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 41 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

Comments

  • Found this recipe through Pinterest & made it last night. My boyfriend and I believe this really is the best chicken recipe out there. The sauce is so delicious! Thank you so much for making the recipe available.

    • Rachel Schultz

      You’re welcome!

  • Melissa

    I made this in the crock pot today…used what I had on hand, which was spicy brown mustard, pancake syrup and red wine. Once I got over how weird the ingredients seemed together, I had to admit that the house started to smell pretty good!! (Oh, I also put the rosemary on the chicken and let it cook). My boyfriend, always first with a suggestion, said that he’d add some cayenne pepper..maybe next time, cuz I like it just the way it turned out!!

  • Janelle

    I made this and found chicken tenderloins work better than breasts. The breasts get too dry when you cook them through.

  • Kim

    I just made this tonight..It was to die for..I would make it again for sure. I ate more than I should have because it was so wonderful!!!

  • Paige

    Do you cover or uncover the chicken when you bake it?

    • Rachel Schultz

      I leave it uncovered.

  • Whitney

    Would regular pancake syrup work instead of maple?

    • Rachel Schultz

      I’ve never tried it, but some people have left feedback that it does not work as well.
      xo
      rach

    • Corey

      I’ve made both ways. I kinda like with regular syrup but I add a little more dijon mustard when I don’t have maple syrup. I make the sauce and a little extra for dipping. I’ve made with maple syrup for my parents and my mom called me everyday for a week unit I emailed the recipe and I made for a family at my church after a surgery and they loved it too.

  • I’mmmmmmmmmmmmmmmmm having this tomorrrrroooooowwwwwwwwwwww!

    Thanks for pinning this easy cook recipe.

    You are a rock star!

    • Rachel Schultz

      Thanks Tom!

      xo
      rach

  • Stacy

    Hi
    Thanks for posting this recipe :)

    I decided to tweak it a little since we like big flavors here. I took the chicken and seasoned it with Cavender’s seasoning, salt, pepper, and some garlic powder. I browned it in a little olive oil. I was out of maple syrup so I used honey and a little sugar free apricot preserves and fresh Rosemary with the Dijon mustard. Baked it for about 15 minutes and it was great!

    • Rachel Schultz

      Great ideas! Thanks.

      xo
      rach

  • Anonymous

    Was skeptical seeing as it calls for maple syrup but it ended up being absolutely delicious! I agree that the rosemary completes the dish! I ate it alone with a baked potato and also cut it up and added it to salads!

  • Loire Skillman

    Made this tonight with boneless center cut pork loins thin cut. Was great!!!!!!!!!!!!!! My hubby does not like dijon mustarsd but gave it a try and was really suprised how mush he loved it. The rosemay really makes the dish.

    • Stefanie

      I was wondering how it would taste with pork- I’m bored of chicken :) Thanks for the tip!

  • Lisa

    I’m a recent college grad and I’ve been trying out a lot of new recipes recently trying to build up my collection. I made this tonight and it was so good! I love how simple it was and that it didn’t call for a ton of ingredients. I didn’t change anything except cooking it at 350 for 30 minutes since I used thinly sliced boneless skinless chicken breasts. I paired it with white rice and the “best broccoli ever” recipe that has also been floating around Pinterest and it was delicious:)

  • Jessica

    This recipe is so delicious! I am in college and I love finding quick and easy recipes for dinner. Thank you!!

  • Hubby and son, who is a culinary grad, loved this dish. I cook from-scratch almost every nite and like meals that I can put together partially (like the sauce ingredients) the nite before work.
    I used honey-dijon mustard and it was still pretty mustard-y. I’ll cut back a wee bit on the mustard next time but keep maple syrup the same. Son and I discussed cubing the chicken before cooking next time, as we all were dipping into the sauce. This will be a repeat dish in the household for sure.

  • Susan

    I just made this and since I couldn’t find my maple syrup, my husband said, ” Use your ginger plum jam!”. That worked really well with the mustard but I do want to try it with maple syrup because that seems like a great flavor combo. Anyway, it was great this first go round and I look forward to trying the actual recipe because it seems super easy and delicious. I also may cut down the mustard a bit.

  • Nic

    Made this tonight. Kids and hubby loved it! Thx.

  • Rosie

    Thanks so much for the recipie…will be one of my staples now. It’s so easy to make and turned out really yummy. Big hit with the kids.

  • Cylina

    made this last night with the roasted fall veggies..so delicious! will be making again and again i know.

  • Angela

    I found this recipe on Pinterest and was excited to see it repinned so many times and to see many positive reviews. I tried making this today for my honey/honey mustard/mustard-loving boyfriend and myself (an equal lover of all things mustard and/or honey) and as we took our first highly-anicipated bite, we both shared a look of utter confusion as we tried to figure out what flavour was in our mouths. It tasted neither like mustard nor honey, and was somehow too tangy and too sweet at the same time. Even with the rosemary, there was no depth to the flavour, and without any crust on the chicken, it was all the same texture. We were sadly disappointed in the result from this recipe (followed it to a T), but seeing as many others were highly pleased with the turnout, I doubt it is the recipe which is lacking and we will give this recipe a try again in hopes that our poor results were a cook’s error. Here is to better luck next time!

    • Angela

      Whoops! Forgot to say we used honey (obviously) instead of maple syrup as it is not available where we live and saw that someone else below had substituted honey. Other than that, did everything else quite the same.

      • Rosie

        I think might of been the honey. I did this today and used, I know this will sound weird and maybe gross, but regular pancake syrup because I didn’t have real maple and it turned out great. Honey can sometimes be overpowering. Good luck on your second try.

        • Anonymous

          I don’t have maple either. It turned out on with pancake strup?

  • emily

    beyond yummy. have made it twice this week :)

  • Charlotte

    Made this tonight, reduced that mustard by at least half. We are not big mustard lovers, the chicken was very moist, great taste for us. I will make this dish again. It is easy for a small dinner party also. Thanks ;)

  • the only vinegar I can seem to find is balsamic and apple cider can i leave the red wine vinegar out or do you have any other substitutes?
    thanks for the recipe.
    M <3

    • Anonymous

      Just use a little red wine instead.

    • Rachel Schultz

      Any other substitute would slightly alter the flavor, but would not hinder the cooking process.

      xo
      rach

  • Anonymous

    Just as good as you claimed! Thank you!!!!!

    • Rachel Schultz

      thank you!

      xo
      rach

  • dana

    I got the boneless skinless chicken breasts today. I’m going to make this tomorrow for me friend and I. Should I just cut all the ingredients in half? And also the breasts are kinda thick, should I slice them in half horizontally or will they cook ok how they are?

    • dana

      I just got all my ingrediants yesterday. I was reading the comments and I also didn’t realize maple syrup is different than the Aunt Jemima pancake syrup. Instead of my going back to the store to get Maple syrup, is there any substitute to maple syrup?

      • Dana

        Came out great! Didn’t filet the chicken. Used maple syrup. Can’t wait to make it again!

    • Rachel Schultz

      I would probably try cutting it in half.

      xo
      rach

  • Conni M

    Trying it in the slow cooker today. Wish me luck! :)

  • Kathy B

    Any thoughts as whether or not pork chops might work as a substitute for the chicken. I have 6-7 lean, boneless pork chops in the fridge…

    • Anonymous

      That would be delicious in my book

      • Anonymous

        Oh yeah pork and Dijon mustard work so well together.

  • Could I use thighs? Maybe cook 50 min at 350?? What do u think?

    • Yes! Not sure for the cook time. I’d just go by the meat thermometer.

      xo
      rach

  • Rachel

    This turned out great! I made minor adjustments.
    – turned cook temp down to 375 and cooked for 35 min
    – added cracked black pepper to the Dijon mixture
    – and did equal parts syrup to Dijon. 1/4 cup for both.

    You really do have to watch the chicken; from the outside it looked done after 20 min, but when I used the thermometer it was only at 118. So keep an eye on that for sure.

    I served with roasted asparagus and boiled baby red potatoes with 1 tbsp butter and rosemary. Total meal was 480 calories. Not too bad!

    Thanks!
    Rachel

  • Anonymous

    I’ve made this 3 times now. It’s delicious!!! Can’t get enough. My 3 year old ate 2 chicken breasts last time. Thanx for sharing!

  • Lindsay

    I made this and both my hubs and I thought it was waaaay too mustard-y, didn’t enjoy it much at all. :(

  • Elizabeth

    Hi! Do you think that dried rosemary could sub for fresh?

  • Lauren

    Made this last night and it was soooo good and incredibly easy! I used dijonaise instead of dijon mustard because thats what I had in the fridge. Seems to me like it made it a little creamier that way. The rosemary also makes a huge difference. Thanks for the great recipe!

  • Really, best stuff I’ve ever made…

  • Anonymous

    I made this last night and it was soooo yummy!!!

  • Debbie

    I tried this tonight and it was a HIT, everyone LOVED it. Thank you so much!!!

