THE WORLD’S BEST CHICKEN

July 11, 2012 · 713 comments

in Chicken Entrees, Dinners, Recipes, Slow Cooker

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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 39 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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{ 713 comments… read them below or add one }

Georgette January 16, 2013 at 7:16 pm

What’s the instructions for crockpot cooking for this recipe

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Amanda January 16, 2013 at 6:00 pm

My chicken has been marinating since last night. Accidentally marinated it, but oh well itll just be more flavorful! I made some changes to the recipe. I added 1/4c plain Greek yogurt, used honey instead of maple syrup, and used herbs de Provence instead of rosemary, it’s what I had on hand. I think it’ll be super good, let you know how it goes!

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Courtney January 16, 2013 at 4:02 am

This was great! I followed the recipe exactly except for the rosemary — only because by the time the chicken was finished, I had forgotten about it. Honestly, I don’t see that the recipe needed it. My entire family loved it (which includes a 5 year-old, and an 8 year-old). My husband asked me to keep it in the rotation. I served it with rice and carrots, making it a quick and easy weeknight meal. This is a perfect keeper which I will be sharing with my friends. Thank you!

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Denise January 16, 2013 at 12:16 am

This chicken is AMAZING!!!!

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Jessica January 15, 2013 at 5:35 pm

I put this in the crockpot this morning in a pinch since I had no meal plan for this evening and I’m headed to my monthly Bunco night but still need to provide for the boys in the house. All I had was some low sugar log cabin syrup so I used it. I am a little nervous because since I didn’t have a plan, the chicken was not thawed so I put it in frozen for 8 hours on low. I hope it turns out edible…and as I type this I realize that I didn’t put any vinegar in in it, dadgumit! I hope it is okay…I will keep y’all posted but if it’s not good…I won’t hold it against anyone…it was my poor planning! Fingers crossed!

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3 girls to lose for January 15, 2013 at 4:24 pm

I wanna figure out the weight watchers points for this,sounds awesome!

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Teresa January 15, 2013 at 3:45 am

Made this tonight for dinner. My internet was acting up so I didn’t have the exact recipe on hand…but still turned out fabulous! I did half Dijon half mayo, half honey half sugar free syrup, red wine vinegar, minced garlic, dash onion powder, salt and lots of pepper. Poured over bone in chicken breasts and baked uncovered at 375 for about an hour. Let it sit for 10 min before I served it. It was sooooo good! Extremely juicy and flavorful. Thanks!!

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Teresa January 15, 2013 at 3:47 am

Oh! And Rosemary! Can’t forget the Rosemary. I added it to the sauce before I poured it on the chicken.

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CoCoYoYo January 13, 2013 at 6:19 pm

Trying this TONIGHT. Wondering if anyone used honey instead of maple syrup?

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Amanda January 13, 2013 at 5:19 pm

Looks amazing! Am going to try this out this week sometime! Quick question – do you know the calories per serving for this recipe?

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PAMom January 13, 2013 at 3:28 pm

Made this this week and it was so good! Husband and 2 year old loved it. I’m pregnant and don’t like dealing with meat too much and this was so easy!! Even my sensitive palette could handle it! I followed another suggestion of cutting the mustard a little and replacing with mayo and it was superb! Brown Rice and green beans were great with this. Thanks so much for the recipe!!

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Sarah January 12, 2013 at 3:00 am

I’ve got the chicken in the oven. I was tempted to season it up a bit with some garlic, but held myself back so I could see what it was like by itself. I don’t think I have rosemary though, since I’m not a big fan usually. I’ll be back in bit to review. :-)

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Cheryl January 10, 2013 at 5:39 pm

I used this same sauce on a turkey breast and then covered it with a woven blanket of bacon. The flavors melded perfectly and my company is still talking about it 6 months later.

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Rachel Schultz January 10, 2013 at 11:20 pm

Wow! That’s great.

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Jessica January 10, 2013 at 2:15 pm

Should the chicken be covered while its baking?

