Maple-Glazed Chicken Breasts with Mustard Jus

Maple-Glazed Chicken Breasts with Mustard Jus

I found this recipe at Food and Wine that I couldn’t resist. I have leftover garlic bread so I used that for my breadcrumbs. The maple-glazed chicken turned out moist, tender, and flavorful and the mustard jus was delicious! It was a quick and easy recipe to make and my entire family gobbled it up – my son especially loved it. I served this chicken with Roasted Broccoli with Parmesan and Mashed Sweet Potatoes and they paired nicely.

Maple-Glazed Chicken Breasts with Mustard Jus

Preheat the oven to 450 degrees. Put leftover garlic bread into a food processor and pulse until they are bread crumbs. Heat a large skillet over medium heat and coat with cooking spray. Add the bread crumbs and cook over moderate heat until golden. Season with sea salt and freshly cracked pepper, to taste. Transfer to a plate and let cool. Wipe out the skillet.

Heat the olive oil in the skillet. Season the chicken with sea salt, freshly cracked pepper, and garlic powder, to taste, then place it into the skillet. Cook over moderately high heat until nicely browned, 4 minutes. Flip the chicken and roast in the oven for 10-15 minutes, until just cooked through. Remove from the oven and place on a plate with a tin foil tent.

Return the skillet to the burner. Add the syrup and vinegar; bring to a boil. Place the chicken in the skillet and cook until richly glazed, about 30 seconds on each side; transfer to serving plate. Add the stock to the skillet and boil until reduced by one-third, scraping up any browned bits from the bottom. Stir in the mustard and minced garlic then season with sea salt and freshly cracked pepper, to taste. Spoon the sauce over the chicken. Top with the bread crumbs and chopped parsley and serve. Enjoy.

Maple-Glazed Chicken Breasts with Mustard Jus

 

 

Maple-Glazed Chicken Breasts with Mustard Jus

Maple-Glazed Chicken Breasts with Mustard Jus

Total Time: 30 minutes

Ingredients

  • 1/2 cup fresh breadcrumbs made from leftover garlic bread
  • Sea salt and freshly ground pepper to taste
  • Garlic powder to taste
  • 2 tsp olive oil
  • 2 boneless skinless chicken breasts
  • 1 tbsp pure maple syrup
  • 1/2 tbsp red wine vinegar
  • 1/4 cup chicken stock
  • 1 tbsp Dijon mustard
  • 1 clove of garlic minced
  • Fresh parsley chopped

Instructions

  • Preheat the oven to 450 degrees. Put leftover garlic bread into a food processor and pulse until they are bread crumbs. Heat a large skillet over medium heat and coat with cooking spray. Add the bread crumbs and cook over moderate heat until golden. Season with sea salt and freshly cracked pepper, to taste. Transfer to a plate and let cool. Wipe out the skillet.
  • Heat the olive oil in the skillet. Season the chicken with sea salt, freshly cracked pepper, and garlic powder, to taste, then place it into the skillet. Cook over moderately high heat until nicely browned, 4 minutes. Flip the chicken and roast in the oven for 10-15 minutes, until just cooked through. Remove from the oven and place on a plate with a tin foil tent.
  • Return the skillet to the burner. Add the syrup and vinegar; bring to a boil. Place the chicken in the skillet and cook until richly glazed, about 30 seconds on each side; transfer to serving plate. Add the stock to the skillet and boil until reduced by one-third, scraping up any browned bits from the bottom. Stir in the mustard and minced garlic then season with sea salt and freshly cracked pepper, to taste. Spoon the sauce over the chicken. Top with the bread crumbs and chopped parsley and serve. Enjoy.
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12 Comments

  1. Love these chicken breasts look amazing Pam:)

  2. The combination of flavors in this dish are amazing Pam! I can see why it was gobbled up:) I have plans for the chicken I’m making tomorrow, I’ve been dying to try a slow cooker brown sugar chicken recipe my daughter found on Pinterest, but, I’ll be saving this one for sure!

    Thank you so much for sharing, Pam…

  3. Kim in MD says:

    My first thought when I the photo of this chicken was WOW! Seriously, this looks and sounds amazing. I am making this soon!

  4. I have yet to see maple syrup here on the shelves here, but this sounds delicious. Have a good day Diane

  5. Dear Pam, A beautiful chicken plate; healthy and delicious. xo Catherine

  6. maple and mustard are probably my favorite meat-flavoring duo. this looks so tasty!

  7. I can see why you HAD to make this. So simple and full of flavor!