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

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
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 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

My New Cookbook



  • Donie Langston

    This is sooo easy and sooo good. This is my second time to make it. It won’t be my last.

  • John


    • John

      I sprinkled the chicken with some onion powder and garlic powder.
      I also put the rosemary on after I dipped the chicken in the mustard mixture so it would cook with the chicken.. Added more pepper and baked.I use fresh thyme for a garnish just before serving.
      Again, Perfect!!!

  • Sarah

    I’ve kept this recipe for a while and finally got around to make it. We loved it so much that I had to come back and comment.First off, I HATE mustard, Dijon or otherwise. I made this recipe with boneless skinless chicken thighs and it was so delicious! I was even sopping up the juice afterwards because I couldn’t get enough of it! Plus, I couldn’t believe how good it was for just so few ingredients and no marinating! Thanks for the recipe!

  • I have to say…. I made this tonight. I loved it. I didn’t cook it at as high a temp. I cooked it at 350 degrees and put it back in at 400 degrees after about 20 min. Then I put it back in at 400 for about 10 min. I didn’t want it dry. Very tasty and will definitely be making it again. I am on W.W. and used sugar free syrup but there is only 1/4 c. in the recipe. Enjoy

  • Surojit sengupta


  • sarah

    could i use this recipe for any other parts of the chicken
    thanks will be trying this tonight
    will let you know how it turned out

  • Ceci

    I LOVE this recipe. I make enough so there is some leftover and use it to make chicken salad.

  • Gloria

    Did anybody cook it a little less or not so hot? I want tender juicy chicken.

    • Mindy

      Hi! Small pieces of meat like hicken breasts may be cooked at high temps for a short time like this in order to stay moist. Big cuts like roasts can be cooked at low temps for longer times to stay moist.

  • Michele

    So yummy! My mom likes a bland diet, and this pleased her palate. Thanks.
    So easy to make too. I used real maple syrup.

    • NANCY

      I didn’t think this was bland at all, it had a lot of flavor.

  • Christine

    This is a simple & oh so delicious chicken recipe for my family. I added garlic salt, garlic powder, white cooking wine & Litehouse poultry herb blend. YUMMY!!

  • One of my new faves! I look forward to this meal. As another person commented, my husband, who does not look forward to meals that have chicken as the main dish…actually likes this one. Great leftovers too…if there are any!

  • Ali

    Sooo good!! And easy to make, this is my husband’s go-to dish to make since it’s so simple and yummy,
    I think he “accidentally” swapped the measurements for the maple syrup and mustard (he doesn’t like mustard either), and w like it even more (probably because we are Canadian’s and maple syrup run through our veins?)

  • Roxanne Brackley

    Wow!! Everyone 4 adults absolutely enjoyed this dish. My DH who normally is not very excited when dinner consists of chicken. He was the first to comment on great it tasted! The chicken came out of the oven after 45 mins and they were so tender and juciy and packed with flavour. I did add some garlic/onion powder along with the salt and pepper. I had only dried rosemary so I placed it in the sauce for cooking.
    This will become a regular in my house!

  • Kinda


  • Karyn

    Also great made with pork chops. Love this recipe. I double the sauce since my family loves it so much. So easy and good.

  • Gio

    What would be a good wine pairing for this?

    • monica

      Sauvignon Blanc!!!

  • Amy

    So, I tried this recipe because of all the rave reviews. WARNING: Don’t eat unless you LOVE dijon mustard and don’t mind bitterness. I thought it was going to be more sweet but was unpleasantly surprised when I took a bite of this very bitter, mustardy chicken. I’m sure it’s delicious if you love dijon mustard!

  • I’m cool

  • Linda

    WOW!! This is the first recipe my husband (and myself) truly LOVE! I’m a rotten cook, but this came out perfect. Wouldn’t change a thing!!!

  • Keven

    After I pined your most awesome chicken, I received 45 hits! I almost didn’t try the recipe cause of so much mustard. Have about 50 pinterest chicken recipes to try; I doubt I will make any of them.
    Can’t wait to make it for family & friends.

    Thank You

  • Mary

    Found this recipe on Pinterest and cooked it tonight. Ut was delicious, moist and tender. My family loved it! Thanks for sharing this recipe!

