Description
An easy chicken recipe for busy weeknights.
Ingredients
Scale
- 2 Tablespoons olive oil
- 1 1/2 pounds boneless, skinless chicken breasts (about 2-3 pieces)
- salt and pepper to taste
- 1/4 cup Dijon mustard
- 1/4 cup pure maple syrup
- 1 Tablespoon apple cider vinegar
- chopped fresh parsley for garnish (optional)
Instructions
- Heat oven to 400° Fahrenheit.
- Heat olive oil in a large, oven-proof skillet over medium heat (we used a 10" cast iron skillet).
- Season chicken breasts on all sides with salt and pepper to taste.
- Sear chicken breasts in the hot skillet for 3-4 minutes per side until chicken is lightly browned. You don't need to cook it all the way through here - it will finish cooking in the oven!
- While chicken is searing, whisk together Dijon mustard, maple syrup, and apple cider vinegar in a small bowl. Add another pinch of salt and pepper to taste.
- When chicken is browned, remove skillet from heat and pour mustard sauce over the chicken. Flip each chicken breast to coat with sauce, then slide the skillet into your preheated oven.
- Bake chicken for 7-10 minutes until cooked through. I like to use a meat thermometer to avoid overcooking - the chicken is done when it reaches an internal temperature of 165° F.
- Remove cooked chicken from oven and let it rest for 5-10 minutes so the juices can redistribute.
- Top chicken with chopped parsley (optional) and a pinch of fresh ground black pepper. Serve immediately.
Notes
If you're short on time, you can skip the searing step and instead just put chicken in a baking dish, cover with the sauce, and bake at 400° F until cooked through (you will need to add a few additional minutes to the cook time).
