Kitchen notes · a little help before you start
Maple Mustard Glazed Chicken
Maple and mustard give golden chicken an appealing coating with sweetness and a tangy bite. The little mustard grains catch around the browned edges, with garlic adding a savory note.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Original yield
- Serves 4
- Ingredients
- 7 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. Cook chicken through first
Brown the chicken on both sides until cooked through, then transfer it to a plate and cover.
2. Whisk the glaze separately
Mix mustard, maple syrup, vinegar, garlic, salt and pepper thoroughly in a bowl before adding to the skillet.
3. Use the chicken skillet
Add the glaze to the same skillet without cleaning it, bring to a boil and reduce before returning chicken.
Get to know the ingredients
Mustard
Stone-ground or coarse-ground Dijon gives the glaze its mustard flavor and is whisked with syrup before heating.
Pure maple syrup
Use pure maple syrup in the glaze, combined with vinegar and the savory seasonings before it enters the pan.
Chicken choice
The list allows even-thickness chicken breasts or chicken thighs, cooked through before the glaze is prepared.
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 3 steps completeMake room for Maple Mustard Glazed 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
Toss and serve
Return the chicken to the reduced-heat skillet and toss in the sauce, then serve immediately with optional herbs.
A little more help as you go
Keep cooked chicken warm
Cover the cooked chicken on its plate while the glaze heats in the skillet before the final toss.
Herbs if desired
Try fresh thyme or parsley as optional herbs for topping the finished glazed chicken.
A few questions you might have
Does the chicken marinate in the glaze?
No marinating step is given; cook the chicken first and prepare the glaze in the skillet afterward.
Should I clean the skillet before adding sauce?
No, the directions explicitly keep the same pan unwashed for heating the whisked maple-mustard mixture.
When should I lower the heat?
Bring the glaze to a boil first, then reduce to low before returning the cooked chicken and coating it.
Are fresh herbs required?
No, they're optional. Try thyme and parsley on top of the finished chicken if you'd like.
What prepares the breasts for even cooking?
The ingredient list calls for chicken breasts pounded to even thickness before the skillet cooking stage.
Any more cooking tips?
Optional garnish: fresh herbs (like thyme or parsley) for topping.
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: lecremedelacrumb.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
