Mustard maple chicken is a slightly tangy, slightly sweet, dish that can be made in the oven or the slow cooker for a hearty wholesome meal.
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This mustard maple chicken tastes like it took a lot of effort. The flavors are complex with the tang of two types of mustard, the sweetness of maple syrup, and the savory infusion of rosemary.
With flavors like that, anyone could easily believe that you spent all day in the kitchen. They would be wrong, but we don’t have to tell them that!
At a minimum, you can have this chicken on the table in an hour. The hands on activity is minimal, taking about 15 minutes total. If you plan ahead, you can marinate in advance and go from fridge to table in 30 minutes, or even use your slow cooker instead. The choice is up to you.
In order to build the complex flavors of this chicken, we have to marinate it. The marinade is homemade and good blend of acid, sweet, savory, and salt. The result is an incredibly tender, juicy, chicken that’s well worth the effort.
For today’s recipe I made my marinade in a bowl and covered it with plastic wrap, but any storage container you have that can be sealed will work. I suggest making the marinade right in your storage container, but for even less clean up you can marinate it in a plastic freezer bag.
If you are planning to cook it in your slow cooker, by all means use the insert to marinate the chicken.
I prefer boneless, skinless, chicken breasts for this dish, but chicken thighs work as well. Trim any excess fat as needed, then evenly sprinkle the salt on both sides of the chicken.
In your marinating container mix together the minced the garlic, yellow and dijon mustards, maple syrup, red wine vinegar, and pepper then add the chicken.
Stir or flip the chicken to ensure that it’s coated on both sides. Seal or cover the container and refrigerate.
At a minimum, you will want to let the chicken marinate for at least 30 minutes. For a more intense flavor, you can let it go up to 24 hours. I often put the marinade together while making dinner the day before and let the chicken soak all night and all day.
I’ve also used this as a freezer meal:
Combine all of the ingredients except the rosemary in a freezer safe zip top bag. Label the bag with the contents and date and store in the freezer up to 9 months.
When you are ready to cook, defrost the chicken overnight in the fridge. The marinade will soak in as it thaws leaving you with an even quicker meal to get on the table.
Mustard maple chicken can be cooked in the oven or in the slow cooker. If using the oven, preheat it to 425 degrees. Remove the chicken from the marinade and place it on a rimmed baking sheet (which can optionally be lined with foil). You don’t need to wipe the marinade off the chicken, but also don’t need to add the excess from the bag.
Add two sprigs of fresh rosemary that are about 3″ – 4″ long on top of each chicken breast. Make sure to leave at least two inches between chicken pieces so they cook evenly. Bake for 20 – 25 minutes or until the internal temperature reaches 165 degrees.
If using the slow cooker, you can place the chicken and the marinade into the insert. Place the rosemary on top, cover and cook on high for 3 – 4 hours.
The slow cooker method results in a saucier chicken, while the oven method is a faster way to get the meal on the table. This mustard maple chicken gets devoured no matter how you cook it, so choose the best way for you.
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Mustard Maple Chicken
Mustard Maple Chicken
For the Marinade
- 1/4 cup yellow mustard
- 1/4 dijon mustard
- 1/4 cup maple syrup
- 1 TBSP red wine vinegar
- 2 cloves garlic aprox. 2 tsp
- 1/4 tsp black pepper
For the Chicken
- 1 lb boneless skinless chicken breast
- 1/4 tsp salt
- 2 sprigs fresh rosemary 3" - 4" each
The chicken should be marinated in a container that can be sealed or covered. A storage container with lid, a bowl with plastic wrap, or a zip top bag all work well.
In the marinating container measure out the yellow and dijon mustards, maple syrup, red wine vinegar, and pepper. Mince the garlic and add it to container. Mix well to combine.
Trim any excess fat from the chicken and sprinkle with salt.
Place chicken in the marinade and stir to ensure chicken is coated well.
Refrigerate chicken in the marinade between 30 minutes and 24 hours.
Preheat oven to 425 degrees.
Remove chicken from the marinade and place on a rimmed baking sheet that has been lined with foil.
Place the rosemary sprigs on top and bake for 20 - 25 minutes or until the internal temperature reaches 165 degrees.
See notes for alternate slow cooker instructions.
Recipe NotesThis chicken can be prepared in a slow cooker: Marinade right in the slow cooker insert for a minimum of 30 minutes and up to 24 hours. Top with rosemary and cook on high for 3 - 4 hours.