Best Maple Dijon Chicken Recipes

PECAN-CRUSTED CHICKEN BREASTS WITH MAPLE-DIJON SAUCE

Steps:

• Whisk 1/2 cup olive oil, 1/4 cup mustard, wine, garlic and sage in a bowl. Pour into a heavy Ziploc bag. Add chicken, turning to coat all sides. Refrigerate for at least 6 hours or overnight, turning once.
• To make sauce: Whisk maple syrup with 4 tablespoons Dijon. Taste and add 1 or 2 more teaspoons Dijon to taste. (Sauce may be refrigerated overnight. Bring to room temperature before serving.) Mix pecans, flour, salt and pepper on a plate. Remove chicken from marinade. Coat chicken on both sides with pecan mixture. If time permits, refrigerate at least 1 hour to help crumbs adhere.
• In a large skillet, heat remaining 3 tablespoons olive oil over medium-high heat until hot. Add chicken. Cook until golden, about 3 minutes per side. Place on greased, rimmed baking sheet. (Cooled breasts may be refrigerated covered for several hours.).
• Preheat oven to 425°. Bake chicken until cooked through, about 12 minutes, if at room temperature; 16-18 minutes, if chilled. Transfer to plates, drizzle with maple-mustard sauce and pass the rest.

MAPLE DIJON GLAZED CHICKEN RECIPE

Steps:

• Preheat your oven to 425 degrees F.
• Mix together Dijon mustard, maple syrup and rice vinegar.
• Put the whole package of chicken thighs into an 8 x 8 inch glass baking dish (I lined mine with aluminum foil for easy clean up).
• Salt and pepper the thighs.
• Pour maple mustard mixture over top, turning the thighs in the mixture so they are fully coated.
• Put the chicken thighs in the oven, and let them bake for about 40 minutes or until a meat thermometer reads 165 degrees F.
• Baste the tops of the chicken with more sauce halfway through cooking time. Use the sauce that is in the pan for basting.
• Let the chicken rest for 5 minutes before serving.
• Sprinkle with rosemary if desired.

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

Steps:

• Toss chicken with seasonings. In a large skillet, heat oil over medium heat; saute chicken 10 minutes. Add onion and garlic; cook and stir 5 minutes. Stir in mustard and syrup; cook and stir until sauce is caramelized and chicken is no longer pink, 5-7 minutes.

MAPLE-DIJON CHICKEN WINGS

Steps:

• Preheat oven to 450 degrees. In a large bowl, combine maple syrup and mustard. Add cooked wings; toss. Transfer to a rimmed baking sheet and bake until glaze has thickened, 2 to 3 minutes. Serve, with lemon wedges.

PAN ROASTED MAPLE DIJON CHICKEN WITH BUTTERNUT SQUASH & BRUSSELS SPROUTS RECIPE - (4.3/5)

Steps:

• In a sauté pan large enough to hold the chicken in a single layer, heat the olive oil over medium high heat. Season the chicken pieces with salt and pepper. Add chicken to pan, skin side down and sauté for about 5 minutes per side or until chicken is browned. Remove chicken from pan and reserve. Pour drippings off. In same pan, add butter. Allow the butter to melt over medium heat. Add squash and sprouts to pan and sauté, tossing occasionally, until the outsides are golden brown, about 4 minutes. Remove from pan and hold separately from chicken. Turn heat to high and add stock, syrup and mustard. Stir and bring to a boil, stirring to scrape up the brown bits on the bottom of the pan. Add chicken back to the pan, cover, and reduce heat to medium low. Cook for 25 minutes or until chicken registers 190°F with an instant read thermometer. Add vegetables back to pan, cover again, and cook for another 8 minutes until the vegetables are tender. Remove chicken and vegetables to a serving platter, placing vegetables around chicken. Turn heat to high and boil sauce until it is reduced and slightly thickened, about 3 minutes. Spoon sauce over chicken and serve.

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.

INSTANT POT® MAPLE-DIJON CHICKEN THIGHS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
• Combine garlic salt, oregano, and thyme in a small bowl. Sprinkle over chicken thighs, skin-side up.
• Add grapeseed oil to the pressure cooker when it says 'hot.' Sear chicken thighs, skin-side down, until no longer pink in the center and juices run clear, 2 to 3 minutes per side. Continue in batches with any remaining chicken thighs. Transfer to a plate.
• Drain any remaining oil in the pressure cooker. Add onion and garlic and cook until softened, about 1 minute. Pour in chicken broth, scraping the bottom of the cooker to ensure brown bits are incorporated.
• Turn off the pressure cooker. Place chicken thighs back into the cooker, skin-side up, overlapping if needed.
• Mix Dijon mustard and maple syrup together in a small bowl. Pour over chicken thighs. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Transfer chicken to a plate.
• Add mushrooms to the pressure cooker. Whisk heavy cream and cornstarch together in a bowl; stir into remaining liquid in the pressure cooker.
• Turn on the multi-functional pressure cooker and select Saute function. Let sauce simmer, whisking often, until thickened, 5 to 7 minutes. Serve with chicken thighs.

MAPLE DIJON BAKED CHICKEN

Steps:

• Preheat oven to 350°.
• Place the chicken pieces in a glass oven-safe dish.
• In a measuring cup, mix all the remaining ingredients together except the paprika.
• Pour the sauce over the chicken and turn the chicken pieces in the sauce a couple of times, ending with the skin side up.
• Sprinkle paprika liberally over the chicken.
• Bake, uncovered, for 45 minutes (some ovens may take a little longer, so check for doneness after 45 minutes), then broil it for an additional 5 minutes to brown the tops.

CROCK-POT MAPLE DIJON CHICKEN

Steps:

• Place chicken into crockpot and toss it with thyme, dijon mustard and maple syrup.
• Peel and slice sweet potato and onion.
• Place onion, sweet potato and minced garlic on top of chicken.
• Add chicken broth and bay leaves.
• Cook on low for 6-8 hours.
• This is done when the chicken is cooked through and the vegetables reach desired tenderness.

CHICKEN THIGHS WITH DIJON & MAPLE SYRUP

Steps:

• Mix all ingredients (except chicken) and pour over chicken and bake at 375º for 45 minutes.

MAPLE/DIJON CHICKEN

Steps:

• preheat your oven to 450ºF. • mix together 1/2 cup of dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice/rice wine vinegar. • salt and pepper the thighs • pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated. Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with more sauce half way through. Let the chicken rest for 5 minutes before serving. Plate the chicken, making sure to spoon some extra sauce over the top. Sprinkle over some fresh rosemary. Serve with rice.

ONE PAN MAPLE DIJON CHICKEN AND BUTTERNUT SQUASH DINNER

Steps:

• Preheat the oven to 425℉.
• Place the diced squash, Brussel sprouts, and sliced onion in the center of a large, rimmed sheet pan. Drizzle with 2 tablespoons of olive oil then sprinkle with ½ tsp of salt and ¼ tsp of black pepper. Toss with your hands to coat then spread the vegetables into an even layer. Place into the oven and set a timer for 20 minutes.
• Meanwhile, in a large bowl stir together the garlic, mustard, maple syrup, vinegar, 3 Tbsp of olive oil, 1 tsp salt, ¼ tsp ground pepper, and the fresh thyme. Add the diced chicken and stir to coat the chicken in the marinade.
• Once the 20 minutes is up, remove the pan from the oven. Spoon the chicken pieces evenly over the vegetables then drizzle any remaining marinade over the top. Place the pan back in the oven and bake until chicken is fully cooked, 15 to 18 minutes. Sprinkle with additional fresh thyme as garnish, if desired.