I really should get better about posting pictures to this blog. Wouldn’t that be a nice touch? Maybe I’ll get around to that soon because, really, a blog post with pictures has a certain appeal to it, I think. Especially with recipes. Isn’t it nice to not only read a recipe, but also see maybe some step-by-step photos and certainly what the end result should look like? I think it’s great, but I haven’t done that yet. My bad. I’ll try to do better.
Without photos, please take my word about the following recipe. I’ve seen in pinned under several different names on Pinterest ranging anywhere from “best chicken in the world”, to “man-pleasing chicken” to, simply, “maple dijon chicken.” So, I decided to stay with simplicity.
This chicken is incredibly delish. y’all! It doesn’t have to marinate which is a bonus for me because I almost never remember ahead of time that I need to get a marinade done in the morning for dinner at night. This chicken is flavorful and quite versatile. It’s become a regular in our household. I serve it with various side items such as rice, yellow and/or zucchini squash with onions, green beans, English peas or butter beans. The sides are endless. It pairs quite nicely with many veggies.
Maple Dijon Chicken
(Adapted from Six Sisters’ Stuff).
- 1.5 pounds of boneless skinless chicken breasts cut into several even strips
- 1/2 cup honey dijon mustard
- 1/4 cup real maple syrup (get the good stuff. not the breakfast pancake variety)
- 1 tablespoon rice vinegar
- Preheat oven to 450-degrees
- Blend the mustard, syrup and vinegar together in a small bowl.
- Place chicken in a non-stick aluminum foil lined baking dish.
- Brush both sides of chicken generously with sauce.
- Bake at 450 for 40 minutes, turning and recoating with sauce halfway through cooking. (Chicken is done when internal thermometer reads 165-degrees.)
- Let sit 5 minutes, then serve.
The original recipe I used calls for chicken thighs, but we prefer chicken breasts. It also calls for fresh rosemary to be garnished on top after baking, but I never seem to remember it and, honestly, it’s good without it, so we skip it.
Mickey and the girls love it when I make this dish. Any time I can find a main dish that makes us all happy, it’s a keeper. I’m glad I ran across this one on Pinterest. It has become a favorite in our house and is an easy go-to main dish.
Kelly