If you’ve been around here for a while, you know I love recipes that check two important boxes: easy and delicious. That’s exactly what today’s recipe delivers—and with a fun little twist! I usually make this dish with honey, but I decided to switch things up and try maple syrup instead. And wow… it did not disappoint. The maple adds a rich, cozy depth of flavor that’s perfect for [season/occasion, if relevant], and it blends beautifully with the other ingredients.
Whether you're a longtime fan of this recipe or trying it for the first time, I think you're going to love this maple-sweetened version.
- 2 Tbsp Dijon mustard2 Tbsp Dijon mustard
- Heaping 1 Tbsp maple syrup1 Tbsp maple syrup
- 1/4 Tbsp balsamic vinegar (or apple cider or rice wine vinegar)¼ Tbsp balsamic vinegar (or apple cider or rice wine vinegar)
- 2 boneless skinless chicken breasts2 boneless skinless chicken breasts
- salt, pepper, garlic powder and thyme (or tarragon) to taste (I give it a sprinkle)optional: salt, pepper, garlic powder and thyme to taste
- Preheat oven to 450 degrees.Preheat oven to 450 degrees.
- Mix Dijon mustard, maple syrup and balsamic together in a ramekinMix Dijon mustard, maple syrup and balsamic together in a ramekin
- Place seasoned chicken breasts in glass baking dish lined w/parchment paper (for easy clean up)Place seasoned chicken breasts in glass baking dish lined w/parchment paper (for easy clean up)
- Coat chicken in mustard, maple, vinegar mixtureCoat chicken in mustard, maple, vinegar mixture
- Place in oven and bake for 15 to 20 minutes (turning halfway through) or until thermometer reads 160-165 degrees
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