THE WORLD’S BEST CHICKEN

July 11, 2012

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

Comments

  • Tameka

    Going to try this recipe.. but with honey instead of maple syrup ( simply because I donot have any) I was looking for something to use red wine vinegar in .. Thank you for the idea/ recipe,

  • Amanda

    i used this on salmon. Cooked at same temperature for 12-15 minutes. Also delicious.

  • Anonymous

    Would it be okay if I were to use spicy brown mustard instead of dijon?

  • Yileen

    Hey any replacement for the red wine vinegar?

  • Suzy

    Well done! My husband and I were thrilled with the results. So quick, easy, and tasty.

  • Melissa

    Where is the recipe for the brussel sprouts?

    • Rachel Schultz

      It’s linked in the body of the post.

    • Anonymous

      Tap on pan speared Brussel sprouts with cranberries and pecans. In gold letters

  • Anonymous

    What brand dijon did you use?

    • Rachel Schultz

      I have not found one to be better than another of those I have tried.

  • Anonymous

    I want the recipe for the Brussel sprouts! They look insanely delicious.

    • Rachel Schultz

      They are linked above!

  • Carrie

    I made this last night and it turned out awesome. The recipe is simple, quick and yummy. Thank you!!

  • Alyson

    This recipe is AMAZING. My boyfriend loved it and so did I, Thank you so much for sharing!!

  • Tiffany

    This sounds so yummy! I am excited to make it tomorrow night for dinner.

  • I first saw this on a crockpot Pinterest site and directions said to cook on high for 4 hours. It was burned to a crisp! Don’t use it as a crockpot recipe!

  • Louis

    Mmm deliciousot

  • Jess

    I read this recipe and thought the ingredients were so strange together but omg was I wrong. Sooo yummy!

  • amber

    This looks so yummy! That Brussel salad looks delicious too! What is in it?

  • Agustina

    Greetings from South America Rachel !
    I’m planning to do this recipe for a family dinner, but in my country it’s really hard to find maple syrup, so I would like to know, what else could I use?

    Thank you in advance.

    Agus.

  • Camille

    Good

  • I am making this recipe as I type. I accidently bought fresh thyme at the store as I was shopping on memory like I frequently do.: ( I wanted to see if anyone ever used dried rosemary with this recipe? That is what I am doing so please cross your fingers for me. I sprinkled the top of the prepared chicken with the dried thyme and yes more pepper as recommended.

  • Denise

    This was one of the best chicken recipes I have ever made!! Followed exact measurements and the results were amazing.

  • Maryann

    Hi Rachel,
    Both of my kids just returned home to live with us. Our daughter came home from Okinawa and our son returned from Alaska after serving in the Air Force. I’ve been searching for easy recipes that taste great and are also healthy. This one looks like it fits the bill so I’ll be making it tonight. Thanks for posting it – love your site!

    • Rachel Schultz

      Thanks Maryann!

  • Julie

    This was yummy, but the sauce curdled. Anyone give me some tips as to why this happened?

  • Erica

    Oh man… I was excited to make this. I decided to cook it in the crock pot. NOT RECOMMENDED!!! The chicken tasted just OK, but the worst part was the smell. I don’t know what happened, but when I took it out to serve to my boyfriend, he said it smelled like somebody ripped a huge fart! So embarrassing. It tasted ok by itself, but great in a salad. I think I will give it another try because of the rave reviews, but I will bake it in the oven this time around :)

  • Anonymous

    So delicious! This is a weekly meal in our house!

  • Desiree

    AMAZING! Seriously. I could not stop eating this chicken. I may or may not have eaten the entire recipe by myself in one day. Yum!!

  • Anonymous

    Great recipe!!

  • Has anyone ever tried this recipe in the crockpot. I love it and want it soon, but too busy of a day tomorrow to make it in the oven.

  • Kay

    Fantastic and so easy. Forgot to add the rosemary but it was still delicious. Call me crazy but it almost tasted like a peanut butter sauce and since we’re paleo eaters we miss peanut butter!

  • We made this last night and it was AMAZING!!!
    So moist, so yummy!!
    It was so good we just had it for lunch too!!!

  • Andrea

    This is an amazing recipe. I didn’t have any maple syrup so I substituted with honey. I also added dried Italian seasoning to the honey mustard mixture instead of using fresh rosemary. This was so much better than I expected and incredibly easy.

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