MAPLE DIJON CHICKEN

July 11, 2012

The husband raved. My taste buds were tickled. Others have called it, “So Good it Can’t Be Described, Explosion on Your Taste Buds Chicken.” I wouldn’t toy with you, reader. Sometimes I forget about this recipe for a while, but I always come back to it and it wows again. This is perhaps the most popular recipe on my blog of all time!

World's Best Chicken with Brussels Sprouts

MAPLE DIJON CHICKEN
Serves four

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.

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!

4.7 from 44 reviews
MAPLE DIJON CHICKEN
 
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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.

MAPLE DIJON CHICKEN

 

Adapted from The I Love Trader Joe’s Cookbook. 

949 comments
Recipes, Dinner, Chicken, Gluten Free

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Comments

  • Mackenzie

    Lots of red wine xoxo to plus chicken good trouble !

    Reply
  • Amy

    Excellent! I have made it three times already. It is my go to recipe for chicken. I like to put it on top of a caesar salad. Thanks so much!

    Reply
  • Came from an Insta link

    Did anyone come here from the Feeding Littles insta rec for the chicken and then click a different link on this site and read something like:

    “A wife who does not trust her husband is typically crippled with fear. It is because she is trying to handle things outside of her jurisdiction. When women do this routinely they are anxious and exhausted as a way of life.”

    Wuuuuuuuuuuuuuuuuuuuuut???

    Reply
  • The Bangla King

    Great recipe btw!!

    Reply
  • Lynn Caroline

    Hey there, desperate to impress I’ve searched for the tastiest chicken recipe ever and here I am! However I only have white wine vinegar! Am I destined to fail?! Did I say failure is not an option?

    Many many thanks Lynn, Manchester uk

    Reply
  • Matty

    This recipe is the best I absolutely love it, I get my mum to make it for me as often as possible. Having it tonight

    Reply
  • Lana CC Finds

    I was looking for another chicken recipe but now I’m gonna try it. Thank you

    Reply
  • Cindy Pafford

    This chicken surprised me in that it’s so moist cooking it at a high temperature. It’s so easy and really good.

    Reply
  • Jen Holt

    This is my go-to recipe ! I have made it many times for friends and family and it’s always a hit. Fresh rosemary helps a lot but you can use a little dry in a pinch. Thank you Rachel !

    Reply
    • Sherry

      Love it! It’s been one of my staples for years now! I like to double the sauce, and mix with rice and broccoli or asparagus.

      Reply
  • Jen Holt

    This is my go-to recipe ! I have made it many times for friends and family and it’s always a hit. Fresh rosemary helps a lot but you can use a little dry in a pinch. Thank you Rachel !

    Reply
  • Aimee

    I have lost count of how many times I’ve made this. It’s an easy go-to recipe when I want something easy and quick but it tastes so good. Everyone in the family likes it, including my husband who likes neither Dijon mustard or vinegary dishes. Mixed together with real maple syrup (I only use the real stuff in this) the combination is fabulous. Highly recommend.

    Reply
  • Kimmie

    Excellent recipe an absolute go to for a family including the kids. They love it

    Reply
  • Sammy

    Wow! I hope I could do this one of these days. Looks delicious. Do you have a Youtube channel?

    Reply
  • Sanna

    Thanks for sharing a great article about best chicken that suites to everyone. Keep sharing…

    Reply
  • Melissa

    What is the nutritional information?

    Reply
  • Sue

    Added lemon juice and oil to the marinade then divided the marinade into 2 bags. Chicken in bag and one veggies in bag 2 (Mushrooms, zucchini, onion wedges).
    Grilled chicken. Grilled veggies on a sheet of foil.
    Family favorite. Great idea for the baking option.

    Reply
    • Alison

      How much oil and lemon juice did you add?

      Reply
  • Dmitry

    Thanks for posting. Great recipe.

    Reply
  • Kashmiri Saffron

    Good Post I enjoyed Reading

    Reply
  • Heather

    LOVE LOVE LOVE this dish; so simple yet delicious. This may seem like a silly question, but how should I adjust the cooking time (and/or temp??) for baking tenders like this instead of breasts?

    Thanks!

    Reply
  • Lasantha Rupasingha

    These are very important information. worth to visit this site. keep going…………. for more details click on this

    Reply
  • Noelle Conway

    I am trying this receipt today,sounds so good,it’s cold here in Texas so it’s sounds like this would go good with fresh veggies

    Reply
  • Anonymous

    Cooking chicken w.o. brining is always worse than not. No question. I will make this tomorrow. I’m can tell it’s gonna be very good.

    Reply
  • Brittany

    Hey girly! Any idea what the calories are on this? Per the whole recipe or per 4oz,whatever, I’m on a diet. I can separate everything but wasnt sure if you knew :)

    Reply
  • Elizabeth Denholm

    I made this last night and it was absolutely gorgeous. Thanks so much for this recipe

    Reply
  • Tiffany

    Can you leave off the freah Rosemary? I have all ingredients but the rosemary. Will this make much of a difference?

    Reply
    • Rachel Schultz

      Yes, that’s fine.

      Reply
    • Tiffany

      I used thyme and it was still very good!

      Reply
  • agatton

    Your chicken looks amazing! I’m so sure about the maple syrup, but the garlic and vinegar would probably make it all taste great. Thanks for sharing! I’m always looking for new ways to make chicken breasts.

    Reply
  • review cart

    I made this a few months ago and LOVED LOVED LOVED the Moroccan dipping sauce. Then I couldn’t find my recipe! I knew it had to be yours so today I am SOOO excited to find it again! I will be making this tomorrow night so my chicken has time to brine and I have all the ingredients! This is absolutely FABULOUS!! Thank you!!

    Reply
  • Lisa Stewart

    Five star recipe! Made it for the family when I was very tired. The ease of the recipe just sung to me. Something magical happens in the oven because you get a comforting, healthy dinner with very little effort! I am a chicken gal, and this is my new fav.

    This morning I noticed that someone went back down and ate the leftovers for their midnight snack. Hey!

    (Btw, I used pancake syrup cuz that was on hand)

    Reply
  • Anonymous

    Do you cover pan with foil?

    Reply
    • Rachel Schultz

      Nope!

      Reply
  • Anonymous

    It was so delicious mmmmm.

    Reply
  • Sherri

    I’m going to try a crockpot version of this tomorrow… Hugs, LuLaRoe Sherri Katnic

    Reply
  • Dee

    Hello. Is the red wine vinegar used for taste or for acidity with taste. I am trying to figure out how and with what I am going to substitute it with. Any suggestions?

    Reply
    • bRYAN

      I used Balsamic Vinegar instead, worked just as well

      Reply
  • Dawn

    I made with thighs and breasts, and not sure if it was due to the fat content in the thighs (in the same pan), but the sauce turned all black and carmelized – really unappealing, and the sauce separated (maybe again due to the fat?). It all tasted good once I took off the carmelized, burnt sauce, and did make delicious leftovers, but unsure why this happened. I followed recipe exactly, except for subbing 3 thighs for one breast.

    Reply
    • Heather

      This happened to me too! What did we do wrong?? The sauce was super thick and turned into a thick coating. Ugh.

      Reply
  • Elaine Cowling

    I can’t see any instructions for slow cooker for thid Best Chicken recipe?
    Cheers
    Elle

    Reply
  • Tracie

    Awesome! I actually used extra mustard sauce to coat my brussel sprouts (& added 2 tablespoons of white wine) b4 cooking them! DELISH!

    Reply
  • Michele

    I’d really like the recipe for the yumming looking brussell sprouts salad!

    Reply
  • Jillian

    Omg!! My new go-to baked chicken dish!! So moist!! I roasted new potatoes and sweet potatoes with! Absolutely delicious! And so easy to make ❤️

    Reply
    • Heather

      Did you put the potatoes in the same dish? How did you cut/slice them? Do you think sweet potatoes would go just as well? Thanks!
      BTW, LOVE THIS DISH!

      Reply
  • Lauren

    HAs anyone used pancake syrup before? I don’t have real maple syrup on hand

    Reply
  • Maria

    Do I cook this covered or uncovered

    Reply
    • Rachel Schultz

      Uncocvered

      Reply
    • Jillian

      Uncovered. Definitely foil line your pan, so easy to clean up!

      Reply
  • stanley mutuku

    it is so wow.keep up guys

    Reply
  • Kristen

    My whole family loved it. Even my 3 year old thanked me for the yummy chicken.

    Reply
  • Ashley

    I love this recipe! I usually do equal parts mustard and maple syrup, so 1/2 cup each. It makes the sauce a little thicker, and you get a little more sweet.

    Reply
  • Janice

    Like the recipe but don’t like to use corn syrup, any suggestions?

    Reply
    • Anonymous

      It’s maple syrup

      Reply
    • Missy

      It’s maple syrup not corn syrup. Use the real stuff which is all natural

      Reply
  • Keith

    Made this tonight for the wife…..it was such a success…..def making it again. 5stars

    Reply
  • Tom

    I was out of red wine vinegar so I used raspberry wine vinegar and it turned out awesome.

    Reply
  • Lydia

    Always looking for recipes for chicken breast Love this recipe easy, quick ad delicious. Thank you!

    Reply
  • Mary

    Amazing recipe. I am a slow cooker fan. I slow cooked this for 3 – 4 hours+ made the salad. Loved it.
    I also added a touch of powdered garlic + onion

    Reply
  • Anonymous

    Amazing recipe. I am a slow cooker fan. I slow cooked this for 3 – 4 hours+ made the salad. Loved it.
    I also added a touch of powdered garlic + onion

    Reply
  • Eureka

    This is our household favorite recipe! I also make it often when we have guest. I love that this recipe rewired hardly any prep and you can put it in the oven and spend some time on the side dishes. I use chicken thighs instead of breast, however, and I also put full rosemary sprigs on top before baking. We also like tons of pepper in this dish to make it a little spicy. This recipe tends to take a bit longer to cope than what the instructions say. Also, if you take it out right when the chicken reaches 165°F, there is usually extra sauce which is great for starchy side dishes. If you cook it a bit longer, the sauce bakes onto the chicken and keeps it juicy. I feel inclined to mention that, with this chicken, we have NEVER had leftovers before. It’s that yummy!

    Reply
  • susan myers

    Yummy! Easy, quick and simple. Delicious too. I added dill, parsley and green onion to the marination. I’m on a low fodmap diet, and it was nice to have such a tasty meal. I also used this in my salmon and shrimp. Marinating it overnight, if you remember, gives it way more taste.

    Reply
    • Nancy

      Just like Susan, I’m on low fodmap diet too! I don’t know why I didn’t think of just substituting maple syrup to make a “honey mustard” sauce for chicken and other things. Glad I stumbled across your recipe. I actually have 4 skin on chicken thighs and 2 huge skinless breasts marinating overnight, because that is what I had on hand :) I also tend to batch cook larger amounts with 4 different main courses and then we rotate what we have, but wind up with the same dish 2 to 3 times for the week. This dish is for an almost 12 year old girl and myself. She will easily eat 2 to 3 of the thighs herself. And then I will have the other 1 or 2. And the breasts, sliced thin or in small chunks will make excellent cold leftovers for lunches. I also substituted the vinegar for white wine.

      Reply
  • LD

    I made this using Kozlik’s Fig and Balsamic dark mustard. You really have to use a good quality mustard that you love the taste of. I thought it tasted great!

    Reply
  • Samantha from Maine

    This was great. Made the brussels too. Delish. Thank you!

    Reply
  • Donie Langston

    This is sooo easy and sooo good. This is my second time to make it. It won’t be my last.

    Reply
  • John

    Perfect!!!

    Reply
    • John

      I sprinkled the chicken with some onion powder and garlic powder.
      I also put the rosemary on after I dipped the chicken in the mustard mixture so it would cook with the chicken.. Added more pepper and baked.I use fresh thyme for a garnish just before serving.
      Again, Perfect!!!

      Reply
  • Sarah

    I’ve kept this recipe for a while and finally got around to make it. We loved it so much that I had to come back and comment.First off, I HATE mustard, Dijon or otherwise. I made this recipe with boneless skinless chicken thighs and it was so delicious! I was even sopping up the juice afterwards because I couldn’t get enough of it! Plus, I couldn’t believe how good it was for just so few ingredients and no marinating! Thanks for the recipe!

    Reply
  • Gloria

    I have to say…. I made this tonight. I loved it. I didn’t cook it at as high a temp. I cooked it at 350 degrees and put it back in at 400 degrees after about 20 min. Then I put it back in at 400 for about 10 min. I didn’t want it dry. Very tasty and will definitely be making it again. I am on W.W. and used sugar free syrup but there is only 1/4 c. in the recipe. Enjoy

    Reply
  • Surojit sengupta

    VERY NICE DISH YOU PREPARE … I LIKED TOO MUCH AND I WILL TRY VERY SOON.. THANX TO SHARE.. KISSS YOU..

    Reply
  • sarah

    could i use this recipe for any other parts of the chicken
    thanks will be trying this tonight
    will let you know how it turned out

    Reply
  • Ceci

    I LOVE this recipe. I make enough so there is some leftover and use it to make chicken salad.

    Reply
  • Gloria

    Did anybody cook it a little less or not so hot? I want tender juicy chicken.

    Reply
    • Mindy

      Hi! Small pieces of meat like hicken breasts may be cooked at high temps for a short time like this in order to stay moist. Big cuts like roasts can be cooked at low temps for longer times to stay moist.

      Reply
  • Michele

    So yummy! My mom likes a bland diet, and this pleased her palate. Thanks.
    So easy to make too. I used real maple syrup.

    Reply
    • NANCY

      I didn’t think this was bland at all, it had a lot of flavor.

      Reply
  • Christine

    This is a simple & oh so delicious chicken recipe for my family. I added garlic salt, garlic powder, white cooking wine & Litehouse poultry herb blend. YUMMY!!

    Reply
  • Rosemarie

    One of my new faves! I look forward to this meal. As another person commented, my husband, who does not look forward to meals that have chicken as the main dish…actually likes this one. Great leftovers too…if there are any!

    Reply
    • Anonymous

      Can I substitute regular mustard or ground mustard?

      Reply
  • Ali

    Sooo good!! And easy to make, this is my husband’s go-to dish to make since it’s so simple and yummy,
    I think he “accidentally” swapped the measurements for the maple syrup and mustard (he doesn’t like mustard either), and w like it even more (probably because we are Canadian’s and maple syrup run through our veins?)

    Reply
  • Roxanne Brackley

    Wow!! Everyone 4 adults absolutely enjoyed this dish. My DH who normally is not very excited when dinner consists of chicken. He was the first to comment on great it tasted! The chicken came out of the oven after 45 mins and they were so tender and juciy and packed with flavour. I did add some garlic/onion powder along with the salt and pepper. I had only dried rosemary so I placed it in the sauce for cooking.
    This will become a regular in my house!

    Reply
  • Kinda

    Look

    Reply
  • Karyn

    Also great made with pork chops. Love this recipe. I double the sauce since my family loves it so much. So easy and good.

    Reply
  • Gio

    What would be a good wine pairing for this?

    Reply
    • monica

      Sauvignon Blanc!!!

      Reply
  • Amy

    So, I tried this recipe because of all the rave reviews. WARNING: Don’t eat unless you LOVE dijon mustard and don’t mind bitterness. I thought it was going to be more sweet but was unpleasantly surprised when I took a bite of this very bitter, mustardy chicken. I’m sure it’s delicious if you love dijon mustard!

    Reply
    • Susie

      Amy, you must not have followed the recipe exactly, because it’s never bitter and not a strong mustard flavor. I urge you to try it again. Add extra maple syrup if you want. It won’t hurt the finished product and will make it sweeter.

      Reply
  • Allen

    I’m cool

    Reply
  • Linda

    WOW!! This is the first recipe my husband (and myself) truly LOVE! I’m a rotten cook, but this came out perfect. Wouldn’t change a thing!!!

    Reply
  • Keven

    After I pined your most awesome chicken, I received 45 hits! I almost didn’t try the recipe cause of so much mustard. Have about 50 pinterest chicken recipes to try; I doubt I will make any of them.
    Can’t wait to make it for family & friends.

    Thank You

    Reply
  • Mary

    Found this recipe on Pinterest and cooked it tonight. Ut was delicious, moist and tender. My family loved it! Thanks for sharing this recipe!

    Reply
  • Anneke

    Found this recipe on Pinterest a few weeks ago and this IS the world’s best chicken! Even our youngest, who actually hates chicken, liked it ;o)
    Definitely gonna make this again and write about it on my blog ;o)

    Reply
  • Molly

    So I doctored this up a bit and it was amazing. In addition to the recipe listed I added:
    1 oz cognac
    1 splash Worcestershire
    A little extra maple syrup
    1 minced shallot
    4 cloves minced garlic
    1 slash of balsamic
    Fresh thyme sprigs instead of rosemary

    Then I cooked it on high for 2.5 hours in the crock pot. Ithink this helped keep the chicken moist and tender. I didn’t even need a knife to eat it!

    Bon Apetit!