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Rachel Schultz January 10, 2013 at 11:21 pm

No, it doesn’t have to be.

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Lisa January 9, 2013 at 11:53 pm

Made this for dinner tonight. What an easy, delicious, quick dinner. I am lucky that there were a little leftover so that I can take it for lunch tomorrow. Thanks for a great recipe!!!

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Allison January 9, 2013 at 1:13 am

Would yellow mustard work?

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Sarah January 9, 2013 at 10:53 pm

Dijon mustard is more spicy than tart, where as yellow mustard is tart. Dijon also has better taste when cooked.

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Lauren January 8, 2013 at 2:10 pm

The only ingredient I am missing is the red wine vinegar. Do you think I could use balsamic vinegar in its place?

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Rachel Schultz January 10, 2013 at 11:26 pm

Yes, that’d be fine. The flavor would be different in the end, though.

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Caitlin January 8, 2013 at 2:00 am

Incredibly easy, and it was a HUGE hit with the family.

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Penny January 7, 2013 at 11:43 pm

It’s in the oven now!! It was sooooo easy. I love recipes like that!!!

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Laney January 7, 2013 at 6:04 pm

Made this last night exactly how the recipe stated and it was delicious. 1/2 way through cooking my husband told me he really wasn’t a fan of dijon mustard (who knew?!) so I was worried it would be a dinner gone wrong…nope, he loved it and said he would def eat it again! Cooked for 38 mins and it was perfectly moist and perfectly seasoned. I ate mine with asparagus and he ate his with fries because he is afraid of all things green ;) Will be making this very soon again!

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Laney January 7, 2013 at 6:05 pm

it was also SO EASY to make..literally 5 mins prep time and 1 bowl to clean. Bonus points for that!

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michelle January 6, 2013 at 11:10 pm

My hubby and I loved this! I’m, honestly, not a huge fan of mustard – so I halved the mustard and used 1/3 C mayo to make up for it. I only had pancake syrup so that’s what I used. And I only had chicken tenders on hand – I seasoned them up and browned them on the stove first – baked at 350 for about 25 mins. It turned out GREAT! Not a single piece left! Thank you – I’m sure this is going to be a “regular” in my house from now on!

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Rachel Schultz January 10, 2013 at 11:30 pm

You’re welcome. Good idea for non-mustard fans.

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June January 6, 2013 at 10:52 pm

A question for those who did this in the crockpot. How long did you cook it and was it a low, medium or high heat?

Thanks!

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Ruth January 6, 2013 at 10:10 pm

I made this tonight for my family in attempt to get my suddenly picky son to eat chicken. I for a grudging, “it’s OK” and he took a second small piece. May not seem like a big deal, but it is for him to eat chicken lately! Thanks for the great recipe! I took all of the juices and added a little cornstarch and water to thicken for a sauce and it was delicious! Oh, and I also used a maple syrup-agave blend.

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SciFiLeslie January 6, 2013 at 1:39 am

Made this tonight. I did have to use Log Cabin Reduced Sugar Syrup because that it was we usually have in the house. (It’s High Fructose Corn Syrup free!) I also used dried rosemary which I put on the top of the chicken after coating it with the sauce. Came our great! Even my getting-pickier-by-the-day 7 year old loved it.

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Erin January 3, 2013 at 12:03 am

Making this right now, had to use “fake” maple syrup. hoping its just as yummy!

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SciFiLeslie January 6, 2013 at 1:39 am

I just made it with the fake stuff and thought it was great!

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Judy Levor January 1, 2013 at 1:11 am

OMG you are soooooo RIGHT. It is the BEST chicken I’ve EVER had & I’ve been eating Chicken for 76 years!!
Thank You so much…….

Judy

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Anonymous January 7, 2013 at 3:19 am

I am so impressed!! You’re 76 and you’re blogging! Keep on keeping on, young lady.