  • Natalie

    SO yummy! I didn’t have dijon mustard so I just used regular mustard, and it still turned out really good! I love the taste of mustard chicken :)

  • Anonymous

    Do you think this could be made with chicken tenders instead of chicken breast to make it kid friendly? What do you think the temp and time would be for that? Still 1lb of chicken…Excited to try it tonight :)

    • Sarah

      Did your kids like this? my kids are 4 and 5 and neither one of them liked it :(

    • Probably! I would just go by a meat thermometer. Whenever it reaches 165 degrees you’re good to go!

      xo
      rach

  • Kate

    Hey, I hope I hear back from you, but I think I did something wrong. I cooked it at 400° and for 40 minutes but there was a lot of sauce left at the bottom of the pan and it was really mustardy :(.

    • Hm. Not sure what might have gone wrong, but I’m sorry to hear that. We did have some remaining in our pan too, but we just spooned it out if we wanted extra saucy-ness. Did you use maple syrup or the regular kind?

      xo
      rach

  • Anonymous

    Really liked it a lot. I now tell people I invented it along with Beef Wellington

  • Shannon Welch

    After reading most of the comments I’m trying this in the crock pot tonight with chicken slices. Plan on making a gravy with the leftover liquid and throwing the chicken back in and serving over white rice. Will let you know how it goes!

    • Shannon Welch

      ok well….didn’t have the rice I thought I did. So I made sub sandwiches with it and with some of the leftover sauce I made a vinaigrette with for a side salad and some on the sandwich and it was PERFECT.

    • Can’t wait!

      xo
      rach

  • Dawn Nelson

    I made this for my hubby for the first time tonight! We both agreed that this is a “Do-over” Thanks for posting!

  • Mary

    just made it, it was amazing!

  • I’m not sure what happened, but I made this chicken and it was TERRIBLE! My final product looked nothing like yours! It looked like boiled chicken breasts covered with a thick yellowish liquid. And tasted like boiled chicken breast covered in a terrible tasting mustard and vinegar sauce. Absolutely disgusting! Obviously, with this many amazing reviews, the mistake had to have been on my part, but I’m not sure how I got such a horrendous result. The only thing I can imagine that went wrong was that I halved my breasts so that they were thinner, so they ended up only taking about 20 minutes to cook. Maybe if I’m feeling crazy one night, I will try again and hope it comes out better!

    • Mary

      I don’t know what you did wrong either?! I took mine out when it was almost done and drained the juices into a pan, added cornstarch and water and made a gravy, it was amazing. If I hadn’t done that it would have had a lot of liquid standing in the pan. I also used thin sliced chicken breasts. It tasted great. And the gravy was icing on the cake! :)

  • I don’t have an oven, can i do this recipe with turbo broiler instead? thanks :)

    • I’m not familiar with turbo broilers, but if you do, let me know how it goes.

      xo
      rach

  • Anonymous

    Best chicken

  • Kelsey

    i dont like mustard .. does it taste really mustardy?

    • Some people say yes, and some say no. Proceed with caution! I didn’t think it was too mustardy, but that’s just me.

      xo
      rach

    • Anonymous

      it totally taste like mustard

    • Anonymous

      YES!!!

  • Still learning - wife, mother, grandmother, great-grandmother

    I’ve been cooking for 56 years and have accumulated some very good recipes, so, I have a head start on many younger cooks. I must always try anything that says it is the “best of”. I made this one tonight and it was alright – maybe a #5. Having said that, I must add that I am always happy when I find someone that is excited about cooking from “scratch” instead of doing a ready-made entree. Keep at it!

  • TammyI363

    I trusted your title so I made this chicken for the first time for guests. Two couples, each with two boys (10-13). Process was easy. Doubled the recipe and it was enough for 4 lbs chicken. I did not enjoy the smell while it was cooking! Which made me worry… Everyone, including all 4 boys, said it was good! I thought it was good too (World’s Best? not exactly ;) but good enough to make again. Thank you for sharing the recipe with all of us.

    • I felt nervous at the start of your comment! Glad it got the job done.

      xo
      rach

  • Anonymous

    I too am concerned by the high temp with a boneless cut of meat. It doesn’t dry it out?

    • TammyI363

      I cooked it at 400 for 35 min. The sauce was burnt around the edges and the chicken a little dry. Next time I’ll do 350 and check after 30 min.

    • Some people have found that, while others thought it was just right. I think it depends a lot on the oven. Going by 165 degrees meat temperature is a pretty safe bet.

      xo
      rach

  • Allison

    made this last night, it was delicious and simple!

  • Tre

    This was delicious. I didn’t have rosemary, but the recipe was great without it. I also cooked mine on 350 for about 45 min. I used thin sliced chicken breast. Thank you for sharing..

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