    Reply
    • Anonymous

      Thanks for the recipe

      Reply
    • gina

      So you made a completely different dish!

      Reply
  • Judie

    Fabulous chicken dish! The whole family loved it! Thanks so much for sharing it!

    Reply
  • Anonymous

    One of the best meals I’ve tried!!!

    Reply
  • Brenda

    Just did it and everybody love it in my house even the baby <3

    Reply
  • ileana

    delicioso!!!!

    Reply
  • ileana

    hola!!!

    Reply
  • Carolyn

    I made this just now. Great! Ok, well, I had to substitute but followed suggestions in some of the comments: used dijon, honey, and Worcestershire sauce. I usually don’t care for dijon mustard but it was really transformed by the sweetness of the honey. Plus, the thickness of the mustard made the sauce stay on the chicken during baking, which was great.

    Reply
  • AMAZING

    AMAZING!

    Reply
  • Carl

    Hi Rachel:

    Looks like I’m one of the few male cooks here. Loved your quick and easy recipe. I sliced the breasts lengthwise in half, so 30 minutes is plenty of time. Lovely flavour. Thankyou.

    Reply
    • Ashley

      Wish I’d done that..my chicken turned out too thick and the middle part tasted bland.

      Reply
  • Anonymous

    Does it have to be pure maple

    Reply
    • monica

      No. You can use Honey instead.

      Reply
  • Jason gibson

    Just made it tonight fort it was delish needed to eat something different that was just what I needed thankyou

    Reply
  • Debi

    Wish you’d shared the recipe for the side as well… Going to make the chicken for sure.

    Reply
  • Shirley Winnicky

    Wondering if fresh rosemary should be on top of chicken before cooking

    Reply
  • Shirley Winnicky

    I am confused you say to season with fresh rosemary I thought fresh rosemary always had to be cooked also should I chop it or leave the leaves whole thankyou

    Reply
    • Carol burke

      Not a big fan of rosemary. I can use thyme but is it a garnish, in the sauce, or on the chicken.

      Reply
  • Shirley

    I have made this several time, each time a different way, I used honey instead of the syrup it was delicious. I have also used balsamic vinegar instead of the red wine, Still fabulous.For those of you who don’t want the vinegar it is such a small amount delete it or substitute Worcestershire instead.I also am not a big fan of Rosemary so I use Thyme dry in the recipe and fresh for the end product.

    Reply
    • Anonymous

      Such an awesome idea: honey and balsamic vinegar! YES!!!

      Reply
  • caroline

    I made this tonight. It’s very good, easy, and lean.

    Reply
  • New cook

    I can’t have vinegar and I don’t use wine. Is there something I could use instead or can I leave it out all together??

    Reply
    • Anonymous

      Lemon or lime juice?

      Reply
  • Kate

    Can I used balsamic vinegar instead of red wine vinegar?

    Reply
  • Anonymous

    Can I used balsamic vinegar instead of red wine vinegar?

    Reply
  • Ann

    Hey,
    Do you think I could replace the maple sirup with honey?
    Or would that be too different in taste??
    Xxx

    Reply
  • Ki Moimoi

    Absolutely love this recipe! My husband brought some for lunch & his construction coworkers all dove in for “a taste” but my husband says he ended up letting them all fight over it. Thanks for sharing, definitely a HIT!

    Reply
  • Musa Campbell

    Not only is this delicious and easy, it is company-worthy!

    Reply
  • Robyn

    Just tried this as a marinade for grilled salmon. Equally delicious.

    Reply
  • Robyn

    Wow! We just used this sauce as a baste for grilled chicken sandwiches! Served on pretzel rolls with lettuce, tomato, and cheese – WONDERFUL dinner. Thank you for the inspiration.

    Reply
  • Marilyn

    I used sugar free maple flavored syrup andthe sauce tasted a bit “off”. I think if I’d used real maple syrup–not store bought maple flavored pancake syrup, it would have been much better. However it was very moist and tender.We scraped the sauce off and used some BBQ sauce to dip each bite and it was very good.

    Reply
    • Grant

      LOL, you’ve got to love people on the Internet.

      Reply
  • Heather

    Made this a few weeks ago and it was fabulous! Doubled the sauce, so I had plenty to drizzle over chicken afterwards. Making again tonight! Thanks for sharing!

    Reply
  • Erica

    This looks yummy! I’ll try it tonight. Do you bake it covered or uncovered?

    Reply
  • Hannah

    I made this tonight, because I’ve been seeing it on Pinterest forever and I love recipes with few ingredients or things I already have. It was good! I used coarse ground Dijon mustard, but I wish I had used regular. Next time I make it I’ll use regular. Thanks for the easy recipe!

    Reply
  • Darlene

    Wondering if anyone has just used pancake syrup? Will it ruin the recipe? Should I skip until I have maple syrup?

    Reply
    • Hannah

      I’m pretty sure that’s what I used (well it says butter maple syrup, but it’s nothing fancy so I’m pretty sure it’s meant for pancakes). If turned out great! I would just use whatever syrup you have.

      Reply
  • Lin

    I made this for dinner tonight and it was excellent. I followed the recipe except added a squirt of honey (just because i could) and added some thyme with the Rosemary. My husband could smell it baking while he was in the garage and my beagles wouldn’t budge from the rug by the stove until it came out of the oven. Served the chicken with baked sweet potato with butter and cinnamon sugar….will keep this in my dinner rotations…it’s a keeper!!!!!!

    Reply
  • Hannah

    Just stuck this in the oven. Can’t wait to try it!!

    Reply
  • Giulia

    I can’t believe I put off making this recipe for so long. It’s delicious! So much flavour from such minimal and simple ingredients and the chicken is perfectly tender. I usually make Pinterest recipes once and forget about them but I will definitely be making this chicken recipe regularly from now on!

    Reply
  • Andrea

    Can’t wait to try this recipe, sounds awesome!! Also love the fact you made a printable version :)

    Reply
  • Brooke

    Yes best chicken hands down, I wanted to like the sauce clean off my plate. LOL Thank you so much for posting a new favorite in my household. Kid approved!

    Reply
  • Tracy B.

    Made this last night using honey instead of maple syrup, and tarragon instead of rosemary, and it turned out great! Pair it with roasted sweet potato/carrots/onion that were seasoned with lemon pepper seasoning. It all tasted excellent together.

    Will try adding lemon juice or lemon pepper seasoning to the sauce mix the next time I make this, considering how well it was with the lemon pepper seasoning.

    Reply
  • Angel

    This looks absolutely wonderful! This is being made this evening for dinner. I will let ya know how it turns out! Thanks so much!

    Reply
  • Debbi

    It is always a joyous relief to make a meal form someone else’s recipe that is true to its word; this indeed is the worlds bet chicken!

    Reply
  • Anonymous

    Do I have to use rosemary, I don’t have any and I want to know if it will change the taste drastically?

    Reply
  • Nikki

    Making this for dinner tonight. Company is coming, so I put it in the slow cooker on low. Hopefully, its great.

    Reply
    • Sharon

      How was it. I always cook on high if it’s 3 – 4 hours?

      Reply
  • Gwen

    I forgot to mention in my last review that I cooked the chicken at 400 degrees for 30 minutes.

    Reply
  • Gwen

    This recipe is definitely a keeper! I only had two chicken breasts, and I used 1/4 cup Dijon mustard, 1/4 cup maple syrup and only 1 teaspoon of red wine vinegar. I tasted the sauce as I was making it and I preferred these proportions. I did not add any salt to the chicken, just a little black pepper. I’m a vegetarian so I don’t know what the finished dish tasted like but my husband really enjoyed it and said he’d like to have it again. I think my version of the sauce would make a great salad dressing.

    Reply
  • Anonymous

    It was okay, there was a taste to it that I didn’t like, I’m not sure which part it was. However, the chicken cooked very nicely in the sauce.

    Reply
  • Stephanie

    This is the simplest and best chicken I’ve ever made. My boyfriend wants it every week now. Thank you!!

    Reply
  • eileen

    I made this tonight with agave instead of syrup…it was delicious! Will definitely be making again

    Reply
  • Vic

    The chicken recipe sounds great, but what’s up with those amazing looking brussel sprouts? Pan-seared with cranberries and pecans? Yes, please. Going to have to take a look at that recipe next because the combination of the two looks astounding. Well done!

    Reply
  • Regina

    i made this today in the crockpot. I used honey mustard and 1/2 cup of maple and added 1 tablespoon of raw sugar. The mixture tasted nice, good balance with with acidity of red wine vinegar. To the sauce I also added one teaspoon of lemon thyme leaves and 1 teaspoon fresh rosemary chopped. The kitchen smells amazing. I’m sure it will taste delicious. I tasted the sauce before putting onto the chicken just to make sure all flavor a balanced.

    Reply
    • Elisa

      How long did you cook your chicken in the crock pot and did the sauce cook down well?

      Reply
  • Morgan

    I made this a few months ago and it was excellent. I am always searching for recipes that are quick, yummy, and don’t have an ingredient list a mile long. Found my way back here last night when I didn’t know what to do with the chicken in the fridge. I rarely repeat recipes as I love to experiment, but it was so good, I have to make it again! Husband approved as well!

    Reply
  • Gloria mcclendon

    This was awesome, and my family really enjoyed it.did not have red wine vinegar or djon mustard so I used Apple cider vinegar and regular yellow mustard, it was the bomb. Thanks for sharing this fantastic recipe.

    Reply
  • Anonymous

    I’ve made this a few times now with different variations! The first time was exactly as written (and 40 mins) and it was perfect. The next I only had apple cider vinegar, still perfect lol. Then the next time I did it with apple cider vinegar and only had honey mustard, still good I just used a bit less maple syrup. I also only use REAL maple syrup, that’s key for cutting the sweetness down. :) It’s definitely sweeter with honey mustard and I prefer the dijon, but it’s still good and my son loved it especially haha. :) But even with dijon, he loves it and he’s only 2!

    Reply
  • Natalie

    I tried this tonight for the first time. I think the cooking temp all depends on the size and thickness of your chicken breasts. I overcooked mine by following the cook temp/time. They probably could have been done in 25 minutes or less. The mustard flavor is very strong and that’s coming from a mustard lover. My husband does not like mustard. He hasn’t come home from work yet. I am nervous that he is going to hate it! If I make this again. I will reduce the mustard, go easier on the amount of pepper I used and either use thicker chicken breasts or reduce the temp to 350. All in all, not a winner as is.

    Reply
  • Samantha

    I made this last night for dinner. It was delicious! Next time, I may decrease the amount of mustard and increase the amount of syrup. My husband said this is the best meal I’ve ever made-I guess I won’t be spending hours on dinner anymore! Ha!

    Reply
  • Sara

    This didn’t turn our for me. It tasted like chicken covered with mustard. I couldn’t taste the vinegar or maple syrup. I wonder why other had such success. I used actual pure maple syrup, maybe that was the culprit? Love your other recipes though!

    Reply
  • angie

    Hi there. This recipe brought me to your site…but the awesome picture of you eating with gusto will bring me back again! Love it! It makes me happy!

    Reply
  • SYK

    You should know this is the best chicken I’ve made yet. I roasted broccoli and put rice in the same pyrex pan as the chicken, and bites of everything together was heaven.

    Reply
  • Julia

    Are you sure your cooking temps are right here. I cooked at 425 and the chicken was very dry.

    Reply
    • Ashley

      She says that the time and temp depend on personal preference and that she prefers her chicken dry.

      Reply
  • Lieske

    The chicken turned out great, I did use Apple cider Vinegar and fresh Rosemary from the garden. Served it with roasted cauliflower and my husband’s favorite rice for a wonderful Easter dinner.
    Thank you so much!

    Reply
  • Tanya

    It was moist but I agree with another reviewer regarding reducing the amount of mustard. Maybe I’ll just increase the amount of syrup but I would give it another shot.

    Reply
  • Nancy Smith

    I looked at this several times on Pinterest, but passed on it thinking it’s simplicity was too good to be true. Seriously, how could anything this easy taste so good. OMG!! Tender and amazing! Made it again the next day tripling the recipe. Amazing leftover and sliced thin for sandwiches too. I also used some extra sauce and added greek yogurt to make a dressing for salad with leftovers as well.

    Reply
  • Julie

    Can I use regular vinegar or balsamic vinegar instead?

    Reply
  • Carrie

    This turnout awesome every time I make it, and is always a hit. Thank you for the awesome recipe! :)

    Reply
  • Glory Pittsenbarger

    OMG This is a delicious recipe. WE LOVE IT!! Thank You

    Reply
  • Gaby

    Can this recipe be made ahead and frozen for those busy weeknights?

    Reply
  • Cath

    great recipe! I made this with our honey instead of maple syrup and still tasted delicious.

    Reply
  • Anonymous

    Let’s see how this turns out ..I’m using apple syrup and apple cider vinegar instead cause it’s all I got lol

    Reply
  • Kelly

    do you have to use pure maple sugar?

    Reply
  • Darcy

    I’m making this for dinner but I don’t have red wine vinegar
    Could I just use red wine?

    Reply
    • Anonymous

      I used apple cider vinegar and it came out awesome.

      Reply
  • Stan

    I don’t know about “worlds best” but it was definitely a good dish. i was concerned it would taste too much like dijon but it was perfect. good call on lots of pepper too – nice balance. one of the best things about this is it is super fast and easy to make.

    Reply
  • Kelly

    Loved this recipe! YumOOO!!!!

    Reply
  • Sue

    hi ! Just prepared this and it looks yummy but is it ok that I brought thin slices chicken breasts ? Can you tell I don’t ever cool lol?

    Reply
  • Jillian

    What vegetables would go good with this? I have broccoli, peas and carrots, and green beans. I wish I had some brussel sprouts like you made :)

    Reply
  • Jen

    Giving it a shot for dinner tonight! In the oven now, smells goodddddd.

    Reply
  • Lindsay

    I am trying this for the first time…how do you season with fresh rosemary? Should I chop it up, or cook it with the Rosemary? Thanks!!

    Reply
  • Barbara

    Can I use brown sugar instead of maple syrup?

    Reply
  • Barbara

    Can ius

    Reply
  • giuliana

    Hi l love recipes

    Reply
  • Debbie

    Made this for dinner tonight, it was delicious!! Made it according to the recipe. My son who is learning to cook wants the recipe too.

    Reply
  • Erin

    this is a keeper! Kids all had seconds.

    Reply
  • Venita

    I cooked both the chicken and Brussels sprout recipe tonight for dinner. My teen-aged son and I loved them both. Great recipe! What a treat to cook up a delicious, gourmet-style dinner that is simple and delightful to look at. A keeper.

    Reply
  • Jilian

    This was amazing! My husband told me to come back to post a comment and tell everyone. I did not have Dijon mustard but I had a ton of French’s horseradish mustard and it was so good. I am not even a huge mustard fan.

    Reply
  • Amanda

    Can I make this with pork shops instead of chicken? If so, what do you recommend for any adjustments?

    Reply
  • Anonymous

    I need the recipe for the brussel sprouts!

    Reply
    • Rachel Schultz

      There is a link in the post.

      Reply
  • Deanna

    LOVED IT!!! Super easy and very tasty. Thank u!

    Reply
  • momof8

    Made this recipe for company last night. Was very easy. But, if you do not like mustard, I would not recommend making this. It definitely tasted like a honey mustard sauce. The chicken was very moist and tender, but strong mustard flavor. If I make it again, would adjust the sauce somehow. Thanks.

    Reply
  • Linda B

    Uh . . . Not so much. I must have done something wrong. Your picture shows beautiful chicken with a nice dry surface after baking. Mine was covered with a lumpy, soupy mess. I baked the chicken in a baking dish as your recipe states. Should I have baked it on a grilling rack instead?

    Reply
  • Ashton

    is this supposed to be cooked covered or uncovered?

    Reply
    • Rachel Schultz

      Uncovered

      Reply
  • Angie

    I don’t have any maple syrup on hand, can you substitute raw honey instead?

    Reply
    • Rachel Schultz

      You could use honey. It would alter the taste, but it still works.

      Reply
  • Greg

    Loved, loved, loved this recipe!
    I made it tonight for company and everyone raved about it and the only drawback of the meal was everyone wanted more and I should have made more.
    I was a little hesitant making the recipe after reading several reviews stating it was too salty. After tasting it and talking about it with my wife I think the perception of too salty might come from those who don’t like the taste of Dijon and may interpret it as salty.
    The only change I might try is reducing to 400 next time as I felt some of the sauce darkened too much.
    Overall, I give this recipe a definite A+! Thanks for sharing!

    Reply
  • Sally Baker

    Finally a recipe that doesn’t use tinned soup. Thank you, thank you, thank you.

    Reply
  • kayla

    Can I USE apple cider vinegar instead of red wine vinegar?

    Reply
    • Rachel Schultz

      Sure.

      Reply
  • Kayla

    This looks delicious! I really want to try this recipe this weekend when my boyfriend comes, but I live in a small apartment in Japan and don’t have an oven! Will this turn on just as good if I make them on the stove?

