by Rachel Schultz on July 11, 2012 · 700 comments

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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

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.

4.6 from 34 reviews

Serves: 3-4
  • 4 boneless, skinless chicken breasts
  • ½ cup Dijon mustard
  • ¼ cup maple syrup
  • 1 tablespoon red wine vinegar
  • Salt & pepper
  • Fresh rosemary
  1. Preheat oven to 425 degrees.
  2. In a small bowl, whisk together mustard, syrup, and vinegar.
  3. Place chicken breasts into 9×13 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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{ 700 comments… read them below or add one }

Ellen March 20, 2014 at 9:11 pm

Sorry…forgot to rate….definantly will do again!


Ellen March 20, 2014 at 9:08 pm

Made with Apple vinager and sweet hot mustard (all I had on hand). Wow! Husband loved it! I thought it was a tiny bit too hot but the chicken was soooooo tender and we served over rice pilof. Came out of oven looking like a picture off a magazine! Should have included a photo… ;-/.


lisa March 19, 2014 at 12:54 am

Very good chicken!!! Not the best I make but definitely chicken with a different flavor. I appreciate the recipe.


Eden March 15, 2014 at 2:36 am

I’ve never written a review for a recipe before, but here I am! Story time: My husband eats like a bird. He eats the smallest portions I have ever seen a grown man eat, and he never finishes them. I’ve seen him make “half-sandwiches”, take two bites and save the rest for later. Not only that, he just may be the pickiest eater alive. I had never heard someone complain about a dish being too flavorful until I met him– I was flabbergasted! That all being said, tonight was the first time I have EVER seen him finish a plate in one sitting. I served this with some rosemary quinoa and steamed veggies and he might as well had licked the plate. I commented on how I couldn’t believe how much he’d eaten and he actually turned red with embarrassment. This was very flavorful but somehow it didn’t irritate his sensitive taste buds. I’m a very adventurous eater and self-proclaimed “foodie” but I thought this rather simple dish was delicious. It was also extremely easy, and being six months pregnant I really appreciated that. I will be making this again and again. :)


Trevor March 10, 2014 at 6:13 pm

Has anyone tried this as a marinade & grilled it?


Trevor March 10, 2014 at 5:04 pm

Has anyone tried this as a marinade and then grilling it? The recipe sounds interesting, I just prefer to grill.. Thanks for any info!


Jasmine March 9, 2014 at 6:16 pm

Dinner is on tonight ;)


Rosa February 28, 2014 at 12:36 am

I absolutely loved this chicken! I used apple cider vinegar because it’s what I had available and also honey instead of maple syrup. It came out soo good! Thank you for this recipe, I’ll be making more of it!


Laura February 27, 2014 at 7:11 pm

I have been wanting to make this for a while but I don’t really like maple syrup. Some posts say regular syrup isn’t as good? Does the finished product have a real maple flavor? Thanks! Laura


Anonymous March 1, 2014 at 11:35 pm

No it doesn’t and it tasted absolutely amazing


GH February 26, 2014 at 3:34 am



Luv What You Do February 23, 2014 at 11:19 pm

Where is the recipe for those brussel sprouts?! YUM!


Ammie February 22, 2014 at 4:58 pm

I am trying this recipe this week. What is the side dish? It looks yum too!


Melanie February 19, 2014 at 5:15 pm

my husband and I both loved this. unfortunately I missed the step of lining the dish (which I REALLY regretted later – took a lot of elbow grease to get it clean) but I will definitely be making again.


Lyn February 16, 2014 at 1:51 pm

chicken dijon, syrup and vinegar


'Neen February 12, 2014 at 3:28 am

A simple, tasty recipe. Served with wild rice and steamed kale, it made a delicious and healthy dinner. I wasn’t sure about the mustard, either, but the maple syrup mellowed it out, and we loved the final product. (Real maple syrup is a MUST.) Thanks!


Sara February 12, 2014 at 2:15 am

This is a great recipe! Love it. Could the pan be lined with parchment paper instead of foil? Thanks!


adam February 11, 2014 at 11:09 pm

Warning people – this tastes like mustard. I’m all for the quick prep, the use of chicken thighs (my own modification to the recipe) and tin-foil in a glass baking dish for ease of baking and cleaning.

I loved every minute leading up to the first bite. Overall, not terrible, but for those who fear condiments this mustard based chicken marinade is for the birds (or you all who rave about it).

Borz – what did you think?



Danielle February 20, 2014 at 10:08 pm

Did you use real maple syrup? I use this mixture for basting all sorts of meat, (with pork I apple cider vinegar instead of the wine vinegar) and it’s great – not very strong mustard flavor at all. But we use pure maple syrup, usually home made. Makes a world of difference.


Rebecca February 10, 2014 at 3:07 am

This is one if my FAVORITE chicken recipe!!! Unfortunately, this time I accidentaly bought sugar-free syrup and didn’t realize till I had already mxed the sauce and poured it over the chicken… Won’t make that mistake again!! Note: DON’T try to make this ‘low-cal’ by usng sugar-free syrup!!


