Oven-Baked Maple Dijon Chicken Breasts

This unique baked chicken breast recipe uses a balance of acid, sugar, and earthy herbs to deeply flavor and tenderize the meat, finishing with a gorgeous, caramelized glaze right in the pan.

Print Recipe Pin Recipe

Prep Time:50

Cook Time:20

Total Time:1 10

Course: Dinner, Main Course

Keyword: chicken breasts, chicken marinade, fall chicken, maple dijon chicken, oven-baked chicken, refined sugar free

Servings: servings

Calories: 178kcal

Ingredients

3 boneless skinless chicken breasts (approx. 1.5 lbs)
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp pure maple syrup
1 tbsp dijon mustard
1/2 tsp garlic powder
1 tsp dried thyme or dried rosemary
1/2 tsp kosher salt
1/2 tsp black pepper

Instructions

In a small bowl or a zip-top gallon bag, combine the olive oil, apple cider vinegar, maple syrup, dijon mustard, garlic, herbs, salt, and pepper. Whisk vigorously until the ingredients are completely emulsified. Add the chicken breasts, turning them to coat thoroughly. Seal the bag and refrigerate for at least 30 minutes.
Remove the chicken from the refrigerator about 10 minutes before cooking to take the chill off—this helps it cook more evenly. Preheat your oven to 450°F (232°C).
Heat an ovenproof skillet over medium-high heat with 1 tbsp of olive oil. Once hot, add the chicken breasts. Sear for 2-3 minutes on each side until starting to brown. This allows the maple syrup to caramelize against the meat, forming a delicious glaze.
Transfer the entire skillet into your preheated oven. Bake for 12 to 14 minutes. The high heat locks in the juices while finishing the center safely. Always check with a meat thermometer to ensure the thickest part reaches an internal temperature of 165°F (74°C).
Transfer the chicken to a cutting board and let it rest undisturbed for 5 minutes. Slicing it too soon will cause all the delicious juices to run out onto the board. Slice into thick strips against the grain or cut into cubes and serve!

Nutrition