I am personally not a huge fan of mustard but I am a fan of this mustard maple chicken. This is such a quick and flavorful dish. It is very similar to honey mustard sauce. I adapted my recipe from Food Network's Ellie Krieger recipe for Maple-Mustard Chicken Thighs . You can basically use any type of chicken, if you have chicken thighs instead of chicken breasts, it would still be fine. You just need to adjust the cooking time, usually a little longer for chicken thighs. I served the mustard maple chicken with saffron rice (recipe here) and sauteed kale. Make sure you spoon that extra sauce from the baking dish over the chicken.
Mustard Maple Chicken
1 ½ pounds chicken breast
½ cup dijon mustard
¼ cup maple syrup
1 tablespoon rice vinegar
salt and pepper to taste
Preheat oven to 425 degrees F.
Lightly grease a 9x13 inch baking dish.
In a small bowl, combine mustard, syrup and vinegar.
Season chicken breasts with salt and pepper to taste. Place chicken in greased baking dish.
Pour the mustard maple mixture over the chicken. Turn chicken breasts over to fully coat with mustard maple mixture.
Bake for 30 minutes. Turn chicken breasts halfway through. Bake until chicken is no longer pink and juices run clear.
Let cool for 10 minutes before serving.