Sweet, savory, zesty, and tangy, this dump-and-bake maple Dijon chicken is an easy dinner with just 10 minutes of prep!
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If you’re looking for even more dump-and-bake chicken recipes, don’t miss this cranberry chicken, this chicken tzatziki with rice, chicken alfredo casserole, this simple chicken marsala recipe, and this cheesy chicken and rice casserole, too!
Absolutely delicious! And so, so easy!! Thank you sooooo much!
– Suki
Not only is this maple Dijon chicken breast one of my favorite weeknight dinners, but it’s also one of the easiest. The chicken bakes in the sauce, absorbing tons of flavor, and comes out tender and juicy every time. It tastes complex, but only requires a handful of basic ingredients. I can’t wait for you to give it a try!
Ingredient Notes and Tips for Success
- I use boneless, skinless chicken breasts, but you can sub with chicken thighs if you prefer the dark meat.
- You will need to adjust the total baking time depending on the size and thickness of your chicken. The type of baking dish that you use can also impact the cooking time (dark, nonstick metal pans or a cast iron pan will cook the meat faster than a ceramic or glass dish, for instance). As a result, an instant-read meat thermometer is always the best way to know when your chicken is perfectly done. It’s ready to come out of the oven when it reaches an internal temperature of 165°F.
- Feel free to play around with the basic ingredients to suit your tastebuds or take advantage of what you have on hand. For instance, add garlic powder or onion powder for more savory flavor, try other herbs such as oregano or parsley, or make it spicy with the addition of cayenne.
- Cooking just for two? Cut all of the ingredients in half and bake the chicken in an 8-inch square dish.
How to Make Maple Balsamic Chicken
This baked maple Dijon chicken breast comes to the rescue on your busiest nights. You can whip up the sweet-and-savory sauce in about 5 minutes, with ingredients that you probably already have in your kitchen! You’ll find detailed directions in the recipe card below, but here’s the overview:
- Whisk together the maple syrup, Dijon mustard, balsamic vinegar, and kosher salt to create the maple Dijon sauce.
- Place the chicken in a greased baking dish. Pat it dry, and season with salt and pepper to taste.
- Pour the sauce over the chicken. Give the chicken a good toss to make sure that the meat is completely coated.
- Tuck sprigs of fresh rosemary and fresh thyme in the dish.
- Bake, uncovered, for about 30 minutes. Discard the herb stems.
- Spoon the pan sauce over the chicken. Garnish with additional chopped fresh herbs just before serving.
Serving Suggestions
Maple Dijon chicken goes well with almost any of your favorite sides! Serve it with Aunt Bee’s 3-ingredient biscuit recipe, Southern fried apples, crispy seasoned oven roasted potatoes, 3-ingredient buttermilk mashed potatoes, Southern collard greens, roasted butternut squash soup, this easy broccoli casserole recipe, a house salad with candied pecans, a green salad with Dijon vinaigrette, Southern style green beans, this easy baguette bread recipe, seasoned potatoes, Charleston red rice, stick of butter rice, or 3-ingredient sour cream muffins.
Preparation and Storage Tips
- Make Ahead: Assemble the dish in advance and keep it covered in the fridge for up to 24 hours before baking. When ready to cook the chicken, let it sit on the counter for at least 30-60 minutes to come to room temperature before baking.
- How to Store: Let the chicken cool to room temperature. Package the leftovers in an airtight container. Store in the refrigerator for 3-4 days or freeze for up to 3 months.
- How to Reheat: Cover the dish and warm in a 325°F oven until heated through. You can also microwave individual servings for about 1 minute.
Fantastic recipe! So easy and quick to put together and the ingredients are always on hand. Used boneless skinless thighs as we prefer dark meat; next time I may use skinless bone-in thighs. The sauce is so yummy and I love how “tucking” the herbs in gives a lovely, subtle flavor! My husband said it was “outstanding”!
– Norma
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Maple Dijon Chicken
Ingredients
- 1 ½ – 2 lbs. boneless, skinless chicken breasts*
- ½ cup maple syrup
- ½ cup Dijon mustard
- 2 tablespoons balsamic vinegar
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Kosher salt and ground black pepper
Instructions
- Preheat the oven to 425°F. Spray a 9 x 13-inch or 11 x 7-inch baking dish with nonstick cooking spray; set aside. In a bowl, whisk together the maple syrup, Dijon mustard, balsamic vinegar, and ¼ teaspoon salt.
