Maple Dijon Glazed Chicken Breast – Sweet, Tangy, and Perfectly Juicy

Maple Dijon Glazed Chicken Breast is the kind of meal that feels special without being fussy. It’s sweet, tangy, and savory all at once, with a sticky glaze that caramelizes beautifully in the oven or skillet. The best part?

You probably have most of the ingredients on hand. This is weeknight-friendly but dinner-party worthy, and it pairs well with everything from roasted veggies to mashed potatoes. If you’re looking for a reliable chicken recipe that never gets old, this one hits the spot.

Maple Dijon Glazed Chicken Breast - Sweet, Tangy, and Perfectly Juicy

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Ingredients

  

• 4 boneless, skinless chicken breasts (about 1.5–2 pounds total)
• 1/3 cup pure maple syrup (not pancake syrup)
• 3 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard (optional, for texture)
• 1 tablespoon apple cider vinegar (or lemon juice)
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika (or regular paprika)
• 1/2 teaspoon onion powder
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons olive oil (divided)
• Salt and freshly ground black pepper
• Fresh thyme or parsley, for garnish (optional)
• Lemon wedges, for serving (optional)

Instructions

 

• Preheat and prep: Heat your oven to 400°F (200°C). Pat the chicken breasts dry with paper towels. This helps them sear well and absorb the glaze better. Season both sides with salt and pepper.
• Make the glaze: In a small bowl, whisk together the maple syrup, Dijon mustard, whole grain mustard (if using), apple cider vinegar, minced garlic, paprika, onion powder, and red pepper flakes. Taste and adjust the salt and acidity if needed. The mixture should be sweet but tangy.
• Quick sear for better texture: Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and sear for 2–3 minutes per side until lightly golden. You’re not cooking it through—just building flavor.
• Glaze and bake: Turn off the heat and spoon about half the glaze over the chicken, coating both sides. Transfer the skillet to the oven. Bake for 12–16 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C).
• Finish with more glaze: Pull the chicken from the oven and brush with the remaining glaze. Let it rest for 5 minutes so the juices settle and the glaze clings.
• Optional skillet reduction: If you want extra sauce, set the skillet back on low heat, add a splash of water or chicken broth, and simmer for 1–2 minutes, scraping up the browned bits. Spoon over the chicken.
• Garnish and serve: Drizzle with pan juices, sprinkle with chopped thyme or parsley, and add a squeeze of lemon if you like. Serve with roasted carrots, green beans, wild rice, or mashed potatoes.

What Makes This Special

This recipe balances flavors in a way that’s hard to beat: the maple syrup brings mellow sweetness, the Dijon adds sharpness, and a touch of vinegar rounds it out.

The glaze clings to the chicken and creates a glossy finish that looks great and tastes even better.

• Quick and easy: Ready in about 30 minutes.
• No marinating required: The glaze does the heavy lifting.
• Versatile: Works for meal prep, family dinners, or guests.
• Customizable: Turn up the heat, add herbs, or swap ingredients based on what you have.

Shopping List

• 4 boneless, skinless chicken breasts (about 1.5–2 pounds total)
• 1/3 cup pure maple syrup (not pancake syrup)
• 3 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard (optional, for texture)
• 1 tablespoon apple cider vinegar (or lemon juice)
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika (or regular paprika)
• 1/2 teaspoon onion powder
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons olive oil (divided)
• Salt and freshly ground black pepper
• Fresh thyme or parsley, for garnish (optional)
• Lemon wedges, for serving (optional)

Step-by-Step Instructions

1. Preheat and prep: Heat your oven to 400°F (200°C). Pat the chicken breasts dry with paper towels. This helps them sear well and absorb the glaze better.

   Season both sides with salt and pepper.

2. Make the glaze: In a small bowl, whisk together the maple syrup, Dijon mustard, whole grain mustard (if using), apple cider vinegar, minced garlic, paprika, onion powder, and red pepper flakes. Taste and adjust the salt and acidity if needed. The mixture should be sweet but tangy.
3. Quick sear for better texture: Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.

   Add the chicken and sear for 2–3 minutes per side until lightly golden. You’re not cooking it through—just building flavor.

4. Glaze and bake: Turn off the heat and spoon about half the glaze over the chicken, coating both sides. Transfer the skillet to the oven.

   Bake for 12–16 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C).

