Maple Dijon Chicken

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Maple Dijon Chicken – Baked chicken with a rich and creamy maple dijon sauce! Easy, delicious, and done in less than 30 minutes!

Maple Dijon Chicken

I’m going to level with you here, when I first heard dijon mustard and maple syrup together over chicken…. I thought, ewe. But, somewhere deep inside of me a voice was saying “Ya know, you used to be a pb&j, lean cuisine, bottled ranch dressing on everything kind of gal. Think of what you were missing!” So I decided to be brave and give this whole sweet syrup and spicy mustard thing a try.

Oh am I glad that I did!

Maple Dijon Chicken

Who knew that two totally crazy ingredients would work so well together! I mean, I don’t even like dijon mustard on sandwiches and maple syrup is something you put over pancakes, not chicken. Right? Wrong! This flavor pairing is SO yummy! The chicken is moist and flavorful and the sauce has sweet undertones with a spicy kick! Even if you’re a little (or a lot!) apprehensive at first, you absolutely have to give this Maple Dijon Chicken a try, you just might be surprised how much you love it!

Maple Dijon Chicken

Maple Dijon Chicken

Baked chicken with a rich and creamy maple dijon sauce! Easy, delicious, and done in less than 30 minutes!
4.5 from 2 votes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4


  • 1/2 cup dijon mustard
  • 1/4 cup maple syrup
  • 1 tablespoon rice vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/4 teaspoon onion powder
  • 4 boneless skinless chicken breasts
  • 1 tablespoon corn starch
  • optional: fresh or dried rosemary


  • Preheat oven to 400. In a small bowl add mustard, maple syrup, vinegar, salt, garlic powder, black pepper, and onion powder and whisk until smooth. 
  • Rinse chicken breasts and pat dry. Dip chicken breasts in sauce and turn to coat. Place chicken breasts side by side in a shallow baking dish. Pour remaining sauce over chicken. Bake uncovered for about 20 minutes, until chicken is cooked through. When chicken is done, plate chicken and whisk corn starch into remaining sauce left in baking dish. Spoon sauce over chicken. Top with fresh or dried rosemary if desired.
Did You Make This Recipe?Tag @cremedelacrumb1 on Instagram and hashtag it #cremedelacrumb!

Recipe adapted from Table for Two. 

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Hello can you tell me if the rice wine vinegar is necessary or if there is a substitute. I have everything on hand but that particular ingredient. Thanks in advance. Looking forward to trying this recipe out.

    Hi Anna, sorry for the delayed response! For future reference you could substitute pretty much any other vinegar you might have or even fresh squeezed lemon juice!

What would you suggest serving this over? Rice or pasta?

4 stars
Hmmm! I just made this recipe and it was sooo good! My chicken was ready in 25 minutes (1″thick) I will definetely make it again. I grilled some zucchini for side dish and it was perfect! Thank you!

So good! I marinated the chicken for 1.5 days before baking. It was the most delish, and moist chicken ever! Next time I will add cubed potatoes to the baking dish. So good!

    Happy to hear you enjoyed this recipe!

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