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


  • Darlene

    Wondering if anyone has just used pancake syrup? Will it ruin the recipe? Should I skip until I have maple syrup?

  • Lin

    I made this for dinner tonight and it was excellent. I followed the recipe except added a squirt of honey (just because i could) and added some thyme with the Rosemary. My husband could smell it baking while he was in the garage and my beagles wouldn’t budge from the rug by the stove until it came out of the oven. Served the chicken with baked sweet potato with butter and cinnamon sugar….will keep this in my dinner rotations…it’s a keeper!!!!!!

  • Just stuck this in the oven. Can’t wait to try it!!

  • Giulia

    I can’t believe I put off making this recipe for so long. It’s delicious! So much flavour from such minimal and simple ingredients and the chicken is perfectly tender. I usually make Pinterest recipes once and forget about them but I will definitely be making this chicken recipe regularly from now on!

  • Andrea

    Can’t wait to try this recipe, sounds awesome!! Also love the fact you made a printable version :)

  • Brooke

    Yes best chicken hands down, I wanted to like the sauce clean off my plate. LOL Thank you so much for posting a new favorite in my household. Kid approved!

  • Tracy B.

    Made this last night using honey instead of maple syrup, and tarragon instead of rosemary, and it turned out great! Pair it with roasted sweet potato/carrots/onion that were seasoned with lemon pepper seasoning. It all tasted excellent together.

    Will try adding lemon juice or lemon pepper seasoning to the sauce mix the next time I make this, considering how well it was with the lemon pepper seasoning.

  • Angel

    This looks absolutely wonderful! This is being made this evening for dinner. I will let ya know how it turns out! Thanks so much!

  • Debbi

    It is always a joyous relief to make a meal form someone else’s recipe that is true to its word; this indeed is the worlds bet chicken!

  • Anonymous

    Do I have to use rosemary, I don’t have any and I want to know if it will change the taste drastically?

  • Nikki

    Making this for dinner tonight. Company is coming, so I put it in the slow cooker on low. Hopefully, its great.

    • Sharon

      How was it. I always cook on high if it’s 3 – 4 hours?

  • Gwen

    I forgot to mention in my last review that I cooked the chicken at 400 degrees for 30 minutes.

  • Gwen

    This recipe is definitely a keeper! I only had two chicken breasts, and I used 1/4 cup Dijon mustard, 1/4 cup maple syrup and only 1 teaspoon of red wine vinegar. I tasted the sauce as I was making it and I preferred these proportions. I did not add any salt to the chicken, just a little black pepper. I’m a vegetarian so I don’t know what the finished dish tasted like but my husband really enjoyed it and said he’d like to have it again. I think my version of the sauce would make a great salad dressing.

  • Anonymous

    It was okay, there was a taste to it that I didn’t like, I’m not sure which part it was. However, the chicken cooked very nicely in the sauce.

  • Stephanie

    This is the simplest and best chicken I’ve ever made. My boyfriend wants it every week now. Thank you!!

  • eileen

    I made this tonight with agave instead of syrup…it was delicious! Will definitely be making again

  • The chicken recipe sounds great, but what’s up with those amazing looking brussel sprouts? Pan-seared with cranberries and pecans? Yes, please. Going to have to take a look at that recipe next because the combination of the two looks astounding. Well done!

  • Regina

    i made this today in the crockpot. I used honey mustard and 1/2 cup of maple and added 1 tablespoon of raw sugar. The mixture tasted nice, good balance with with acidity of red wine vinegar. To the sauce I also added one teaspoon of lemon thyme leaves and 1 teaspoon fresh rosemary chopped. The kitchen smells amazing. I’m sure it will taste delicious. I tasted the sauce before putting onto the chicken just to make sure all flavor a balanced.

    • Elisa

      How long did you cook your chicken in the crock pot and did the sauce cook down well?

  • Morgan

    I made this a few months ago and it was excellent. I am always searching for recipes that are quick, yummy, and don’t have an ingredient list a mile long. Found my way back here last night when I didn’t know what to do with the chicken in the fridge. I rarely repeat recipes as I love to experiment, but it was so good, I have to make it again! Husband approved as well!

  • Gloria mcclendon

    This was awesome, and my family really enjoyed it.did not have red wine vinegar or djon mustard so I used Apple cider vinegar and regular yellow mustard, it was the bomb. Thanks for sharing this fantastic recipe.