    Reply
  • Sandy

    Thank you for this recipe. I’m 77 years old and still looking for new recipes to cook and was thrilled with this, especially the Rosemary which is plentiful this time of year and it also help memory. Be making this tonight.❤️

    Reply
    • Rachel Schultz

      You are welcome, Sandy.

      Reply
  • Marck

    Made this dish for the family for dinner this evening and it was a huge hit. Thank you so much for a fabulous recipe that we will be adding to our favorites list.

    Reply
  • Cortney Barbot

    Super easy and delicious. I should have made more and will certainly make this recipe again. My husband loved it.

    Reply
  • Purdue

    Dijon, Rosemary, and Maple oh my! The salad looks beautiful too.

    Reply
  • Karla

    This turned out great BUT I used regular syrup (on accident) and the mustard taste had a strong tangy kick to it. I hear the maple syrup is suppose to mellow out the taste so I’ll be trying this recipe again this week! Also when I made this recipe yesterday it didn’t turnout as neat as yours pictured. Any tips on the presentation? It was more like gravy..

    Reply
  • Karla

    This turned out great BUT I ised regular syrup (on accident) and that mustard taste had a strong tangy kick to it. I hear the maple syrup is suppose to mellow out the taste so I’ll be trying this recipe again this week! Also when I made this recipe yesterday’s to didn’t turnout as neat as yours pictured. Any tips on the presentation? It was more gravy..

    Reply
  • Alex

    I just wanted to say thank you for this recipe. so easy and so delicious…this will definitely be a staple meal in my house from now on! :)

    Reply
    • Alex

      also, for those asking about a substitute for red wine vinegar, I used balsamic and it turned out great.

      Reply
  • Tameka

    Going to try this recipe.. but with honey instead of maple syrup ( simply because I donot have any) I was looking for something to use red wine vinegar in .. Thank you for the idea/ recipe,

    Reply
  • Amanda

    i used this on salmon. Cooked at same temperature for 12-15 minutes. Also delicious.

    Reply
    • Anonymous

      That sounds like a good idea too!

      Reply
  • Anonymous

    Would it be okay if I were to use spicy brown mustard instead of dijon?

    Reply
  • Yileen

    Hey any replacement for the red wine vinegar?

    Reply
  • Suzy

    Well done! My husband and I were thrilled with the results. So quick, easy, and tasty.

    Reply
  • Melissa

    Where is the recipe for the brussel sprouts?

    Reply
    • Rachel Schultz

      It’s linked in the body of the post.

      Reply
    • Anonymous

      Tap on pan speared Brussel sprouts with cranberries and pecans. In gold letters

      Reply
  • Anonymous

    What brand dijon did you use?

    Reply
    • Rachel Schultz

      I have not found one to be better than another of those I have tried.

      Reply
  • Anonymous

    I want the recipe for the Brussel sprouts! They look insanely delicious.

    Reply
    • Rachel Schultz

      They are linked above!

      Reply
  • Carrie

    I made this last night and it turned out awesome. The recipe is simple, quick and yummy. Thank you!!

    Reply
  • Alyson

    This recipe is AMAZING. My boyfriend loved it and so did I, Thank you so much for sharing!!

    Reply
  • Tiffany

    This sounds so yummy! I am excited to make it tomorrow night for dinner.

    Reply
  • kat

    I first saw this on a crockpot Pinterest site and directions said to cook on high for 4 hours. It was burned to a crisp! Don’t use it as a crockpot recipe!

    Reply
  • Louis

    Mmm deliciousot

    Reply
  • Jess

    I read this recipe and thought the ingredients were so strange together but omg was I wrong. Sooo yummy!

    Reply
  • amber

    This looks so yummy! That Brussel salad looks delicious too! What is in it?

    Reply
  • Agustina

    Greetings from South America Rachel !
    I’m planning to do this recipe for a family dinner, but in my country it’s really hard to find maple syrup, so I would like to know, what else could I use?

    Thank you in advance.

    Agus.

    Reply
  • Camille

    Good

    Reply
  • Linda

    I am making this recipe as I type. I accidently bought fresh thyme at the store as I was shopping on memory like I frequently do.: ( I wanted to see if anyone ever used dried rosemary with this recipe? That is what I am doing so please cross your fingers for me. I sprinkled the top of the prepared chicken with the dried thyme and yes more pepper as recommended.

    Reply
  • Denise

    This was one of the best chicken recipes I have ever made!! Followed exact measurements and the results were amazing.

    Reply
  • Maryann

    Hi Rachel,
    Both of my kids just returned home to live with us. Our daughter came home from Okinawa and our son returned from Alaska after serving in the Air Force. I’ve been searching for easy recipes that taste great and are also healthy. This one looks like it fits the bill so I’ll be making it tonight. Thanks for posting it – love your site!

    Reply
    • Rachel Schultz

      Thanks Maryann!

      Reply
  • Julie

    This was yummy, but the sauce curdled. Anyone give me some tips as to why this happened?

    Reply
  • Erica

    Oh man… I was excited to make this. I decided to cook it in the crock pot. NOT RECOMMENDED!!! The chicken tasted just OK, but the worst part was the smell. I don’t know what happened, but when I took it out to serve to my boyfriend, he said it smelled like somebody ripped a huge fart! So embarrassing. It tasted ok by itself, but great in a salad. I think I will give it another try because of the rave reviews, but I will bake it in the oven this time around :)

    Reply
    • Emma MacDonald

      I totally agree! I cooked it in the slow cooker and it was just okay. I found it became SUPER dry and the taste was totally overwhelming! Trying it again in the oven right now!

      Reply
  • Anonymous

    So delicious! This is a weekly meal in our house!

    Reply
  • Desiree

    AMAZING! Seriously. I could not stop eating this chicken. I may or may not have eaten the entire recipe by myself in one day. Yum!!

    Reply
  • Anonymous

    Great recipe!!

    Reply
  • Sara

    Has anyone ever tried this recipe in the crockpot. I love it and want it soon, but too busy of a day tomorrow to make it in the oven.

    Reply
  • Kay

    Fantastic and so easy. Forgot to add the rosemary but it was still delicious. Call me crazy but it almost tasted like a peanut butter sauce and since we’re paleo eaters we miss peanut butter!

    Reply
  • Chrissi

    We made this last night and it was AMAZING!!!
    So moist, so yummy!!
    It was so good we just had it for lunch too!!!

    Reply
  • Andrea

    This is an amazing recipe. I didn’t have any maple syrup so I substituted with honey. I also added dried Italian seasoning to the honey mustard mixture instead of using fresh rosemary. This was so much better than I expected and incredibly easy.

    Reply
  • Ellen

    Sorry…forgot to rate….definantly will do again!

    Reply
  • Ellen

    Made with Apple vinager and sweet hot mustard (all I had on hand). Wow! Husband loved it! I thought it was a tiny bit too hot but the chicken was soooooo tender and we served over rice pilof. Came out of oven looking like a picture off a magazine! Should have included a photo… ;-/.

    Reply
  • lisa

    Very good chicken!!! Not the best I make but definitely chicken with a different flavor. I appreciate the recipe.

    Reply
  • Eden

    I’ve never written a review for a recipe before, but here I am! Story time: My husband eats like a bird. He eats the smallest portions I have ever seen a grown man eat, and he never finishes them. I’ve seen him make “half-sandwiches”, take two bites and save the rest for later. Not only that, he just may be the pickiest eater alive. I had never heard someone complain about a dish being too flavorful until I met him– I was flabbergasted! That all being said, tonight was the first time I have EVER seen him finish a plate in one sitting. I served this with some rosemary quinoa and steamed veggies and he might as well had licked the plate. I commented on how I couldn’t believe how much he’d eaten and he actually turned red with embarrassment. This was very flavorful but somehow it didn’t irritate his sensitive taste buds. I’m a very adventurous eater and self-proclaimed “foodie” but I thought this rather simple dish was delicious. It was also extremely easy, and being six months pregnant I really appreciated that. I will be making this again and again. :)

    Reply
  • Trevor

    Has anyone tried this as a marinade & grilled it?

    Reply
  • Trevor

    Has anyone tried this as a marinade and then grilling it? The recipe sounds interesting, I just prefer to grill.. Thanks for any info!

    Reply
  • Jasmine

    Dinner is on tonight ;)

    Reply
  • Rosa

    I absolutely loved this chicken! I used apple cider vinegar because it’s what I had available and also honey instead of maple syrup. It came out soo good! Thank you for this recipe, I’ll be making more of it!

    Reply
  • Laura

    I have been wanting to make this for a while but I don’t really like maple syrup. Some posts say regular syrup isn’t as good? Does the finished product have a real maple flavor? Thanks! Laura

    Reply
    • Anonymous

      No it doesn’t and it tasted absolutely amazing

      Reply
  • GH

    H

    Reply
  • Luv What You Do

    Where is the recipe for those brussel sprouts?! YUM!

    Reply
  • Ammie

    I am trying this recipe this week. What is the side dish? It looks yum too!

    Reply
  • Melanie

    my husband and I both loved this. unfortunately I missed the step of lining the dish (which I REALLY regretted later – took a lot of elbow grease to get it clean) but I will definitely be making again.

    Reply
  • Lyn

    chicken dijon, syrup and vinegar

    Reply
  • 'Neen

    A simple, tasty recipe. Served with wild rice and steamed kale, it made a delicious and healthy dinner. I wasn’t sure about the mustard, either, but the maple syrup mellowed it out, and we loved the final product. (Real maple syrup is a MUST.) Thanks!

    Reply
  • Sara

    This is a great recipe! Love it. Could the pan be lined with parchment paper instead of foil? Thanks!

    Reply
  • adam

    Warning people – this tastes like mustard. I’m all for the quick prep, the use of chicken thighs (my own modification to the recipe) and tin-foil in a glass baking dish for ease of baking and cleaning.

    I loved every minute leading up to the first bite. Overall, not terrible, but for those who fear condiments this mustard based chicken marinade is for the birds (or you all who rave about it).

    xoxoxoxo

    Reply
    • Danielle

      Did you use real maple syrup? I use this mixture for basting all sorts of meat, (with pork I apple cider vinegar instead of the wine vinegar) and it’s great – not very strong mustard flavor at all. But we use pure maple syrup, usually home made. Makes a world of difference.

      Reply
  • Rebecca

    This is one if my FAVORITE chicken recipe!!! Unfortunately, this time I accidentaly bought sugar-free syrup and didn’t realize till I had already mxed the sauce and poured it over the chicken… Won’t make that mistake again!! Note: DON’T try to make this ‘low-cal’ by usng sugar-free syrup!!

    Reply
  • Susan

    This was absolutely delicious! The chicken was cooked perfectly. We used fresh basil instead of rosemary and it went perfectly with the sauce. Thank you!

    Reply
  • Laura

    Tried this recipe with a friend tonight and it turned out beautifully, cooked perfectly too! So juicy! I don’t know about world’s best (however I am not a big fan of dijon) but certainly worth trying. :)

    Reply
  • lls

    I used honey mustard instead of Dijon since that is what I had….It turned out delicious!
    My husband said it was the best chicken he had in weeks and my 2 year old toddler loved it!
    Thanks!

    Reply
  • B @ The Sequin Notebook

    This looks INCREDIBLE! Can’t wait to try it out!

    Reply
  • Kristi

    The chicken was great. I forgot the rosemary though, should that have made a big difference in the taste?

    Reply
    • Chelle

      I once left out the rosemary on accident and I could tell something was missing. Definitely better with it! :)

      Reply
  • keyana

    what kind of maple syrup is used? real organic maple syurp or the traditional betty crocker syrup? Thanks!

    Reply
    • Anonymous

      Maple syrup is maple syrup. It doesn’t come sugarless,and betty Crocker doesn’t make it..

      maple trees do

      Reply
  • Maria

    Hey Rachel,
    I am a new fan of your blog and just wanted to let you know I think it’s extremely inspiring.

    Anyway, my husband and I made this recipe tonight and we had an interesting outcome. When we pulled it out of the oven, the chicken looked like it had a little suede coat on.. Hahaha. As delicious as it was, the dijon mixture congealed into a thick skin. We noticed that your sauce looked thinner than ours and your final result looked much crispier and less.. leathery.

    Just wondering if you or anyone else had this problem before!

    Reply
    • Kayla

      Make sure you’re using real maple syrup and just add a little more if the sauce looks too thick before you put it on. Once I used regular syrup and the same thing happened and the chicken didn’t taste as good.

      Reply
      • Ashley

        Wish I had read this before! Lol mine had the same thick skin.

        Reply
  • laine

    I love this recipe i make it for my family all the time and it always turns out

    Reply
  • Mikala

    I have made this a few times now, but decided to use fig balsamic instead of red wine vinegar tonight, and wow! It is amazing. Not going back to the red wine vinegar for this recipe. I also used about 2 tsp. of erythritol, which is a sugar substitute instead of maple syrup this time and I didn’t miss the maple syrup.

    Reply
  • Spank

    IT WAS WELL WORTH MAKING HOME MADE MAPLE SYRUP BECAUSE I WAS OUT, and using it in this recipe! Huge hit!!! BUT you have to love honey mustard because that’s what it taste like. I butterflied 3 chicken breast and cooked it for 30 minutes. Very moist and wonderful!

    Reply
  • Bianca

    Thank you very much for the lovely recipe Rachel!
    I just had one question regarding the temperature. Is it 425 celcius or Fahrenheit?

    Kind regards
    Bianca

    Reply
    • Rachel Schultz

      Fahrenheit!

      Reply
    • Anonymous

      Haha. Pretty funy

      Reply
  • Gail

    Please tell me about that lovely side dish over rice,….!

    Reply
  • Adele

    This is a great recipe. So easy, and the kids liked it, too. Definitely keep the sauce and serve it with the chicken. I made Bobby Flay’s brussel sprouts with pancetta recipe and the flavors meshed perfectly.

    I highly recommend using a meat thermometer because by temperature the chicken turned out perfectly moist and cooked through before it looked as toasty as the picture.

    Reply
  • Kelly

    I am making this tonight but can you use coarse ground Dijon mustard?

    Reply
    • Anonymous

      I did, and it was delicious!

      Reply
  • Anonymous

    Would this work with boneless pork chops?

    Reply
  • Lisa Price

    I love this recipe…. yummmmmmmmmmmmmy

    Reply
  • Morganne

    Made this for my husband’s grandparents tonight, they loved it and they don’t think I can do anything right. I did make 1.5 times the recipe for the sauce, it was very good over asparagus.

    Reply
    • Rachel Schultz

      Haha, that’s great Morganne!

      Reply
    • Anonymous

      I know the feeling…. the dreaded judgmental inlaws. But yayyyy!!!

      Reply
  • Susan

    Followed your recipe to the letter (cooked at 425 for 30mins), and I’ve gotta give it to you… this might just be the WORLD’S BEST CHICKEN! It’s that GOOD! I’ve made honey mustard chicken many times and it’s always tasty but, subbing in maple and adding the rosemary….. Wow!! succulent and savory is how I describe this amazing dish!

    I cooked the Brussels sprouts and they were awesome as well. Since I didn’t have all the ingredients on-hand, I had to make a few modifications (Israeli cous cous in place of barley, Feta in place of gorgonzola, dried instead of fresh cranberries, and since I had cooked bacon for b’fast, I sautéed the sprouts in bacon fat).

    I will be making both of these dishes again and again!
    Thanks for sharing!

    Reply
  • Adrian Rees

    Dear Rachel,
    I am a new to the kitchen following my wife of 44 years diagnosis with Alzheimer’s disease.This recipe was so easy to follow that even a beginner cook like me can create an outstanding dish. Absolutely fabulous, we have just started to entertain again, and I will serve it to guests next week. Thank you for great recipe, next week I’m going to take your cobbler recipe to a pot luck.
    Thank you again, Adrian

    Reply
    • barb

      More power to you! I really feel for you and what you are going through. I don’t know what stage your wife is at but I am so glad to hear you are entertaining again. My mother had alzheimers and we were so naive when it started. I would do a lot of things different than I did than. May god bless you and your wife. Barb

      Reply
  • Heather

    I just wanted to let you know how much we love this recipe. I’ve done it with chicken breasts for freezer meals. It has been sent away to my daughter at university. She loves it. My other daughter who hates mustard also loves this recipe. Tonight, my husband and I tried it on pork tenderloin. It was fantastic! So easy and so good.

    Reply
  • Sandy

    Was looking for a fast marinade for a boneless, skinless chicken breast I had thawed for our dinner (yes, hubby and I are light eaters and 1 serves the both of us). Came upon this blog and I LOVE it! So many interesting-looking recipes!! I had all the ingredients for this recipe – they are pantry staples. I added my fresh rosemary 1/2 way through the bake time (if I was using dried rosemary I might add it at the beginning) and basted the sauce back onto the chicken at the same time. Was the most moist and tasty chicken breast I can remember!! The sauce did burn a bit in the pan by the time the breast was cooked, but am sure it was because I’d cut the recipe down so much. Next time will put it in the crock pot (Anyone tried freezing leftovers of this?) or a very small foil ‘bowl’ so the sauce can’t spread too much. This is so fast and easy it can be a weeknight after work dinner! This is a keeper!!

