. The whole-grain mustard texture makes a little sauce on each forkful worth enjoying, especially with a few fresh herbs on top.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Original yield
- Serves 4
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Even the chicken thickness
Pound the chicken breasts with the flat side of a mallet before seasoning and searing.
2. Brown before saucing
Cook the chicken through on both sides, then set it aside while making the skillet sauce.
3. Scrape up the bits
Scrape the browned bits from the skillet when adding broth so they flavor the mustard sauce.
Get to know the ingredients
Maple syrup
Use real maple syrup, adding it to the broth with both mustards before the sauce simmers.
Mustards
Whole-grain Dijon can replace the combination of stone ground and Dijon mustard in the sauce.
Garlic
Mince the garlic before its brief cook in butter after the chicken leaves the skillet.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 9 steps completeMake room for Maple-Mustard Skillet Chicken
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Spoon sauce over chicken
Return the chicken to the slightly thickened sauce, spoon it over each piece and add optional herbs.
A little more help as you go
Reduce the burner
Lower the heat to medium for the garlic after melting butter in the chicken skillet.
A slight sauce thickening
Simmer the maple mustard mixture only until slightly thickened before bringing the chicken back to the pan.
A few questions you might have
Can I use wine instead of broth?
Yes, white wine is an alternative to low-sodium chicken broth for the skillet sauce.
Which herbs can finish it?
Minced rosemary, parsley or thyme are the optional herbs for garnishing the sauced chicken.
Should I season both chicken sides?
Yes, season both sides with pepper and a light amount of salt before searing the breasts.
Do I make the sauce in a separate pot?
Use the same skillet after removing the cooked chicken so its browned bits join the sauce.
When is the chicken returned?
Return it after the sauce has simmered and slightly thickened, then spoon sauce over the pieces.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cookingclassy.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