  • Anonymous

    I’ve made this a few times now with different variations! The first time was exactly as written (and 40 mins) and it was perfect. The next I only had apple cider vinegar, still perfect lol. Then the next time I did it with apple cider vinegar and only had honey mustard, still good I just used a bit less maple syrup. I also only use REAL maple syrup, that’s key for cutting the sweetness down. :) It’s definitely sweeter with honey mustard and I prefer the dijon, but it’s still good and my son loved it especially haha. :) But even with dijon, he loves it and he’s only 2!

  • Natalie

    I tried this tonight for the first time. I think the cooking temp all depends on the size and thickness of your chicken breasts. I overcooked mine by following the cook temp/time. They probably could have been done in 25 minutes or less. The mustard flavor is very strong and that’s coming from a mustard lover. My husband does not like mustard. He hasn’t come home from work yet. I am nervous that he is going to hate it! If I make this again. I will reduce the mustard, go easier on the amount of pepper I used and either use thicker chicken breasts or reduce the temp to 350. All in all, not a winner as is.

  • Samantha

    I made this last night for dinner. It was delicious! Next time, I may decrease the amount of mustard and increase the amount of syrup. My husband said this is the best meal I’ve ever made-I guess I won’t be spending hours on dinner anymore! Ha!

  • Sara

    This didn’t turn our for me. It tasted like chicken covered with mustard. I couldn’t taste the vinegar or maple syrup. I wonder why other had such success. I used actual pure maple syrup, maybe that was the culprit? Love your other recipes though!

  • angie

    Hi there. This recipe brought me to your site…but the awesome picture of you eating with gusto will bring me back again! Love it! It makes me happy!

  • SYK

    You should know this is the best chicken I’ve made yet. I roasted broccoli and put rice in the same pyrex pan as the chicken, and bites of everything together was heaven.

  • Julia

    Are you sure your cooking temps are right here. I cooked at 425 and the chicken was very dry.

    • Ashley

      She says that the time and temp depend on personal preference and that she prefers her chicken dry.

  • Lieske

    The chicken turned out great, I did use Apple cider Vinegar and fresh Rosemary from the garden. Served it with roasted cauliflower and my husband’s favorite rice for a wonderful Easter dinner.
    Thank you so much!

  • Tanya

    It was moist but I agree with another reviewer regarding reducing the amount of mustard. Maybe I’ll just increase the amount of syrup but I would give it another shot.

  • I looked at this several times on Pinterest, but passed on it thinking it’s simplicity was too good to be true. Seriously, how could anything this easy taste so good. OMG!! Tender and amazing! Made it again the next day tripling the recipe. Amazing leftover and sliced thin for sandwiches too. I also used some extra sauce and added greek yogurt to make a dressing for salad with leftovers as well.

  • Julie

    Can I use regular vinegar or balsamic vinegar instead?

  • Carrie

    This turnout awesome every time I make it, and is always a hit. Thank you for the awesome recipe! :)

  • Glory Pittsenbarger

    OMG This is a delicious recipe. WE LOVE IT!! Thank You

  • Gaby

    Can this recipe be made ahead and frozen for those busy weeknights?

  • Cath

    great recipe! I made this with our honey instead of maple syrup and still tasted delicious.

  • Anonymous

    Let’s see how this turns out ..I’m using apple syrup and apple cider vinegar instead cause it’s all I got lol

  • Kelly

    do you have to use pure maple sugar?

  • Darcy

    I’m making this for dinner but I don’t have red wine vinegar
    Could I just use red wine?

    • Anonymous

      I used apple cider vinegar and it came out awesome.

  • Stan

    I don’t know about “worlds best” but it was definitely a good dish. i was concerned it would taste too much like dijon but it was perfect. good call on lots of pepper too – nice balance. one of the best things about this is it is super fast and easy to make.

  • Kelly

    Loved this recipe! YumOOO!!!!

  • Sue

    hi ! Just prepared this and it looks yummy but is it ok that I brought thin slices chicken breasts ? Can you tell I don’t ever cool lol?

  • Jillian

    What vegetables would go good with this? I have broccoli, peas and carrots, and green beans. I wish I had some brussel sprouts like you made :)

  • Jen

    Giving it a shot for dinner tonight! In the oven now, smells goodddddd.

  • Lindsay

    I am trying this for the first time…how do you season with fresh rosemary? Should I chop it up, or cook it with the Rosemary? Thanks!!

  • Barbara

    Can I use brown sugar instead of maple syrup?

  • Barbara

    Can ius

  • giuliana

    Hi l love recipes

  • Debbie

    Made this for dinner tonight, it was delicious!! Made it according to the recipe. My son who is learning to cook wants the recipe too.

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