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

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

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)

Method
 

  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.