    Reply
  • Jeff Blackwell

    Rachel, does the rosemary go on before the chicken goes in the oven or after. Excuse my ignorance. I’m just not much of a cook. I just pulled the chicken out of the oven. Looks great and I’m sure tastes like the “Worlds Best Chicken”. Now I’m going to try your peach cobbler. Thanks so much and keep up the good work.

    Reply
  • Holly

    This was a hit with my husband and that’s not easy to come by. The sauce was delicious!

    Reply
  • Pat Duffy

    Deliciously yummy, easy and fast. I roasted butternut squash with olive oil, salt and pepper and it was a perfect accompaniment for a great fall night. I didn’t have a lot of sauce left over but spooned most of it on top and it was enough.

    Reply
  • Amy

    I tried this recipe and it was really watery. Is this normal? What do you suggest? Thanks!

    Reply
    • Rachel Schultz

      Be sure to not use frozen chicken. That may help!

      Reply
  • Judy

    Can I make best chicken in microwave? How long? Thanks…

    Reply
  • brittany

    Does anyone know if this actually taste better if it is cooked in the crock pot or better tast from the oven?

    Reply
  • Carol

    What is the side dish shown with this chicken? I would love to make that to complete my meal

    Reply
  • stacey braley

    Really good. Made this last week and making it again next week but trying it in the crockpot this time. Hope it comes out just as good. Doubling the recipe because I feed two teens and a hungry husband so 4 chicken breasts weren’t enough. Thanks for sharing this!!

    Reply
  • Sara

    Loved this easy, tasty recipe! Agree with others – sauce is delicious. Leftovers were cut up, chicken & sauce mixed with rice & broccoli and baked in individual buttered ramekins for next day lunches. A new fav! Thanks!

    Reply
  • stanwoodabby

    I’ve been craving mustard-glazed chicken, but we’re going plant-based, so I baked this sauce on halved potatoes and some Crimini mushrooms. It was amazing. I used deli mustard for the fun of the mustard seeds and ate the potatoes and shrooms with some boiled edamame. Yum! Thank you for an amazing sauce recipe!

    Reply
  • Robin

    This is really yummy. After seeing how you raved about it, I made it without giving it a lot of thought, as I had all the ingredients on hand. Then, as I was putting it together, and after we started smelling it (wonderful), and for sure after we tasted it; I realized I had made a delicious mustard-based barbecue sauce! Here in the midlands of SC, that type of sauce is very common and a real favorite of ours…I just usually buy the sauce. Hmmm…won’t be doing that as often after tasting this! The only thing I will do different next time is use smaller pieces of chicken. I also think it would make a great dipping sauce for chicken nuggets or fingers! Thanks for posting it!

    Reply
  • nancy

    We didn’t care that much for the maple flavor, it also seemed pretty sweet. I would recommend using honey and just having a honey mustard chicken dish. But maybe that’s just us. We love that it’s so easy and fast to prepare, can’t beat that! I would rate it a 3 w/maple syrup and a 5 w/honey, so that averages out to a 4 star rating…;D – Thanks for sharing!

    Reply
  • annie

    I added a few pepperflakes to the mustard. It gave I t a little extra spice

    Reply
  • Jen

    Everything people say is true! So delicious. Best thing me and my boyfriend have made together. I substituted thyme for the rosemary and it turned out great… Highly recommended!

    Reply
  • Tammy Lober

    This chicken recipe is DELICIOUS! My family raved about it!

    Reply
  • Anonymous

    Another sub for the maple syrup: molasses and brown sugar. I’m not sure what it’s supposed to taste like, but it was delicious even with the modification.

    Reply
  • JMS

    Made this last night, we all loved it. This is a keeper and so easy to make!
    I used real maple syrup not the kind you buy in the pancake aisle, not sure if it made a big difference but it was flavorful. Will try it on pork tenderloin next

    Reply
  • Anonymous

    Super duper …oh my …..mustard was not overwhelming.
    Yummy. Made side dish too….we were numb with delight!

    Reply
  • Cathy

    What is the side dish – it looks amazing too! Thanks!

    Reply
  • george

    Can’t wait to try it! I believe the World’s Best Chicken Recipe however, is Dallas Chicken, which has over 30 ingredients just in the sauce, but since I no longer have nor can I find the recipe online, I guess this will have to be the best chicken recipe, for now. It was in a small yellow recipe book by The Housewives of Highland Park in Dallas, around the 1970’s. If anyone reads this and has that book or the recipe PLEASE contact me. I served it in a restaurant in the 1980’s where I was chef and it sold out and people were begging me for some of the sauce to take home in a container.

    Reply
  • Heather Adams

    This recipe is amazing! I didn’t have a full half cup of Dijon mustard, so I used spicy brown mustard and honey Dijon as well. Absolutely delicious!!!

    Reply
  • eliz

    When do I put fresh rosemary on world’s best chicken? After it has cooked or in the pic it looks like maybe it was cooked on there some? Thanks!!

    Reply
    • Rachel Schultz

      Either is fine!

      Reply
  • Anonymous

    Can you use Maille old style mustard?

    Reply
  • Susan

    Found this on Pinterest about 8 months ago and have made it 4 times. Love the simplicity, and it’s really tasty! My husband likes it and so do my somewhat picky kids. Thanks for the recipe!

    Reply
  • Sharon

    This sounds really yummy, I may make it tonight. I would really love to have the recipe for the side that is pictured with the chicken.

    Reply
  • Maggi

    I just love your wonderful recipes but most of the time, there are ingredients that I have never heard of (I am Scottish) so is it possible to let this Scottish lass know what the items are. ie cornstarch, panko, grey poupon, etc. Many thanks. I am looking forward to making these dishes, thank you for sharing

    Reply
  • Melissa

    Hello-I don’t have any maple syrup, but I do have light pancake syrup. Would that work?

    Reply
  • judi

    Hello! Thanks for the recipe! I just wanna ask if i can use balsamic vinegar instead of red wine vinegar without the chicken being too sweet. And if i can’t what wouldbe a good ssubstitute? Thanks!

    Reply
    • Rachel Schultz

      That would be fine!

      Reply
  • cabowser

    Second time making this dish. It is so good! My husband’s favorite. So very easy. Used my fresh Rosemary!

    Reply
  • LaurieTX

    Just made this and it is delish! I only had 1/4 cup of Grey Poupon so, I added 1-2 tsp of dry mustard, and enough mayonnaise to make a 1/2 cup, as called for in the recipe.
    I also basted the chicken while it was baking.
    Thanks so much for posting this!

    Reply
    • Anonymous

      I only had 1/4 cup Dijon and tried your idea…worked out great!!

      Reply
  • laine

    This looks really good but I was wondering if there is any way to use something other then maple syrup I have none

    Reply
    • Anonymous

      Try honey!

      Reply
    • Melissa

      Try honey or agave nectar. :)

      Reply
  • Cat

    This looks so delicious I can’t wait to try it!

    Reply
  • Melissa

    Sounds delicious! I have a similar chicken recipe, but use marmalade or apricot preserves instead of maple syrup. You still get the sweetness, but you also get a cool tang. Try it!

    Reply
  • Chris O

    Yummy and so easy! Have made this three times and it was a winner each time. I would double the sauce though. Thanks for sharing.

    Reply
  • Barbara Pratt

    I made this tonight with two chicken breasts with a full recipe of the sauce. Yummy.

    Reply
  • Susan

    I made this with Cornish hens and it was delicious and easy.

    Reply
  • MarBoo

    These ingredients can be used for pork tenderloin. The loin is sliced 1/2 inch deep scross the top , coat and broil or grill for 25-30 minutes. Serve with sliced apples cooked in a coating of maple syrup. This recipe was published by Cooking Light magazine several years ago. It has always been one of our favorites.

    Reply
  • Candice

    Thank you so much for sharing! I made this tonight for my dad… i usually judge how well i did by how many descriptive expletives I get after the meal. Tonight he took one bite and said “Damn! This chicken is good… and i only took one bite!” Lol. I used chicken thighs instead of breast (i dislike white meat) and i only had pancake syrup so i mixed in a little molasses.

    Reply
  • Cayla

    Made this last night with chicken legs and date syrup (don’t have any maple) and it was an absolute winner, even with kids! Thanks for the great recipe.

    Reply
  • Shelby

    I don’t have any red wine vinegar, will this change the taste a lot? I’m still very new to this whole cooking thing. Thanks!

    Reply
  • kaitlin

    This recipe is phenomenal!! I was cooking for two, so I used two chicken breasts which I halved and pounded (mostly so that they would absorb a lot of the flavor!). I made the same amount of sauce so that we would have extra. I omitted the rosemary because I find that I always use it in one recipe & then it sits, unused, & goes bad. Instead, I threw a couple handfuls of fresh sliced crimini mushrooms over the top – such a good idea! I served the chicken with extra sauce over “roasted chicken” rice. The sauce was amazing, my SO was scraping the remainder out of the pan!! The mushrooms added a great touch. This will become a regular in our house, thank you!!

    Reply
  • Morgan

    Is there a way to leave out the maple syrup? My boyfriend isn’t a fan of sweet food but I think he would like this if it wasn’t too sweet

    Reply
    • Anonymous

      Morgan, I made this a couple of months ago, and because of the dijon mustard, it takes away the sweet from the syrup. Try adding bacon too :) make it first, crumble it and put it on top of the chicken and then add the sauce…It’s a huge hit!

      Reply
  • Beverly

    Rachel,
    I made this tonight for dinner. Would like to tell you that I was highly skeptical, but intrigued! Also my husband is very picky and does not even like to try new things. I cooked this in my crockpot and it was a hit!!! Thanks for a great recipe!

    Reply
  • Laura

    I have this in the oven right now! I’m not sure what to make for my side dish?! I have brown rice- but didn’t know if anyone had a good quick idea for a side dish?! Crossing my fingers! I’ve read nothing but good things about this recipe!

    Reply
  • Meleah

    Made it for the third time last night- just as great as the first time! Thanks for such a great recipe! I double the marinade/sauce and serve over quinoa or barley. Yum!

    Reply
  • L

    For the ¼ cup maple syrup do you use real maple syrup, and if so what grade, or pancake maple syrup?

    Reply
    • Rachel Schultz

      I use real maple syrup.

      Reply
  • Anonymous

    For the ¼ cup maple syrup do you use real maple syrup or the sweetened kind for pancakes?

    Reply
    • Brandi

      I use lite Mrs. Buttersworth, to save a few calories, and it’s still super YUMMY!

      Reply
  • rl

    thawed or frozen for slow cooker??

    Reply
    • April

      I’ve been reading you should never put frozen chicken in a crock pot because it keeps it in the “danger zone” temperature for too long. I have done it in the fast and it’s been fine, but it is a risk apparently.

      Reply
  • Jessica

    Made this for dinner tonight, very good! Served over brown rice. One suggestion: I only used two chicken breasts but made the full amount of sauce. If you like any extra sauce I would double the recipe when making 4 chicken breasts.

    Reply
  • KARLA

    Made this and it was delicious…Thank you!!

    Reply
  • Denise

    Tried the World’s Best Chicken recipe tonight and it was fabulous! My husband and I loved it, my husband said it was sweet but it has some STING!!!! Great combination.

    Reply
  • Carin

    Made this last night and everyone loved it! We had some leftovers so today for lunch we chopped up the chicken, spread the sauce on the tortilla and made an AWESOME quesadilla! Thanks for the super quick and easy recipe :)

    Reply
  • Anonymous

    You should try the Garlic Aoli mustard from Trader Joes (in a small jar with green cap). I use this alone and it tastes delicious!

    Reply
  • Katie

    At my house we call this ‘man pleasin’ chicken’. so good!

    Reply
  • angelika

    Thank for this dilicius recipe.
    Angelika from the Netherlands

    Reply
  • JoJo A

    I make this at least once every other week. Tonight I used a pork tenderloin – you just can’t go wrong with this recipe. It is AWESOME. Thanks!

    Reply
  • Xella

    I was searching for a nice chicken recipe for today’s dinner and this looks pretty easy and sounds amazing. i have to give it a try because we absolutely love mustard!

    Reply
  • stephanei

    This was pretty good, I overdid it a little on the pepper . I thought it had a very nice flavor and was super easy to fix. I don’t know if I would call it the World’s Best. I may try grilling it using the glaze.

    Reply
  • Laura

    I just figured the calories on my Lose It app and with each serving of chicken being 5 oz it came to 237 calories.

    Reply
    • Anonymous

      Thank you for checking that out!

      Reply
  • Donna

    Do you know how many calories are in the recipe “The World’s Best Chicken?”
    Thanks.

    Reply
  • Jamie

    I’d like to make this with pork chops. How would I adjust the cook time for that or would it still be the same? Thanks.

    Reply
    • Pam

      I did this with pork chops recently and it was delicious! I am pretty sure I went with the same cook time for the chops. I used boneless center cut chops (approx. 1/2 inch thick).

      Reply
  • Kim

    Made this tonight, with a few tweaks. I used spicy brown mustard, honey, and pancake syrup with a splash of white vinegar as a marinade and then cooked the marinade down into a sauce while the chicken was baking. While it wasn’t exactly your recipe, the main idea was great! I’ll definitely have to try it if I ever have Dijon mustard and real maple syrup around.

    Reply
  • Anastasia

    I have tried this recipe twice in the last month. I use the whole grain Dijon Mustard. In Quebec, we also have plenty of maple syrup. This recipe is so easy and delicious. Thank you for sharing.

    Reply
  • Maria

    In the oven right now….. Pretty late I know! I’m really nervous because it’s very different. Than what I normally make so I hope hope hope my family will like it……

    Reply
  • Sarah

    I made this tonight exactly as the recipe called for. I think the temp for my oven may have been too hot. My mustard mixture was also way thicker than the picture shows. I used Jack Daniels stone ground mustard. Any ideas what happened? It was tasty but the mustard mixture just baked on, no sauce.

    Reply
  • Summer

    do you think I could do this with shrimp?

    Reply
  • Sarah

    This IS amazing and Weight Watchers friendly!!! Thanks for the great idea!!!

    Reply
  • jmammy5

    Wow!! Mine wasnt as pretty but what an awesome marriage of flavors!. Defintely as described. Thank you…Jenna Paducah Ky

    Reply
  • Jess

    Would using spicy brown mustard be too strong? I’m thinking maybe cut back on the amount used if so…? Anyone done this?

    Reply
  • Simone

    In the oven right now! Using boneless skinless thighs, that’s what I had on hand. Otherwise didn’t stray from the original recipe. Fingers crossed!

    Reply
    • Linda

      I use the boneless thighs as well and double the recipe. Love it.

      Reply
  • Anonymous

    Delicious! I didn’t have maple syrup, so I used corn syrup (aka pancake syrup). Worked great! Hubby and kids loved it!!! I uses chicken thigh too because that’s all we had. Yummy!!!! Will definitely be a regular!

    Reply
  • pky11

    i made the entire dinner with dessert…i cant tell you which one i liked best…this was a great meal with dessert!!

    Reply
  • Kerri

    I cooked the chicken in my slow cooker and added frozen pearled onions. When it was done, I shredded the chicken and put it in flour tortillas topped it with cheese and baked it in the oven until the cheese melted. So good!

    Reply
    • Valarie

      How long did you cook in the crock pot? I was wondering if this would work well in mine, but as I am so very new to cooking, I have NO CLUE how long to put it in, and on low or high :)

      Reply
  • Amanda

    I was wondering if anyone has tried this on the grill and how it turned out? I am making this either way but would love to try it on the grill. Thanks!

    Reply
  • Melanie

    I thought I had res wine vinegar but I don’t… Can you substitute it for another type of vinegar?

    Reply
    • Melanie

      Sorry – red wine vinegar!! (I am using my phone to post this comment)

      Reply
    • Gayle

      I had the same problem. I did some googling, and I’m pretty sure you can just use lemon or lime juice.

      Reply
    • Ashley

      I think any kine will work. I used rice wine vinegar came out amazing. Going to Terry apple cider vinegar next time ;)

      Reply
    • Ashley

      Woops kind* not kine…try* not Terry. Silly auto correct

      Reply
  • Linda

    Having the same issue as the other Linda who also commented today. I would love to print this recipe and the one for the brussel sprouts but can not find the green and gray button nor can I find the printer image near the social media button Rachel referred to in her response. Would appreciate some more help please!

    Reply
    • Rachel Schultz

      The button is temporarily down. I am fixing it now.

      Reply
      • Linda

        Thanks Rachel!

        Reply
    • Rachel Schultz

      But for now, where you see some blue numbers floating in white space above the “other posts you may like”, if you hover your cursor over to the right, you can click on the printer friendly button, although it’s not visible currently.

      Reply
  • Linda

    I would love to print this recipe but can’t find a button for a printer friendly version although the post on the side of the blog tells me to look for a green and grey button – which I can’t find. Any help would be appreciated before I have to resort to paper and pencil. Oh horrors. :-)

    Reply
    • Rachel Schultz

      Hi Linda! It’s near the social media buttons. When your cursor hover over it, you can see the image of a printer.

