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 43 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

My New Cookbook



  • Georgette

    What’s the instructions for crockpot cooking for this recipe

  • Amanda

    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!

  • Courtney

    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!

  • Denise

    This chicken is AMAZING!!!!

  • Jessica

    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!

  • 3 girls to lose for

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

  • Teresa

    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!!

    • Teresa

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

  • CoCoYoYo

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

  • Amanda

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

  • PAMom

    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!!

  • 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. :-)

  • Cheryl

    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.

    • Rachel Schultz

      Wow! That’s great.

  • Jessica

    Should the chicken be covered while its baking?

    • Rachel Schultz

      No, it doesn’t have to be.

  • Lisa

    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!!!

  • Allison

    Would yellow mustard work?

    • Sarah

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

  • Lauren

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

    • Rachel Schultz

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

  • Caitlin

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

  • Penny

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

  • Laney

    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!

    • Laney

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

  • michelle

    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!

    • Rachel Schultz

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

  • June

    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?


  • Ruth

    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.

  • SciFiLeslie

    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.

  • Erin

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

    • SciFiLeslie

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

  • 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…….


    • Anonymous

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

  • Anonymous

    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!

  • R

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

  • Dana

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

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

  • Lynne

    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!

    • Rachel Schultz

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

  • Ashley

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

  • Lisa

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

    • MattW

      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.

      • Rachel Schultz

        Thanks, Matt! I’ll post it soon.

    • Mazza

      Me three!

  • Peggy

    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…

  • Brenda

    do you cover the chicken while it bakes?

    • Rachel Schultz


  • Anonymous

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

  • Blue

    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!

  • romie

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

    • Rachel Schultz

      About 6.

  • Sandy

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

  • Becca

    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!

  • Melissa Morrow

    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!

  • Alison

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

    • Rachel Schultz

      Either works!

  • kelly

    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.

  • marydelia

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

  • Meika

    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!

  • Shannon

    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!

    • Shannon

      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?:)

      • Kathy

        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!

  • Chris

    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!

  • 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 Feel free to check it out!

    Thanks for a great recipe! :)

    Take care,


  • Anna

    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!

    • Rachel Schultz

      You’re welcome. That’s great to hear.

  • Leslie

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

    • Chris

      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.

    • Karen

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

      • Rachel Schultz

        Great tip.

  • Kim

    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.

    • Rachel Schultz

      You’re welcome! Great to hear.

Leave a Comment

Rate this recipe:  

Copyright © Rachel Schultz 2017