An easy chicken recipe for busy weeknights.
- 2 Tbsp. extra virgin olive oil
- 1.5 lbs. boneless, skinless chicken breasts (about 3–4 pieces)
- Salt and Pepper to Taste
- 1/4 cup dijon mustard
- 1/4 cup pure maple syrup
- 1 Tbsp. apple cider vinegar
- 1/2 cup fresh cilantro or parsley, chopped, for garnish
- Heat oven to 400 degrees Fahrenheit.
- Heat olive oil in a large, oven-proof skillet over medium heat.
- Season chicken breasts on all sides with salt and pepper to taste.
- Sear chicken breasts 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 them 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 degrees F.
- Remove cooked chicken from oven and let it rest for 10 minutes so the juices can redistribute.
- Top chicken with chopped cilantro or parsley and a pinch of fresh ground black pepper. Serve immediately.
I like to use a 10″ cast iron skillet for this recipe.
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 degrees F until cooked through (you may have to add a few additional minutes to the cook time). I like to sear the chicken, though, because it builds a little more texture and flavor into the meat.
Enjoy chicken as is or serve over a bed of wilted greens or rice pilaf.
We like the flavor of cilantro as the garnish in this recipe, but you could also use parsley!
- Calories: 325