Easy Maple Dijon Chicken

Name: Easy Maple Dijon Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 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)

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This easy Maple Dijon Chicken is made with just 5 ingredients and only needs 10 minutes of prep time! Juicy chicken is pan-seared and then coated in a creamy, sweet-and-savory maple dijon sauce.

Baked chicken in cast iron pan with mustard sauce and chopped parsley.

Internet, meet the easiest chicken recipe ever. Easiest chicken recipe ever, meet the internet.

We're working with a few boneless, skinless chicken breasts (although you can use any cut of chicken you like!) and a quick maple dijon sauce for a simple, cozy dinner that's perfect for busy weeknights.

Serve this chicken with a quick salad, over a bed of mashed potatoes, or alongside your favorite roasted veggies (fall veggies like sweet potatoes, butternut squash, and brussels sprouts are great with a drizzle of this maple dijon sauce!)

Pouring dijon sauce over seared chicken breasts in a cast iron skillet.

Our Basic Order of Operations

Season both sides of a few chicken breasts with plenty of kosher salt and a bit of pepper, then sear both sides in an oven proof skillet over medium-high heat. A cast iron skillet works great for this! You don’t need to cook the chicken all the way through here – it will finish cooking in the oven.
While the chicken is searing, whisk together dijon mustard, maple syrup, and apple cider vinegar with a pinch of salt and pepper to taste.
When chicken is browned on both sides, turn off the heat and top with the mustard sauce. Then, transfer the skillet to a hot oven and bake until the chicken is cooked through!

PS - Looking for a crock pot version of this recipe? Check out our Slow Cooker Maple Dijon Chicken!

Baked chicken breast in a cast iron skillet with mustard sauce.

Tips and Best Practices

Make sure your pan is very hot before adding the chicken to sear - this will help develop that flavorful, browned crust!
If you’re short on time, you can skip the searing step and just toss the chicken into a baking dish with the mustard sauce. You'll lose a bit of flavor, but it will still be delicious!
If cooking larger breasts, the sauce may start to caramelize while in the oven. If this starts to happen, add ½ cup of chicken broth, wine, or water to the pan and stir. Return the pan to the oven and finish baking.
Let the chicken rest after removing it from the oven! I know you’ll be ready to dig into this savory sweet chicken after smelling it cooking, but your patience will be rewarded. Resting time is CRUCIAL to a tender, juicy chicken recipe because it gives the juices in the meat a chance to redistribute.

A Few FAQs

Can I substitute chicken thighs?

Yes! Use any cut of chicken you like here. Sear the chicken pieces first to develop a nice crust and some flavor, then cover with sauce and bake as directed. Note that you will likely have to adjust the bake time depending on your cut of chicken: boneless, skinless chicken thighs may bake more quickly, while-bone in cuts may need a bit of extra time. We recommend using a meat thermometer to make sure chicken is cooked to the proper temperature (165° F). You can add a splash of wine, chicken stock, or water to the skillet during baking if the sauce starts to reduce too much.

What kind of mustard should I use?

We love using dijon mustard here for a creamy and delicious sauce, but you can also use a whole grain or stone ground mustard for a bit of extra texture.

Sliced chicken breast on a slate cutting board topped with chopped parsley.

Video: How to make maple dijon chicken