Maple-Mustard Glazed Chicken
Happy Mother’s Day to all the hardworking, incredible women out there! Here is a quick and easy dish, perfect for anyone looking to make a meal for someone special today and it uses pantry ingredients!
Serves 4
1 tsp extra virgin olive oil
4 Boneless, skinless chicken breasts
Salt
Pepper
¾ Cup sodium-reduced chicken stock (divided)
¼ Cup maple syrup
5-6 Sprigs fresh thyme sprigs
3 Cloves garlic, crushed
1 tbsp cider vinegar
1 tbsp whole grain mustard
Preheat your oven to 400.
Heat a large oven-proof skillet over medium-high heat and when it’s hot, add in the chicken breasts; season with salt and pepper.
Flip the chicken after 2 minutes, season the second side with salt and pepper and cook for another 2 minutes, set the chicken aside on a plate.
Add ½ cup of the stock, the maple syrup, thyme sprigs and garlic to the skillet; mix well and let it simmer for 2 minutes.
Add in the vinegar and mustard; mix well (and stand back for the love of your sinuses!).
Saute for another minute and then return the chicken breasts and any juices on the plate to the pan. Coat the chicken breasts in the sauce and transfer the pan to the oven.
Bake in the oven for 13-15 minutes (depending on the thickness of the chicken).
Again, remove the chicken breasts from the pan and set aside.
Add the remaining stock to the pan (mine was completely dry but the stock loosened up everything up and created the sauce), if your pan is still too dry then add anther ¼ cup of stock.
Mix and simmer until a thick sauce forms and then return the chicken and juices to the pan to coat.
Notes:
- I served this dish with brown rice and Roasted Broccoli
| Servings | Prep Time |
| 4 | 5 minutes |
| Cook Time |
| 20 minutes |
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Happy Mother’s Day to all the hardworking, incredible women out there! Here is a quick and easy dish, perfect for anyone looking to make a meal for someone special today and it uses pantry ingredients!
|
- 1 tsp extra virgin olive oil
- 4 Boneless, skinless chicken breasts,
- salt
- pepper
- 3/4 Cup sodium-reduced chicken stock (divided)
- 1/4 Cup maple syrup
- 6 Sprigs fresh thyme sprigs
- 3 Cloves garlic , crushed
- 1 tbsp cider vinegar
- 1 tbsp whole grain mustard
- Preheat your oven to 400.
- Heat a large oven-proof skillet over medium-high heat and when it’s hot, add in the chicken breasts; season with salt and pepper.
- Flip the chicken after 2 minutes, season the second side with salt and pepper and cook for another 2 minutes, set the chicken aside on a plate.
- Add ½ cup of the stock, the maple syrup, thyme sprigs and garlic to the skillet; mix well and let it simmer for 2 minutes.
- Add in the vinegar and mustard; mix well (and stand back for the love of your sinuses!).
- Saute for another minute and then return the chicken breasts and any juices on the plate to the pan. Coat the chicken breasts in the sauce and transfer the pan to the oven.
- Bake in the oven for 13-15 minutes (depending on the thickness of the chicken).
- Again, remove the chicken breasts from the pan and set aside.
- Add the remaining stock to the pan (mine was completely dry but the stock loosened up everything up and created the sauce), if your pan is still too dry then add anther ¼ cup of stock.
- Mix and simmer until a thick sauce forms and then return the chicken and juices to the pan to coat.
- I served this dish with brown rice and Roasted Broccoli
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