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Anonymous December 28, 2012 at 12:39 am

Delicious! I didn’t even have any rosemary and it was great, anyway—-I topped with some shaved parmasian in last few minutes of baking—-needed some texture—-maybe just a visual, but it worked!

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R December 27, 2012 at 11:06 pm

Have you tried this recipe with chicken thighs, legs and breasts on the bone? Still delicious?

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Dana December 24, 2012 at 1:13 am

Made this tonight and it was really good! I was surprised how tender and juicy it was. Will add to my rotation for sure!!

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Kim @ Sand & Sisal December 20, 2012 at 12:12 am

This looks delish! Found you on Pinterst and I’m excited to try it out!

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Lynne December 12, 2012 at 6:54 pm

Just found your site through Pinterest and I’m trying your recipe for dinner tonight (it’s in the crock-pot now.) I have been drooling over your side dish in the picture of the plated chicken. Do you have the recipe for the Brussels Sprouts on your blog? I haven’t been able to find it and would love to try it. Thank you so much!

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Rachel Schultz December 13, 2012 at 8:44 pm

Glad to hear it, Lynne! Yes, I’ll be posting the side dish recipe soon per your request :)

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Ashley December 12, 2012 at 11:32 am

I agree…..the brussel sprouts look divine…..will you share that recipe too please????

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Lisa December 12, 2012 at 2:44 am

Is that your brussel sprouts recipe? I would love the recipe if it is! We have newly discovered that we love brussel sprouts!

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MattW December 12, 2012 at 1:28 pm

I would also love to get that brussel sprouts recipe, it didn’t look like either of the ones you have currently on your blog.

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Rachel Schultz December 13, 2012 at 8:45 pm

Thanks, Matt! I’ll post it soon.

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Mazza January 14, 2013 at 1:21 pm

Me three!

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Peggy December 12, 2012 at 12:00 am

The recipe looks delicious! I just threw it in the oven, however I didn’t have redwine vinegar, so I used balsamic. I didn’t have maple syrup, so I used Mrs Butterworths. Wish me luck. We’ll see how this variation turns out…

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Brenda December 11, 2012 at 11:32 pm

do you cover the chicken while it bakes?

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Rachel Schultz December 13, 2012 at 8:47 pm

Nope!

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Anonymous December 11, 2012 at 2:41 am

Made it tonight in the crock-pot and LOVED it!!!

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Blue December 10, 2012 at 9:38 pm

I saw this on Pintrest and we just had this for dinner and it was Deeeeelish! I served it with steamed green beans and garlic parmesan Orzo. My family loved it and was so easy yet gourmet-love it! Thank you for sharing!

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romie December 10, 2012 at 3:04 pm

How many breast would I need for this to feed6??

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Rachel Schultz December 13, 2012 at 8:54 pm

About 6.

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Sandy December 5, 2012 at 9:33 pm

I didn’t have any chicken but had a package of pork tenderloin. I have it in the oven now!

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Becca December 5, 2012 at 12:40 am

I made this tonight and accidentally used maple syrup that had a cinnamon stick in it. The light cinnamon flavor was delicious and paired well with the red cabbage and brussels sprout salad that we had on the side. Will definitely be making this again. Yum!

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Melissa Morrow December 4, 2012 at 1:09 am

I just made this tonight and it was delish! I made mine in my crockpot and doubled the maple syrup based on another person’s review and I think it turned out great! Will be making this again!

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Alison December 3, 2012 at 1:40 pm

Do you use the grainey dijon mustard or honey dijon mustard?

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Rachel Schultz December 13, 2012 at 9:03 pm

Either works!

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kelly December 3, 2012 at 12:28 am

is it really a pound of chicken? the picture shows a lot of chicken and i can usually get a pound from two chicken breasts.

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marydelia December 2, 2012 at 3:11 am

You know what would be good with this? Peeled potatoes boiled with string beans and add butter & garlic when cooked. Super yummy.