- Pat the chicken dry, season it with salt and pepper to taste, and arrange it in the prepared baking dish.
- Pour the sauce over the chicken. Toss to make sure that each piece of chicken is well coated. Tuck the sprigs of fresh herbs into the dish (placed alongside the chicken).
- Bake, uncovered, for 30-40 minutes, or until a meat thermometer registers 165°F. Discard the herb stems. Spoon the delicious pan sauce over the chicken. Garnish with fresh chopped herbs, if desired.
Notes
Nutrition
More Baked Chicken Recipes to Try
Dump-and-Bake Chicken Broccoli Rice Casserole
1 hour hr 10 minutes mins
Baked Chicken Thighs
35 minutes mins
Honey Soy Chicken
1 hour hr 5 minutes mins
Originally published in November, 2017, this recipe was updated in February, 2025.
Yum! This sounds so delicious….and easy! Can’t wait to try it.
Wonderful! I hope that you love it too, Carolyn!
Can you prep and freeze this before cooking please
Hi Fiona,
Yes! Assemble the dish in advance and keep it covered in the fridge for up to 24 hours before baking. When ready to cook the chicken, let it sit on the counter for at least 30-60 minutes to come to room temperature before baking.
We hope you enjoy!
Blair, I never have fresh herbs on hand. How much dried rosemary and thyme would you suggest? 1/4 teaspoon of each maybe? Or what amount would you suggest?
Hi, Joanie! Yes, I would start with about 1/4 – 1/2 teaspoon of each. You can always add more at the end if you want a stronger herb taste, so I would start with a small amount and then go from there. Enjoy! 🙂
Thank you so so much. My family was getting bored with the same old recipes I make…lol. It was delicious!!!
Yay! So glad that you enjoyed it! 🙂 Thanks for letting me know!
Thank you for this delicious recipe! I made it last night; super easy and SO yummy. I changed it just a tiny bit because my family doesn’t like mustard nearly as much as I do–I flipped the mustard and the vinegar, using 1/2 cup balsamic and 1/4 cup mustard. This recipe was such a success, I’m trying your beef stroganoff recipe tonight.
Hey, Laura! I’m so glad that you found this recipe! It’s definitely one of my favorites, and I hope that you enjoy the beef stroganoff, too. 🙂
Absolutely delicious! And so, so easy!! Thank you sooooo much!
Thank you so much for this recipe! I’m checking now for something to make tonight. I have THE pickiest four year old and I made this last night, went very light on the herbs because if he sees something green he won’t eat it! But guess what? He loved it last night for dinner and is eating it again at lunch now!! Thank you so much!!
That’s wonderful! Thanks for letting me know, Kim! I’m so happy to hear that your little one loves it, too. 🙂
Hi, Sherri! Bake uncovered for the entire time. I’ll fix that typo up above! 🙂
You’re right! Fixing that typo now! Thanks, Ms. Lynn! 🙂
I made it last night and served it with couscous and green beans. Definitely a keeper in our rotating recipes.
Next time I think I’ll use apple cider vinegar instead of the basalmic, to make it a little less sweet.
Thank you for putting this out there!
Perfect! Thanks for taking the time to leave a comment, Raylene!
This recipe is easy and yummy. So hot in Nm right now; may try to adapt it to a foil dinner on the grill.
In the oven right now. A decent recipe as is. We felt the sauce was lacking in something so added garlic. It was a bit sweet without the complexity of flavor we were hoping for. The garlic was a game changer for us. Also should be noted that we were using a maple horseradish dijon mustard, so already enhanced in the flavor department. Excited for dinner to come out of the oven!
Thanks, Ali! Hope you enjoyed it!
Fantastic recipe! So easy and quick to put together and the ingredients are always on hand. Used boneless skinless thighs as we prefer dark meat; next time I may use skinless bone-in thighs. The sauce is so yummy and I love how “tucking” the herbs in gives a lovely, subtle flavor! My husband said it was “outstanding”!
Yay! I’m glad that you found a winner, Norma. Thanks for the reminder — I need to make this again soon! 🙂
A perfect chicken breast once again! I used to avoid them in favor of thighs until I found your dump and bake recipes. The sauces are so easy and soooo yummy (this one got a double thumbs up from my 12 year old!) and seem to be the perfect consistency to gently poach the breasts instead of bake them. Just beautiful. I’m a fully converted chicken breast skeptic by now!
Thank you, Danielle! This made our day. We’re so glad you enjoyed it.