      Reply
  • michelle

    Can regular mustard be used?

    Reply
  • AnitaLu

    From everyones comments, I’d like to make this but I don’t like anything maple. What can be used instead? Honey? Brown Sugar?

    Reply
  • Anonymous

    Made this last night. Pretty tasty. Not really the worlds best, (no offense intended), but good nonetheless. Next time I would probably just tweek it a little by using honey and a spicy brown mustard.

    Reply
  • Jeanette

    I have a recipe so similar to this for pork chops. Everything is the same, but cook instead in a deep skillet, add green apple slices and a 1/2 cup of apple juice, cook through. SooooOOOoooo good.

    Reply
  • Ardith

    I made this for supper last night, it was wonderful! I used a little stone ground mustard with the Dijon, everything else followed the recipe. It was so good, my husband also said this recipe is a keeper.
    Thank you.

    Reply
  • Rob W

    Can you use pork chops instead of chicken?

    Reply
    • Rachel Schultz

      I haven’t tried it, but I bet it’s yummy.

      Reply
      • Rob W

        Well I made chops last night and they were delicious!

        Reply
  • Natalie

    I am going to make this for my family sometime this week, except substitute bone in-skin on thighs for the breasts (we are a dark meat family). I believe this is going to become a go-to chicken dinner for us! Thanks!!

    Reply
  • Cheyenne

    Just tried this and it was delicious! something about the mustard makes the chicken really moist. Try this!

    Reply
  • Laura

    Perhaps like a prior poster I used too spicy of a dijon mustard…the flavor was too strong for me. My husband loves mustard and he had no complaints though. I might try again and skew the ratio of mustard to maple syrup a bit.

    Reply
  • Kate

    Would this work with honey Dijon mustard?

    Reply
    • Rachel Schultz

      Sure would!

      Reply
  • donna

    I made this tonight. I used stone ground mustard cause I did not have any Dijon. It was awesome.

    Reply
  • Bethany

    Can you tell me about those delicious looking brussels sprouts on the side?

    Reply
  • Jams

    can u sub regular mustard for the dijon?

    Reply
  • rachel fierros

    I’m too cheap 2 buy REAL maple syrup… its like 20 bucks a bottle! Will regular syrup work? Like aunt jemima? Lol

    Reply
    • Ruth

      I used the fake pancake syrup and thought it was amazing! My hubby liked it too. I think if you’re the type of person who likes the fake stuff on pancakes, you’ll like it in this. People who only eat real maple syrup on pancakes maybe wouldn’t like it with fake syrup.

      Reply
  • Heidi

    How do you think this would work as a freezer meal? Could it be baked from frozen?

    Reply
  • Jamie

    I made this chicken for my husband and his parents. Everyone Loved it!! They all went back for 2nd’s.
    I’m not a Big fan of Mustard and had never cooked with Dijon mustard. Seriously No Joke this was Awesome.
    We had one piece left and it even tasted great warmed up the next day. Thanks So much for this recipe.
    I can’t wait to make it again. :-)

    Reply
  • Shilo Holley

    I made this in the crockpot for my family last night and it was delicious. My husband and daughter are both very picky eaters, so it is hard for me to find recipes that I don’t have to subtract ingredients from. There were no left-overs! This is definitely going into the weekly rotation.

    Reply
    • Heather

      How long did you cook it is crockpot???

      Reply
  • Leslie

    Okay PEEPS, Rachel was not kidding when she named this Chicken dish. WOW.. this was SOOOOOO GOOD.. will make again and again for my family , they simply LOVED it.

    Reply
  • LS

    My son is super picky, and he loves this chicken!!

    Reply
  • Lela Johnson

    I tried this tonight for all three of my boys and my hungry husband. At first, when I was mixing up the ingredients I was thinking they wouldn’t like it, especially since one of them said, OMG THAT STINKS!! But, after it was baked, served with some fresh lima beans & fluffy rice-they gobbled it all up and wanted seconds….we changed ours around a little because we didn’t exactly have everything stated in the recipe, but it still turned out fabulous…tender & flavorful…..

    Reply
  • Megan

    Can you use chicken if its frozen or do I have to thaw it?

    Reply
    • Penny

      Frozen would do fine in crock, although some disagree with that due to slow change in temp.

      Reply
  • Eileen

    Made this tonight in the crockpot. It was delicious. I wouldn’t say it was the world’s best chicken, but it was really really good. Next time I’ll try making it in the oven so it’ll brown a bit.

    Reply
  • katariina

    I made the chicken with Maille Dijon Originale Forte. The taste of the mustard came through other flavours and was too strong for me, maybe if I had had a milder one it would have been better. Yet, my 14 year old picky-eater of a son first took a bite of the chicken where after I asked him what he thought was in the chicken. He could not guess, so I told him that there was maple syrup, mustard and rosemary. He was very surprised (he does not eat mustard) and kept on eating!

    Reply
  • katariina

    I loved “The Best Gobbler I’ve Ever Had”! I made it with French Vanilla Box cake mix (since I had one in my pantry), fresh blueberries and one small can of apricots (because that is what I had on hand). I loved the cream cheese element in this, it makes the dessert moist and yummy. In the half an hour baking time, some of the blueberries burst while most of them remained whole yet soft..this was great with Vanilla Ice Cream and the next day by itself. When it was cooler I was able to analyze the taste better…My family loved it. It’s a keeper for me!

    Reply
  • R Walters

    Do you cover the pan before you put in oven?

    Reply
    • Anonymous

      “You do not need to cover the pan with foil.”

      Reply
  • Janie

    I used chicken tenders and it turned out great! Thanks!!

    Reply
  • Stephanie

    Has anyone tried using sugar free maple syrup ?

    Reply
    • Karen

      No. Why? Is it good? And what about using normal maple syrup, with sugar?

      Reply
      • paula klausner

        Karen – Sugar free Maple Syrup is used when someone (such as a diabetic, etc) cannot tolerate sugar. While I have not tried this recipe, yet, that is what I will use when I do make it. As my husband was diagnosed as “pre-diabetic”, I always substitute sugar-free ingredients. He cannot detect any difference.

        Reply
    • Leslie

      i USED LITE MAPLE SYRUP..turned out just fine

      Reply
      • Penny

        Oh thank you for that! I’m not diabetic but don’t eat sugar when can be avoided as i just don’t like how i feel. So anyway, thanks !

        Reply
  • Lisa

    I’m sure you could sub honey for the maple syrup.
    I made this using boneless skinless thighs and it was great.

    Reply
  • E

    What can you sub for maple syrup?

    Reply
    • Janie

      I think you could use Agave and get the same result.

      Reply
    • Cara

      HONEY

      Reply
  • Kim Fernando

    I did it, I did it. I found the recipe on Pinterest, made both for the hubby and I, and we love it. LOVE. Thank you for creating the world’s best chicken.

    Reply
  • Suzy Scott

    So I just made both of these dishes and they were amazing! I am repinning and sending to friends!

    Reply
  • Julianne

    Hi there! Found you via Pinterest! Just wanted to let you know we eat this ALL the time- it’s so amazing! We call it “Man Pleasing Chicken”! The only things we do different are that we use rice wine vinegar and use four bone-in, skin-on, thighs. I put them in an 8×8 pyrex and bake away (making sure to scoop up some of the sauce to cover the tops some more about halfway through). The flavor is just outstanding :)

    Reply
  • Natasha

    Was Pinning and came across your chicken recipe and was going to bookmark it to try later then realized that I had everything that I needed. Except I used chicken drums and Mild American Mustard because I didn’t have the actual ingredient and it turned out great. I posted about it and put the link for you page.

    Reply
  • Eva Edwards

    I’m making this tonight. I’m putting it in with my freezer meals. Can’t wait!

    Reply
  • Georgette

    What’s the instructions for crockpot cooking for this recipe

    Reply
  • 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!

    Reply
  • 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!

    Reply
  • Denise

    This chicken is AMAZING!!!!

    Reply
  • 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!

    Reply
  • 3 girls to lose for

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

    Reply
  • 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!!

    Reply
    • Teresa

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

      Reply
  • CoCoYoYo

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

    Reply
  • Amanda

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

    Reply
  • 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!!

    Reply
  • Sarah

    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. :-)

    Reply
  • 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.

    Reply
    • Rachel Schultz

      Wow! That’s great.

      Reply
  • Jessica

    Should the chicken be covered while its baking?

    Reply
    • Rachel Schultz

      No, it doesn’t have to be.

      Reply
  • 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!!!

    Reply
  • Allison

    Would yellow mustard work?

    Reply
    • Sarah

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

      Reply
  • Lauren

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

    Reply
    • Rachel Schultz

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

      Reply
  • Caitlin

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

    Reply
  • Penny

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

    Reply
  • 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!

    Reply
    • Laney

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

      Reply
  • 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!

    Reply
    • Rachel Schultz

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

      Reply
  • 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?

    Thanks!

    Reply
  • 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.

    Reply
  • 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.

    Reply
  • Erin

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

    Reply
    • SciFiLeslie

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

      Reply
  • Judy Levor

    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

    Reply
    • Anonymous

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

      Reply
  • 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!

    Reply
  • R

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

    Reply
  • 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!!

    Reply
  • Kim @ Sand & Sisal

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

    Reply
  • 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!

    Reply
    • Rachel Schultz

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

      Reply
  • Ashley

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

    Reply
  • Lisa

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

    Reply
    • 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.

      Reply
      • Rachel Schultz

        Thanks, Matt! I’ll post it soon.

        Reply
    • Mazza

      Me three!

      Reply
  • 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…

    Reply
  • Brenda

    do you cover the chicken while it bakes?

    Reply
    • Rachel Schultz

      Nope!

      Reply
  • Anonymous

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

    Reply
  • 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!

    Reply
  • romie

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

    Reply
    • Rachel Schultz

      About 6.

      Reply
  • Sandy

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

    Reply
  • 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!

    Reply
  • 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!

    Reply
  • Alison

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

    Reply
    • Rachel Schultz

      Either works!

      Reply
  • 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.

    Reply
  • marydelia

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

    Reply
  • 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!

    Reply
  • 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!

    Reply
    • 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?:)

      Reply
      • 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!

        Reply
  • 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!

    Reply
  • Jelena

    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

    Reply
  • 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!

    Reply
    • Rachel Schultz

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

      Reply
  • Leslie

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

    Reply
    • 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.

      Reply
    • 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!

      Reply
      • Rachel Schultz

        Great tip.

        Reply
  • 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.

    Reply
    • Rachel Schultz

      You’re welcome! Great to hear.

      Reply
  • Erika

    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

      You’re welcome!

      Reply
  • 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!!

    Reply
  • Janelle

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

    Reply
  • 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!!!

    Reply
  • Paige

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

    Reply
    • Rachel Schultz

      I leave it uncovered.

      Reply
  • Whitney

    Would regular pancake syrup work instead of maple?

    Reply
    • Rachel Schultz

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

      Reply
    • 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.

      Reply
  • Tom Dwyer

    I’mmmmmmmmmmmmmmmmm having this tomorrrrroooooowwwwwwwwwwww!

    Thanks for pinning this easy cook recipe.

    You are a rock star!

    Reply
    • Rachel Schultz

      Thanks Tom!

      xo
      rach

      Reply
  • 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!

    Reply
    • Rachel Schultz

      Great ideas! Thanks.

      xo
      rach

      Reply
  • 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!

    Reply
  • 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.

    Reply
    • Stefanie

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

      Reply
  • 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:)

    Reply
  • Jessica

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

    Reply
  • Ruth C

    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

    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

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

    Reply
  • 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.

    Reply
  • Cylina

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

    Reply
  • 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!

    Reply
    • 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.

      Reply
      • 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.

        Reply
        • Anonymous

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

          Reply
  • emily

    beyond yummy. have made it twice this week :)

    Reply
  • 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 ;)

    Reply
  • m

    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

      Just use a little red wine instead.

      Reply
    • Rachel Schultz

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

      xo
      rach

      Reply
  • Anonymous

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

    Reply
    • Rachel Schultz

      thank you!

      xo
      rach

      Reply
  • 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?

    Reply
    • 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?

      Reply
      • Dana

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

        Reply
    • Rachel Schultz

      I would probably try cutting it in half.

      xo
      rach

      Reply
  • Conni M

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

    Reply
  • 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…

    Reply
    • Anonymous

      That would be delicious in my book

      Reply
      • Anonymous

        Oh yeah pork and Dijon mustard work so well together.

        Reply
  • Rachel Johnson

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

    Reply
    • Rachel Schultz

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

      xo
      rach

      Reply
  • 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

    Reply
  • 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!

    Reply
  • Lindsay

    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

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

    Reply
  • 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!

    Reply
  • Sandy Griffith

    Really, best stuff I’ve ever made…

    Reply
  • Anonymous

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

    Reply
  • Debbie

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

    Reply
  • 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 :)

    Reply
  • 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 :)

    Reply
    • Sarah

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

      Reply
    • Rachel Schultz

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

      xo
      rach

      Reply
  • 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 :(.

    Reply
    • Rachel Schultz

      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

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

    Reply
  • 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!

    Reply
    • 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.

      Reply
    • Rachel Schultz

      Can’t wait!

      xo
      rach

      Reply
  • 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!

    Reply
  • Mary

    just made it, it was amazing!

    Reply
  • Tiffany Huey

    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

      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

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

    Reply
    • Rachel Schultz

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

      xo
      rach

      Reply
  • Anonymous

    Best chicken

    Reply
  • Kelsey

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

    Reply
    • Rachel Schultz

      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

      it totally taste like mustard

      Reply
    • Anonymous

      YES!!!

      Reply
  • 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!

    Reply
  • 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.

    Reply
    • Rachel Schultz

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

      xo
      rach

      Reply
  • Anonymous

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

    Reply
    • 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.

      Reply
    • Rachel Schultz

      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

    made this last night, it was delicious and simple!

    Reply
  • 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..

    Reply
  • JennySueMakeup (@JennySueMakeup)

    Gonna make this tonight bc of your bold statement and found it on Pinterest!! So excited bc I’m a terrible cook but this looks easy enough for even me!

    Reply
  • Anonymous

    I made this for my grown kids the other day, but none of us really cared for it. I do like honey mustard recipes in general, but not this one…ah well…thanks for posting! It was fun trying something new!

    Reply
  • Lauren Carr

    Is there a “print” button somewhere that I missed? I hate to have to print out all the pictures (though I do like your pictures! Don’t want to waste ink!)

    Reply
    • Rachel Schultz

      We are working on one! I totally understand about the ink thing. Sorry we don’t have one yet. My best suggestion would just be to copy and paste the text into a word document.

      xo
      rach

      Reply
  • Anonymous

    Didn’t like it!

    Reply
  • Shayna

    I have it in the oven now, looking forward to it!

    Reply
  • Anonymous

    I will make it tonight for the first time

    Reply
  • Kimi

    Made this for dinner tonight…used all the same measurements and same ingredients…i just threw it together in the afternoon and let the chicken marinade in it…and cooked it at 400 for approx 30 mins….my fussy daughters were very happy with it….unfortunately, i did not have the rosemary (even though i was sure i picked it up at the grocers??)…will definitely make again, and will definitely make sure i have the rosemary to add!

    Reply
  • nevermoore

    Making this right now! I subbed agave nectar for the syrup and apple cider vinegar for the red wine vinegar..I also added some breadcrumbs on top because…who doesn’t love breadcrumbs! I’m excited for my hubs to try it!

    Reply
  • Anna

    I want to make this tonight, but I live in a very small town and our little grocery store only has a 10 dollar bottle of maple syrup, that is NOT in the supper budget tonight. I have pancake syrup…will that work as a substitute?

    Reply
    • Rachel Schultz

      Some people say it is not as good, but I’ve never tried it. We splurged for the syrup and just used the rest for pancakes or french toast.

      xo
      rach

      Reply
  • Goldie

    I really liked this recipe Rachel…thank you for sharing! I have a family of six so the chicken I purchases was a family pack and was 3 pounds so I tripled the sauce and think that it may have been too much but was so yummy! I served with coconut rice and green beans! My 2½ yr old (little man) as well as my big man loved it and they all gobbled it up! Thank you for a wonderful, quick, easy go to chicken recipe!

    Reply
  • Anonymous

    It made my picky son’s top three list tonight! Thanks the family really enjoyed it a lot!

    Reply
  • julie

    wow!cant wait to try

    Reply
  • Lauren

    Made this tonight- sooooo yummy!!!! Loved the touch of rosemary. I thought all the flavors mixed well. Next time I will try a touch less mustard and a touch more syrup. My husband ate two huge pieces so that’s a great sign!!! Thanks for the delish recipe :)

    Reply
    • Rachel Schultz

      I don’t know what it is, but men LOVE this recipe. :) Thanks for writing.

      xo
      rach

      Reply
      • Meg

        What brand of Dijon Mustard do you use? I’ve only come across dijon’s that are fairly grainy (at least the few that are in my fridge) , but in the picture yours looks smooth.

        Any suggestions? Or do you think a grainy mustard would work?

