THE WORLD’S BEST CHICKEN

July 11, 2012 · 708 comments

in Chicken Entrees, Dinners, Recipes, Slow Cooker

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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 38 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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{ 708 comments… read them below or add one }

Erica July 24, 2014 at 3:12 pm

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 :)

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Anonymous July 7, 2014 at 9:27 pm

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

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Desiree July 3, 2014 at 11:44 pm

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!!

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Anonymous May 27, 2014 at 10:04 pm

Great recipe!!

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Sara May 21, 2014 at 7:49 pm

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.

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Kay May 14, 2014 at 9:39 pm

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!

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Chrissi May 3, 2014 at 8:11 pm

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

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Andrea April 24, 2014 at 7:55 pm

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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