  • Found this recipe on Pinterest a few weeks ago and this IS the world’s best chicken! Even our youngest, who actually hates chicken, liked it ;o)
    Definitely gonna make this again and write about it on my blog ;o)

  • Molly

    So I doctored this up a bit and it was amazing. In addition to the recipe listed I added:
    1 oz cognac
    1 splash Worcestershire
    A little extra maple syrup
    1 minced shallot
    4 cloves minced garlic
    1 slash of balsamic
    Fresh thyme sprigs instead of rosemary

    Then I cooked it on high for 2.5 hours in the crock pot. Ithink this helped keep the chicken moist and tender. I didn’t even need a knife to eat it!

    Bon Apetit!

    • Anonymous

      Thanks for the recipe

    • gina

      So you made a completely different dish!

  • Judie

    Fabulous chicken dish! The whole family loved it! Thanks so much for sharing it!

  • Anonymous

    One of the best meals I’ve tried!!!

  • Brenda

    Just did it and everybody love it in my house even the baby <3

  • ileana


  • ileana


  • Carolyn

    I made this just now. Great! Ok, well, I had to substitute but followed suggestions in some of the comments: used dijon, honey, and Worcestershire sauce. I usually don’t care for dijon mustard but it was really transformed by the sweetness of the honey. Plus, the thickness of the mustard made the sauce stay on the chicken during baking, which was great.



  • Carl

    Hi Rachel:

    Looks like I’m one of the few male cooks here. Loved your quick and easy recipe. I sliced the breasts lengthwise in half, so 30 minutes is plenty of time. Lovely flavour. Thankyou.

    • Ashley

      Wish I’d done chicken turned out too thick and the middle part tasted bland.

  • Anonymous

    Does it have to be pure maple

    • monica

      No. You can use Honey instead.

  • Jason gibson

    Just made it tonight fort it was delish needed to eat something different that was just what I needed thankyou

  • Debi

    Wish you’d shared the recipe for the side as well… Going to make the chicken for sure.

  • Shirley Winnicky

    Wondering if fresh rosemary should be on top of chicken before cooking

  • Shirley Winnicky

    I am confused you say to season with fresh rosemary I thought fresh rosemary always had to be cooked also should I chop it or leave the leaves whole thankyou

    • Carol burke

      Not a big fan of rosemary. I can use thyme but is it a garnish, in the sauce, or on the chicken.

  • Shirley

    I have made this several time, each time a different way, I used honey instead of the syrup it was delicious. I have also used balsamic vinegar instead of the red wine, Still fabulous.For those of you who don’t want the vinegar it is such a small amount delete it or substitute Worcestershire instead.I also am not a big fan of Rosemary so I use Thyme dry in the recipe and fresh for the end product.

    • Anonymous

      Such an awesome idea: honey and balsamic vinegar! YES!!!

  • caroline

    I made this tonight. It’s very good, easy, and lean.

  • New cook

    I can’t have vinegar and I don’t use wine. Is there something I could use instead or can I leave it out all together??

    • Anonymous

      Lemon or lime juice?

  • Kate

    Can I used balsamic vinegar instead of red wine vinegar?

  • Anonymous

    Can I used balsamic vinegar instead of red wine vinegar?

  • Ann

    Do you think I could replace the maple sirup with honey?
    Or would that be too different in taste??

  • Ki Moimoi

    Absolutely love this recipe! My husband brought some for lunch & his construction coworkers all dove in for “a taste” but my husband says he ended up letting them all fight over it. Thanks for sharing, definitely a HIT!

  • Musa Campbell

    Not only is this delicious and easy, it is company-worthy!

  • Just tried this as a marinade for grilled salmon. Equally delicious.

  • Wow! We just used this sauce as a baste for grilled chicken sandwiches! Served on pretzel rolls with lettuce, tomato, and cheese – WONDERFUL dinner. Thank you for the inspiration.

  • Marilyn

    I used sugar free maple flavored syrup andthe sauce tasted a bit “off”. I think if I’d used real maple syrup–not store bought maple flavored pancake syrup, it would have been much better. However it was very moist and tender.We scraped the sauce off and used some BBQ sauce to dip each bite and it was very good.

    • Grant

      LOL, you’ve got to love people on the Internet.

  • Heather

    Made this a few weeks ago and it was fabulous! Doubled the sauce, so I had plenty to drizzle over chicken afterwards. Making again tonight! Thanks for sharing!

Leave a Comment

Rate this recipe:  

Copyright © Rachel Schultz 2017