I’ve been wanting to share this recipe forever, but somehow it got put on the back burner. However, my lack of follow-through should not be considered a lack of enthusiasm about this recipe. It’s by far one of the most flavorful chicken recipes I’ve ever made. It’s also one of the easiest.
It comes from Julie over at Table for Two, and there’s a reason she calls it Holy Yum Chicken. It’s just that good. If you have never check out her blog, do it now. I love reading her posts and she has amazing recipes. Anyway, her recipe calls for rosemary and chicken thighs. I’ve tried it that way, and I’ve tried it – out of necessity – with tarragon and boneless, skinless breasts. Both ways were amazing, but I have to say that my favorite combination was rosemary and the breast.
More 5 ingredient recipes: cucumber radish salad / Indian sticky chicken / pretzel pork chops / hummus bites / soy dijon chicken
Maple Dijon Chicken
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4
Ingredients
- 4 boneless, skinless chicken breasts
- Salt & pepper, to taste
- 1/4 cup Dijon mustard
- 1/4 cup maple syrup
- 1 tablespoons rice vinegar
- 1 tablespoons cornstarch
- 1 tablespoon water
- 2 teaspoons fresh rosemary (or tarragon) leaves
Instructions
- Preheat oven to 400F (200C).
- Season chicken breast with salt and pepper.
- In a small bowl, whisk together mustard, maple syrup, vinegar and cornstarch.
- In a baking dish lined with foil, pour mixture over the chicken breasts and cover with another sheet of foil.
- Bake for 20 minutes.
- Garnish with some extra rosemary leaves.
Nutrition
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Recipe adapted from Table for Two.
2 Comments
Cheryl
January 16, 2014 at 9:40 amI love tarragon, and it works so beautifully with Dijon. This looks great! Lovely pictures too 🙂
gaston hammer (@84__gaston)
January 16, 2014 at 1:57 pmIt look’s appetizing We will have some tomorrow with noodles. Voilà !