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 good recipe. I found the original recipe years ago in the Oregonian newspaper and I’ve since adapted it for our tastes, to be easier and to use our homemade breadcrumbs.
It’s a crispy-coated baked chicken, but the twist here is LOTS of mustard- both dry and Dijon. You marinate the pieces in a mustardy brine and then coat them in bread crumbs tossed with more mustard. Trust me, when you see the amounts, you’ll think it’s too much, but don’t be afraid to go with it – the cooking mellows it and you won’t be disappointed.
The chicken is served with an awesome maple-mustard sauce on the side – and that’s all it is, pure maple syrup and Dijon mustard. Sometimes the simplest ingredients create the best flavors.
Let each person pour the sauce over their chicken when serving – they can take just what they want and the crust will remain crispy until just before that first bite. I’m pretty sure you are going to thank me for this recipe!Print
Baked Maple Mustard Chicken
A super flavorful baked chicken recipe that will become a family favorite!
- Prep Time: 45 mins
- Cook Time: 50 mins
- Total Time: 1 hour 35 mins
- Yield: 8 servings
- Category: Main Dish
- 2 Tb. olive oil
- 5 Tb. Dijon mustard, divided
- 4 Tb. dry mustard, divided
- 5 Tb. maple syrup, divided
- 1/2 tsp. salt
- 8-10 chicken pieces
- 1-1/2 cups bread crumbs
- spray olive oil
- Preheat oven to 375 degrees and fit a rack on a cookie sheet or baking pan.
- In a large gallon-sized baggie, mix together olive oil, 3 Tb. Dijon, 2 Tb. dry mustard, 2 Tb of the 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 (I have been known to skip this and just proceed with the recipe if pressed for time – it still works).
- Combine the bread crumbs and remaining 2 Tb 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. Spritz lightly with olive oil.
- Bake for 45-50 minutes or until juices run clear.
- Meanwhile, in a small bowl, mix the remaining 3 Tb maple syrup and 2 Tb. Dijon mustard. Serve alongside chicken.
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