THE WORLD’S BEST CHICKEN

July 11, 2012 · 708 comments

in Chicken Entrees, Dinners, Recipes, Slow Cooker

1M Flares 1M Flares ×

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

1M Flares Pin It Share 1M Twitter 72 Facebook 4.1K 1M Flares ×

Leave a Comment

Rate this recipe:  

{ 708 comments… read them below or add one }

Erika November 10, 2012 at 2:51 pm

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.

Reply

Rachel Schultz November 30, 2012 at 12:38 am

You’re welcome!

Reply

Melissa November 10, 2012 at 4:56 am

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!!

Reply

Janelle November 9, 2012 at 11:54 pm

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

Reply

Kim November 8, 2012 at 12:21 am

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!!!

Reply

Paige November 6, 2012 at 11:32 pm

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

Reply

Rachel Schultz November 30, 2012 at 12:42 am

I leave it uncovered.

Reply

Whitney November 4, 2012 at 12:15 pm

Would regular pancake syrup work instead of maple?

Reply

Rachel Schultz November 5, 2012 at 3:59 pm

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

Reply

Corey November 9, 2012 at 3:12 am

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.

Reply

Tom Dwyer November 3, 2012 at 1:29 am

I’mmmmmmmmmmmmmmmmm having this tomorrrrroooooowwwwwwwwwwww!

Thanks for pinning this easy cook recipe.

You are a rock star!

Reply

Rachel Schultz November 5, 2012 at 3:59 pm

Thanks Tom!

xo
rach

Reply

Stacy October 30, 2012 at 10:36 pm

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!

Reply

Rachel Schultz November 5, 2012 at 4:07 pm

Great ideas! Thanks.

xo
rach

Reply

Anonymous October 29, 2012 at 9:01 pm

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!

Reply

Loire Skillman October 25, 2012 at 1:31 am

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.

Reply

Stefanie November 5, 2012 at 4:15 am

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

Reply

Lisa October 24, 2012 at 11:56 pm

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:)

Reply

Jessica October 23, 2012 at 2:33 am

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

Reply

Ruth C October 22, 2012 at 11:52 pm

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.

Reply

Susan October 22, 2012 at 11:32 pm

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.

Reply

Nic October 22, 2012 at 2:41 am

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

Reply

Rosie October 22, 2012 at 1:07 am

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.

Reply

Cylina October 19, 2012 at 8:35 pm

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

Reply

Angela October 19, 2012 at 12:31 pm

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!

Reply

Angela October 19, 2012 at 2:22 pm

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.

Reply

Rosie October 22, 2012 at 1:06 am

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.

Reply

Anonymous November 3, 2012 at 9:10 pm

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

Reply

emily October 15, 2012 at 10:01 pm

beyond yummy. have made it twice this week :)

Reply

Charlotte October 15, 2012 at 12:01 am

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 ;)

Reply

m October 12, 2012 at 3:19 am

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

Reply

Anonymous October 14, 2012 at 9:57 am

Just use a little red wine instead.

Reply

Rachel Schultz October 18, 2012 at 4:09 pm

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

xo
rach

Reply

Anonymous October 11, 2012 at 10:12 pm

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

Reply

Rachel Schultz October 18, 2012 at 4:09 pm

thank you!

xo
rach

Reply

dana October 10, 2012 at 6:30 pm

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?

Reply

dana October 11, 2012 at 10:42 am

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?

Reply

Dana October 13, 2012 at 5:04 pm

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

Reply

Rachel Schultz October 19, 2012 at 7:10 pm

I would probably try cutting it in half.

xo
rach

Reply

Conni M October 9, 2012 at 8:32 am

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

Reply

Kathy B October 9, 2012 at 6:57 am

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…

Reply

Anonymous October 17, 2012 at 1:16 pm

That would be delicious in my book

Reply

Anonymous October 17, 2012 at 10:50 pm

Oh yeah pork and Dijon mustard work so well together.

Reply

Rachel Johnson October 2, 2012 at 12:45 pm

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

Reply

Rachel Schultz October 4, 2012 at 3:11 pm

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

xo
rach

Reply

Rachel October 1, 2012 at 7:14 pm

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

Reply

Anonymous October 1, 2012 at 6:02 pm

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!

Reply

Lindsay October 1, 2012 at 1:52 pm

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

Reply

Elizabeth September 27, 2012 at 6:28 pm

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

Reply

Lauren September 27, 2012 at 7:54 am

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!

Reply

Sandy Griffith September 26, 2012 at 11:59 am

Really, best stuff I’ve ever made…

Reply

Anonymous September 24, 2012 at 6:50 pm

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

Reply

Debbie September 19, 2012 at 8:58 pm

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

Reply

Rachel Schultz September 25, 2012 at 11:40 am

you’re welcome!

xo
rach

Reply

Natalie September 18, 2012 at 9:35 pm

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 :)

Reply

Anonymous September 18, 2012 at 5:02 pm

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 :)

Reply

Sarah September 18, 2012 at 7:45 pm

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

Reply

Rachel Schultz September 25, 2012 at 11:37 am

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

xo
rach

Reply

Kate September 17, 2012 at 8:45 pm

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 :(.

Reply

Rachel Schultz September 18, 2012 at 3:48 pm

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

Reply

Anonymous September 17, 2012 at 7:18 pm

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

Reply

Rachel Schultz September 18, 2012 at 3:49 pm

No shame in that :)

xo
rach

Reply

Shannon Welch September 17, 2012 at 1:15 pm

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!

Reply

Shannon Welch September 17, 2012 at 8:02 pm

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.

Reply

Rachel Schultz September 18, 2012 at 3:50 pm

Can’t wait!

xo
rach

Reply

Dawn Nelson September 16, 2012 at 11:55 pm

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

Reply

Mary September 15, 2012 at 2:10 pm

just made it, it was amazing!

Reply

Rachel Schultz September 15, 2012 at 9:49 pm

Wonderful!

xo
rach

Reply

Tiffany Huey September 13, 2012 at 9:15 am

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!

Reply

Mary September 15, 2012 at 2:12 pm

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! :)

Reply

Nancy Son September 13, 2012 at 2:40 am

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

Reply

Rachel Schultz September 13, 2012 at 9:44 am

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

xo
rach

Reply

Anonymous September 12, 2012 at 12:20 pm

Best chicken

Reply

Kelsey September 11, 2012 at 6:47 pm

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

Reply

Rachel Schultz September 13, 2012 at 9:46 am

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

Reply

Anonymous September 14, 2012 at 5:05 pm

it totally taste like mustard

Reply

Anonymous October 13, 2012 at 9:10 pm

YES!!!

Reply

Still learning - wife, mother, grandmother, great-grandmother September 10, 2012 at 7:13 pm

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!

Reply

Rachel Schultz September 13, 2012 at 9:47 am

Please share your recipes with me! rachelschultzblog@gmail.com

xo
rach

Reply

TammyI363 September 10, 2012 at 12:49 am

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.

Reply

Rachel Schultz September 13, 2012 at 9:49 am

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

xo
rach

Reply

Anonymous September 6, 2012 at 11:56 am

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

Reply

TammyI363 September 10, 2012 at 12:55 am

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.

Reply

Rachel Schultz September 13, 2012 at 10:01 am

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

Reply

Allison September 5, 2012 at 10:25 am

made this last night, it was delicious and simple!

Reply

Tre September 4, 2012 at 6:32 pm

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..

Reply

Rachel Schultz September 13, 2012 at 10:02 am

Thanks tre!

xo
rach

Reply

Previous post:

Next post: