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
4 boneless, skinless chicken breasts
1/2 cup Dijon mustard
1/4 cup maple syrup
1 tablespoon red wine vinegar
Salt & pepper
Preheat oven to 425 degrees. In a small bowl, whisk together mustard, syrup, and vinegar.
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!
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 boneless, skinless chicken breasts
- ½ cup Dijon mustard
- ¼ 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.
- Place chicken breasts into 9x13 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.
- Bake for 30-40 minutes, or until meat thermometer reads 165 degrees.
- Season with fresh rosemary.
Adapted from Trader Joe’s Cookbook.