Maple Mustard Chicken


  • 4 (6 oz) boneless, skinless chicken breasts
  • Salt and freshly ground black pepper
  • 1 Tbsp olive oil
  • 2 Tbsp unsalted butter
  • 2 tsp minced garlic (2 cloves)
  • 1/3 cup low-sodium chicken broth or white wine
  • 3 Tbsp real maple syrup
  • 1 Tbsp stone ground mustard*
  • 1 Tbsp dijon mustard
  • 1 tsp minced rosemary, parsley or thyme (optional)


  • Pound chicken with the flat side of a meat mallet to even out their thickness. Season both sides with pepper and lightly with salt.
  • Heat olive oil in a 12-inch skillet over medium-high heat. Add chicken and sear on both sides until cooked through, about 6 minutes per side.
  • Transfer chicken to a plate. Add butter to the same skillet.
  • Reduce heat to medium, add garlic and saute until golden brown, about 30 seconds.
  • Pour in chicken broth and scrape up browned bits. Add in maple syrup and both mustards.
  • Let mixture simmer until slightly thickened, about 2 minutes.
  • Return chicken to pan. Spoon sauce over chicken and garnish with herbs if desired.

*A whole grain dijon mustard may be used in place of using two kinds of mustard. I just keep both kinds on hand.

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