This Chicken is baked to perfection in a delicious maple dijon sauce that makes it so flavorful and juicy. It is the perfect easy meal for cozy dinners at home.
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This recipe is one of my favorite dishes. Maple is a flavor that is synonymous with fall if you ask me, so this Maple Dijon Chicken starts making a regular appearance on my meal plan this time of year.
It's great because there is very little prep work. You can even get it ready in advance and just bake it when you are ready to eat.
Ingredients and substitutions
One of the greatest things about this recipe is that the ingredients are all pretty common and easy to find. On top of that, there is a lot of room to make changes in order to suit your preferences or your pantry 🙂
Chicken breast can be substituted with pork chops or tenderloin, boneless skinless chicken thighs, or even salmon. Of course, you will need to adjust the cooking time depending upon which protein you are using.
You can substitute pretty much any mustard you like or have on hand for the Dijon Mustard, although the Dijon goes so well with the maple that I only substitute if I've run out.
You can use real maple syrup, but I am in love with Lakanto Sugar-Free Maple Flavored Syrup. Not only does it taste amazing, but it has the cleanest ingredient list of any sugar-free syrup.
Right now you can get 10% off of all Lakanto products with the code "THISMOMSMENU" when you order from the Lakanto Website!
Mayonnaise can be omitted completely, although if you are using a lean cut of meat (such as the chicken breast, or even pork chops) then I highly recommend using it. It helps to ensure that your meat doesn't get dry and you really can't taste it at all once it's all baked.
Red wine vinegar can be swapped for apple cider vinegar.
The only ingredient that can't be omitted or easily swapped is the fresh rosemary. You can use dried, but it's just not as good. The rosemary adds so much to this recipe that you just have to use it, trust me on this one 🙂
See the recipe card below for quantities.
Instructions for making Maple Dijon Chicken
To make this recipe, start out by preheating the oven to 375 degrees. Then combine the mayonnaise, mustard, syrup, and vinegar in a small bowl. To make clean up even easier, I just mix everything up in a 2 cup measuring cup.
Next, you are going to spread a thin layer of the mustard mixture into the bottom of a 9x13" baking dish. Then, place the chicken breasts evenly in the dish and season liberally with salt and pepper.
Pour the rest of the sauce over the chicken and spread it out so that all of the chicken is evenly coated.
Top the chicken with the roughly chopped rosemary and then bake in the preheated oven for 45-50 minutes or until a meat thermometer reads 165 degrees F when inserted into the thickest part of the chicken breast.
How to prep in advance
One of my favorite things about this meal is that it can be easily made ahead of time. Simply follow the directions for steps 2-4, then refrigerate until you are ready to bake.
In addition, you can also freeze the chicken and sauce after step 4 then allow it to thaw in the fridge before baking.
How to store leftovers
Store any leftovers in a tightly sealed container for up to 5 days or in the freezer for up to 6 months.
Reheat the chicken in the microwave or oven. I suggest thawing the chicken before heating it if you are cooking from the freezer.
Other great recipes:
- Maple Butter Pork Tenderloin
- Foolproof Crispy Chicken Thighs
- Roasted Chicken and Vegetables
- Chicken Adobo
- Southern Style Meatloaf
While not mandatory, I can't recommend a digital meat thermometer (affiliate link) with an oven-safe probe and an alarm. This allows you to place the probe in the chicken while it bakes, and it will then alert you when the chicken reaches temperature (165 degrees F)
Maple Dijon Chicken Breast
- Preheat the oven to 375 Degrees F.
- In a small bowl combine the mayonnaise, mustard, syrup, and vinegar. Mix well.¼ cup Mayonnaise, ½ cup Dijon Mustard, ½ cup Maple Syrup, 3 tablespoon Red Wine Vinegar
- Spread a thin layer of this mixture into the bottom of a 9x13" baking dish. Next place the chicken breasts evenly in the dish and season liberally with salt and pepper.4 Boneless Skinless Chicken Breasts, Salt and Pepper
- Pour the remaining mustard mixture over the chicken breasts and spread evenly so that all of the chicken is covered.
- Top with the chopped rosemary and bake uncovered for 45-50 minutes or until a meat thermometer reads 165 degrees F when inserted into the thickest part of the chicken breast.1-2 tablespoon Fresh Rosemary
- Allow to cool for 5-10 minutes before slicing chicken.
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.