This recipe for maple mustard baked chicken is so delicious our kids ask for it for their birthday dinners! We all love it and I especially like that it’s easy to make and full of flavor from the dry mustard in the coating and the 2-ingredient pouring sauce.
Maple mustard chicken is a one of my family’s favorite meals – so much so that it’s our most-requested birthday dinner meal, so you know this is a great recipe! It’s also a good recipe for entertaining as well as regular weekday menus, since it’s basically mix-coat-bake and serve.
While the chicken is baking, you can make the rest of the meal (I’ve got some side dish ideas for you below), oh and whip up the two-ingredient pouring sauce that pretty much makes the dish.
So, is baked chicken healthy?
According to most nutritionists, chicken is healthiest when it’s either baked or stir fried. And this specific chicken with its crispy crumb coating will remind you of fried chicken without any of the added fat. In addition, it uses only a few normal, real food pantry ingredients.
One of my favorite things are simple, healthy recipes made amazing with just a few great ingredients – and this recipe is definitely that!
Maple Mustard Baked Chicken
I found the original recipe years ago in a newspaper and I adapted it to our tastes, to be easier to make, and as a way to use our homemade breadcrumbs.
It’s a crispy-coated baked chicken, but the twist here is LOTS of mustard- both dry and Dijon. The mustard flavors are layered, which is probably what makes this chicken taste so amazing.
To make this baked chicken, you take three steps to layer the flavor:
- You marinate the pieces in a mustardy brine for about an hour.
- Toss bread crumbs with dry mustard and then roll the chicken pieces in the mixture.
- Serve the chicken with a mustard-maple pouring sauce.
When you see the amounts of mustard called for in the recipe you may think it’s too much, but trust me – don’t be afraid to make it as written. Between the layers and the cooking, it all mellows into some of the best chicken you’ll ever eat – you won’t be disappointed.
What kind of chicken pieces work best in this recipe?
Our family prefers dark meat, so I mostly make this recipe with thighs and sometimes drumsticks. I think the extra fat in dark meat really helps the coating to crisp up and give a mouth feel like fried chicken.
That said, I have made it with a whole chicken, cutting up the pieces into thighs, legs, and breasts (if you want to know how to cut a whole chicken, I have a tutorial here). I especially do this when serving to guests, since I know many people prefer breast meat.
Breasts do work fine – they should just be pulled out of the oven about 10 minutes sooner than the dark meat to avoid drying out.
What puts this chicken over the top, though is the awesome maple mustard sauce you serve it with. And that’s all the sauce is – pure maple syrup and Dijon mustard. Sometimes the simplest ingredients create the best flavors!
I don’t pour the sauce on the chicken before serving, but let each person add it to their chicken when putting it on their plate. That way the crust will stay crispy until just before the first bite and they can take just what they want.
What about leftovers?
If you have any leftovers, go ahead and pour the remaining sauce over the chicken. The crust won’t stay crisp in the fridge and the sauce will penetrate all the coating making for a different, but still delicious, lunch the next day. We may or may not fight over the leftovers.
This is such a special recipe to our family, I’m pretty sure you are going to thank me for this!
Ideas for side dishes to go with this baked chicken:
- Grandma’s Baked Tasty Rice
- Sour Cream Garlic Mashed Potatoes
- Amazing Garlic Green Beans
- Classic Caesar Salad
- Orange Almond Salad
- And if it’s a birthday dinner, serve this giant skillet birthday cookie for dessert!
Baked Maple Mustard Chicken
- 2 tablespoons olive oil
- 5 tablespoons Dijon mustard divided
- 4 tablespoons dry mustard divided
- 5 tablespoons maple syrup divided
- 1/2 teaspoons salt
- 8 to 10 bone-in skin-on chicken pieces*
- 1 ½ cups bread crumbs
- spray olive oil or other natural oil in spray form
- Preheat oven to 375 degrees and fit a rack on a cookie sheet or baking pan.
- In a large gallon-sized baggie or bowl, mix together the olive oil, 3 tablespoons Dijon mustard, 2 tablespoons dry mustard, 2 tablespoons maple syrup, and the salt.
- Add the chicken pieces, seal and turn over to coat the chicken. Place in the refrigerator for 30 minutes to 1 hour.**
Make Coating & Bake:
- Combine the bread crumbs and remaining 2 tablespoons dry mustard in a shallow bowl or pie tin.
- Roll the marinated chicken in the crumbs, making sure they are evenly coated. Place on the prepared rack. When all pieces are coated, spoon any remaining coating on top of the chicken pieces and the spray lightly with olive oil or other spray oil.
- Bake for 45-50 minutes or until juices run clear.
- While chicken is baking, mix the remaining 3 tablespoons maple syrup and 2 tablespoons Dijon mustard in a small bowl. Serve alongside chicken.
This recipe has been updated – it was originally published in 2009.
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Soy Sriracha Marinated Chicken (to grill or bake)
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