Susan February 2, 2014 at 8:57 pm

This was absolutely delicious! The chicken was cooked perfectly. We used fresh basil instead of rosemary and it went perfectly with the sauce. Thank you!


Laura February 2, 2014 at 2:01 am

Tried this recipe with a friend tonight and it turned out beautifully, cooked perfectly too! So juicy! I don’t know about world’s best (however I am not a big fan of dijon) but certainly worth trying. :)


lls January 27, 2014 at 11:41 pm

I used honey mustard instead of Dijon since that is what I had….It turned out delicious!
My husband said it was the best chicken he had in weeks and my 2 year old toddler loved it!


B @ The Sequin Notebook January 24, 2014 at 5:27 pm

This looks INCREDIBLE! Can’t wait to try it out!


Kristi January 20, 2014 at 11:46 pm

The chicken was great. I forgot the rosemary though, should that have made a big difference in the taste?


Chelle January 21, 2014 at 2:46 am

I once left out the rosemary on accident and I could tell something was missing. Definitely better with it! :)


keyana January 15, 2014 at 12:16 pm

what kind of maple syrup is used? real organic maple syurp or the traditional betty crocker syrup? Thanks!


Anonymous March 30, 2014 at 7:19 pm

Maple syrup is maple syrup. It doesn’t come sugarless,and betty Crocker doesn’t make it..

maple trees do


Maria January 15, 2014 at 2:11 am

Hey Rachel,
I am a new fan of your blog and just wanted to let you know I think it’s extremely inspiring.

Anyway, my husband and I made this recipe tonight and we had an interesting outcome. When we pulled it out of the oven, the chicken looked like it had a little suede coat on.. Hahaha. As delicious as it was, the dijon mixture congealed into a thick skin. We noticed that your sauce looked thinner than ours and your final result looked much crispier and less.. leathery.

Just wondering if you or anyone else had this problem before!


Kayla January 27, 2014 at 11:28 pm

Make sure you’re using real maple syrup and just add a little more if the sauce looks too thick before you put it on. Once I used regular syrup and the same thing happened and the chicken didn’t taste as good.


Ashley January 28, 2014 at 11:50 pm

Wish I had read this before! Lol mine had the same thick skin.


laine January 13, 2014 at 8:28 pm

I love this recipe i make it for my family all the time and it always turns out


Mikala January 12, 2014 at 2:21 am

I have made this a few times now, but decided to use fig balsamic instead of red wine vinegar tonight, and wow! It is amazing. Not going back to the red wine vinegar for this recipe. I also used about 2 tsp. of erythritol, which is a sugar substitute instead of maple syrup this time and I didn’t miss the maple syrup.


Spank January 11, 2014 at 12:37 am

IT WAS WELL WORTH MAKING HOME MADE MAPLE SYRUP BECAUSE I WAS OUT, and using it in this recipe! Huge hit!!! BUT you have to love honey mustard because that’s what it taste like. I butterflied 3 chicken breast and cooked it for 30 minutes. Very moist and wonderful!


Bianca January 9, 2014 at 3:39 pm

Thank you very much for the lovely recipe Rachel!
I just had one question regarding the temperature. Is it 425 celcius or Fahrenheit?

Kind regards


Rachel Schultz January 9, 2014 at 9:36 pm



Anonymous March 30, 2014 at 7:21 pm

Haha. Pretty funy


Gail December 27, 2013 at 1:21 pm

Please tell me about that lovely side dish over rice,….!


Adele December 18, 2013 at 11:06 am

This is a great recipe. So easy, and the kids liked it, too. Definitely keep the sauce and serve it with the chicken. I made Bobby Flay’s brussel sprouts with pancetta recipe and the flavors meshed perfectly.

I highly recommend using a meat thermometer because by temperature the chicken turned out perfectly moist and cooked through before it looked as toasty as the picture.


Kelly December 12, 2013 at 9:03 pm

I am making this tonight but can you use coarse ground Dijon mustard?


Anonymous December 19, 2013 at 7:08 am

I did, and it was delicious!


Anonymous December 10, 2013 at 10:23 pm

Would this work with boneless pork chops?


Lisa Price December 10, 2013 at 5:11 pm

I love this recipe…. yummmmmmmmmmmmmy


Morganne December 8, 2013 at 1:25 am

Made this for my husband’s grandparents tonight, they loved it and they don’t think I can do anything right. I did make 1.5 times the recipe for the sauce, it was very good over asparagus.


Rachel Schultz December 8, 2013 at 2:50 pm

Haha, that’s great Morganne!


Anonymous January 2, 2014 at 6:31 am

I know the feeling…. the dreaded judgmental inlaws. But yayyyy!!!


Susan December 7, 2013 at 5:52 pm

Followed your recipe to the letter (cooked at 425 for 30mins), and I’ve gotta give it to you… this might just be the WORLD’S BEST CHICKEN! It’s that GOOD! I’ve made honey mustard chicken many times and it’s always tasty but, subbing in maple and adding the rosemary….. Wow!! succulent and savory is how I describe this amazing dish!

