Honey Mustard Chicken (without the honey)

The past couple of days, I’ve been in a cooking rut. None of the recipes I can find right now look like something I was to eat. I think the problem is that I’m used to making meals right now more suitable for winter (soup, crock pot, etc.) but I want fresh and lighter recipes since Spring is in the air. I don’t know. I just need new recipes and Pinterest is not really doing it for me right now.

But last night I found a recipe to make and had most everything on hand for it, except the maple syrup. Fortunately, T.J. was home so I just ran to the store really fast while he watched Eva. The recipe was really easy and it turned out well. I found it on Table for Two-she called it Holy Yum Chicken, but I thought it was pretty much your standard honey mustard chicken-just with syrup instead of honey.


Yield: 4 servings | Prep Time: 5 minutes | Cook Time: 40 minutes


  • 1 1/2 – 2 pounds boneless, skinless, chicken breasts (most of the fat cut and discarded)
  • 1/2 cup Dijon mustard
  • 1/4 cup pure maple syrup
  • 1 tbsp. rice wine vinegar
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 tbsp. cornstarch
  • 2 tsp. fresh rosemary for garnish


  1. Preheat oven to 450 degrees. Line a 8×8″ oven-proof pan with 2 layers of tin foil.
  2. In small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper.
  3. Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.
  4. Bake, uncovered, for 30-40 minutes.
  5. Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid.
  6. Immediately after plating chicken, whisk in the 1 tbsp. of cornstarch into the liquid in the pan. You’ll create a nice, thick sauce to drizzle over your chicken. You need to do cornstarch mixing immediately because the liquid needs to be hot in order for it to thicken properly. If it’s still not thickening after 1 tbsp., you can add a little more.
  7. Sprinkle rosemary on top before serving.
  8. Serve with rice or potatoes or vegetables.
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