Maple-Mustard Glazed Chicken

January 28th, 2012

I have tried very hard not to sound the January “diet” drum on this blog.  But “ta dum”, it has been happening.  One of us has been doing a better job than the other, but we both have been more conscious of what we are putting in our mouths.  My way to lose weight is portion control.  I keep eating most all of the foods I always eat, but just less of them.  Sweets are limited but not eliminated.  I feel like we eat a pretty healthy diet anyway, so just cutting down a bit is my solution.  Also I have added a weekly weigh-in at Weight Watchers.  That is all of the motivation I need.  And a five pound weight loss, so far, is my reward.

This recipe for maple-mustard glazed chicken was in the latest issue of Cooking Light.  Everyone gets tired of skinless, boneless chicken breasts when you are on a diet.  This issue of the magazine is dedicated to 25 healthy chicken dinners and there are several great recipes that improve the ho-hum chicken breast.  I chose to make this recipe because I love the ingredients.  Stone-ground mustard, pure maple syrup, lots of garlic and chicken broth combine to make a beautiful glaze.  What could be more beautiful?


2 teaspoons olive oil
4 (6 ounce) skinless, boneless chicken breast halves
Salt and pepper to taste
1/4 cup chicken broth
1/4 cup maple syrup
2 teaspoons fresh thyme
2 garlic cloves, thinly sliced
1 tablespoon cider vinegar
1 tablespoon stone-ground mustard

Preheat oven to 400 degrees F.

Heat a large ovenproof skillet over medium-high heat.  Add oil; swirl to coat.  Sprinkle chicken with pepper and salt.  Add chicken to pan; saute 2 minutes on each side or until browned.  Remove chicken from pan.  Add broth, syrup, thyme, and garlic to pan; bring to a boil, scraping pan to loosen browned bits.  Cook 2 minutes, stirring frequently.  Add vinegar and mustard; cook for 1 minute, stirring constantly.  Return chicken to pan, and spoon mustard mixture over chicken.  Bake at 400 degrees F. for 10 minutes or until the chicken is done.  Remove chicken from pan; let stand 5 minutes.  Place pan over medium heat; cook mustard mixture 2 minutes or until liquid is syrupy, stirring frequently.  Spoon sauce over chicken and serve.

Printable recipe

10 responses to “Maple-Mustard Glazed Chicken”

  1. This is wonderful! I love the combination of the mustard and maple syrup. Maybe I will try it tonight!

    Congrats on those 5 lbs! My mantra has been portion control as well.


  2. I just came back from the grocery store with chicken breasts. This is getting printed out and sometime this week I am making this!

    I think you are doing the right thing. Not cutting something completely out of your diet, just eating smaller portions…I need to do that and start exercising!
    Miss you.

  3. bellini says:

    It does look delicious with its mustardy maple glaze.

  4. nanadarla says:

    Wow-5 lbs-that’s impressive. Looking forward to seeing you in a few weeks for Cameron’s BD!

  5. The Letniaks says:

    Gonna try this today – looks delicious!!

  6. Eileen says:

    This looks delicious! Definitely worth trying.

  7. I love the photos in this, Penny. Very work-in-progress. Of course that’s my style. In my column this week I couldn’t get a good photo of a braised dish so I gave the paper one of a big fire in my fireplace.
    I think I need to do some mindful not-eating — it’s the snacks that creep up on my thighs.

  8. Rita says:

    I have all the ingredients and they are all what we love; a must try soon Penny. Pinned this one.

  9. Sure doesn’t look like diet food Penny. Yep, portion control (and exercise) have been the key for me.

  10. Barbara says:

    Cooking Light has such great recipes, Penny. This is mouth-watering and doesn’t look lo-cal at all!

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