I cooked the Brussels sprouts and they were awesome as well. Since I didn’t have all the ingredients on-hand, I had to make a few modifications (Israeli cous cous in place of barley, Feta in place of gorgonzola, dried instead of fresh cranberries, and since I had cooked bacon for b’fast, I sautéed the sprouts in bacon fat).

I will be making both of these dishes again and again!
Thanks for sharing!


Adrian Rees December 6, 2013 at 4:47 pm

Dear Rachel,
I am a new to the kitchen following my wife of 44 years diagnosis with Alzheimer’s disease.This recipe was so easy to follow that even a beginner cook like me can create an outstanding dish. Absolutely fabulous, we have just started to entertain again, and I will serve it to guests next week. Thank you for great recipe, next week I’m going to take your cobbler recipe to a pot luck.
Thank you again, Adrian


barb December 20, 2013 at 9:30 pm

More power to you! I really feel for you and what you are going through. I don’t know what stage your wife is at but I am so glad to hear you are entertaining again. My mother had alzheimers and we were so naive when it started. I would do a lot of things different than I did than. May god bless you and your wife. Barb


Heather November 18, 2013 at 12:40 am

I just wanted to let you know how much we love this recipe. I’ve done it with chicken breasts for freezer meals. It has been sent away to my daughter at university. She loves it. My other daughter who hates mustard also loves this recipe. Tonight, my husband and I tried it on pork tenderloin. It was fantastic! So easy and so good.


Sandy November 17, 2013 at 2:39 am

Was looking for a fast marinade for a boneless, skinless chicken breast I had thawed for our dinner (yes, hubby and I are light eaters and 1 serves the both of us). Came upon this blog and I LOVE it! So many interesting-looking recipes!! I had all the ingredients for this recipe – they are pantry staples. I added my fresh rosemary 1/2 way through the bake time (if I was using dried rosemary I might add it at the beginning) and basted the sauce back onto the chicken at the same time. Was the most moist and tasty chicken breast I can remember!! The sauce did burn a bit in the pan by the time the breast was cooked, but am sure it was because I’d cut the recipe down so much. Next time will put it in the crock pot (Anyone tried freezing leftovers of this?) or a very small foil ‘bowl’ so the sauce can’t spread too much. This is so fast and easy it can be a weeknight after work dinner! This is a keeper!!


Jeff Blackwell November 16, 2013 at 12:23 am

Rachel, does the rosemary go on before the chicken goes in the oven or after. Excuse my ignorance. I’m just not much of a cook. I just pulled the chicken out of the oven. Looks great and I’m sure tastes like the “Worlds Best Chicken”. Now I’m going to try your peach cobbler. Thanks so much and keep up the good work.


Holly November 14, 2013 at 2:52 am

This was a hit with my husband and that’s not easy to come by. The sauce was delicious!


Pat Duffy November 12, 2013 at 11:16 pm

Deliciously yummy, easy and fast. I roasted butternut squash with olive oil, salt and pepper and it was a perfect accompaniment for a great fall night. I didn’t have a lot of sauce left over but spooned most of it on top and it was enough.


Amy November 12, 2013 at 1:22 am

I tried this recipe and it was really watery. Is this normal? What do you suggest? Thanks!


Rachel Schultz November 12, 2013 at 2:32 am

Be sure to not use frozen chicken. That may help!


Judy November 2, 2013 at 1:46 pm

Can I make best chicken in microwave? How long? Thanks…


brittany October 28, 2013 at 4:47 pm

Does anyone know if this actually taste better if it is cooked in the crock pot or better tast from the oven?


Carol October 27, 2013 at 12:36 pm

What is the side dish shown with this chicken? I would love to make that to complete my meal


stacey braley October 26, 2013 at 9:13 pm

Really good. Made this last week and making it again next week but trying it in the crockpot this time. Hope it comes out just as good. Doubling the recipe because I feed two teens and a hungry husband so 4 chicken breasts weren’t enough. Thanks for sharing this!!


Sara October 11, 2013 at 8:26 am

Loved this easy, tasty recipe! Agree with others – sauce is delicious. Leftovers were cut up, chicken & sauce mixed with rice & broccoli and baked in individual buttered ramekins for next day lunches. A new fav! Thanks!


stanwoodabby October 4, 2013 at 4:19 am

I’ve been craving mustard-glazed chicken, but we’re going plant-based, so I baked this sauce on halved potatoes and some Crimini mushrooms. It was amazing. I used deli mustard for the fun of the mustard seeds and ate the potatoes and shrooms with some boiled edamame. Yum! Thank you for an amazing sauce recipe!


Robin September 28, 2013 at 2:44 pm

This is really yummy. After seeing how you raved about it, I made it without giving it a lot of thought, as I had all the ingredients on hand. Then, as I was putting it together, and after we started smelling it (wonderful), and for sure after we tasted it; I realized I had made a delicious mustard-based barbecue sauce! Here in the midlands of SC, that type of sauce is very common and a real favorite of ours…I just usually buy the sauce. Hmmm…won’t be doing that as often after tasting this! The only thing I will do different next time is use smaller pieces of chicken. I also think it would make a great dipping sauce for chicken nuggets or fingers! Thanks for posting it!


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