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Meika December 1, 2012 at 8:28 am

We had this for dinner last week. Maybe not world’s best but its high on the list and the ease of preparation to flavor ratio is very respectable. I was impressed with how moist this was! We marinated it overnight due to time constraints the day of the meal and it turned out great. Had mac n cheese and green beans with it in honor of the young ones. They ate the chicken right up! Thanks for sharing such a tasty recipe!

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Shannon November 30, 2012 at 3:28 am

I have made this dish 3 times now and love the flavor. Tonight I added a heeping tbsp of prepared horseradish and it was excellent. My only complaint is the sauce is very watery. I am using skinless thighs instead of breasts. I may add a little flour to the mix next time and see if that helps. Even if it doesn’t work I would make it again and again. My kids love it!

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Shannon November 30, 2012 at 4:05 am

Ok so I read back a little further to find someone with my “watery” complaint. She drained the sauce into a saucepan once the chicken was cooked, added some cornstarch and cooked to thicken, and then returned the sauce to the chicken. I think this would be worth the effort:). Any other suggestions out there?:)

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Kathy February 18, 2013 at 4:33 am

I thicken the sauce by removing the chicken from the dish it was baked in and adding 2 tsp of cornstarch before the sauce cools. Works great!

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Chris November 26, 2012 at 7:38 pm

I made this for our family of five and it was easy to prepare and delicious. I served it with orzo and green beans. My super-picky, hard to please 14-yr-old son said it was “awesome” and it’s “better than the other stuff” that I make. However, my eat-anything son said it was a little too mustardy. Go figure. I will definitely make this dish again but with slightly less mustard and will add more fresh rosemary than I did last time. Bonus: The leftovers were still delicious the next day!

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Jelena November 26, 2012 at 4:17 pm

Hi Rachel,

I came across this recipe on Pinterest and it looked so divine! Plus, who can resist Dijon mustard and the title of “The World’s Best Chicken!” :)

I personally found the amount of Dijon mustard a little overpowering, so next time I make this (and there will definitely be a next time), I may use a little less Dijon I was kind of hoping to get more of the Maple Syrup flavor out there, but the hubby absolutely loved it just the way it was! I actually reviewed this recipe for my blog at http://www.2girlsandapin.com/2-girls-and-a-pin-dijon-maple-syrup-chicken/# Feel free to check it out!

Thanks for a great recipe! :)

Take care,

Jelena

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Rachel Schultz November 30, 2012 at 12:22 am

Thanks Jelena! I like your blog :)

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Jelena December 1, 2012 at 3:34 am

Thanks Rachel! We appreciate the support. :)

And OMG that Chicken-Kale Casserole looks AMAZING! (http://rachelschultz.com/2012/11/29/chicken-kale-casserole/).

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Anna November 21, 2012 at 12:54 am

This was a hit. My little 8 yr old step son loves it and all he eats is pasta. Can’t wait to make it again – so easy. I used Resberry wine vinager and it turned out just great. Thank you!

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Rachel Schultz November 30, 2012 at 12:29 am

You’re welcome. That’s great to hear.

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Leslie November 15, 2012 at 4:54 pm

Does it need to be maple syrup, or can it just be reg pancake syrup..not real maple syrup?

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Chris November 24, 2012 at 12:35 pm

I would think it’d need to be actual maple syrup since pancake syrup is nothing but High Fructose Corn Syrup aka junk in a bottle.

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Karen November 25, 2012 at 9:49 am

If you don’t have real maple syrup, substitute with honey rather than with pancake syrup – the texture and flavour will be much better!

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Rachel Schultz November 30, 2012 at 12:24 am

Great tip.

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Kim November 11, 2012 at 12:19 am

Made this tonight…hubby and I loved it! My hubby likes lots of sauce…so I doubled the sauce. I used chicken tenderloins and cooked for 40 mins…covered with foil until the last 15 mins of cook time…chicken was very tender. Served with jasmine rice and green beans. Thanks for sharing this recipe….it will go on our favorites list.

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Rachel Schultz November 30, 2012 at 12:38 am

You’re welcome! Great to hear.

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