Maple Dijon Chicken

Square overhead image of baked maple Dijon chicken breast on a white plate.

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4.91 from 10 votes

This dump and bake maple balsamic chicken requires minimal prep and has a ton of flavor!

Course Dinner

Cuisine American

Keyword balsamic maple chicken, maple balsamic chicken, maple dijon chicken, maple dijon chicken breast

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 258kcal

Author Blair Lonergan

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

*I use 5 very small chicken breasts that total 1 ½ lbs. These are often done in as little as 20-25 minutes. If you use thicker, larger chicken breasts, you might have to increase the cooking time to about 45-50 minutes.

Total cooking time will vary 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, a meat thermometer is the best way to know when your chicken is done. The meat is ready when it reaches an internal temperature of 165°F.

Nutrition