MAPLE-DIJON CHICKEN
Eating dinner as a family every night is really important to us, and this recipe is one that we all love. It's our favorite skillet chicken dish. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 221 calories, Fat 6g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 684mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic exchanges
MAPLE DIJON CHICKEN
Easy but fancy maple Dijon chicken you can make and forget about!
Provided by Tznius
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h15m
Yield 2
Number Of Ingredients 10
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.
Nutrition Facts : Calories 290.5 calories, Carbohydrate 27.2 g, Cholesterol 58.5 mg, Fat 9.2 g, Fiber 0.8 g, Protein 23.4 g, SaturatedFat 1.6 g, Sodium 1332.8 mg, Sugar 14.3 g
MAPLE DIJON GLAZED CHICKEN RECIPE
This Maple Dijon Glazed Chicken is really easy to throw together, and so flavorful!
Provided by Six Sisters Stuff
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Servingsize 1 serving, Calories 1426 kcal, Fat 37 g, SaturatedFat 10 g, Cholesterol 853 mg, Sodium 3752 mg, Carbohydrate 54 g, Sugar 48 g, Protein 178 mg
SHEET PAN MAPLE DIJON CHICKEN BREAST
You can't beat a sheet pan recipe for an effortless weeknight meal. Maple dijon chicken is cooked with sweet potato and Brussels sprouts for a hearty and filling family dinner.
Provided by Becky Hardin
Categories Main Course
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oven to 425 degrees.
- Season the chicken breasts well with salt and pepper.
- Add the olive oil, dijon mustard, maple syrup, balsamic vinegar, garlic, rosemary, salt and pepper to a glass jar. Secure the lid and give everything a good shake.
- Place the sweet potatoes and chicken in a large bowl. Pour about one third of the maple dijon mixture over the chicken and sweet potatoes, and give everything a toss to fully coat. Spread the chicken and sweet potatoes out on a large sheet pan. Bake for 10 minutes.
- While the chicken and sweet potatoes are in the oven, add the Brussels sprouts to the same bowl. Pour another third of the maple dijon mixture over the sprouts and toss to coat well.
- Add the Brussels sprouts to the sheet pan with the chicken and sweet potatoes. Bake for another 15-20 minutes until the Brussels are browned and crispy.
- Drizzle the remaining maple dijon mixture over the chicken, sweet potatoes, and Brussels Sprouts before serving.
Nutrition Facts : Calories 519 kcal, Carbohydrate 31 g, Protein 54 g, Fat 20 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 145 mg, Sodium 817 mg, Fiber 6 g, Sugar 12 g, ServingSize 1 serving
INSTANT POT® MAPLE-DIJON CHICKEN THIGHS
These chicken thighs are coated with maple syrup, Dijon mustard, and other seasonings, and cooked in a pressure cooker. It's delicious served with rice!
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 289.9 calories, Carbohydrate 8.1 g, Cholesterol 91.9 mg, Fat 19.2 g, Fiber 0.5 g, Protein 20.4 g, SaturatedFat 7 g, Sodium 406.2 mg, Sugar 3.7 g
MAPLE-DIJON CHICKEN WINGS
Up your Super Bowl hosting game by serving these flavorful chicken wings, which are also sure to please any younger palates.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 50m
Number Of Ingredients 4
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.
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MAPLE DIJON CHICKEN AND VEGETABLES - WELL PLATED BY ERIN
From wellplated.com
4.9/5 (13)Total Time 45 minsCategory Main CourseCalories 427 per serving
- Preheat the oven to 400 degrees F. Lightly coat a large baking sheet with nonstick spray. Place the carrots, broccoli, and red onion on the baking sheet.
- In a small bowl or measuring cup with a spout, whisk together the olive oil, maple syrup, mustard, garlic, salt, pepper, oregano, and thyme. Drizzle about 3 tablespoons over the veggies, reserving the rest. Toss the veggies to coat with the mixture, then spread them into a single layer. Arrange the pounded chicken breasts on top.
- Add the balsamic vinegar to the reserved olive oil/maple syrup mixture and whisk to combine. Brush over the tops of the chicken breasts.
- Place the baking sheet in the oven and roast until the chicken is cooked through and reaches an internal temperature of 165 degrees F, about 20-30 minutes, depending upon the size of your chicken breasts (mine were about 11 ounces each and cooked in 28 minutes). Remove to a plate, cover, and let rest for a few minutes. If the vegetables are not as brown as you would like, return them to the oven for a few minutes to continue cooking. Sprinkle with fresh parsley and enjoy warm.
MAPLE DIJON CHICKEN - CREME DE LA CRUMB
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4.5/5 (2)Total Time 25 minsCategory Main CourseCalories 214 per serving
- 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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