        Reply
        • Rachel Schultz

          I used grey poupon. It’s the only one I’ve ever tried, but I think a grainy one would probably work too.

          xo
          rach

          Reply
  • Anonymous

    Picking up the ingredients today – can’t wait to try it!

    Reply
  • carol b

    I’ll be trying this for lunch today. Normally I am not a mustard fan, whatever kind, but this sounded to good to pass up. Using my family as critics to see if comes out great…lol!!! Fingers crossed :)

    Reply
  • Margo

    Well, I didn’t have a full 1/2 cup of Dijon so I added a touch of Prepared and a squirt of Maple Syrup. Smells Wonderful and I haven’t even put it in the oven. Will let you know !!

    Reply
  • terri costayahoo.com#

    Looks easy and can’t wait to try it
    My family is so tired of just regular chicken.Ty

    Reply
  • Jennifer

    I am allergic to nutmeg. Do you think it is important to the recipe? Or is there something I could substitute? Thanks!

    Reply
  • laraste

    Hi, I’m excited to make this, but I just wanted to let you know that your font is way screwy in Chrome…the 4s were looking like 1s…took me forever to figure out you said 1/4 cup of maple syrup and 400 degrees. Just wanted to give you a heads up in case it causes any problems for others.

    Reply
    • Rachel Schultz

      Thanks so much for telling me, laraste! That’s very good to know. I appreciate it.

      love,
      rach

      Reply
  • Nkki

    I’m making this tonight for a friend. Looks yummy!

    Reply
  • Jodee

    I made this about a month or so ago. Served it with rice. My family thought the mustard was a little overpowering so when I make it again I will try 1/4 cup of mustard and replace the other 1/4 cup with sour cream. I thought it was great tho and it made my house smell really yummy!

    Reply
  • Bekah Venneri

    Great recipe! I saw it on Pinterest and the hubby and I tried it tonight. It was so moist & delicious! I used frozen chicken breasts so I increased the time to 50 minutes & it was so perfect. Thank you for sharing. :) Will definitely be making this often!

    Reply
    • Rachel Schultz

      Great to know about the frozen chicken. I’ve never tried that. Glad you enjoyed it!

      love,
      rach

      Reply
  • sami

    trying a variation
    Dijon, worcestershire, brown sugar, raw honey, paprika, onion salt, rosemary…..

    :) still gonna try yours eventually :P

    ~Sam

    Reply
  • Anonymous

    Made this last night- it was AMAZING. Definitely a keeper! Cooked it at 350 degrees for 30 minutes. Thanks for sharing!

    Reply
  • Jamie

    Hello! I found your recipe via Pinterest and made it last night – it was delicious!! The hubs and I both loved it :) I did make a couple tweaks though… I marinated the chicken in the sauce in a ziplock for 8 hours while I was at work, and then dumped the entire contents of the bag into the pan to bake. Like other readers I reduced the cooking temp and time to 350 degrees and 35 minutes. I used 4 thin cut filet chicken breasts so they were smaller, about 1/2-3/4in thick. I think I could have cut the sauce recipe in half with this amount of chicken, but lesson learned for next time :) The sauce did separate a little during cooking but that was no big deal, just stirred it all back together. After I baked the chicken for 35 minutes, I took them out of the sauce and placed them into another pan, seasoned with fresh cracked pepper and fresh rosemary, and placed them under the broiler for about 7 minutes. This browned them up nicely! After baking in the pool of sauce they didn’t have a nice crust on them like they should have, so this fixed that issue. I then spooned some sauce from the first pan onto the plate before placing the breasts on top and served with mashed potatoes and lemon garlic green beans. YUM!! The mustard flavor was light and delicious, balanced by the maple syrup nicely, so I have no idea why some people thought it was too strong. Maybe they used yellow mustard instead of dijon? that would give a totally different flavor! And clean up was a snap, despite using 2 pans, because I lined each with foil. This is definitely going in the regular rotation at our house!! Loved it!

    Reply
    • Rachel Schultz

      Yum! I love your choice of sides. Great modifications. thank you!!

      love,
      rach

      Reply
  • Valerie Dungy Lack

    this chicken recipe turned out Great!! Way better than I even expected! My husband hates mustard but loves sweet so he really enjoyed this too. I turned down the temp on the stove to 350 and it needed the full 40mins at that temp. And I completely forgot about the rosemary. Will be cooking this again and again!

    Reply
  • Melissa

    Does this have a real “mustard-y” flavor? Sounds so good to me, and I love Dijon but the hubs hates mustard. Do you think he’d like this if he doesn’t know what’s in it? ;)

    Reply
    • Valerie Dungy Lack

      my husband is the same way, but he loved it!

      Reply
    • Rachel Schultz

      I don’t like mustard and I enjoyed it. But no guarantees! Other’s said they felt the mustard flavor was very powerful, so I think it’s just personal preference. Hoping for the best!

      love,
      rach

      Reply
  • Kristy

    Do you think you could substitute honey or agave nectar for the syrup? I would like to make this tonight but don’t have maple syrup.

    Reply
    • Rachel Schultz

      I have never tried that, but if you do I’d love to know how it turns out!

      Love,
      rach

      Reply
  • Philthy

    Could this be the worlds best chicken? I guess I’ll try it right now and find out. keep doing your thing rach!

    Reply
  • jennie lynn

    After finding this on Pinterest (of course), I made this tonight, using chicken breasts and thighs. DELICIOUS! I love it because it’s quick and easy, using ingredients I almost always have on hand. I did sub apple cider vinegar for the red wine vinegar. I also baked at 350 for 30 minutes and it was perfect. My entire family (even the super-picky 6 year old) practically licked their plate. Thank you for the recipe and to the commenters for the tips!

    Reply
  • Anonymous

    450F for 40 minutes was too long. Next time I will bake at 350F

    Reply
  • Jenny@smalltownhippies

    Another husband pleaser – but the temp was too high and the sauce burned a tad.
    Thanks!
    Jenny@SmallTownHippies

    Reply
  • Jessica

    Pepper makes me sick. Is there anything I can substitute it with? Or can I leave it out all together?

    Reply
    • Rachel Schultz

      You could just leave it out, but it will change the experience and flavor. If you experiment with other spices, I’d love to hear how they turn out!

      love,
      rach

      Reply
  • Lindsay

    I am a brand new wife and I made this tonight for my husband and I. It was fabulous and he was raving about it! Thank you so much for posting this!

    Reply
    • Rachel Schultz

      You’re welcome, Lindsay! So glad it was a hit. Thanks for your comment.

      love,
      rach

      Reply
  • Learn about Kimchi

    Hello would you mind stating which blog platform you’re using? I’m going
    to start my own blog in the near future but I’m having a hard time making a decision between BlogEngine/Wordpress/B2evolution and Drupal. The reason I ask is because your layout seems different then most blogs and I’m looking for something unique.

    P.S My apologies for getting off-topic but I had to ask!

    Reply
  • Andrea

    This was ok. Easy considering most people will have the necessary ingredients in the pantry. I normally wouldn’t comment just to say it was “ok” but felt I should review simply because of the bold claim. ;) Good option for something to do with chicken, but I wouldn’t serve to company. Regardless, thank you for sharing the recipe.

    Reply
  • Raji's life

    just made this for dinner…and it was delicious!!!!! whoa

    Reply
  • Anonymous

    Wanted to stop by… I made this for dinner last night and LOVED it! (eating leftovers for lunch now) I did adjust the cooking temp & time, but that was all that I did differently. I did 375 for about 30 minutes and it probably could’ve come out a little bit before that, was a tad dry, but the sauce made up for that 100%! My husband took the first bite and said “Wow! That’s really good!” He said he didn’t think he was going to like it when I listed the ingredients. I was a little worried too because I read comments of several people saying they didn’t like it and it was nothing special. But boy am I glad I didn’t take their word for it and tried it for myself because it was delicious! A keeper :) Thanks so much for sharing!

    Reply
    • Rachel Schultz

      That makes me so happy to hear! Thanks for encouragement. It’s so gratifying when your husband likes what you made. Thanks again for reading and comment.

      love,
      rach

      Reply
  • Grace

    Made this for dinner tonight and i loved it! Could not stop eating it! Yummmm! Thank you so much!

    Reply
  • mawree

    I made this chicken tonight for my boyfriend and me. I changed the oven temp to 350 in a gas oven and cooked 3 whole Kirkland chicken breasts for 40 minutes in a 9″ x 9″ Pyrex baking dish lined with aluminum foil. I followed the recipe exactly except for changing the cooking temp and the size of the dish. The chicken was moist and the sauce was very good. My boyfriend ranted on and on about how good it was. Said “it just keeps getting better with every bite, I don’t want it to end!” He loves honey mustard, and that’s what this flavor reminded me of. I served it with roasted asparagus.

    Reply
    • Rachel Schultz

      So happy to hear it! I love the satisfaction of when Dave likes my cooking. Glad your bf was pleased : ) Thanks for your comment!

      Love,
      Rach

      Reply
  • Calli

    Found this on pinterest. Came out wonderful! My boyfriend and I were very pleased. Made a few adjustments (seasoned chicken with garlic powder, salt, pepper and browned the chicken lightly in butter before cooking). The longer it cooks the less “dijon-y” it is. So if you’re like me and don’t prefer the dijon taste too much, cook it longer or adjust your dijon-maple ratio. We pared it with spinach and risotto! yum!!

    Reply
    • Rachel Schultz

      Great tip. Some commenters have said they found the mustard flavor strong. Spinach and risotto! How yummy. Thanks for your comment!

      Love,
      Rach

      Reply
  • sheisgi

    Hubby really loved this recipe. I doubled to make extra sauce and served it with mashed potatoes. It really was delish. I cooked it covered at 350 degrees and uncovered it for the last 15 minutes.

    Reply
  • triing2survive

    I found this recipe on Pinterest & I can’t wait to try it. Always looking for new ways to make chicken.

    Reply
    • Rachel Schultz

      Me too! Some weeks we basically live on boneless skinless chicken breasts : )

      Love,
      Rach

      Reply
  • Michele

    Mine is in the slow cooker as we speak. Had to make a few modifications due to what I had on hand. I had Trader Joe’s Whole Grain Dijon Mustard so I reduced the amount I used and also used yellow mustard. I had some syrup from a friend’s Dad so real Maple Syrup, no red wine vinegar but I had a raspberry balsamic vinegar. I added those ingredients as well as a cup of chicken stock to the slow cooker with frozen chicken breasts. I have it on low and will see how it looks in about 3 hours!

    Reply
  • Emily

    Just prepared this- it’s in the oven now. Unfortunately, I realized too late that I used pancake topping instead of real maple syrup, and it’s primarily made of high-fructose corn syrup. I’m curious how this may effect the baking process? I am very new to cooking meat in general. And I don’t even want to know what this means nutritionally, haha. Thanks.

    Reply
    • Rachel Schultz

      I’m not sure what the effects of that will be. I’ve heard maple syrup is a lot better for you than the cheaper stuff. How’d it turn out?

      love,
      Rach

      Reply
  • Tammy

    I made this tonight and it was fabulous! The only thing I did differently was lower the temp to 350. I covered it for 20 mins and uncovered it for the remaining 20 mins. I know that all oven temps vary. Also, mine sat for maybe 15 mins marinating. It was sooo good though. I will definitely be making this again. Thank you so much for sharing this recipe!!
    :)
    Tammy

    Reply
    • Rachel Schultz

      Thanks Tammy! Great tips; you’re so right. Thanks for reading : )

      Love,
      Rach

      Reply
  • Anonymous

    Thanks for this recipe..I made it tonight and my two year old ate an entire piece of chicken! We all enjoyed it but mine didn’t turn out quite like the picture..the marinade was very liquidy more like a thin gravy…maybe I didn’t use enough chicken?? Still yummy though and will def. be making this again. I bet this would be good on flounder too!

    Reply
    • Rachel Schultz

      That’s a pretty amazing two year old! I’m glad to hear it was a success although the consistency was a little off. Thanks for your comment! (Good suggestion on the flounder!)
      Love,
      Rach

      Reply
  • Brandi

    hey i wanted to tell the people that are concerned about the cost of a whole bottle of maple syrup that there is a small bottle of maple syrup at Target for like $2. it’s just the right amount for the recipe and not too pricey. problem solved.

    Reply
    • Rachel Schultz

      Great tip! Thanks so much. Good to know. Thanks for reading and commenting, Brandi.

      Love,
      Rach

      Reply
      • Renee

        Aldi sells Maple Syrup…real Maple Syrup… cheaper than the regular stores.

        Reply
  • Laurie

    Using Reynolds non stick foil in your pans will make it slide right out, no sticking and no mess to clean up!

    Reply
  • Rochelle Reynolds

    Cooked this for the boyfriend person a month or so ago, and he looooved it! Am cooking it again tonight because I just can’t stop thinking about it! Will have to try the lower temp though, since the sauce did burn on the outside, but was otherwise ah-MAZ-ing!

    Reply
    • Rachel Schultz

      So glad to hear it! Thanks for commenting. Glad it was a hit.

      Love,
      Rach

      Reply
  • Shayla Barrett

    Not Too Shabby!!… Love all the jewelry and very cute dresses can’t wait to order..Liked on Facebook.

    Reply
  • Sharon

    Saw this on pinterest and I’m making it for dinner tonight. If it passes the family test, I may make this next week for my night to cook at the lake with friends! :) Yum! Thanks!

    Reply
  • Lisa

    DELICIOUS!!!!!!! Eating it right now! :D

    Reply
  • Anonymous

    Mine was kind of dry, maybe the oven temp of 400 is too high..also i would not use as much mustard if i make it again.

    Reply
  • Anonymous

    I made in this in a crock pot for a friend and myself. Used 2 chicken breasts cut into 4 pieces. Dipped the chicken in flour and salt and pepper and browned a couple minutes on each side. Put in crockpot and added small amount of water to fry pan and added that to chicken. Cut red, green peppers and red onion in chunks and added to the chicken. Instead of 1/2 cup dijon, I used 1/4 cup dijon and 1/4 cup regular mustard. Didn’t have any maple syrup, so used table syrup. Cooked on low for 3 1/2 hours. Put over fettucine noodles. Absolutely to die for.!!!!!

    Reply
  • Anonymous

    Tried it in a crock pot did not work – was too dry and the seasonings with the mustard caked on the chicken – will try it in the oven

    Reply
  • Dina

    I am planning on making this tonight for dinner for the first time for my husband and I. I just prepared the wet ingredients, which didn’t look like it was enough to cover the pound of chicken. Is it or did anyone have to double it? I like my meat flavorful and saucy!

    Reply
    • Rachel Schultz

      I’ve never doubled it, but it’s worth a try! Let me know how it ends up. Thanks for reading.

      Love,
      Rach

      Reply
  • Amy

    Oh, man – I scrolled all the way down, hoping that someone – ANYONE – had tried this in the slow cooker and reported back. Having company over Saturday and would love to make it….but am I that brave, lol?? Rachel, if I find the courage to test out this new recipe whilst entertaining, I promise to post the deets (no matter if they’re great or gory). Wish me boldness and luck…

    Reply
    • Rachel Schultz

      You’re so brave! I’d be scared. Actually, I AM scared. Hoping for the best…/the slow cooker doesn’t make the sauce too powerful.

      Love,
      Rach

      Reply
      • Suzanne Klausner

        Report from the slow cooker – I used a combo of boneless/skinless breasts and thigh meat (about 2 pounds total). I did not double the sauce, but it wouldn’t hurt to use a little more. I cut the rosemary in half. I put chicken in bottom, poured sauce over it, sprinkled rosemary on top. Cooked on high 2 1/2 hours (my slow cooker gets pretty hot). Any longer and the chicken would have fallen apart. It was delicious! There was enough moisture from the dark meat to keep it tender, but if I was just using white meat I might add a little chicken stock to the bottom. Made leftovers into chicken salad.

        Reply
        • Leslie W

          Thank you for your bravery! I was looking for someone who had tried it in the crockpot since summertime in Alabama equals no oven usage in our house! Thanks to you and Rach!! I can’t wait to try it!!!

          Reply
        • Rachel Schultz

          That’s great, Suzanne! Awesome crock pot version recipe. Thanks for reading and your comment.

          Love,
          Rach

          Reply
  • andrea

    I’m trying this tonight, substituted honey for the maple syrup. Hopefully the hubby and kiddos like it.

    Reply
  • Julianne

    I only have chicken tenderloins in the freezer, and was wondering what heat and how long should I cook it for?! Thanks!

    Reply
    • Rachel Schultz

      It probably varies, but when the meat thermometer reaches 165 is always a safe bet! Thanks for reading.

      love,
      Rach

      Reply
  • Ronja

    Looks like a wonderful sauce!

    Reply
  • Anonymous

    Is there an alternative for red wine

    Reply
    • Rachel Schultz

      Apple cider vinegar should do the trick! Thanks for your question.

      Love,
      Rach

      Reply
  • Ashley

    Do you know if this could be frozen?

