THE WORLD’S BEST CHICKEN

July 11, 2012
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Such a bold claim! I’m willing to make it. The husband raved. My taste buds have never been so tickled. Others have called it, “So Good it Can’t Be Described, Explosion on Your Taste Buds Chicken.” Seriously, I wouldn’t toy with you, reader.

Also, let’s talk about the elephant in the room. Mustard. I don’t like it. But. Turns out I don’t mind Dijon in the right quantities BECAUSE I LOVE THIS.

THE WORLD'S BEST CHICKEN from Rachel Schultz

THE WORLD'S BEST CHICKEN from Rachel Schultz

THE WORLD’S BEST CHICKEN
Serves 3-4

4 boneless, skinless chicken breasts
1/2 cup Dijon mustard
1/4 cup maple syrup
1 tablespoon red wine vinegar
Salt & pepper
Fresh rosemary

Preheat oven to 425 degrees. In a small bowl, whisk together mustard, syrup, and vinegar.

THE WORLD'S BEST CHICKEN from Rachel Schultz

Place chicken breasts into 9×13 lined baking dish. Season with salt & lots of pepper. Pour mustard mixture over chicken. Make sure each breast is coated. Put some more pepper on, if you please. No need to marinate. (I love that because I hate marinating/often forget to until it’s too late.)

Bake for 30-40 minutes, or until meat thermometer reads 165 degrees. Exactly how long you should leave it in is based on personal preference and your oven. I like my chicken borderline dry, so I leave it in the full 40 minutes, and sometimes even bump the heat up to 450 degrees to really get the flavors baked on. (This is where having lined the pan with foil will keep clean up easy!)  There will be extra sauce in the pan, which you can elect to toss out or use for extra flavoring.

Season with fresh rosemary. And prepare for people to ask you to make it again!

THE WORLD'S BEST CHICKEN from Rachel Schultz

For everyone who has kindly inquired, here is the recipe for the side dish pictured in these photos: pan-seared brussels sprouts with cranberries & pecans. And if you’re still in the mood for some “best-ever” stuff, (who isn’t?) try the best cobbler you’ve ever had for dessert.

PS: To make this in the slow cooker, combine all ingredients and cook on low for 3-4 hours.

4.7 from 41 reviews
THE WORLD'S BEST CHICKEN
 
Author:
Serves: 3-4
Ingredients
  • 4 boneless, skinless chicken breasts
  • ½ cup Dijon mustard
  • ¼ cup maple syrup
  • 1 tablespoon red wine vinegar
  • Salt & pepper
  • Fresh rosemary
Instructions
  1. Preheat oven to 425 degrees.
  2. In a small bowl, whisk together mustard, syrup, and vinegar.
  3. Place chicken breasts into 9x13 lined baking dish. Season with salt & lots of pepper.
  4. Pour mustard mixture over chicken. Make sure each breast is coated. Put some more pepper on, if you please.
  5. Bake for 30-40 minutes, or until meat thermometer reads 165 degrees.
  6. Season with fresh rosemary.

Adapted from Trader Joe’s Cookbook

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Comments

  • I looked at this several times on Pinterest, but passed on it thinking it’s simplicity was too good to be true. Seriously, how could anything this easy taste so good. OMG!! Tender and amazing! Made it again the next day tripling the recipe. Amazing leftover and sliced thin for sandwiches too. I also used some extra sauce and added greek yogurt to make a dressing for salad with leftovers as well.

  • Julie

    Can I use regular vinegar or balsamic vinegar instead?

  • Carrie

    This turnout awesome every time I make it, and is always a hit. Thank you for the awesome recipe! :)

  • Glory Pittsenbarger

    OMG This is a delicious recipe. WE LOVE IT!! Thank You

  • Gaby

    Can this recipe be made ahead and frozen for those busy weeknights?

  • Cath

    great recipe! I made this with our honey instead of maple syrup and still tasted delicious.

  • Anonymous

    Let’s see how this turns out ..I’m using apple syrup and apple cider vinegar instead cause it’s all I got lol

  • Kelly

    do you have to use pure maple sugar?

  • Darcy

    I’m making this for dinner but I don’t have red wine vinegar
    Could I just use red wine?

    • Anonymous

      I used apple cider vinegar and it came out awesome.

  • Stan

    I don’t know about “worlds best” but it was definitely a good dish. i was concerned it would taste too much like dijon but it was perfect. good call on lots of pepper too – nice balance. one of the best things about this is it is super fast and easy to make.

  • Kelly

    Loved this recipe! YumOOO!!!!

  • Sue

    hi ! Just prepared this and it looks yummy but is it ok that I brought thin slices chicken breasts ? Can you tell I don’t ever cool lol?

  • Jillian

    What vegetables would go good with this? I have broccoli, peas and carrots, and green beans. I wish I had some brussel sprouts like you made :)

  • Jen

    Giving it a shot for dinner tonight! In the oven now, smells goodddddd.

  • Lindsay

    I am trying this for the first time…how do you season with fresh rosemary? Should I chop it up, or cook it with the Rosemary? Thanks!!

  • Barbara

    Can I use brown sugar instead of maple syrup?

  • Barbara

    Can ius

  • giuliana

    Hi l love recipes

  • Debbie

    Made this for dinner tonight, it was delicious!! Made it according to the recipe. My son who is learning to cook wants the recipe too.

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