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.
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Recipe adapted from Table for Two. 

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Recipe Rating


Oh my goodness. I need some of this chicken right now! I am ALWAYS looking for more chicken recipes, and this one looks perfect šŸ™‚

Tasted great! Didn’t even need the cornstarch.

I put these chicken breasts in the oven over an hour ago and they are still pink in the center. 20 minutes is way off for regular chicken breasts! Maybe if you pounded them super thin …

    For regular medium sized chicken breasts that are less than 1 inch thick, about 20-25 minutes should be plenty. šŸ™‚

    Sounds like you may have a calibration issue with your oven temperature or else really big chicken breast!!!! At 400 degrees in a preheated oven a chicken breast at its largest woul take only 30 minutes.

If you think of how well mustard and honey (honey mustard) go together, it makes this less weird. I love mixing sweet and tangy. Hot sauce (sriracha works well for its thicker texture) and syrup go vey well together, which we found out one day when we ran out of honey, which is another great hot sauce pairing. I’ll add a little soy sauce to that combo if we’re eating something more Asian inspired, or mustard instead if the goal is more of a dip. Hot sauce (something thinner/more vinegary in this case) and honey/syrup also work really well if you want to drizzle it over steak of pork that’s cooking in the oven during it’s last few minutes to create sort of a caramelization. YUM!

Oh my gosh. I omitted the garlic and onion powder and added 2tsp of curry powder instead. Heavenly. So happy I tried this recipe.

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