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 43 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

  • Maria

    Do I cook this covered or uncovered

    • Rachel Schultz

      Uncocvered

  • stanley mutuku

    it is so wow.keep up guys

  • Kristen

    My whole family loved it. Even my 3 year old thanked me for the yummy chicken.

  • Ashley

    I love this recipe! I usually do equal parts mustard and maple syrup, so 1/2 cup each. It makes the sauce a little thicker, and you get a little more sweet.

  • Janice

    Like the recipe but don’t like to use corn syrup, any suggestions?

    • Anonymous

      It’s maple syrup

    • Missy

      It’s maple syrup not corn syrup. Use the real stuff which is all natural

  • Keith

    Made this tonight for the wife…..it was such a success…..def making it again. 5stars

  • Tom

    I was out of red wine vinegar so I used raspberry wine vinegar and it turned out awesome.

  • Lydia

    Always looking for recipes for chicken breast Love this recipe easy, quick ad delicious. Thank you!

  • Mary

    Amazing recipe. I am a slow cooker fan. I slow cooked this for 3 – 4 hours+ made the salad. Loved it.
    I also added a touch of powdered garlic + onion

  • Anonymous

    Amazing recipe. I am a slow cooker fan. I slow cooked this for 3 – 4 hours+ made the salad. Loved it.
    I also added a touch of powdered garlic + onion

  • Eureka

    This is our household favorite recipe! I also make it often when we have guest. I love that this recipe rewired hardly any prep and you can put it in the oven and spend some time on the side dishes. I use chicken thighs instead of breast, however, and I also put full rosemary sprigs on top before baking. We also like tons of pepper in this dish to make it a little spicy. This recipe tends to take a bit longer to cope than what the instructions say. Also, if you take it out right when the chicken reaches 165°F, there is usually extra sauce which is great for starchy side dishes. If you cook it a bit longer, the sauce bakes onto the chicken and keeps it juicy. I feel inclined to mention that, with this chicken, we have NEVER had leftovers before. It’s that yummy!

  • Yummy! Easy, quick and simple. Delicious too. I added dill, parsley and green onion to the marination. I’m on a low fodmap diet, and it was nice to have such a tasty meal. I also used this in my salmon and shrimp. Marinating it overnight, if you remember, gives it way more taste.

    • Nancy

      Just like Susan, I’m on low fodmap diet too! I don’t know why I didn’t think of just substituting maple syrup to make a “honey mustard” sauce for chicken and other things. Glad I stumbled across your recipe. I actually have 4 skin on chicken thighs and 2 huge skinless breasts marinating overnight, because that is what I had on hand :) I also tend to batch cook larger amounts with 4 different main courses and then we rotate what we have, but wind up with the same dish 2 to 3 times for the week. This dish is for an almost 12 year old girl and myself. She will easily eat 2 to 3 of the thighs herself. And then I will have the other 1 or 2. And the breasts, sliced thin or in small chunks will make excellent cold leftovers for lunches. I also substituted the vinegar for white wine.

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