Maple Dijon Baked Chicken Recipes

MAPLE DIJON CHICKEN

Steps:

• Place chicken breasts in a slow cooker. Mix Dijon mustard, onion, lemon juice, maple syrup, olive oil, teriyaki sauce, soy sauce, garlic, and rosemary together in a bowl. Pour into the slow cooker. Ensure sauce covers the chicken.
• Cook on High until chicken is no longer pink in the center, 1 to 2 hours.

MAPLE-DIJON CHICKEN WINGS

Steps:

• Heat oven to 375°F.
• Mix first 3 ingredients until blended. Pour over wings in shallow dish; turn to evenly coat wings. Refrigerate 30 min. to marinate.
• Drain wings; discard marinade. Place wings in single layer on foil-covered rimmed baking sheet sprayed with cooking spray.
• Bake 20 min. or until browned. Meanwhile, mix remaining ingredients until blended.
• Brush both sides of wings with mustard mixture. Bake 20 min. or until done.

BAKED MAPLE CHICKEN THIGHS

Steps:

• Whisk maple syrup, Dijon mustard, and balsamic vinegar together in a bowl. Pour over chicken thighs in a bowl and marinate for 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
• Place chicken in the prepared casserole dish and pour remaining marinade on top.
• Bake in the preheated oven for 25 minutes. Flip chicken and continue baking until juices run clear and sauce is thick, about 25 minutes more. Serve with sauce over chicken.

BAKED CHICKEN THIGHS WITH MAPLE DIJON SAUCE

Steps:

• Set th oven rack in the center of the oven and preheat to 400°F.
• Heat a large 12-inch oven-proof pan over medium-high heat and add 1 tablespoon olive oil.
• When the oil is hot, carefully add in chicken thighs, skin-side down. Sear for 5 minutes until the skin is crispy and browned. Flip over and cook 2 minutes, turn off the heat. Transfer chicken to a clean plate and drain grease.
• Heat pan over medium heat, add 2 tablespoons olive oil. Once hot add onions and garlic. Saute 5 minutes, until onions are crisp-tender.
• Add butternut squash to the pan, saute until just beginning to soften, 5 minutes.
• Add apples to the pan, saute until crisp-tender, 5 minutes.
• In a medium-sized bowl whisk together sauce ingredients; apple cider vinegar, mustard, maple syrup, cinnamon, and ½ teaspoon salt. Reserve ¼ cup of the sauce, set aside.
• Drizzle the rest of the sauce over the apple mixture, stir to combine.
• Place seared chicken on top of the apple mixture. Add sprigs of thyme evenly dispersed around the pan.
• Transfer pan to oven and roast until the chicken is cooked through (160-165°F on a thermometer inserted into the thickest part of the thigh) and butternut squash is tender, about 30 minutes.
• Remove thyme from pan. Serve chicken onto plates. Season apple mixture with salt and pepper as desired and serve with chicken.

MAPLE DIJON BAKED CHICKEN

Steps:

• Finely chop large handful parsley, measure 2 T into a bowl and set remainder aside for garnish. Combine mustard, maple syrup, oil, spices and lime zest into bowl with 2 T parsley. Whisk together until well blended. Remove 1 to 2 tablespoons of marinade to a separate dish and set aside for later.
• Add skinless chicken breasts to a large freezer bag with remaining marinade, seal bag and massage into chicken until well coated. Refrigerate for at least one hour or until ready to cook (overnight is OK).
• Preheat oven to 400F. Line a baking sheet with tin foil and spray with non-stick cooking spray. Arrange chicken breasts on baking sheet, allowing a bit of space between each. Bake for 40 minutes. Remove from oven, set oven to Broil and evenly brush remaining marinade over chicken.
• Broil for 5 minutes until browned.
• Serve with chopped parsley sprinkled over and Enjoy!

MAPLE-GLAZED CHICKEN BREASTS

Steps:

• Whisk syrup, soy sauce, lemon juice, garlic, ginger and pepper in a small, shallow dish. Add chicken and turn to coat with the marinade; cover and refrigerate for 2 hours, turning once.
• Coat an indoor grill pan with cooking spray and heat over medium heat. Remove the chicken from the marinade (reserving the marinade) and cook until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F, 3 to 5 minutes per side.
• Meanwhile, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Cook until reduced by about half, about 4 minutes. Liberally baste the chicken with the reduced sauce and serve.

SHEET PAN MAPLE DIJON CHICKEN BREAST

Steps:

• Heat the oven to 425 degrees.
• Season the chicken breasts well with salt and pepper.
• Add the olive oil, dijon mustard, maple syrup, balsamic vinegar, garlic, rosemary, salt and pepper to a glass jar. Secure the lid and give everything a good shake.
• Place the sweet potatoes and chicken in a large bowl. Pour about one third of the maple dijon mixture over the chicken and sweet potatoes, and give everything a toss to fully coat. Spread the chicken and sweet potatoes out on a large sheet pan. Bake for 10 minutes.
• While the chicken and sweet potatoes are in the oven, add the Brussels sprouts to the same bowl. Pour another third of the maple dijon mixture over the sprouts and toss to coat well.
• Add the Brussels sprouts to the sheet pan with the chicken and sweet potatoes. Bake for another 15-20 minutes until the Brussels are browned and crispy.
• Drizzle the remaining maple dijon mixture over the chicken, sweet potatoes, and Brussels Sprouts before serving.