    Reply
    • Rachel Schultz

      I’ve never tried it, but I don’t see why not. If you experiment with it, let me know how it goes!! Thanks for reading.

      Love,
      Rach

      Reply
  • Anonymous

    Recently saw this on Pinterest and decided to try it tonight. Cooked it exactly as the recipe called for and it came out perfect! Really tender and amazing flavor! My husband and super picky two year old loved it! Thx for a great recipe, will definitely be making it again! :)

    Reply
    • Rachel Schultz

      Wonderful! So glad the family is pleased. Thanks for reading :)

      Love,
      Rach

      Reply
  • Nancy

    Hi! What can be used in place of the Red Wine Vinegar? My hubby is alergic to sulfites and they are in Wine Vinegar. The recipe looks delicious. Thanks!

    Reply
    • Rachel Schultz

      Apple Cider Vinegar should work just fine. Thanks for your question. Way to look out for your man!

      Love,
      Rach

      Reply
  • Andrea

    Loved this recipe. I followed the ingredients exactly, but turned the oven down to 400 instead of 450. It came out great. My husband, who is very picky, loved it as well, so it’s a keeper. I think using REAL maple syrup is key. Thanks for sharing it.

    Reply
    • Rachel Schultz

      That’s great! I’m a picky eater too. Glad you found something new to add to the dinner rotation. Thanks for reading.

      Love,
      Rach

      Reply
  • Tabitha

    This recipe was great. I did use it as a marinade and then grilled the chicken on the barbeque. It was a family hit. Thanks for sharing this yummy recipe.

    Reply
    • Rachel Schultz

      Grill this sounds absolutely tantalizing. GREAT suggestion. Thanks for reading!

      Love,
      Rach

      Reply
  • Erin

    Question – If I just wanted to make this for two people (so use 2 chicken breasts) what are your suggestions for altering the rest of the recipe? Thanks so much in advance! Looks yummy!

    Reply
    • Rachel Schultz

      I would cut the amount of meat in half. The sauce could be cut in half or left the same. Leaving it the same would be nice if you like your chicken extra “saucey.” Cutting it in half will some you some cash though since maply syrup is expensive! As far as the cook time, its always a safe bet to go by whenever the meat thermometer reaches 165 degrees. Thanks for your question.

      Love,
      Rach

      Reply
      • Anonymous

        I went ahead and used the whole package of chicken breasts. I subbed Ken’s honey mustard dressing for the Dijon and maple flavored sugar free syrup for the maple syrup and it still turned out divine. Followed everything else to a T. Thanks so much for the recipe!

        Reply
        • Rachel Schultz

          So happy to hear it went well. Glad your family was pleased. Thanks for reading!

          love,
          Rach

          Reply
  • Susan

    Anyone try this in a crockpot? I was thinking about trying it with frozen chicken in the crockpot on low for 3-4 hours.

    Reply
    • Rachel Schultz

      Please tell me how it goes! I’d love to try making this in a crock pot. Thanks for reading.

      love,
      Rach

      Reply
  • Anonymous

    Is the rosemary supposed to be fresh? Or dried?

    Reply
    • Rachel Schultz

      I used dried because I had it on hand, but either is fine! Thanks for commenting.

      Love,
      Rach

      Reply
  • Anonymous

    Tried it with pork tonight. Wrapped it I foil, placed in oven and baked at 375 until 170 degrees. Had a slight smell of sauerkraut. Next time will reduce the recipe into a glaze and pour it over pork. Not much of a pork person so this recipe made it tolerable. Good flavor overall. Used less mustard to balance the maple syrup

    Reply
  • thriftyshoppersmonett

    Trying this tonight! Will post about my experience and the review from the fam! And you were correct, Maple $yrup is PRICEY! Lol, thanks for the recipe~

    Reply
    • Rachel Schultz

      True dat! Hope the recipe doesn’t disappoint. Thanks for reading.

      Love,
      Rach

      Reply
  • Dannielle

    Made this last night but used pork chops instead. They were thick cut so I kept the temp the same and spooned the sauce over it a couple times. My three boys and hubby devoured it! Definately making this again.

    Reply
    • Rachel Schultz

      Wonderful! I’m so happy to hear it. Glad I could play a small part in helping keep your men happy :)

      Love,
      Rach

      Reply
  • Jess

    Great recipe!
    Made it tonight but used 1/2 cup Dijon, 1/2 cup Maple Syrup, & a drop of orange extract (no fresh oranges in the house..) came out PERFECT.

    thank you, thank you!

    Reply
    • Rachel Schultz

      Yay! It makes me so happy that you enjoyed it. Thanks for reading.

      Love,
      Rach

      Reply
  • Maureen

    I think this recipe is best with chicken thighs if you make it with breasts that are too thin it will be dry out maybe you should cook it for less time with thinner sliced chicken breast I used it with “sogave flavored maple syrup ” less calories but I think when you don’t use the real maple syrup the favour is not as great but is still pretty good

    Reply
  • Nicky

    I tried the recipe with a few extra spices and it taste soooo good. Thanks so much for sharing this recipe. Will share it with friends. :)

    Reply
  • Sara

    How important is the vinegar? The last time I used red wine vinegar it ruined my dish completely, wasted the whole thing. Now every time I see a recipe that calls for it I’m afraid to try it. This chicken looks amazing though and I very much would like to try it but I am hesitant!

    Reply
    • Rachel Schultz

      Oh boy. Sorry to bring up that traumatic experience of a ruined dish :( Other people have tried other substitutions – even orange juice. No guarantees, but it may be worth a try. Thanks for reading!

      Love,
      Rach

      Reply
    • Anonymous

      Oh no! I literally just put this in the oven using pancake syrup opposed to real maple syrup. I hope it turns out ok…I was really excited!

      Reply
  • Julie Elwood

    Love chicken with rosemary! cant wait to try this. Im sure this will be great!!!

    Reply
  • nicole

    is it made with just plain djion? or honey mustard… just wanted to make sure before i make it!

    Reply
  • thefoodfactory

    Reblogged this on the Food Factory and commented:
    Detta är faktiskt ett väldigt enkelt och underbart gott recept …!

    Reply
  • Kristin Williams

    I made this tonight and it was so yummy and SO easy! Husband loved it, and I am definitely putting this in the rotation. So glad I found this on Pinterest! Thank you!

    Reply
    • Rachel Schultz

      So glad to hear that, Kristin. Thanks for reading and commenting.
      Love,
      Rach

      Reply
    • Tracey

      I would think either thyme or tarragon would work nicely. I made this tonight, using whole breasts and I was careful not to overlook. The sauce was much ‘soup-ier’ than your photo, not sure why? My husband loved it, especially with the rosemary. My teenage boys, not so much, sadly they are not mustard fans, dijon or otherwise :-( Silly boys. I served with chunky home fries and broccolini. Very simple dish to make and while good, not quite the best in the world….the search continues ;-)

      Reply
  • Nicole D.

    I made this for dinner tonight after seeing it on Pinterest, and it tasted amazingly delicious! Thank you for this recipe! I followed it exactly and the temperature of the oven was great. After 40 mins, our chicken was juicy and perfectly cooked. I see some other people said it was dry. I guess it depends on how thick your chicken breast is. Ours were pretty thick, so it worked out perfectly. My husband raved about it! I will be making this many times!!! Thanks again!

    Reply
    • Rachel Schultz

      Thanks, Nicole! So happy it worked well for you and the husband!
      Love,
      Rach

      Reply
  • Denise

    This was delicious! I read some of the comments above before making it and adjusted it very slightly–nothing major at all. Since I found this on Pinterest, I’ve reviewed it on my site right here: http://pineatreview.com/2012/07/17/the-worlds-best-chicken-rachel-schultz/. Naturally, credit and links go to you throughout. Thanks for the yummy family dinner!

    Reply
    • Rachel Schultz

      Denise! That’s wonderful. Thank you for reading and reviewing!
      Love,
      Rach

      Reply
  • Anonymous

    Hi Rachel,
    looks delicious! As far as marinating, I’m sure it’s ok to marinate right? I love chicken, but I’m such a freak about making sure I’m being 100% safe….I wasn’t sure if the syrup/consistency of ingredients would make it non compatible for marinating.

    Reply
    • Rachel Schultz

      I’ve never tried it, but if you do please tell me how it works out. Thanks for your question.
      Love,
      Rach

      Reply
  • Carrie

    Very good, I will pan fry it next time during the last five minutes to give it more of a golden color on the chicken. I might use thyme instead of rosemary next time. Thanks, this is a really quick emergency meal to feed the family. I really liked the sauce on steamed asparagus!

    Reply
    • Rachel Schultz

      Great idea on the pan frying. Thanks for reading, Carrie! glad you ilked it.
      Love,
      Rach

      Reply
  • Anonymous

    Pretty good, tried it tonight. I might pain fry it the last five minutes to give it more golden brown color and maybe use thyme instead of rosemary. I really liked the sauce on steamed asparagus.

    Reply
  • Courtney

    Made this tonight! Cooked on 350 for about 35 minutes! Turned out very good!

    Reply
  • Georgia

    is this chicken super mustard-y tasting? Would it not be a good idea to make this for someone who doesn’t like mustard?

    Reply
    • Rachel Schultz

      Hi Georgia! I am NOT a fan of mustard, and I liked this dish. No guarantees, but for me it was still good. Others have said it tasted VERY mustardy to them, so it’s probably personal preference. I hope you like it!
      Love,
      Rach

      Reply
  • Kay

    Its in the oven and smells great !! Will let u know the out come!

    Reply
  • Jessica

    I made this last night with boneless pork chops. It was great. Maple and dijon is a great combo. Also, I chopped up the rosemary and added it to the sauce before baking. I bet a pork tenderloin would be great baked in this sauce too. I blogged my adaptation: http://newlywedscookbook.blogspot.com/2012/07/maple-dijon-pork-chops-with-cauliflower.html

    Reply
    • Rachel Schultz

      GREAT idea, Jessica. Thanks for the link too. Glad you enjoyed.
      Love,
      Rach

      Reply
  • Amy

    I tried it at 450 for 35 and the sauce burnt to the bottom of the pan. Definitely think 350 would work much better. That being said, besides being dry, it tasted just fine.

    Reply
  • Dana

    Must try!! I wonder,…would this work with boneless pork chops too??? Only 1 way to find out I guess!

    Reply
    • Rachel Schultz

      What a GREAT idea. If you try it, please tell me how it works. Thanks for commenting.
      Love,
      Rach

      Reply
      • April

        I made this using boneless pork chops, as I am not a fan of chicken (I know, I’m a weirdo), and LOVED it!

        Reply
  • Sara

    Wow. This really IS the World’s Best Chicken (found you on Pinterest, by the way) I only had minor deviations from your original recipe, and I think it would be amazing still as-posted. My oven runs pretty hot, so I baked the chicken at 475 uncovered for 20 minutes, then reduced temp to 375 and baked covered for 20 minutes. Turned out perfectly. Juicy, and falling apart. DELISH.

    Also, I didn’t have any Dijon mustard, but I had some specialty spicy beer mustard in the fridge. So I used that, and it was great! Sort of a spicy/tangy flavor.

    Thanks!

    Reply
    • Rachel Schultz

      Thanks so much! I’m really happy you liked it. Thanks for the encouragement and for reading.
      Love,
      Rach

      Reply
  • Sabrina

    I have this in the oven right now and it smells so delicious! Can’t wait to dig in!!! Thanks for the great recipe! Found it on pinterest!

    Reply
  • Anonymous

    Well the chicken is in the oven and smells HEAVENLY!!!! Will let you know how it turns out!!

    Reply
  • Krista

    This is just like an old Cooking Light recipe that grilled it instead of baking it. Delicious marriage of flavors. Thanks for the reminder on it!

    Reply
    • Krista

      OK I made it for dinner tonight and got 5 very pleased eaters who made their plates all gone:) I baked at 375 for 20 minutes and then put the probe in until it was at 165 which was about 5 more minutes. I used just about 2 lbs of boneless breasts (2 compartments of the Costco boneless breasts = 4 large breasts) and pounded them to be a uniform height (about 1 inch thick). Served with buttered poppy seed noodles and broccoli.

      Reply
    • Rachel Schultz

      I’m glad I could remind you of an old favorite! And even happier your family liked it. Thanks for reading and commenting.
      Love,
      Rach

      Reply
  • emmagreenie

    This looks so good, and so simple! I am going to try it in the crockpot, as some other commenters have mentioned! I will let you know how it goes! Thanks for posting!

    Reply
  • Zoe

    I made this last night and it was yummy! Took the advice of another comment and baked it at 375 for 20 minutes – it was perfect for 4 thin chicken breasts. Super easy and delicious!

    Reply
  • Sarah

    Hey! Just wanted to let you know that I made this dish last night for my husband and got RAVE reviews. What a great dish! Love love… I baked it with the rosemary instead of adding it at the end and it was extremely fragrant and lovely. I posted pictures on Facebook along with your blog and have had a lot of comments! My mom and sister are trying it tonight. I love finding new stand-bys to add to my repetuare. Thanks a bunch!

    Sarah

    Reply
    • Rachel Schultz

      So happy to hear it! Sounds like your husband and mine would get along. Thanks for reading and commenting!
      Love,
      Rach

      Reply
  • Ida

    Does it taste sweet? I can’t stand sweet chicken/meat stuff, but this looks so tasty!

    Reply
    • Rachel Schultz

      I didn’t think it was very sweet, but then again I have a huge sweet tooth, so maybe I’m desensitized. If you do try it, you could try reducing the amount of maple syrup and seasoning a little more heavily with salt and pepper.
      Love,
      Rach

      Reply
  • V

    Do u cover while baking??

    Reply
    • Rachel Schultz

      I didn’t, but I believe others have written that they have and it turned out well. Thanks for your question.
      Love,
      Rach

      Reply
  • V

    Do u cover while baking?

    Reply
  • Anonymous

    Great recipe. Tried it tonight, easy & great flavor

    Reply
  • Glynda Croix

    Looks wonderful! Definitely going to try it. A recipe I’ve been doing for years is: Cover thawed or frozen chicken breast, that have been sprinkled with freshly ground pepper, with dijon mustard, sprinkle heavily with seasoned bread crumbs, and dot lightly with butter. Bake at 375 for 30-40 minutes, depending on your oven. Just as good using frozen chicken breasts as thawed ones!

    Reply
  • Kelli

    So good! The chicken was so moist and had a honey-mustard taste. Really easy and very good!

    Reply
  • Emily B.

    This was a fail for me…but I used sugar free syrup so perhaps that is why. :( I ended up with this dried out film of mustard on top of each chicken that slid right off. My husband’s comment when he took a bite was “it’s strong” lol. Next time I’ll spend the cash and get the maple syrup.

    Reply
    • Rachel Schultz

      Sorry to hear it! Some people have said they like to baste the chicken half way through the cook time. That might help keep it from sliding off. As far as the strong-ness, maybe you guys might like it better cutting the recipe in half? It might reduce the powerfulness of flavor. Thanks for commenting.
      Love,
      Rach

      Reply
  • Margaret Filler

    This recipe was adapted from Trader Joe’s. Delicious chicken!

    Reply
    • Rachel Schultz

      I modified it from witty in the city (linked above), but maybe its true origin was Trader Joe’s. Thanks for your comment!
      Love,
      Rach

      Reply
  • julie

    Do you need to cover while chicken is cooking? Getting ready to make this evening thank you for sharing

    Reply
    • Rachel Schultz

      I didn’t cover it, but it probably wouldn’t hurt to either.
      Love,
      Rach

      Reply
  • Janice

    You had me at mustard AND maple syrup!

    Reply
  • Sandra Perkins

    Well, sorry to be negative here but I tried this last night and and changed nothing and no one liked it…my husband, my 11 year old son, my 19 year old daughter and myself. Too strong of a mustard taste.

    Reply
    • Rachel Schultz

      Sorry to hear it! Thanks for the feedback.
      Love,
      Rach

      Reply
    • Anonymous

      I had the same reaction. It just didn’t work for us. The flavor wasn’t anything special. I have a pioneer woman mustard chicken recipe that my husband & boys love.

      Reply
  • nickymusic

    Rainbowinthedarkrjd.com. Likes your site

    Reply
  • Theresa Dombrowski

    If I don’t have red wine vinegar, can I use RICE wine vinegar? Or will that throw off the flavor profile?

    Reply
  • Maeve Sullivan (@maesul)

    You put it in the oven uncovered, right? Just checking. :-) Trying it tonight.

    Reply
    • Rachel Schultz

      That’s how I did it, but there may be another way that works better. Let me know if you try it out. Thanks for commenting.
      Love,
      Rach

      Reply
  • Anonymous

    Really want to try this! Could you make this “printer friendly” ? Thanks Rachel.

    Reply
  • jumeirajames

    I’ll try that!

    Where I live I can only get halal chicken which is so dry it’s difficult to cook without tasting like cardboard. I’ll let you know how it goes.

    Thanks for the recipe.

    Reply
  • Karen

    Had this for dinner tonight with boneless skinless chicken thighs. My husband loved it! It was very good! Used Mrs. Butterworth since we do not have maple syrup in the house. One recipe I will be using again and again!

