Can I use chicken thighs instead of chicken breasts for this recipe?

Yes, you can substitute chicken thighs for the chicken breasts in this recipe. Chicken thighs are slightly more forgiving and tend to remain juicier due to their higher fat content. Simply adjust the cooking time as needed to ensure they reach an internal temperature of 165°F.

Can I make the maple mustard glaze ahead of time?

Absolutely! You can prepare the maple mustard glaze in advance and store it in an airtight container in the refrigerator for up to a week. Just reheat it in a skillet before using it in the recipe.

How do I know when the chicken is fully cooked?

The best way to check the doneness of your chicken is by using a meat thermometer. The chicken should reach an internal temperature of 165°F to ensure it is fully cooked and safe to eat.

Maple Mustard Glazed Chicken: Quick & Easy Recipe

Description

Maple Mustard Glazed Chicken is a quick and flavorful one-skillet recipe that combines the sweetness of maple syrup with the tang of mustard. This dish offers a savory yet sweet experience, ideal for weeknight dinners or special occasions. The chicken is juicy, and the glaze is rich, making it a family favorite.

Ingredients

Scale

1 tablespoon olive oil
4–6 oz boneless, skinless chicken breast halves
1/2 teaspoon black pepper
1/4 teaspoon salt
1/3 cup low-sodium chicken broth
1/3 cup pure maple syrup
2 teaspoons chopped fresh thyme (divided)
2 cloves garlic, minced
1 tablespoon + 1 teaspoon cider vinegar
1 tablespoon + 1 teaspoon stone-ground mustard

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Instructions

Preheat the oven to 400°F. Heat a large, ovenproof skillet over medium-high heat and add olive oil.
Season the chicken breast halves with salt and pepper. Add the chicken to the skillet and cook for about 2 minutes on each side, or until browned.
Remove the chicken from the skillet and set aside.
In the same skillet, add the chicken broth, maple syrup, half of the thyme, and minced garlic. Bring to a boil, scraping the bottom of the pan to loosen any browned bits. Cook for 2 minutes.
Stir in the cider vinegar and mustard. Cook for 1 minute while stirring frequently.
Return the chicken to the pan, spooning some of the glaze over the top. Bake for 10 minutes, or until the chicken reaches an internal temperature of 165°F.
Remove the chicken from the pan and set aside. Heat the skillet over medium heat for 2 minutes to thicken the sauce.
Serve the sauce over the chicken and garnish with the remaining thyme just before serving.

Notes

Make sure to use thinly sliced chicken breast halves to ensure even cooking.
For a richer flavor, you can use full-sodium chicken broth.
If you can’t find stone-ground mustard, you can substitute it with Dijon or brown mustard.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
The glaze thickens quickly, so be sure to monitor it while reheating.

Nutrition

Serving Size: 1 serving
Calories: 147 kcal
Sugar: 16g
Sodium: 243mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 0g
Protein: 6g
Cholesterol: 18mg