5. Finish with more glaze: Pull the chicken from the oven and brush with the remaining glaze. Let it rest for 5 minutes so the juices settle and the glaze clings.
6. Optional skillet reduction: If you want extra sauce, set the skillet back on low heat, add a splash of water or chicken broth, and simmer for 1–2 minutes, scraping up the browned bits. Spoon over the chicken.
7. Garnish and serve: Drizzle with pan juices, sprinkle with chopped thyme or parsley, and add a squeeze of lemon if you like.

   Serve with roasted carrots, green beans, wild rice, or mashed potatoes.

Storage Instructions

• Refrigerator: Store cooled chicken in an airtight container for up to 4 days. Keep extra glaze or pan sauce in a separate container if you have it.
• Freezer: Freeze in airtight containers or freezer bags for up to 2 months. Slice before freezing for easier reheating.
• Reheat: Warm gently in a covered skillet over low heat with a splash of water or broth, or microwave in short bursts at 50–60% power.

  Avoid overcooking to keep it juicy.

Health Benefits

• Lean protein: Chicken breast is a high-protein, low-fat option that supports muscle maintenance and keeps you full.
• Natural sweetness: Maple syrup offers flavor with fewer additives than many bottled sauces. You only need a small amount for big impact.
• Balanced flavors encourage portion control: Because the glaze is bold, smaller portions still feel satisfying.
• Customizable sodium and sugar: You control the seasoning and sweetener, which is helpful for specific dietary needs.

What Not to Do

• Don’t skip drying the chicken: Moisture on the surface prevents browning and dilutes the glaze.
• Don’t use pancake syrup: It’s often flavored corn syrup and won’t reduce the same way. Use real maple syrup for proper texture and taste.
• Don’t overbake: Dry chicken is the main reason recipes disappoint.

  Use a thermometer and pull it at 165°F.

• Don’t add the glaze too early on high heat: The sugars can burn. Sear first, then glaze and bake, or glaze toward the end if grilling.
• Don’t skip resting time: Five minutes of rest keeps the juices inside the meat.

Variations You Can Try

• Spicy kick: Add 1 teaspoon sriracha or a pinch of cayenne to the glaze.
• Herb-forward: Stir in chopped fresh thyme, rosemary, or tarragon for a more aromatic finish.
• Garlic-forward: Roast a whole head of garlic and mash some into the glaze for mellow depth.
• Grill version: Grill the chicken over medium heat, brushing with glaze during the last 3–5 minutes so it doesn’t burn.
• Air fryer: Cook at 375°F (190°C) for 14–18 minutes depending on thickness, brushing with glaze halfway and at the end.
• Sheet pan meal: Add halved Brussels sprouts and carrot coins to the pan. Toss with olive oil, salt, and pepper, and roast alongside the chicken.
• Swap the vinegar: Try balsamic vinegar for a richer, deeper sweetness.
• Use thighs: Boneless, skinless thighs stay extra juicy.

  Cook time is similar; check for 165°F.

FAQ

Can I make this ahead?

Yes. You can whisk the glaze up to 3 days in advance and store it in the fridge. Cooked chicken also reheats well, especially if you slice it and add a splash of broth while warming.

Do I have to sear before baking?

No, but searing adds flavor and color.

If you skip it, bake the chicken with half the glaze, then add more glaze during the last few minutes and broil briefly for color.

What sides go best with this?

Roasted sweet potatoes, green beans, sautéed kale, wild rice, or a simple arugula salad work great. The sweetness of the glaze pairs especially well with earthy or bitter greens.

How do I keep the glaze from burning?

Avoid very high heat after adding the glaze. Bake at 400°F and apply the glaze after searing.

If grilling, glaze near the end. Watch the pan if broiling and keep it brief.

Is there a lower-sugar option?

Use a bit less maple syrup and add a splash more vinegar and mustard to maintain balance. You can also reduce the glaze on the stove to intensify flavor without adding more sweetener.

Can I use honey instead of maple?

Yes.

Honey works well and will be slightly thicker and more floral. You may need a touch more vinegar to keep the sweet-sour balance.

How do I know when it’s done without a thermometer?

Pierce the thickest part and check the juices; they should run clear, and the meat should be opaque. That said, a cheap instant-read thermometer is the best way to avoid dry chicken.

In Conclusion

Maple Dijon Glazed Chicken Breast is simple, reliable, and full of flavor.

With a quick sear, a glossy glaze, and a short bake, you get tender chicken that tastes like you worked a lot harder than you did. Keep the ingredients on hand, and this can be your go-to for busy nights and casual gatherings alike. Serve it with your favorite sides, add a squeeze of lemon, and enjoy a dinner that feels both cozy and a little bit special.