    Reply
    • Rachel Schultz

      So glad to hear it, Karen. Thanks for reading and commenting.
      Love,
      Rach

      Reply
  • Anonymous

    1st time trying the recipe… in the oven it goes!!!! Didn’t have red wine vinegar, so I’m substituting balsamic vinegar hoping for the best :/ I’ll let you know the results!

    Reply
    • Rachel Schultz

      I would guess it will still turn out okay. Hope you enjoy! Thanks for reading.
      Love,
      Rach

      Reply
  • allison

    I’ve been making a similar dish for years with butter, honey and regular mustard. It’s my favorite meal! I’m excited to try this one with the maple syrup and dijon mustard though!

    Reply
    • Rachel Schultz

      How cool. I’d love to have that recipe! Thanks for reading & commenting.
      Love,
      Rach

      Reply
  • Wonder Ladee (@wonderladee)

    and, also, aside from rosemary, what are other options? thanks

    Reply
    • Rachel Schultz

      Rosemary is the only spice I’ve tried, but if you experiment with others I’d love to hear how it turned out. Thanks!
      Love,
      Rach

      Reply
  • Wonder Ladee (@wonderladee)

    hello, is this okay without wine? please reply. thanks.. :)

    Reply
    • Rachel Schultz

      There’s no alcohol in red wine vinegar. Hope that helps. Thanks for posting.
      Love,
      Rach

      Reply
  • Cathy

    I’m trying this tonight! I’ll let you know what my family thinks. Thanks for sharing this recipe.

    Reply
  • debbie

    I didn’t know there was a distinction between maple syrup and pancake syrup. oops!
    guess I’ll try the “real stuff”.

    Reply
    • Anonymous

      Have you tried it w apple cider vinegar instead of red wine vinegar? Do you think it would ruin the flavor?

      Reply
    • Rachel Schultz

      Some others have been posting that either works!

      Love,
      Rach

      Reply
  • Amanda M

    This was easy and yummy. I didn’t have dijon mustard, so I used half spicy brown mustard and half regular yellow mustard. I used fake, low-fat, pancake syrup. Next time, I will bake it for a little less time, and about halfway through, I’m going to baste it. Or maybe I’ll try covering it. The sauce got a bit dried out on top of the chicken and it was kinda gloppy around the chicken. But it is definitely worth putting in my menu rotation:)

    Reply
    • Rachel Schultz

      Sorry it didn’t work out just right. I love your innovativeness, though! Thanks for reading and commenting.

      love,
      rach

      Reply
  • Heather

    I want to try in the crock pot too!

    Reply
    • Cristina Collas-Salsman

      Did it turn out ok in the crockpot? Can’t bring myself to use my oven during the summer!

      Reply
  • Nyteflame

    For those who ask, according to the recipe calculator on Calorie Count, this comes out to only 289 calories a serving. That still leaves plenty of room for a salad, or brown rice, or maybe roasted green beans or asparagus You have 110 calories to play with, and veggies are very calorie friendly

    Reply
    • Rachel Schultz

      Thanks so much! That is great to know. I appreciate you figuring that out for me and fellow readers.

      love,
      rach

      Reply
  • Catherine

    I wonder if you can use the crockpot instead of the oven?

    Reply
    • Rachel Schultz

      I would think so… Let me know if you experiment with it and how it turns out.

      Love,
      Rach

      Reply
  • Kate

    I’m going to try this recipe on Monday! I thought the recipe looked great on Pinterest, but now that I know you’re a fellow Spartan (thanks to the “Meet Rachel” tab), I realize that it really has to be the BEST CHICKEN IN THE WORLD!

    Go green!

    Reply
    • Rachel Schultz

      Go White! Always good to hear from the Spartan Nation. Hope it turns out well for you.

      Love,
      Rach

      Reply
  • Susan Szumanski

    Love the chicken

    Reply
  • Conni

    If you’re like me and want to stretch those pennies…..cut the marinade/sauce in half and paint it onto the chicken using a silicone brush. Works for me!

    Reply
  • Anonymous

    I have all this in my pantry. Well… I did, except for Red Wine Vinegar (which I should have had anyway). So I got some and will try this tonight. :) Thanks for this! I hope it’s good :) Last mustard recipe I tried turned out super amazing.

    http://www.myrecipes.com/recipe/spicy-mustard-shrimp-10000001816315/

    Minus the spicy, and pineapple instead of mango. Also tried with chicken chunks once too… still just as good.

    I’m excited to try this recipe. <3 <3 <3

    Reply
    • rachelschultz

      I’m glad you’re excited! Thanks for the link too. I love pineapple. Hope it turns out well for you.

      Love,
      Rach

      Reply
  • Chitownlizzy

    I made this and the chicken was dried out…the chicken should be cooked at 375 degrees for 20 minutes or until temp is 165 degrees in the middle.

    Reply
    • rachelschultz

      Sorry to hear it didn’t work out. The oven setting and cook time could vary depending on the size of each breast. Cooking it until the meat thermometer reads 165 degrees should be a good guide, though. Thanks for helping improve the recipe.

      Love,
      Rach

      Reply
  • suppspot

    Reblogged this on supplementspot.

    Reply
  • Susan Crutchfield

    I tried this recipee earlier this week and did the following substitutes……Publix’s spicy mustard with horseradish, apple cider vinager, and pancake syrup……it was delicous……..will have to make it with the orginial ingredients and see if it is any different..

    Reply
  • Zarina M

    Hi Rachel~ I’m excited to try this recipe tonight… do you think I could substitute agave for the maple syrup? Thanks!

    Reply
    • rachelschultz

      I’ve never tried it, but it just might work! Thanks for the question.

      Love,
      Rach

      Reply
  • Anonymous

    I found this on pinterest, thanks for sharing! It sounds a lot like “man pleasing chicken” that is also on pinterest but the later has chicken thighs instead of breasts.

    Reply
    • rachelschultz

      This recipe was closely modified from that one! I linked over to witty in the city at the end of the post. Thanks for your comment.
      Love,
      Rach

      Reply
      • Anonymous

        I marinated my chicken with the mixture first and grilled it. And then poured the rest over it! The grilled add great flavor! And caramelized the marniade!

        Reply
    • rachelschultz

      Nice idea! Sounds like you’re a real grillmaster.

      Love,
      Rach

      Reply
  • Anonymous

    I just made this & I don’t know how it went wrong. :( The chicken is dried out & the flavor was all dijon mustard. Not very good. :(

    Reply
    • rachelschultz

      Sorry to hear it. Did you have to modify anything from the recipe?

      Love,
      Rach

      Reply
    • Katie

      I made this tonight and had the same outcome. It was ok but not the best.

      Reply
      • dana

        I was thinking the same thing. Is dijon mustard too mustardy? I’m not a fan of mustard but I love honey mustard.

        Reply
    • Anonymous

      We followed your advice on the cooking since the breasts we used were on the smaller side, and they came out perfectly! Thanks for the tip! Also, great recipe – easy and simple and tastes great!

      Reply
    • Kristen

      I had the same experience. I wonder if it’s the dijon brand, or if we just aren’t mustard people… nobody in my family liked it. I’d be willing to try it again though with so many good reviews, and just alter the mustard-to-syrup ratio a little.

      Reply
      • Rachel Schultz

        Sorry to hear it didn’t work out for you, Kristen. If you do try it again, I hope it gets better.
        Love,
        Rach

        Reply
    • Anonymous

      I had the same outcome and followed every step.

      Reply
  • Freya

    I made this tonight with boneless chicken breasts, 4 of them as is, and it cooked all the way through in the time alloted. It was pretty yummy too!! Some of the sauce burned around the edges of the pan, so I would maybe use a bit smaller than 9×13, and grease it, but other than that, no complaints!!! :) Love recipes like this!! :)

    Reply
    • rachelschultz

      Glad to hear it! My head dishwasher (aka husband) requested I line the pan with foil next time for that exact reason. You’re not alone!
      Love,
      Rach

      Reply
  • Anonymous

    Your recipe calls for rice wine vinegar….should it be rice wine or rice vinegar? I couldn’t find a rice wine vinegar. Thanks

    Reply
    • Freya

      I used white wine vinegar because I didn’t have rice wine, and it was fine!! I think the rice wine vinegar is hiding in the asian food section!

      Reply
      • Anonymous

        this temp and time works perfect. my chicken was moist and delicious. definitely give it a try!!

        Reply
      • Mandy

        This temp and time are perfect. My chicken came out moist and delicious. Definitely try it if you haven’t already!!!

        Reply
    • rachelschultz

      You totally caught a typo! I used RED wine vinegar. So sorry for the hassle.

      Love,
      Rach

      Reply
      • Trisha

        I used Rice vinegar thinking tht is what was meant. And it tasted delish!!!

        Reply
        • rachelschultz

          Great to know! Loving the ideas and improvements on the original.

          Love,
          Rach

          Reply
        • erin

          There is a recipe out there that is exactly the same only calls for thighs and rice wine vinegar. It is so so good, guess either one works!

          Reply
        • Rachel

          You can also use maple flavored Agave nectar, but the calories in pure maple syrup are very similar to the same amount of agave. I think it tastes better than fake maple syrup, and when I was cutting sugar out of my diet, and using agave in it’s place, I lost 15 lbs. in less than three months.

          Reply
    • Anonymous

      recipe calls for RED wine vinegar – not rice wine vinegar!

      Reply
  • Mindy

    Do you think that this would work with honey mustard instead of dijon?

    Reply
    • rachelschultz

      I haven’t tried it. The flavor may be a bit different, but it seems worth a shot. Let me know if it goes well!

      Love,
      Rach

      Reply
  • Trisha

    Curious if you used thin sliced boneless skinless? I bought boneless skinless but yours looks thinner than mine..

    Reply
    • rachelschultz

      I bought regular and filleted them myself. Well, actually the husband did :) Thanks for the question!

      Love,
      Rach

      Reply
      • Trisha

        Thank you for your feedback! Do you suggest filleting them- or can they be left alone?

        Reply
    • rachelschultz

      Of course! I appreciate your comment. To me, they turned out perfectly when filleted in half. But, that probably depends a lot of the size of the breast you start with. They might also be thoroughly cooked if left whole. If you try it, I’d love to hear how it turns out! Thanks again.

      Love,
      Rach

      Reply
      • Trisha

        I ended up filleting them as well.. So DELISH! Will def be making this again.. Thanks!

        Reply
  • Diana

    Does it have to be actual maple syrup or can i use for example, pancake syrup? I don’t have maple on hand..

    Reply
    • rachelschultz

      I’ve never tried it with non-maple. (Although I can understand the desire to; maple $yrup is pricey!) The flavor may not be quite as rich, but I’d love to hear how it goes if you try it.

      Love, rach

      Reply
      • Anonymous

        Maybe you could use regular pancake syrup and add some Maple extract.

        Reply
      • Joan

        Maybe you could use regular pancake syrup and add some Maple extract.

        Reply
        • Akisha

          Please do not substitute. I tried this once in another recipe, and it was a mess. It tasted NOTHING like real maple syrup – rather it was like I poured breakfast syrup on my food. Yuck…

          Reply
        • Anonymous

          I also used pancake syrup…it did not turned out that good. Next time I will use the real stuff….my bad.

          Reply
  • kateri Arsenault

    Looks yummy! Do you think this could also be cooked in a crockpot?

    Reply
    • rachelschultz

      Great idea! I think it definitely could. Maybe try low heat for 4-6 hours? Don’t hold me to it though! Let me know if you experiment and have any success. Thanks for the question!

      Love,
      Rach

      Reply
  • Mollie

    It does sound good! & Pinterest is raving about it. But it’s the maple syrup that concerns me calorie wise! Any idea of the total count for the amount you added? As someone who is getting married in 4 months, I have to watch what I take it ;)

    Reply
    • Nikki

      Maybe try Mrs Butterworths Sugar free (only 20 cals in a 1/4c serving!) if you try it with that the first time you may never know what you would be missing otherwise! I think I may try it this way as well! My whole family
      has taken to this for pancakes wonderfully so it’s worth a shot!

      Reply
      • Milton

        Being diabetic I was concerned about the maple syrup and was wondering about the suger free syrups. I am going to try this with sugar free. Thanks.

        Reply
        • Angela Plowman Miedema

          Try Walden Farms Maple Syrup. Its completely sugar free … not quite as tasty as the real maple syrup but its a good substitute and meant specifically for diabetics.

          Reply
    • rachelschultz

      As a recent newlywed, I can relate to that sentiment for sure! I hope you find it encouraging, however, that the amount of syrup that ends up on each breast is probably not very much. I think you can eat it with a clear conscience. Also remember you are beautiful the way you are and your fiance is committing his whole life to you because he finds you beautiful too!

      Love,
      Rach

      Reply
      • Amanda

        I used agave syrup, since that is what I had. It worked well. I’ll make again, in a cooler over. Boyfriends gas range is HOT!

        Reply
      • Anonymous

        What about Grade B Maple Syrup? Try that.

        Reply
    • stacy

      does anyone know what the calories are in this dish?

      Reply
      • James Hyde

        Using the recipe as is, there would be approximately 344 calories per serving. Using the above suggestion of reduced calorie maple syrup (assuming 20 calories in 1/2 cup) it cuts 200 calories per serving, to approximately 143 per serving.

        Reply
    • Brandi

      As a nugget of info. Maple syrup is better for your body that regular syrup, so even if you are taking in a couple extra calories your body processes it better than HFC. you are doing something better in the long run.

      Reply
      • Michelle

        So true!! I’ll take maple syrup or raw honey any day before sugar or any substitute.

        Reply
      • Anonymous

        Absolutely!! Couldn’t agree more.

        Reply
      • Rachel Schultz

        Great info Brandi! Thanks for commenting.

        Love,
        Rach

        Reply
    • connie england

      1/4 cup of syrup…please are you starving yourself or what? I know most do, married way to long to give up something great to eat. This is way to good to count…eat up!

      Reply
      • Kim

        I have a question about the amount of syrup. is it 1 cup? It looks like a fraction but I can’t tell. My eyes hate the font used (=

        Reply
        • Rachel Schultz

          It is 1/4 cup! Sorry about that. You’re not the only one who has had problems. I changed the site’s font, so hopefully it will be an improvement!

          xo
          rach

          Reply
  • Jalisha & Jon

    I’ve just begun my forays into cooking so I’ve been sticking primarily with chicken because it’s the least threatening, so my boyfriend and I are very excited about doing something with it I’ve never done before, especially something that sounds so delicious! Thanks so much for the post!

    Reply
    • rachelschultz

      More power to you! Anyone can cook! Hope the recipe doesn’t disappoint.

      Love,
      Rach

      Reply
      • Anonymous

        I love to cook but I have 10 kids (some foster, not ALL mine) and who has time to spend hours in the kitchen? My motto: simple, fast, and delish! I will be trying this recipe just as soon as I can thaw out the chicken! :) thanks!

        Reply
        • Rachel Schultz

          Wonderful! I hope this recipe is a hit. And thanks for supporting foster children. You’re a hero. Thanks for reading.

          Love,
          Rach

          Reply
  • Madison Smith

    You had me at maple syrup! This looks so easy, can’t wait to try it this week!

    Reply
  • Denise

    My boyfriend is allergic to mustard, any suggestion for an alternative ingredient?

    Reply
    • rachelschultz

      Way to look out for your man! I would use horseradish with a little sour cream, honey, and garlic salt. (Be careful though, because some people who are allergic to mustard can also not have horseradish. I’m not a doctor! But, I’m sure your boyfriend is well aware of what he can and cannot have.) I’ve sometimes heard egg yolk can work too because they both have a thick & creamy texture. These substitutes might compromise the original recipe’s flavor, but I’m curious to know how they’d turn out. Let me know if you try it!

      Love,
      Rach

      Reply
  • Sally

    Is that oven temperature correct? 450 degrees for 40 minutes? It seems very hot. Please reply. Otherwise, I would like to try this recipe. Thank you.

    Reply
    • rachelschultz

      It does seem high, but it worked out well for us. Let me know how it goes for you! I hope for the best. Happy Cooking.

      Love,
      Rach

      Reply
      • Kathryn

        My husband loved it!! I’m keeping this recipe because he asked for it again!!!

        Reply
        • Rachel Schultz

          Yay!! It’s so gratifying when your husband likes what you made : ) Thanks for reading.

          Love,
          rach

          Reply
      • Lea

        Do you think this chicken would go well with Asian Noodles?

        Reply
    • Steph

      We just had this for dinner and it was very tasty! However, I’m going to lower the oven temp to 350 next time. The sauce would have burned if I hadn’t added water after 20 minutes and the chicken was overcooked when I took it out at 35 minutes.

      Reply
    • Anonymous

      Im trying this tonight do you put foil on top of this?

      Reply
      • Rachel Schultz

        I didn’t, but others have and shared that it worked well. Thanks for your comment.

        Love,
        Rach

        Reply
    • Anonymous

      it says 400

      Reply
    • Anonymous

      it says 400 degrees…

      Reply

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